This morning we awoke to unseasonably cool, dark and drizzly weather.
With the sky blanketed in a thick layer of grey rain clouds there was little hope of our daily walk to the park.
Surrendering to this much welcomed change in weather, I decided we would spend the day cuddled up at home, playing, reading and baking these beautifully wholesome apple & cinnamon breakfast cookies.
This recipe came from the wonderful website of Teresa Cutter – The Healthy Chef. Teresa has the most amazing knack for creating unbelievably delicious goodies out of pure, wholesome and totally good for you ingredients. I have also made a batch of her gorgeous scones, you can find the recipe here.
These apple & cinnamon breakfast cookies are divine.
They’re sugar free, egg free, full of whole natural foods and are the perfect texture for little hands to pick up and nibble on with ease. In terms of a baby led weaning snacks, these apple and cinnamon studded delights are pretty close to perfection. Not only are they a fuss-free and non-messy snack (ideal for outings) they’re super simple to prepare and only require ten minutes of attention before being popped into the oven to bake to golden perfection.
The main alteration to Teresa’s recipe that I made was using the food processor to whip up the cookies rather than doing them by hand. I find the processor binds the dough more thoroughly and makes the cookies easier to shape. It’s also a huge time saver, ideal when you have an impatient 15 month old on your hands.
And these little darlings make the perfect addition to any lunch box. I’ve stashed a few away in the deep freeze to add to Grace’s lunch box when we’re out and about over the next couple of weeks.
Although Miss G. waited quite patiently for the cookies to bake, as soon as the golden darlings emerged from the oven bringing with them the unmistakable fragrance of baked apple and cinnamon her patience all but vanished.
As I photographed the baked golden darlings she plucked a still warm cookie straight from the tray and nibbled away.
It wasn’t long until I did the same.
Fresh from the oven these cookies are perfection. Golden and chewy with a soft, fluffy, sultana and dried apple studded centre they really are moorish.
To create this gorgeous batch of wholesome apple & cinnamon breakfast cookies simply…
Preheat oven to 160 degrees celsius (320F). Place the banana into the large bowl of food processor and pulse until creamy and smooth.
Add the oats, almond meal, cinnamon, sultanas, dried apple, vanilla, honey (or maple syrup if your child is under one year old) and olive oil. Pulse until combined. The mixture will be sticky but able to be shaped into cookies using a tablespoon or ice cream scoop. If your dough is too wet simply add a little more almond meal or oats.
Take tablespoon amounts of the dough and shape into cookies.
Roll each cookie in a plate of oats and place onto an oven tray lined with baking paper.
Pop into the oven and bake for 30 minutes or until golden, flipping the cookies half way.
Remove the cookies from the oven and allow to cool for 5 minutes or so before placing on a wire rack to cool completely. Serve alongside a little fresh fruit for a wholesome breakfast or morning tea.
wholesome apple & cinnamon breakfast cookies
adapted from Teresa Cutter – The Healthy Chef
INGREDIENTS
1 large (or 2 small) banana
2 cups rolled oats, plus extra for decorating
1 teaspoon cinnamon, ground
1/2 cup almond meal
1/2 cup sultanas
1/2 cup dried apple, chopped
2 tablespoons honey (or maple/agave syrup if your child is less than one year old)
1 teaspoon vanilla
1/4 cup olive oil
METHOD
Preheat oven to 160 degrees celsius (320F). Place the banana into the bowl of a food processor, pulse until smooth. Add the oats, cinnamon, almond meal, sultanas, dried apple, honey, vanilla and oil and pulse until combined. The dough will be quite wet but solid enough to shape into cookies. If your dough is too wet simply add a little more almond meal. Shape into cookies and roll through extra oats. Arrange on an oven tray and bake for 30-35 minutes, flipping the cookies half way. Allow the cookies to cool slightly on the tray before placing on a wire rack to cool completely. Enjoy x
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gingerbread cookies
oat chocolate chip cookies
banana oat cookies
Hi, these look great, definately going to give them ago. I live in the UK and have never heard of almond meal; is it the same as ground almonds? Thanks.
Hi! It sure is:-) Happy cooking and please report back, I’d love to know how you go with the apple and cinnamon breakfast cookies! I’ve made 2 batches this week! Grace loves them! X
These are yummy! I also substituted coconut oil for the olive oil the second time we made them and loved them even more.
Would there be something I could substitute for the almond meal? Have none and really want to make these without having to go out in the cold to the shops 🙂
Hi, I’m also in the UK and I’m not sure if it’s possible to get dried apple. Is it possible to make it at home to add to the recipe? Thanks.
Will these cookies be soft enough for a 9 month old? I only started my baby on baby-led weaning when she was 7+ months 🙂
Hi do you think you could use grated Apple, juice squeezed out? I ask because the only dried Apple I can find in my supermarket has been dried with sulphur dioxide, which has been linked to asthma? I have not yet been able to find organic dried apples, like you can with prunes and apricots which are dried naturally. Thanks
I make them with fresh apples, diced small instead of dried apples and they turn out delicious! I also skip coating them in oats and just add a little more to the mix as this makes for less messy eating.
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hi, are the oats quick-cooking or old fashioned ones?
also, i am wondering if we can make the same cookies with quinoa. out of the oats but have a ton of quinoa available.
Keep these in the fridge or cupboard?
Fridge is best lovely – they keep for longer (about 7 days). You can freeze too xx