I have been on a baking spree the whole past month and surprisingly all of the recipes I tried turned out great; one better than the other. I can’t wait to blog about the recipes. Each one unique in its own way, with different ingredients, different flavors and taste; some healthy and some not so. This breakfast cookie recipe definitely falls in the healthy category. I did not want to be the reason to break your diet resolutions by posting decadent recipes this month. At least not for the time being. The hummingbird cupcake recipe which I posted last time was an exception. I’ll post such recipes maybe next month when we can blow the resolutions off and prepare for Valentine’s Day/week.
As the name suggests, breakfast cookies are cookies which is fit enough to be had for breakfast. It has all the healthy ingredients you need to have to start your day. I already have two breakfast cookies recipe here; one loaded with canned navy beans and the other with whole grain cereal and ricotta cheese. Both are absolutely delicious and so is this vegan breakfast cookie recipe too. Filled with oats, whole wheat flour, applesauce, apples and nuts this one will be a definite hit in your house like it was in ours. I have also used coconut palm sugar instead of regular brown sugar because it scores a whole lot better than the latter. Find more about it here.
Vegan Apple Breakfast Cookies Recipe
|Prep Time||Cook Time||Makes|
|20 Mins||16 Mins||20 Cookies|
- 2 cups quick-cooking oats
- 1 and 1/2 cups whole wheat flour
- 1 and 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup coconut palm sugar
- 1 cup almond milk
- 1/2 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 and 1/2 cups grated apple
- 1/2 cup chopped walnuts (optional)
- 1/3 cup raisins (optional)
- whole wheat flour – any other whole grain flour
- coconut palm sugar – brown sugar
- almond milk – any non-dairy milk for vegans, dairy milk for others
- coconut oil – any other neutral flavor oil or melted butter
- apple – pear, zucchini (if you are daring enough)
- walnuts – any nuts of your choice
- raisins – any other dried fruit
- Preheat oven at 350F/180C for 15 minutes. Line baking sheet/s with parchment paper.
- In a large bowl mix together the dry ingredients.
- In another small bowl whisk together the wet ingredients. Pour it over the flour mix and stir in the apples and other optional ingredients, if using. Stir until just combined.
- Scoop out 1/4 cup of dough for each cookie and drop it on the baking sheet, 2 inches apart. Bake for 15-17 minutes. Let the cookies cool on the sheet for 2 minutes, then transfer the cookies to the wire rack to cool completely.
- If you are a cinnamon fan, increase it to 2 teaspoons instead of 1.
- I didn’t toast the walnuts before mixing it with the batter and felt that the taste would have been even better if the nuts were toasted. It would have given a nice crunch to the soft, chewy textured cookie.
- I suggest storing these cookies in the refrigerator if you can’t finish it off within a day or two of baking it. The cookies will turn bad otherwise because of the moisture content of the apples and applesauce. Pop it in the microwave for a couple of seconds before eating and it tastes like it was just out of the oven.
- I couldn’t get the nutritional information for coconut palm sugar in the nutrition calculator I’m using, so I have used brown sugar instead of it for calculation purposes.
| Calories: 145.8|
Total Fat: 5.7 g
Saturated fat: 2.7 g
Unsaturated fat: 2.3 g
Cholesterol: 0.0 mg
Total Carbohydrate: 25.8 g
| Sugars: 12.9 g|
Dietary Fiber: 2.5 g
Protein: 2.7 g
Sodium: 107.2 mg
Potassium: 67.7 mg