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apple coconut & buckwheat breakfast cookies


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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

Scale
  • 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

  1. Preheat oven to 180 degrees celsius (350F).  Line a cookie tray with baking paper and set aside.  
  2. Place the flour, almond meal, cinnamon and coconut into a large bowl and mix to combine.  
  3. Add the maple syrup, vegetable oil, vanilla bean paste and grated apple and mix to combine.  
  4. 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).  
  5. Nestle a slice of apple onto each cookie, and dust with a little cinnamon.  
  6. 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