Apple oatmeal cookies | easy + healthy
Someday I just don’t have the energy to make breakfast. This does not mean we have to eat unhealthy, right? My life right now is pretty hectic. Busy mornings, short nights, sick kids crashing in my bed every single night along with no husband to help for two weeks. That is okay. I can do it. It is all about organisation after all. My rules are simple. Every night I prepare everything for the next day including breakfast, lunchbox and my to do list – I love to tick boxes – it makes me feel really good to cross a task when it is done. There is even a week planner on my fridge to keep on track with my work, kids in addition to the house chore stuff.
So that is how those deliciously healthy breakfast cookies are born. Emma loves oats for breakfast, Luka started solids and I made apple compote for him. A combination of both ingredients I had on hands to create the most delicious thick, soft and sweet Apple oatmeal cookies.
This recipe is inspired by an healthy food blogger friend Regina at leelalicious. It was a great recipe to start developing my own apple oatmeal cookies recipe quickly. Emma don’t like the bitterness of flax seed in baking. My alternative was to use almond meal instead plus I added shredded coconut. You know I am the coconut queen, right ?
You can double the recipe of those Apple oatmeal cookies then freeze them if you like. It will make you a delicious healthy breakfast on the go for those busy mornings. And if you want to see more clean eating recipes keep reading, there tons to try on my little blog. Enjoy!
WATCH THE RECIPE VIDEO OF THOSE APPLE OATMEAL COOKIES AND MAKE THEM NOW !
Apple oatmeal cookies
- Preheat your oven to 350 F.
- Prepare a baking sheet covered with parchment paper. Set aside.
- In a large bowl stir together old fashioned, rolled oats, almond meal, shredded coconut, ground cinnamon, dried raisins.
- In a smaller bowl whisk together eggs, apple sauce, honey, melted coconut oil and grated apples. Add to the liquid ingredients to the oat mixture. Stir well to combine.
- Refrigerate 10 minutes.
- Using your hands, shape 15 cookie balls with the dough - gold ball size. Place each ball onto the prepared baking sheet leaving a thumb space between each.
- Flatten the cookies with your hands.
- Bake for 15-20 minutes until the border are golden brown. Let the cookies cool on the baking sheet before transferring to an airtight container.
Nutrition panel is for one cookie. This recipe makes 15 cookies.