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Spelt Cinnamon Apple Breakfast Cookies

Twelve spelt cinnamon apple breakfast cookies on a wooden board, two broken open to show soft apple-flecked centres.

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.
Raw spelt apple breakfast cookie dough rounds being flattened on parchment before baking, apple strands visible.

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.
Two spelt cinnamon apple breakfast cookies on a ceramic plate beside a white coffee mug, soft morning light.
Prep Time 15 mins
Cook Time 14 mins
Rest Time 5 mins
Total Time 34 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 180  C
Servings: 12
Estimated Cost: 0.45
Calories: 148
Best Season: Fall, Winter
Dietary: Contains egg, Contains gluten (spelt), Dairy-Free, High Fiber, Refined Sugar Free, Vegetarian
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
  • 150 g whole spelt flour
  • 100 g rolled oats (old-fashioned, not quick oats)
  • 1.5 tsp ground cinnamon
  • 0.5 tsp baking powder
  • 0.25 tsp fine sea salt
    • Wet ingredients
  • 1 medium (approx. 120 g after squeezing) fresh apple, peeled and grated (squeeze out excess liquid before using)
  • 60 ml maple syrup (or honey)
  • 60 ml coconut oil, melted and cooled (or unsalted butter, melted)
  • 1 egg, large (or 1 flax egg for vegan)
  • 1 tsp vanilla extract
Instructions
  1. 1
    Heat the oven to 180 C / 355 F. Line a large baking sheet pan with parchment paper.
  2. 2
    Peel and coarsely grate the apple. Place in a clean kitchen cloth and squeeze firmly to remove as much liquid as possible. Set aside.
  3. 3
    In a large mixing bowl, stir together the spelt flour, rolled oats, ground cinnamon, baking powder, and salt until evenly combined.
  4. 4
    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.
  5. 5
    Scoop heaped tablespoons of dough onto the lined sheet pan, spacing them about 4 cm apart. You should get 12 portions.
  6. 6
    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.
  7. 7
    Bake for 12 to 14 minutes, until the edges are set and just turning golden. The centres will look slightly soft.
  8. 8
    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.
Keywords: spelt cinnamon apple breakfast cookies, spelt breakfast cookies, healthy apple cookies, wholegrain breakfast cookies, spelt flour cookies

Equipment

  • large mixing bowl
  • box grater
  • clean kitchen cloth or cheesecloth
  • baking sheet pan
  • parchment paper
  • wire cooling rack

Tips

  • Squeeze grated apple in a clean cloth to remove excess water before adding to the dough.
  • Press cookies firmly with the back of a spoon before baking so they hold their shape.
  • Bake on a parchment-lined sheet pan for even browning and easy removal.
  • Pull cookies from the oven when the edges are just set, not fully firm, as they firm up on cooling.
  • Rest cookies on the sheet pan for 5 minutes before transferring to avoid crumbling.

Variations

  • Stir in 40 g of raisins or dried cranberries for extra chew and natural fruit sweetness.
  • Add 30 g of chopped walnuts or pecans to the dough for crunch and added protein.
  • Swap cinnamon for mixed spice and add 1 tsp orange zest for a warmer, festive flavour.

Storage and Reheating

Store cooled cookies in an airtight container at room temperature for up to 3 days. After that, the texture softens further so refrigerating extends freshness to 5 days.

To freeze, layer cookies between sheets of parchment in a freezer-safe container. They keep well for up to 2 weeks at -18 C / 0 F.

Thaw at room temperature for 20 minutes. You can also warm a cookie in the oven at 160 C / 320 F for 5 minutes to restore a slightly crisp edge.

Serving Suggestions

Serve two cookies alongside a glass of cold milk or a flat white. The mild sweetness of the cookie pairs cleanly with bitter coffee or a plain yoghurt on the side.

For a more filling breakfast, crumble a cookie over a bowl of plain Greek yoghurt and add a drizzle of honey. The spelt and oat base adds enough texture to make the bowl feel substantial.

They also pack well in a lunchbox or gym bag. Two cookies with a piece of fruit make a steady mid-morning snack that doesn't need refrigeration.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-cinnamon-apple-breakfast-cookies/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!