We are completely addicted to breakfast cookies in this house. While they are very similar in ingredients to the muffins I make, there is just something totally awesome about eating a cookie for breakfast. The kids love it. And I should probably just include myself with “the kids”. This batch was inspired by my youngest daughter’s favorite oatmeal flavor, apple cinnamon.
Made with apples, cinnamon, bananas, Greek yogurt, whole wheat flour and oatmeal, these are perfect for breakfast or as a mid-day snack. To appeal to my other daughter I had to add a little extra sweetness, which white chocolate chips work perfectly for. If we didn’t have a tree nut allergy around here, I totally would have added walnuts or pecans and I highly suggest that you do if you make these – they would be incredible with them. I used our favorite variety of apples, Pink Ladies, but you can use whichever apple you prefer.
We keep our breakfast cookies in the fridge and freezer. I love having the freezer stocked with breakfast cookies and muffins to avoid the whine of “what’s for breakfast”. I’m not a fan of morning whine. Or anytime whine. These help combat that quite nicely.
Those cute straws and bags are from Sweets & Treats Boutique.
White Chocolate Apple Cinnamon Oatmeal Breakfast Cookies
- 2 cups white whole wheat flour
- 2 cup oats old fashioned or quick are fine
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/4 cup of butter softened
- 2/3 cup Greek yogurt I used vanilla flavored
- 3 large ripe bananas
- 1/2 cup sugar
- 2/3 cup brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 - 2 apples peeled and chopped into small pieces
- 1/2 - 1 cup white chocolate chips
- 1 cup of walnuts or pecans optional
- Preheat oven to 350 degrees F.
- In a food processor (or mixer) combine softened butter, Greek yogurt and ripe bananas and puree or mix until well combined. Add in vanilla and eggs and mix well.
- In a separate bowl combine flour, oats, salt, cinnamon, baking soda, baking powder, sugar and brown sugar. Mix until well combined.
- In a large bowl, combine wet and dry ingredients as well as your white chocolate chips, chopped apples and nuts if adding, and stir until just combined.
- Scoop or spoon cookie dough, approximately two tablespoons per cookie, onto cookie sheets lined with parchment paper.
- Bake for 16-20 minutes until lightly browned. Remove from pan immediately and transfer to a wire rack to allow to cool.
- Store in an airtight container. I prefer to keep a few on hand in the refrigerator and store the rest in zipper style freezer bags in the freezer. You can pull them out the night before to thaw, or just pop them into the microwave for a few seconds to defrost. Enjoy!
Make sure to check out these other yummy breakfast cookies…