The whole-grain flour and natural sugar help to make these “Apple Pie” Breakfast Cookies a lot healthier than you might expect. Chances are that you’ll enjoy eating these more than the traditional scones or muffins for breakfast.
These breakfast treats are packed with fragrant apples, soft raisins, and toasty pecans.
Tip: Make sure that the apples are fully cooked with a little brown sugar and lemon juice until they’re soft and resemble apple pie filling. Folded them into the dough towards the end to give the dough more flavor and texture.
The dough for these cookies is definitely on the wetter side … They also don’t spread much on the cookie sheet, so feel free to place them relatively close together.
These cookies freeze beautifully and are easily adaptable (use your favorite nuts and fruit instead if you’d like).
Additional Recipe Notes:
I don’t bother peeling the apples for this recipe because I like the rustic texture.
With the generous amount of cinnamon-y apples, these cookies have quite a bit of moisture, so they’re really best enjoyed the day you bake them. That being said, you can certainly cover and store leftovers for 1 additional day.
Continue on to the next page for the full recipe …