These breakfast cookies are built on whole spelt flour, which gives them a slightly nutty depth that plain oat cookies don’t have. Fresh grated apple melts into the dough during baking, keeping each cookie soft at the centre with just a little chew at the edges.
They come together in one bowl and bake in under 15 minutes. That makes them a practical choice for busy mornings or batch baking on weekends.
Cinnamon and a touch of maple syrup keep the sweetness balanced rather than heavy. You can eat two cookies and feel steady through the morning, not sugared out.
They freeze well and thaw at room temperature in about 20 minutes. Make a double batch and you’ll have breakfast sorted for the next two weeks.
Why You’ll Love This Recipe
- One bowl, minimal cleanup, done in 40 minutes.
- Spelt flour adds nutty flavour and digestibility.
- Grated apple keeps cookies moist without added fat.
- Freezes well for two weeks of easy breakfasts.
Ingredient Notes
- Whole spelt flour: Whole spelt flour gives a slightly nutty, earthy flavour and a softer crumb than wheat. If you only have white spelt flour, reduce it by 10 g as it absorbs less liquid.
- Rolled oats: Use old-fashioned rolled oats for the best texture. Quick oats work in a pinch but the cookies will be slightly denser.
- Fresh apple: Grate the apple on the coarse side of a box grater and squeeze out half the liquid so the dough isn’t too wet. Bramley, Pink Lady, or Gala all work well.
- Maple syrup: Maple syrup keeps these refined sugar-free. Honey works as a 1:1 swap if you prefer, though the flavour will be slightly more floral.
- Coconut oil: Melted coconut oil gives a clean, neutral fat base. Unsalted butter works equally well and adds a richer flavour.
- Ground cinnamon: Ceylon cinnamon is milder and more fragrant than cassia. Either works, but start with the stated amount and adjust to taste.
- Egg: One egg binds the dough and gives structure. For a vegan version, use one flax egg: 1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes.
Spelt Cinnamon Apple Breakfast Cookies
Description
Spelt flour keeps these cookies tender without being cakey, while grated apple adds natural sweetness and moisture that holds up even after freezing.
Ingredients
Dry ingredients
Wet ingredients
Instructions
- Heat the oven to 180 C / 355 F. Line a large baking sheet pan with parchment paper.
- Peel and coarsely grate the apple. Place in a clean kitchen cloth and squeeze firmly to remove as much liquid as possible. Set aside.
- In a large mixing bowl, stir together the spelt flour, rolled oats, ground cinnamon, baking powder, and salt until evenly combined.
- Add the squeezed apple, maple syrup, melted coconut oil, egg, and vanilla extract to the bowl. Mix with a fork until a thick, cohesive dough forms. It should hold together when pressed.
- Scoop heaped tablespoons of dough onto the lined sheet pan, spacing them about 4 cm apart. You should get 12 portions.
- Flatten each portion to about 1 cm thickness with the back of a damp spoon. The edges won't smooth out on their own, so shape them now.
- Bake for 12 to 14 minutes, until the edges are set and just turning golden. The centres will look slightly soft.
- Remove from the oven and leave the cookies on the sheet pan for 5 minutes. They firm up as they cool. Transfer to a wire rack to cool completely.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 148kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 4g20%
- Cholesterol 16mg6%
- Sodium 65mg3%
- Potassium 95mg3%
- Total Carbohydrate 21g8%
- Dietary Fiber 2g8%
- Sugars 7g
- Protein 3g6%
- Vitamin A 30 IU
- Vitamin C 1 mg
- Calcium 22 mg
- Iron 1 mg
- Vitamin D 4 IU
- Vitamin E 0.3 mg
- Vitamin K 1 mcg
- Thiamin 0.1 mg
- Riboflavin 0.05 mg
- Niacin 0.5 mg
- Vitamin B6 0.05 mg
- Folate 8 mcg
- Vitamin B12 0.04 mcg
- Phosphorus 90 mg
- Magnesium 20 mg
- Zinc 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Squeeze grated apple firmly before mixing to prevent a wet, sticky dough.
- Do not overbake, spelt dries out faster than wheat flour at high heat.
- Flatten cookies to about 1 cm thick before baking for even cooking throughout.
- Rest baked cookies on the tray for 5 minutes before moving to a wire rack.
- Double the batch and freeze half for grab-and-go breakfasts through the week.
