These apple, coconut and buckwheat breakfast cookies are so wholesomely delicious, you can eat them for breakfast! They are jam-packed with healthy ingredients and are naturally sweetened with maple syrup. This simple recipe is the perfect make-ahead breakfast for busy mornings!
Sunday mornings are always my favourite time of the week. Not only do we spend the entire morning in our pyjamas but we usually cook up our favourite Sunday morning breakfast treats like our 2 ingredient easy peasy pancakes.
However, the chilled Sunday morning vibe is also the perfect opportunity to spend a little time pottering about in the kitchen and test a new recipe or two. Nothing grand, just a simple batch of newly inspired muffins or in this mornings case these apple, coconut and buckwheat breakfast cookies.
Miss G. has been looking for an opportunity to use the box grater at home since learning how to use one at her gorgeous little Montessori class so with a couple of apples nestled in the fruit bowl I thought we’d bake a batch of apple, coconut and buckwheat breakfast cookies. Miss G. had the best fun grating the apple, managing to splutter apple juice and bits of apple absolutely everywhere and was so delighted to stir together these super simple breakfast cookies.
Seriously, these cookies couldn’t be easier to prepare – we basically popped all of the ingredients into a big mixing bowl, gave it all a stir and then got to shaping the cookies.
Considering these are a breakfast cookie, we intentionally shaped quite large cookies so that they would fill hungry little tummies and thankfully this also gave us plenty of room to nestle our apple slice in too. With just a kiss of cinnamon the cookies made their way to a hot oven and after only fifteen minutes filled the entire house with the homely fragrance of baked apple and cinnamon. Yum.
To help the cookies cool a little quicker (the troops were STARVING) we popped the cookies onto a wire tray. It wasn’t long before we could tuck in and alongside a few slices of fresh apple and a handful of juicy bright blueberries these cookies made our Sunday morning simply perfect.
To create your own batch of cinnamon spiked apple coconut & buckwheat breakfast cookies follow these simple steps…
Begin by preheating your oven to 180 degrees celsius (350F) and line a cookie tray with baking paper. Set aside. Place the buckwheat flour, almond meal, cinnamon and coconut into a large bowl and mix to combine.
Grate 1 large red apple using a box grater, don’t bother peeling the apple. Set aside.
Add the grated apple, maple syrup, olive oil and vanilla bean paste and stir to combine.
Take approx. half cup amounts of the mixture and gently shape into rounds.
Arrange the cookies on the prepared tray (leaving a little room for them to expand) and nestle a thin slice of apple into the top of each cookie. Give all of the cookies a slight kiss of cinnamon and bake for 15-18 minutes or until golden and cooked.
Allow the cookies to cool for five minutes or so before placing the cookies onto a wire rack to cool completely.
Serve the cookies alongside a little fruit or a boiled egg for a lovely little breakfast.
MORE COOKIE RECIPES FOR KIDS
Banana Peanut Butter Choc Chip Cookies
Apple Mixed Berry and Almond Cookies
One Bowl Carrot and Blueberry Breakfast Cookies
Banana Peanut Butter Choc Oat Cookies
Blueberry Cookies with Dark Choc Drizzle
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apple coconut & buckwheat breakfast cookies
- Total Time: 25 mins
- Yield: approx. 10-18 cookies (depending on scoop size)
Description
These apple, coconut and buckwheat breakfast cookies are so wholesomely delicious, you can eat them for breakfast! They are jam-packed with healthy ingredients and are naturally sweetened with maple syrup. This simple recipe is the perfect make-ahead breakfast for busy mornings!
Ingredients
- 2 cups (300 grams) buckwheat flour (or wholemeal flour)
- 1 1/2 cups (180 grams) almond meal (ground almonds)
- 1 teaspoon cinnamon, PLUS more to decorate
- 1 cup (100 grams) shredded coconut
- 3/4 cup (180 ml) maple syrup
- 1/2 cup (125 ml) vegetable oil (I used olive oil but coconut oil, melted would be lovely too)
- 1 teaspoon vanilla bean paste (or extract)
- 1 apple, grated PLUS 1 apple, thinly sliced to decorate
Instructions
- Preheat oven to 180 degrees celsius (350F). Line a cookie tray with baking paper and set aside.
- Place the flour, almond meal, cinnamon and coconut into a large bowl and mix to combine.
- Add the maple syrup, vegetable oil, vanilla bean paste and grated apple and mix to combine.
- Take approx. half cup amounts (or heaped tablespoons) of the mixture, shape into patties and place onto the prepared trays (space the cookies evenly apart – leaving 2-3 centimetres in between each cookie).
- Nestle a slice of apple onto each cookie, and dust with a little cinnamon.
- Bake for 15-18 minutes or until golden and crisp. Allow to cool slightly before placing the cookies on a wire rack to cool completely. Enjoy x
Notes
Cookies are best kept in the refrigerator in an air tight container. Will keep for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
you may also like…
carrot cake cookies
strawberry coconut cookies
jam drop cookies
Would it still work with less maple syrup?
Great question…I’d be interested in the reply to this one too. Thanks!
I used 1/2 cup instead. The cookies were very crumbly. I’m not sure that the 1/4 cup would make a difference, texture wise, but it’s possible.
Awesome recipe. I made large cookies and some smaller…I prefer the smaller ones..so you could easily get 20 decent sized cookies out of this recipe. I also used cashew meal instead, with coconut oil..and used pear on top as I only had one apple.. Worked a treat, esp given I am intolerant to eggs and almond…and wheat… so these are a win! xx thank u
Lush – made these this afternoon. Lovely, thanks! Also enjoyed a version of your chicken sausage traybake.
Hello, I was wondering if these would knee well for a few days if kept in a tightly sealed container? In fridge or out of fridge? Thanks for the beautiful recipes x
I notice that you have not added any raising agent here, but you did in your carrot cake cookies – just wondering why that is?
I’ve just substituted the maple syrup for 1.5 very ripe bananas mashed & they are great!! Wondering how well these will freeze?
They freeze/defrost amazingly! X
can you freeze these?
Absolutely can! X
I have made these several times and they r just so yum. I make them a lot smaller though, perfect as a mid morning snack or at any other time. I freeze them and pop some defrosted in the oven when we r eating them.
YAY! I’m so happy you’re enjoying our apple breakfast cookies! And aren’t they a great freezer friendly option! Thanks for letting me know!
These were easy and fun for my 2 year old to make. He has a nut allergy so instead of almond meal I used ground sunflower seeds. It made 12 large biscuits, next time I think I would do 24 smaller ones for snacks