Tomorrow’s the day everything changes. It’s the first day of fall, officially. I know everyone has been talking about fall since Labor Day, but I have been enjoying the past few weeks of summer, even if it has been a bit chilly.
Now things have warmed up a bit, and I’m still rocking sandals and sundresses. Why not? Before long, snow will cover the ground and I won’t even want to leave the house. I hope it doesn’t go down like that, but most likely it will. One of the local weathermen did say he is forecasting above normal temperatures and below normal precipitation but he said they forecasted the same thing last year. We all know how that went down!
Summer foods still fill my kitchen, but a few fall ones are slipping in there, mostly apples and pears. I have to admit, I love a big, juicy apple or pear, even if in my world they’ll never compare to peaches, plums, or cherries (come back, cherries! Come back!).
After a trip to Verellen Orchard, a local spot with the best apples around, I was all stocked up on the fall treat. We ate most of them as is, but one had a bigger destiny.
It made these Apple Peanut Butter Breakfast Cookies a star. They are a nutritional powerhouse and the perfect way to start your morning. Three kinds of oats, chia seeds, walnuts, raisins, peanut butter, and that apple give tons of different flavors and textures. Every bite is a new adventure! Plus, they can be easily made gluten free with certified gluten free oat products.
Be sure not to over bake these cookies, so they stay moist, not dry like some breakfast cookies can become. The fall apple is the star of these cookies with each little piece offering a burst of flavor. I might not be ready for fall, but I am definitely ready for more apple recipes.
Apple Peanut Butter Breakfast Cookies #SundaySupper
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 12 cookies 1x
Ingredients
- 1 ¼ cups old fashioned rolled oats (gluten free, if necessary)
- ¾ cup quick cooking oats (gluten free, if necessary)
- 1 cup oat flour (gluten free, if necessary)
- 3 tablespoons chia seeds
- 2 teaspoons ground cinnamon
- ¾ teaspoon baking soda
- 1 cup creamy peanut butter
- ½ cup pure maple syrup
- 4 tablespoons extra virgin olive oil
- 1 large egg
- 2 teaspoons pure vanilla extract
- ¾ cup walnuts
- ½ cup raisins
- 1 medium apple, peeled and diced
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a medium bowl, stir together both kinds of oats, oat flour, chia seeds, cinnamon, and baking soda.
- In a large bowl, stir together peanut butter, maple syrup, olive oil, egg, and vanilla until well combined. Add in the oat mixture and stir until a dough is formed. Add walnuts, raisins, and the apple and mix until fully combined. You may need to use your hands, as this is a thick dough.
- Using a regular sized ice cream scoop, scoop batter onto the prepared baking sheet. Pack each scoop into a ball with your hands and press the top down slightly. The cookies should not be touching but do not to be spaced too far apart, as they will not spread during baking.
- Bake for about 14 minutes, until very light golden brown and set on top. Cool completely on pan. Cookies may be stored at room temperature in an airtight container for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.
Don’t forget to check out the other Sunday Supper recipes!
Appetizers and Drinks
- Hatch Chile Hummus by Shockingly Delicious
- Pearfect Harvest Cocktail by Eat, Drink and be Tracy
Soups, Stews, Chili, and Casserole
- Butternut Squash and Spinach Chowder by The Texan New Yorker
- Butternut Squash Soup with Sage and Sautéed Mushrooms by Cooking Chat
- Cheesy Potato Chard Bake by Food Lust People Love
- Fall Harvest Onion Soup by MealDiva
- Homemade Poultry Seasoning & Chicken Dumpling Casserole by Hot Momma’s Kitchen Chaos
- Kale and Sweet Potato Stew by What Smells So Good?
