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Apple Breakfast Cookies

Apple Breakfast Cookies

The grab-n-go gluten-free breakfast. You can’t beat it. Sometimes, despite our best intentions, that’s the best we can do. Mostly for the mornings when it comes down to a choice between the children actually tying their shoes and their ability to eat a proper breakfast at the kitchen table. Because that happens. Especially when there’s a fit about hair or a sudden problem with sweatpants that were absolutely outgrown overnight. How am I supposed to plan for that?!

Here’s how:

Since it happens, and I know it does, I make toothsome and satisfying breakfasts that can be eaten, in a pinch, on the way to the bus stop. Another thing that happens? The child who outgrew those sweatpants overnight? She’s starving. The normal hot oatmeal breakfast, the very one she proclaimed was “too filling” just 2 days ago? It’s not enough. She’s still hungry. Into her hand goes an Apple Breakfast Cookie. Now march! The bus waits for no one.

Even though I generally freeze these in packets of 3’s (on account of my having 3 children) and then defrost them gently in the refrigerator overnight, when I’m caught out, I am not above sticking a few of these in the microwave on DEFROST for about 45 seconds. No complaints yet.

These soft and cinnamony cookies are studded with freshly picked diced Fall apples that soften just enough as the cookies bake. They’re terribly simple to prepare ahead of time, whenever you have a chance. But if you’re feeling industrious, prepare the dough the night before, place the proper portions on prepared baking sheets and stash them in the refrigerator. The next morning, preheat the oven, pop the cookies in and bake them fresh. Just don’t tell my kids. I don’t want them makin’ demands in the morning.

Like this recipe?

Prep time: Cook time: Yield: 24 cookies

Ingredients

2 1/4 cups (315 g) high-quality all-purpose gluten-free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

1 teaspoon baking powder

1/2 teaspoon baking soda

3 teaspoons ground cinnamon

1/4 cup (50 g) granulated sugar

1/2 cup (109 g) packed light brown sugar

1 1/2 cups (150 g) gluten-free old-fashioned rolled oats

5 tablespoons (70 g) unsalted butter, melted and cooled

4 ounces plain Greek yogurt, at room temperature

2 extra-large eggs at room temperature, beaten

1 teaspoon pure vanilla extract

8 ounces apples cut into a 1/4-inch dice (from about 2 medium apples, peeled and cored, then diced)

1 teaspoon cornstarch

Directions

  • Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

  • In a large bowl, please the flour, xanthan gum, baking powder, baking soda, 2 teaspoons of ground cinnamon, granulated sugar and light brown sugar, and whisk to combine, working out any lumps in the brown sugar. Add the oats, and stir to combine. Add the butter, yogurt, eggs and vanilla, and mix to combine. Place the apples in a medium-sized bowl and toss with the cornstarch and remaining 1 teaspoon of ground cinnamon. Add the apples with the cornstarch and cinnamon to the cookie dough, and mix until the apples are evenly distributed throughout the batter.

  • With a #24 spring-loaded ice cream scoop (or two spoons), portion out mounds of 3 tablespoons’ worth of cookie dough, placing the dough 2 inches apart on the prepared baking sheets. With wet fingers, press each piece of dough into a flat disk that’s a bit thinner than 1/2-inch thick.

  • Place the cookies in the center of the preheated oven and bake until the cookies are puffed and golden brown on the edges, lightly brown on top—about 15 minutes.

  • Allow the cookies to cool on the baking sheet until firm before attempting to move them, about 10 minutes. Transfer to a wire rack to cool completely. Serve at room temperature. Freeze leftovers and defrost overnight in the refrigerator for breakfast.

Love,
Me

P.S. If you haven’t yet, please preorder a copy of GF Shoestring: Quick & Easy, my new cookbook! E-mail proof of your preorder to my publicist, Laura, and she will send you a FREE exclusive “Best of the Blog” ebook! E-mail her at hello[at]glutenfreeonashoestring[dot]com. Replace the [at] with @ and the [dot] with a period.

Comments are closed.

