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?!
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.
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
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.