- Pumpkin Chili by Bobbi’s Kozy Kitchen
- Smoked Gouda Cauliflower Casserole by Casadecrews
Salads and Side Dishes
- Brie and Pear Salad by Cindy’s Recipes and Writings
- Butternut Squash Dinner Rolls by Life Tastes Good
- Carrot and Chevre Souffle by Jane’s Adventures in Dinner
- Fall Harvest Panzanella by Curious Cuisiniere
- Garlicky Roasted Butternut Squash by Panning The Globe
- Maple Roasted Acorn Squash by Jelly Toast
- Roasted Vegetables, Spiced Pepitas & Sunflower Seeds by Nosh My Way
- Wild Rice Stuffed Acorn Squash by Ruffles & Truffles
Main Dishes
- Chicken alla Vendemmia by Crazy Foodie Stunts
- Oktoberfest Schnitzel Melt Sandwich by Kudos Kitchen by Renee
- Ratatouille by A Mama, Baby & Shar-pei in the Kitchen
- Roasted Pork Tenderloin over Sweet Potatoes by Family Foodie
- Streamlined Weeknight Shepherd’s Pie by The Weekend Gourmet
Desserts and Baked Goods
- Apple and Cinnamon Cake by Happy Baking Days
- Apple Challah Baked French Toast by Desserts Required
- Apple Dumplings with Salted Caramel Rum Sauce by The Life and Loves of Grumpy’s Honeybunch
- Apple Hand Pie {Apfeltaschen} by The Not So Cheesy Kitchen
- Apple Peanut Butter Breakfast Cookies by Pies and Plots
- Apple Pie Bars by The Wimpy Vegetarian
- Caramel Apple Cider Ginger Ale Floats by NeighborFood
- Chai Tea Jello Shots by Peaceful Cooking
- Cranberry Orange Baked Doughnuts by A Kitchen Hoor’s Adventures
- Maple Glazed Apple Galette by That Skinny Chick Can Bake
- No Bake Caramel Apple Cheesecake Parfaits by Chocolate Moosey
- Peanut Butter Ginger Apple Cookies by Ninja Baking
- Pear Walnut Bread Pudding by Magnolia Days
- Pumpkin Bagels by The Redhead Baker
- Pumpkin Cheesecake by Confessions of a Culinary Diva
- Pumpkin Cinnamon Chip Cookies by Momma’s Meals
- Pumpkin Coffeecake Muffins by Take A Bite Out of Boca
- Pumpkin Ice Cream by Amee’s Savory Dish
- Pumpkin Pie Cookies by Fit Foodie Runs
- Pumpkin Scones with Maple Glaze by The Foodie Army Wife
- Pumpkin Snack Cake with Cream Cheese Frosting by Peanut Butter and Peppers
- Rustic Apple Pie by Hezzi-D’s Books and Cooks
- Southern Coffee Cookies by Killer Bunnies, Inc
- Sticky Gingerbread and Apple Loaf by Mess Makes Food
- White Chocolate Chip Sugar Cookie Bars with Browned Butter Pumpkin Spice Frosting by Cupcakes & Kale Chips
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Love the creativity of these breakfast cookies. Actually, I do not think I have ever tried a breakfast cookie. Sounds like I need to change this!
For sure! I mean cookies for breakfast is always a good idea – especially when they’re healthy!
I saw this recipe on the a Today show and made them yesterday. They are amazing! Can you provide nutritional info?
Thank you so much, Debbie! I’m thrilled you like them. I don’t have nutritional info, but there are some calculators out there on the Internet that you can use.
Yum, yum and yum! I can’t wait to try making some of these little beauties with gf oats – what a winning flavor combo for fall!
Oh, wow! I need to add apple cookies to my baking list! Especially since I can eat them for breakfast 🙂
Cookies for breakfast are always a winner 🙂
I’m in the middle of 30 days of cookies and I have to say I’m really in love with breakfast cookies. These will have to go on my list to make soon.
30 days of cookies sounds good to me!
Apples and peanut butter! I’m all over this snack!
Well this makes sense. Apples and peanut butter are one of my favorite snacks, but why have I never thought to combine them in a baked good?! Duh! You’re a genius.
Thanks for the nice complement, Shaina 🙂
Oh I’m jealous of your apples…and these gorgeous breakfast cookies! We don’t have any apple orchards near us!
The grocery stores have awesome apples right now too! I just had a giant honeycrisp for breakfast!
These cookies sound wonderful for my daughter’s breakfast. Love the idea o combining apples with peanut butter in a cookie recipe.
There’s a lot of healthy goodness in these cookies! Love this recipe Laura!! Pinning! 🙂
Thanks, Amee, and thanks for the pin 🙂
I’ve always loved apples and peanut butter together! Great cookies!
Wonderful ingredients for these Breakfast Cookies, healthy and very tasty I’m sure.
Very good idea I have to try these.
Kisses
I love how you just gave us all permission to eat cookies for breakfast! These look so awesome!
Yes – cookies for breakfast are the best!
My oldest daughter would go CRAZY for these! I’m making them this week! Thanks for sharing!
Awesome! Let me know how it goes, Jennifer.
PB for breakfast is perfect!
I’m a bit behind here, but I did want to tell you that these sound great.I am all about cookies,preferably three times a day!
Cookies three times a day sounds good to me 🙂
all the ingredients are so healthy! love this kind of baking! thanks for sharing 🙂
Thanks for the nice comment, Rachel!