Apples and peanut butter go together like butter and popcorn. Creamy and sweet paired with crisp and tart. Might as well throw them together with oats and cinnamon to make a cookie! These Healthy Apple Peanut Butter Breakfast Cookies will be loved by all ages.

If you like this recipe, you’ll love this easy Double Chocolate Energy Balls recipe.

Looking for a more-savory brunch recipe, try my Green Chili Crustless Quiche.

What Makes These Cookies Healthy?

Apples

An apple a day does keep the doctor away. According to 8 Impressive Health Benefits of Apples, written by Ariane Lang, BSc, MBA and Kerri-Ann Jennings, MS, RD for Healthline.com, apples are chalked full of nutritious properties.

• High in Vitamin C
• Contains Antioxidants like Vitamin E
• Lowers Cholesterol
• High in Fiber

Healthy Fats

These delectable apple breakfast cookies have 2 kinds of fats: coconut oil and peanut butter. Peanut butter contains Omega-6 fatty acid, which lowers bad cholesterol. While coconut oil is a good source of antioxidants.

Like peanut butter, you’ll love my Gourmet Peanut Butter Sandwich.

Fiber

Fiber is found in whole grains, fruits, vegetables, beans, seeds and nuts. It helps us feel full to keep our hunger in check. These breakfast cookies have fiber from apples, oats, whole wheat flour, pecans, and flax seeds.

Start your morning off right with heart healthy oats in this Raspberry Overnight Oats recipe.

How to Make Healthy Apple Peanut Butter Cookies

These cookies are pretty darn easy. You just need 2 bowls, a whisk, a box grater, and a scoop (or spoon).

• In a bowl whisk wet ingredients, add diced & shredded apple.
• In another bowl, mix together dry ingredients.
• Combine the 2, and scoop out on a cookie sheet.
• Flatten, bake, and enjoy!

Make these Healthy Apple Peanut Butter Breakfast Cookies a hefty size or bite size.

Tips for Making

These cookies are easy to make. However, tip and tricks are always welcome. Here you go:

Preparing the Apples

• Before you start peeling the apples, have the wet ingredients in the bowl whisked and ready. Place the diced and shredded apples in the wet ingredient immediately and stir. This will prevent the apples from browning.

• If the dice on the apple is too big, the cookies won’t stay together. The size of a corn kernel is just right.

Whisking Wet Ingredients

• The wet ingredients will look separated. Keep whisking! They will smooth out.

Mixing Dry Ingredients into Wet Ingredients

• Fold wet and dry ingredients together until just combined. Don’t over mix, or you will have tough cookies.

Apple Sauce

• We always have apple pouches or cups on hand. A apple sauce cups is exactly 1/2 cup of apple sauce (4oz). The pouches are typically 3.2 ounces. If you don’t want to use 2 pouches, just use 1 pouch and add an additional 1 tablespoon of coconut oil.

Substitution Options

• Sub Almond Butter, or any other Nut or Seed Butter for the Peanut Butter.

• Swap the Pecans for any other nut or seed.

• Switch out Whole Wheat Flour for 1 to 1 Gluten Free Baking Flour. 1 to 1 means you can swap equal measurements with gluten flours. Xantham Gum is the added ingredient in the 1 to 1 flour that helps bind like gluten flours.

Other Recipes

My Banana Breakfast Cookies recipe is similar to this Apple Peanut Butter Cookie. Both are like scrumptious oatmeal baked into a cookie.

Cranberry Pistachio Oatmeal Cookies are good all year round.

Energy Balls are a fan favorite. The most popular one is Lemon Blueberry Energy Balls. These are bright, tart, and chewy. Great for snacks throughout the week.

Another favorite energy ball is the Pumpkin Energy Ball. This has all the Fall flavors.

Peanut Butter Energy Ball is the OG ball. This is my kid’s favorite. Especially with sprinkle mixed in!

Thanks for reading along. I hope you enjoy this recipe as much as we do. If you would like more healthy recipes like this one sent right to your inbox, sign up for my Recipe Drops. They’re always FREE.