Applesauce Breakfast Cookies
These quick and wholesome applesauce breakfast cookies are perfect for busy mornings, packed with nutrition and easy to make without refined sugar.
Ingredients
Main Ingredients
- 1 cup applesauce Use unsweetened to control sugar
- 1 cup gluten-free oats Old-fashioned or quick; old-fashioned give a chewier texture
- 1/2 cup almond flour For tenderness and nutty flavor
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup chopped nuts or seeds Optional - walnuts, pecans, or pumpkin seeds work well
- 1/4 cup raisins or dried fruit Optional - chopped dried apricots or cranberries are nice
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, stir together the applesauce and vanilla until smooth.
- Add the almond flour, oats, baking powder, cinnamon, and salt. Mix until everything is evenly combined. The batter should be moist but scoopable.
- Fold in the nuts or dried fruit, if using.
- Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 1.5 inches apart. Gently flatten each mound with the back of a spoon if you prefer a thinner, crisper cookie.
Baking
- Bake for 12–15 minutes, or until the edges begin to turn golden and a toothpick inserted near the center comes out mostly clean.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container for up to 2 days at room temperature or up to 4 days in the refrigerator. Freeze for up to 3 months.