Friendly fat and protein packed without refined sugar! Soft and sweet healthy apple cinnamon breakfast cookies are the perfect on the go breakfast or snack!
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We are sending off summer with a bang this year!
The baby of the house just turned 3 (and, well, everything that goes along with being *3*!), my 5 year old ditched the training wheels on her bike like a pro, and my 7 year old is clearing out the garden and helping out a lot with harvest kitchen goals!
I absolutely love summer where we live, but if I’m being honest I’m ready for a little fall!
We have heard news from local farmers that the apple harvest is very, very abundant this year, and that, dear friends makes us super happy! I am more than thrilled to take my crew to pick from their haul this year. We’ll be making baked applesauce for sure, but I also wanted a healthy breakfast I could add to our busy school mornings using the in season, budget friendly fruit!
As my kids are getting bigger, it has become more of a priority in the house to have a breakfast rotation.
It helps school mornings run smoother and less rushed, and makes for less thinking that mom has to do so early in the morning. I think everyone agrees by now that a solid, nutrient dense breakfast gives kids the edge they need to stay focused in school – and it really can be done in a kid friendly tasting way!
These apple cinnamon breakfast cookies are definitely going to be in the line up for rotating on Fridays – which is breakfast cookie day here!
By Friday I don’t usually want to think about anything! I love pulling breakfast cookies from the freezer Thursday night, cooking up some hard boiled eggs, and just setting up a self serve breakfast for Friday morning. These apple cinnamon breakfast cookies are soft and sweet without using any refined sugar. The warm cinnamon and sweet apples make the perfect breakfast, and the protein and fat will keep blood sugars stable until snack or lunchtime.
Happy start to the school year to you my friends!
- ⅓ cup softened coconut oil (or softened butter)
- 3 TB raw honey
- 2 eggs (I think flax eggs or gelatin eggs would work if you are egg free)
- ½ cup blanched almond flour
- ½ cup coconut flour
- ½ cup tapioca flour
- ½ cup sorghum flour (if you are grain free you can use more nut flour or tapioca flour)
- ¼ cup grassfed collagen
- 1 TB cinnamon
- 2 tsp aluminum free baking powder
- 2 tsp vanilla extract
- 2 small apples, cored and chopped (I just buzz them up in the food processor)
- Pre-heat the oven to 375 degrees.
- Put the softened coconut oil and raw honey in a small mixing bowl and blend to combine until smooth.
- Add the eggs and blend for a minute.
- Add the rest of the ingredients except the apples and blend to combine, and then stir the chopped apples in with a wooden spoon.
- Form the size cookies you want into balls in then flatten onto a Silpat or parchment paper lined baking sheet. Bake at 375 degrees for 13-14 minutes. Let the cookies cool at least 10 minutes before handling.
More real food school morning breakfasts you might like:
- Lemon Breakfast Cookies
- Simple Cinnamon Granola
- Grain Free Apple Granola
- Spinach & Sausage Egg Muffins
- Protein Banana Breakfast Muffins
- The Ultimate Breakfast Cookie
- Nutrient Dense Green Smoothies For Kids
- How to Make Soaked Oatmeal