Vegan Apple Breakfast Cookies
Prep time: 20 Mins
Cook time: 16 Mins
Yields: 20 Cookies
Breakfast on the go has never been this easy, healthy and delicious. Bake these vegan breakfast cookies over the weekend and enjoy it anytime throughout the week.
Dry Ingredients:
Wet Ingredients:
  1. Preheat oven at 350F/180C for 15 minutes. Line baking sheet/s with parchment paper.
  2. In a large bowl mix together the dry ingredients.
  3. 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.
  4. 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.
My Notes:
  1. If you are a cinnamon fan, increase it to 2 teaspoons instead of 1.
  2. 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.
  3. 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.
  4. 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.
Nutritional Information For 1 Cookie:
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
Recipe by Madhuram's Eggless Cooking at