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Apple Coconut Spice Breakfast Cookies

  • Author: Kristin Dovbniak
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 cookies 1x

Ingredients

Scale

Dry: 

1 cup rolled oats
¾ cup flour (white, white whole wheat or GF all purpose all work here)
½ cup granulated sugar (unrefined cane sugar
2 tbsp ground flaxseed
½ tsp baking soda
¼ tsp sea salt
½  tsp cinnamon
¼  tsp cardamom
⅛  tsp ginger (powdered)
⅛  tsp nutmeg

Wet:
1/4 cup Coconut oil (or butter), melted and cooled
1/4 cup Milk (of choice, I use almond milk)
2 tbsp Maple syrup
1 tsp Vanilla extract

To mix in: 
⅓ cup peeled and chopped apples
¼  cup lightly crushed coconut chips (I use Dang coconut chips)


Instructions

  1. Preheat oven to 375. Line a large baking sheet with parchment paper or a silicone baking mat.

  2. Whisk together all dry ingredients. Set aside.

  3. ​Whisk wet ingredients. Stir dry ingredients into wet. Mixture will be very thick. Stir in apples and coconut chips.

  4. Place large rounded spoonfuls (about ¼-⅓ cup) of dough evenly spaced on parchment (I like to use my hands to form these a little so they’re rounded- this keeps them from spreading!).

  5. Bake in oven for 13-15 minutes, until lightly browned on top. Let cool completely before enjoying.