Apple Cinnamon Oatmeal Cookies (WFPB, Vegan)
If you have kids, you have probably found half-eaten apples around your house. Or maybe your kid took one bite out of every apple in the fruit basket. (No, just at my house?) Instead of throwing away partially-eaten apples, cut them up and make apple cookies! They make a great breakfast, snack or dessert.
Instead of the cookie staples of butter, sugar, white flour, and eggs, we’re using whole food plant based swaps to make these super tasty but also wholesome and full of fiber and nutrition. (I mean, an apple a day does keep the doctor away, right? Or does it?)
The almond flour gives these cookies great texture and taste. I also like that they add a lot of calories to the cookies, because my kids don’t eat a lot and I need every bite they take to be nutrient-dense. However, if you’re trying to cut back on calories or fat, you can replace the almond flour with oat flour, although the texture will be more fluffy and muffin-like.
If you don’t like chunks of apple, you can blend chunks of apple together with the milk and flax egg before adding to the other ingredients.
These cookies are:
- quick to make
- made with common pantry ingredients
- lightly sweet
- able to be made gluten-free by using oat flour or gluten-free all purpose flour (I prefer the texture of whole wheat flour but both are yummy!)
- easily frozen and thawed
- perfect as a breakfast, snack or dessert
The almond maple glaze is optional, but of course takes these cookies to the next level of sweetness! Make a little extra if you want to layer it on thick.
These are the perfect cookies to batch-bake when you have a lot of in-season apples (anyone with an apple tree?) and then freeze and enjoy them later.
If you’d like more apple recipes, check these out.
Apple Peanut Butter Breakfast bars
Pumpkin Pecan Pancakes with Apple Cinnamon Syrup
Sweet, wholesome and full of fiber--you'll love these cookies for breakfast OR dessert!
- 1/2 cup almond flour
- 1/2 cup pure maple syrup or honey
- 1 TBSP ground flax seed mixed wih 3 TBSP water
- 1/4 cup plant milk
- 1 tsp vanilla
- 1 cup whole wheat or oat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 cup finely diced apple
- 1/2 cup shredded coconut, chopped walnuts or pecans (optional)
- 2 TBSP almond butter
- 2 TBSP maple syrup
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Preheat oven to 375 degrees and line a baking sheet with parchment paper or a silicone baking mat.
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Stir ground flax seed and water together in a small bowl and let sit.
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Mix almond flour and maple syrup together in a large bowl.
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Add the flax egg, milk, and vanilla. Then add all the dry ingredients and the diced apple. Let sit for a few minutes for the flour to absorb some of the liquid.
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Form 20-25 cookies with a cooke scoop or two spoons and fill up the baking sheet with rows of cookies. Flatten slightly with wet fingers.
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Bake for 15 minutes, until golden brown and firm to the touch. Let cool completely on the pan before eating.
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If you'd like to add the glaze (for more of a dessert than a breakfast cookie) stir the almond butter and maple syrup together, and spread a little on each cookie.
If you'd like a stronger nut flavor, toast walnuts or pecans first. You can do this by microwaving them on a plate for 1 minute until fragrant, or putting them in a dry skillet until toasted.
