With natural sweetness from apple, raspberries, blueberries and blackberries, these Cookies are a healthy treat you’ll love to share with the kids. This recipe is simple to make, freezer and lunch box friendly.
I’m so excited to share today’s new cookie recipe with you! These apple, mixed berry and almond cookies are by far, my absolute fav. I baked these cookies for the kids over the weekend and BAM gone by Monday. Yep, setting new records!
And who can blame us these cookies are everything a good cookie should be. Gorgeously golden on the outside, with just a little crunch. Yet, tender and full of fruity goodness in the middle with just the slightest suggestion of cinnamon. Basically, the culinary equivalent of a big warm comfy hug. Sah gud! Bake ’em!
Why you’ll love these apple, mixed berry and almond cookies
- freezer friendly
- lunch box friendly (can be made nut-free)
- come together in one bowl
- contain 2 apples and 2 punnets of berries
- sweetened with maple syrup
- bake in 12 mins
- super simple to make
- AND give your kids the opportunity to grate apple and crack an egg!
I’m so excited for you to bake these cookies. They’re so delicious. So simple to make. And such a hit with kids (little and big!)
OH and when you bake this recipe, post a picture to Instagram and tag @mylovelylittlelunchbox. I love sharing your creations!
To make your own apple mixed berry & almond cookies simply…
Begin by preheating your oven to 160 C (320 F) and line 2 cookie sheet pans with baking paper. Set aside.
Place the oats, wholemeal flour and almond meal (or wholewheat flour for nut free version), baking powder, cinnamon and salt into a large bowl. Whisk to combine and create a well in the centre.
Add the egg, maple syrup, vanilla, coconut oil, grated apples, flaked almonds and mixed berries into the bowl and gently stir until thoroughly combined.
Use an ice-cream scoop or ¼ measuring cup to shape the cookies and arrange on the prepared tray. Top with a small handful of flaked almonds to decorate.
Bake the cookies for 10-12 minutes or until golden and set.
Allow the cookies to cool on the tray. Enjoy x
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
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
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apple mixed berry & almond cookies
- Total Time: 30 mins
- Yield: 12 or 24 cookies (depending on scoop size) 1x
Description
With natural sweetness from apple, raspberries, blueberries and blackberries, these Cookies are a healthy treat you’ll love to share with the kids. This recipe is simple to make, freezer and lunch box friendly.
Ingredients
- 1 cup (90 grams) rolled (traditional) oats
- 1 cup (150 grams) plain whole wheat flour
- ½ cup (45 grams) almond meal [NUT FREE VERSION – use ½ cup wholemeal flour]
- 1 teaspoon baking powder
- 1 teaspoon cinnamon, ground
- Pinch sea salt
- 1 egg
- ½ cup (125 ml) pure maple syrup
- 1 tablespoon vanilla bean paste (or vanilla extract)
- ½ cup (125 ml) coconut oil, melted and slightly cooled
- 1½ cups (125 grams) grated apples (approx. 2 apples)
- 1 cup (125 grams) flaked almonds (OPTIONAL) PLUS extra to decorate
- 1 cup (125 grams) fresh mixed berries (raspberries, blueberries and blackberries)
Instructions
- Preheat oven to 160 C (320 F) and line two oven trays with baking paper. Set aside.
- Place the oats, flour, almond meal (or wholemeal flour for nut free version), baking powder, cinnamon and salt into a large bowl.
- Whisk to combine.
- Add the egg, maple syrup, vanilla, coconut oil, grated apple, flaked almonds, mixed berries.
- Stir to combine.
- Use an ice-cream scoop or tablespoon to shape the cookies. Arrange on the prepared tray, top with a small handful of flaked almonds.
- Bake for 11-15 minutes or until golden. Allow to cool on the tray. 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: 15 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
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