  • Margaret
    October 17, 2012 at 10:38 AM

    Could you explain why you use extra large eggs?  I ask this because I, of course, just bought large eggs and being empty nesters they don’t go away very fast.  I bake with then.  I just don’t eat them much and my husband doesn’t eat them at all.  Unless, I bake something sweet with them.  :)

    • gfshoestring
      October 17, 2012 at 4:18 PM

      I use extra-large eggs because they provide some of the additional moisture that gluten-free baking needs. An extra-large egg generally weighs 2.25 ounces, to the 2.00 ounces of a large egg. As always, feel free to experiment.
      Nicole

  • Marisa M.
    October 16, 2012 at 4:48 PM

    I made these yesterday (at home with a sick kid leaves me time to bake…) and they are very good.  I am new to baking GF, so I’m still experimenting with cookie doneness, so my end product is super soft probably because I don’t bake them as long.  I didn’t have plain Greek yogurt, so I had to substitute some of my kiddos berry flavored Greek yogurt.  I also added some Allspice, because I can’t resist playing with my spice cabinet.  These are a new family favorite – thanks for sharing them!    

  • LauraB
    October 12, 2012 at 10:49 AM

    Another breakfast item that I’m going to have to try.  I don’t know if my kids’ll go for the fruit in the cookie. But they LOVE the idea of cookies for breakfast. And we are terrible about getting a decent breakfast during the week. (OK – I’m terrible about serving them a decent breakfast…) Fingers and toes crossed that they LOVE LOVE LOVE these, like they do with so many other of your recipes.

    • LauraB
      October 13, 2012 at 4:14 PM

      Sadly, the kids weren’t impressed…  Non GF hubby liked ’em.  As did I.  At least we’ll get breakfast.

  • Rose
    October 11, 2012 at 10:21 AM

    These look amazing and I have been “drooling” over the recipe all week! But, I have been craving molasses / gingerbread, especially this time of year.  Any suggestions on how much molasses/spices to add to make this a spicey, ginger, appley treat?? -Maybe I will just have to be adventurous!

    • gfshoestring
      October 11, 2012 at 1:50 PM

      I have other recipes that fit those criteria, Rose. I would suggest browsing through the cookie archives and the breakfast and brunch archives. There are thumbnail photos for each recipe.
      xoxo Nicole

      • Nicole
        October 15, 2012 at 11:23 AM

        How would grating the apple work for the cookies? Would it be too much moisture?

      • Nicole
        October 15, 2012 at 3:23 PM

        How would grating the apple work for the cookies? Would it be too much moisture?

  • October 11, 2012 at 12:52 AM

    These look great! But the cutie in the picture holding the apple cookie takes the cake, so to speak. I wish my girl would like these – because I know I would – but like Anneke, I have a kid with a no-fruit-in-the-food issue. Luckily, she is a big fan of oatmeal so the oatmeal breakfast squares are a huge hit. I will have to look up the pumpkin ones asap because I’m kind of insane about pumpkin right now. Thanks Nicole, for another food in the morning rush option. I might make these just for me, imagine that! But hey, a mama has to eat in a hurry too, especially if I want to get my girl to school on time.

  • October 10, 2012 at 8:52 PM

    These look great! But the cutie in the picture holding the apple cookie takes the cake, so to speak. I wish my girl would like these – because I know I would – but like Anneke, I have a kid with a no-fruit-in-the-food issue. Luckily, she is a big fan of oatmeal so the oatmeal breakfast squares are a huge hit. I will have to look up the pumpkin ones asap because I’m kind of insane about pumpkin right now. Thanks Nicole, for another food in the morning rush option. I might make these just for me, imagine that! But hey, a mama has to eat in a hurry too, especially if I want to get my girl to school on time.

