Vegan Apple Breakfast Cookies

Serving 20 people

36 min


  • almond milk 1 cup almond milk
  • apple 1 1/2 cups grated apple
  • unsweetened applesauce 1/2 cup unsweetened applesauce
  • baking powder 1 1/2 teaspoon baking powder
  • coconut oil 1/4 cup melted coconut oil
  • coconut palm sugar coconut oil - any other neutral flavor oil or melted butter
  • dairy milk 3/4 cup coconut palm sugar
  • fruit coconut palm sugar - brown sugar
  • ground cinnamon almond milk - any non-dairy milk for vegans, dairy milk for others
  • nuts raisins - any other dried fruit
  • pear 1 teaspoon ground cinnamon
  • quick cooking oats walnuts - any nuts
  • raisins apple - pear, zucchini (if you are daring enough)
  • salt 2 cups quick-cooking oats
  • vanilla extract 1/3 cup raisins (optional)
  • walnuts 1/2 teaspoon salt
  • whole grain oat flour 1 teaspoon vanilla extract
  • whole wheat flour 1/2 cup chopped walnuts (optional)
  • whole wheat flour - any other whole grain flour
  • 1 1/2 cups whole wheat flour
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How to make it

  1. Preheat oven at 350F/180C for 15 minutes. Line baking sheet/s with parchment paper.In a large bowl mix together the dry ingredients.In another small bowl whisk together the wet ingredients.
  2. Pour it over the flour mix and stir in the apples and other optional ingredients, if using. Stir until just combined.Scoop out 1/4 cup of dough for each cookie and drop it on the baking sheet, 2 inches apart.
  3. Bake for 15-17 minutes.
  4. Let the cookies cool on the sheet for 2 minutes, then transfer the cookies to the wire rack to cool completely.