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Apple Peanut Butter Breakfast Cookies #SundaySupper

  • Total Time: 24 minutes
  • Yield: 12 cookies 1x


  • 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


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a medium bowl, stir together both kinds of oats, oat flour, chia seeds, cinnamon, and baking soda.
  3. 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.
  4. 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.
  5. 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.
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes