Vegan Apple Breakfast Cookies

These vegan Apple Breakfast Cookies are a staple for breakfast, snacking and kid’s love them! They’re made with all gluten-free and nut-free ingredients and are school-friendly too.

Who doesn’t want cookies for breakfast?!?

These oatmeal breakfast cookies are a personal fave and my kid’s are obsessed with them too. Not to mention these are super allergen-friendly for school and most kids to enjoy too. They’re nut-free, vegan, egg-free, gluten-free and dairy-free. And I can promise you that they still taste absolutely delicious!! They have hints of apple and cinnamon in them and a chewy texture. Plus they are moist from the applesauce and the sunflower seed butter too.

You can have these with breakfast with some yogurt, fruit or anything. Or you can enjoy them as a healthy snack on the go or dip them in milk, anything you want. My husband and I end up eating these whenever we have them too. And now that I think about it, they’re probably great for lactation cookies I will need soon (whoa!).

Tip: make these and keep them in the freezer for easy quick food for you and your kids!

What ingredients you need to make apple breakfast cookies:

• Creamy sunflower butter – or use any creamy nut butter like peanut or almond if you don’t need to make these nut-free
• Maple syrup – honey also works if not vegan and if you are feeding a toddler under 12 months
• Unsweetened applesauce – or use mashed banana if you don’t have applesauce
• Chia seeds – I love adding these in for extra nutrients in cookies
• Ground flaxseeds – same with flaxseeds
• Gluten-free rolled oats or quick oats – either works here! Steel cut oats won’t work though
• Cinnamon – lots and lots of cinnamon here
• Apple – peeled and chopped or you can even use pear if you want too

How to make breakfast cookies:

1. Preheat oven to 350 degrees and line a large baking sheet with parchment paper or grease well
2. In a large bowl mix together nut butter, syrup and applesauce until creamy
3. Mix in chia seeds, flaxseeds, oats, cinnamon and until batter is fully combined and thick
4. Fold in apples and mix
5. Fill a 1/4 cup measuring spoon with batter and gently add to tray and form into a cookie (I only pressed down a little – these don’t rise much or spread)
6. Bake in oven for 15-18 minutes or until edges are golden
7. Allow the cookies to cool for a few then enjoy!

Tips for success:

• These are a great food prep recipe to make for breakfast or on the go snack! I keep a batch in my freezer at all times and my kids devour them.
• If you don’t need to make these nut-free, you can also use a creamy nut butter instead of seed butter. I usually use sunflower seed butter so it is nut-free for my kid’s school to pack for lunch.
• These cookies are great for allergen-friendly food that most can eat. They are egg-free, dairy-free, gluten-free, nut-free and they have no refined sugar. I sweeten them with maple syrup and the applesauce.
• When you are adding these to the baking sheet, keep in mind that they don’t rise or spread much since there’s not flour or baking powder or baking soda. Form the cookie to be the size and shape you prefer.

A few other toddler-approved healthy breakfast ideas:

Easy Breakfast Berry Yogurt Bake

5-minute Creamy Chia Seed Pudding

Dark Chocolate Banana Bread Baked Oatmeal (gluten-free)

Gluten-free Spinach Banana Pancakes