These meal prep apple pancake breakfast cookies sound weird, but they’re a great delicious healthy breakfast that you can eat on the go! You can feed yourself or your toddler or anyone who’s hungry. Made with oatmeal, eggs, honey and apples, these “breakfast cookies” are sweet, tasty, dairy-free, nut-free and flourless.
About These Apple Pancake Breakfast Cookies
Now hit me with a stick for coming up with a name like this. So these came to life when I was trying to make apple cookies before Christmas, but didn’t really have any idea how. I got a mixture that wasn’t dense enough to be a cookie batter, but I still went with it. I tasted it risking a little salmonella poisoning and then put in the oven for baby and me. Pat a cake.
These are not crunchy and they don’t have much to do with cookies (they’re more like pancakes!), but they’re delicious.
I made them nut-free, so that my toddler can have them too and he actually loved them. They’re also dairy-free and flourless.
Apple Pancake Cookies Ingredients
Apples. You’ll need two sweet apples and you’ll need to sautee them in a pan for 5 minutes, so that they soften.
Oats pretend to be a great flour here – we’ll blend 2/3 of them and 1/3 we’ll keep whole.
Honey or maple syrup to make these breakfast cookies sweeter. Feel free to use things like coconut sugar as well, but you’ll need to try the raw batter to make sure the measurements are similar (haven’t made these using the
Spice. Cinnamon and vanilla go really well with apples, I love this combination and the result – the flavor of these cookies was so yummy.
Eggs. Of course as the binding agent.
Coconut Oil we use some to saute the apples and add some to the batter so the cookies don’t get too dry.
Baking soda to raise the cookies.
Once these cookies are done and have cooled off, store them in your fridge in an airtight container. They’ll keep at least 5 days – but we always eat them within the first 3 days.
Now, let’s make them!
I hope you enjoy these apple pancake cookies if you do make them!
- 1 cup oats
- 2 large apples, chopped
- 3 Tbsp coconut oil
- 1 tsp vanilla
- 1 tsp cinnamon
- 3 Tbsp honey
- 1 egg
- 1 tsp baking soda
Preheat the oven to 180C / 350F.
Wash and chop the apples and then saute them in a non-stick pan with 1 Tbsp of coconut oil, 1/2 tsp cinnamon and a splash of water. Cover with a lid and cook at medium-high for about 5 minutes or until the apples are soft.
Let the apples cool off a little and add 2/3 of them to a or a blender (this depends on whether you'll use a regular blender or a hand blender - I used a hand blender and a bowl). Add the egg, the rest of the coconut oil, honey, cinnamon, egg, vanilla, baking soda and 2/3 cup of oats. Blend everything together until smooth. Mix in the rest of the apples and the oats without blending.
Line a large baking sheet with parchment paper. Using a large spoon scoop some of the mixture and put it on the baking sheet. Continue like this for the rest of the mixture ( I got 9 large cookies). You should leave enough space between the individual cookies (see the image in the post).
Bake until nicely brown. It took me about 15-20 minutes (this might vary, because ovens are different).
Let the cookies cool off and enjoy or store in the fridge for up to 5 days.
Amount Per Serving: Calories: 132 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 21mg Sodium: 149mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 2g Sugar: 11g Sugar Alcohols: 0g Protein: 2g
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