I love making these apple oatmeal breakfast cookies for meal prep each week! Made with apple butter, maple syrup, almond butter, grated apple and warming spices, they’re hearty, crunchy, nourishing and satisfying — the perfect breakfast or snack.
There’s nothing wrong with enjoying a cookie for breakfast, especially when it’s this good.
These apple butter breakfast cookies are ideal for making ahead. They keep well, freeze nicely and make weekday mornings so much easier. With a blend of oats, almond butter, maple syrup and grated apple, they capture cozy fall flavor without being overly sweet.
Breakfast cookies can be hit or miss — some are just dense mounds of oats and banana that barely resemble a cookie. These, however, have the texture and flavor of a real cookie: crunchy edges, a tender interior and a spiced apple profile that feels indulgent while still being wholesome.
I’ve made a handful of breakfast cookie recipes over the years, and while I like many of them, this apple butter version might be my favorite. Think melty almond butter, oats, grated apple, chopped walnuts and a hint of maple — all the flavors of an apple-cinnamon morning.
These cookies are delightfully crunchy with just the right crumble. They aren’t overly chewy or gooey, and they hold together without being dry. They’re satisfying and filling without feeling heavy or loaded with sugar.
The fall-inspired flavor is the star here: apple butter, maple syrup, grated apple and cinnamon make these taste like cozy mornings and favorite instant oatmeal memories from childhood. Serve them warm with extra apple butter or pack them for a snack on the go.
They’re simple to make — mix, scoop, bake — and a single batch will last all week in an airtight container or longer in the freezer. Perfect for meal prep and for anyone who likes a ready-made breakfast that still feels homemade.
Apple Butter Oatmeal Breakfast Cookies
Apple Butter Oatmeal Breakfast Cookies
Pin Recipe
Leave a Review »
Ingredients
- 1 ¾ cups oats
- 1 cup all-purpose flour
- ⅓ cup ground flaxseed
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 large egg
- ½ cup apple butter
- ½ cup creamy almond butter
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup
- 1 medium apple, gratedabout ⅔ cup
- ⅔ cup chopped walnuts
Instructions
-
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
In a bowl, stir together the oats, flour, ground flaxseed, baking soda, cinnamon and salt.
-
In a large bowl, whisk the egg and apple butter until smooth. Whisk in the almond butter, vanilla and maple syrup. Add the dry ingredients, then fold in the grated apple and chopped walnuts. Stir until just combined.
-
Scoop the dough onto the prepared baking sheet using roughly 1½-inch scoops, spacing them about 2 inches apart. Gently press each scoop with the bottom of a glass to flatten slightly, or leave them as small mounds for a taller cookie.
-
Bake 10 to 12 minutes, or until the cookies are set and lightly golden. Let cool completely on a wire rack. Store in an airtight container for up to 5 days, or freeze for longer. Serve with extra apple butter if desired.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. Share a photo of your cookies to their Facebook page — they appreciate seeing your creations!
Cue all the exclamation points.