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!
Scale
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.
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: healthy breakfast cookies