    • gfshoestring
      October 11, 2012 at 1:53 PM

      For you, Dana, I did the blog search. But only for you. ;) Here’s a link to the recipe for gluten-free Pumpkin Granola Breakfast Cookies. And my little one, whose hands & flowered shirt you see in that photo, was so happy to be my hand model. I don’t ask her very often, but she’s always raring to go when I do. :)
      xoxo Nicole

  • Susan Genz
    October 10, 2012 at 1:25 PM

    Nicole, Your blog is so entertaining, I would read it even if I didn’t cook gluten free! Thank you for all the laughs, right when I needed them. You do mean to be funny……right? :)
    Susan

    • gfshoestring
      October 10, 2012 at 1:52 PM

      Susan, I absolutely laughed out loud when I read that. Yes! At least usually, I do mean to be funny. At the very least, it’s always funny to me. So even if I have a congregation of 1, I’ll keep preaching. ;) Thanks for the nice (and funny!) note.
      xoxo Nicole

  • Megan S.
    October 10, 2012 at 8:43 AM

    These look really good!  I was curious though, can you substitute quick oats for old fashioned?

  • Cynthia Zalewsky
    October 9, 2012 at 2:37 PM

    I was wondering Nicole if I would be able to sub in quinoa flakes for the oats since I have an oat allergy? Would the ratio be 1:1 if I did?  I just ate one of the blueberry breakfast cookies and shared another with my client who is also GF.  We love them! 

    • gfshoestring
      October 9, 2012 at 4:00 PM

      I don’t really think these are an option for you, Cynthia, without oats. Quinoa flakes are not a viable substitute for rolled oats. If you can find them, rolled quinoa might work. Instead, I would suggest my recipe for oat-free gluten-free Breakfast Cereal Cookies, which I created for those who are oat-free.
      xoxo Nicole

      • Jessica Cain Fielding
        October 10, 2012 at 11:13 AM

        I don’t have any oats in the house… I wonder if using rice krispies would work. I might hack it and see…but otherwise might need to get off my duff and buy some gf oats.

      • gfshoestring
        October 10, 2012 at 11:18 AM

        Hey, Jessica!
        I would suggest trying instead the recipe for Breakfast Cereal Cookies (I linked to in another comment reply on this post) instead. And then go buy some GF oats! Trader Joe’s has certified GF oats, if you live near one. :)
        xoxo Nicole

  • Kelly Elardo
    October 9, 2012 at 2:21 PM

    any option to make this dairy free. The butter wouldn’t be hard to switch out but what about a sub for the yogurt?  

    • Cindy
      October 10, 2012 at 1:50 PM

      So Delicious is now making almond greek yogurt and coconut greek yogurt. They’re really good and work well for baking.

  • Anneke
    October 9, 2012 at 9:33 AM

    I love, love, love the whole breakfast cookie theme!  Not that I am counting, but this makes four different versions, and I couldn’t be happier about it.  I have one kid who doesn’t like bananas, one who is not a fan of fruit in cookie things at all, one who is just plain picky — although I do have a 14 year old boy, so he makes up for it by eating anything that is not nailed down — you can see I need choices!  Apparently, I need to whip up a batch of each of these babies so I can focus on the three heads of hair that need to be brushed every morning.  I’ll get to work!

    Anneke

    • gfshoestring
      October 9, 2012 at 9:53 AM

      Funny, as I was posting this, I was wondering exactly how many breakfast cookies this makes. Now I know, Anneke! I’m hoping all of your kids can agree on one variety (maybe the pumpkin ones?), so you actually get a break! Not that that is bound to happen, but for you? Here’s hoping.
      xoxo Nicole

      • Anneke
        October 9, 2012 at 12:41 PM

        See, I forgot the pumpkin ones!  I was including the Oatmeal Breakfast Squares (which are the most popular here), so it is really five!  You overachiever!  Hoping for a break for you, too.
        Anneke

      • Sheri Zimmermann
        October 9, 2012 at 3:49 PM

        These look amazing!  We are dairy free, too!  What could we replace the yogurt with?

      • gfshoestring
        October 9, 2012 at 3:58 PM

        I haven’t tested these with any substitutions, although if you are going to replace the butter, I always suggest trying nonhydrogenated vegetable shortening instead of nondairy butter, since nondairy butter has a very high moisture content, and behaves very different from butter. I understand there is a soy Greek yogurt, but I don’t know anything else, since I do not bake dairy-free. I would suggest googling!
        Nicole

      • gfshoestring
        October 9, 2012 at 4:01 PM

        Anneke, don’t ever leave me. Promise.
        xoxo Nicole

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