These apple cinnamon breakfast cookies are vegan, gluten free, refined sugar free, and absolutely delicious. They’re filled with protein, healthy fats, fiber, and complex carbs, which means they make for a great snack.
Happy Tuesday guys! Did you have a fun weekend? I’m sorry about no recipe on Friday- it was parents weekend and that means Mama Clark was in town! She flew in Thursday, and boy did it feel good to see her again. I’ve also been sleep deprived recently, so having a chance to spend time with her, relax, and show her what a college tailgate is REALLY like (if ya know what I mean 😉 ) was SO much fun. I also had a big math test on Friday at 8:00, so two recipes in one week just wasn’t in the schedule.
Something I realized while my mom was here was how much I miss my kitchen. Sorry to get sappy, and I really shouldn’t be complaining given that I have a full fledged dorm kitchen (#blessed), but it’s true- I MISS IT. I miss all the pantry space, stovetops, toaster oven, big fridge- EVERYTHING. However, college has taught me a lot about being flexible, and that applies to everything. Whether it be learning to share pantry space, keeping the window open for my roommate, or opting for dining hall pizza > a salad, I’ve learned to adapt my life based on the current situation and what myself & others need.
Now that this little ramble is over, let’s talk about these cookies. I’m sure my English teachers are shuddering at that transition sentence, but I mean- these cookies.
I had three savory recipes in a row- this Thai cashew fried rice, this lentil walnut taco meat, & this 20 minute pad Thai (personal favorite!!), which is extremely unlike me. I’m getting back to my roots today with a simple, fall inspired breakfast cookie, cause why not?!
I’m sure you know that I’m a big fan of cookies, so I thought I would put a twist on them. Apples are my favorite fall fruit, and they’re extremely hearty and filling. Pair them in a warm oatmeal cookie and you got yourself the perfect breakfast treat! These bad boys are vegan, gluten free, and refined sugar free. There’s only two tablespoon’s of maple syrup, but honestly, you wouldn’t even know they’re so tasty. Oh, and the hemp hearts add plant based protein and healthy fats, which is another plus. Pair that with the almond butter and you have a hearty breakfast cookie.
I love the cinnamon & apple combination, and I promise you they’re DELICIOUS. Plus, they require one bowl and less than 30 minutes. Alright, lets get baking.
When you make these, don’t forget to send me a photo on Instagram @tennishealthfitness.
And because I felt fancy, I made a video for you all!
- ⅔ cup oat flour*
- ¼ cup almond meal
- 1 tsp baking powder
- ½ tsp sea salt
- ½ tbsp cinnamon
- ⅓ cup creamy, all natural almond butter
- 2 tbsp maple syrup
- 3 tbsp unsweetened apple sauce
- ½ apple, grated
- ⅓ cup hemp hearts
- Pre-heat your oven to 350 F.
- In a mixing bowl, add your almond flour, oat flour, cinnamon, sea salt, and baking powder. Mix together well.
- Grate your apple and ring all the moisture out of it using a paper towel. This step is key, as it prevents the cookies from becoming soggy.
- Add in the almond butter, maple syrup, apple sauce and apple. Mix together well, and fold in the hemp hearts
- Line a baking tray with parchment paper, and form 12-14 medium sized balls. Flatten them using the palm of your hands.
- Cook for 10-12 minutes. Once done, remove and let cool for 12-15 minutes.
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