© 2014 Mel breakfast cookie3

Apple Spelt Breakfast Cookies


There’s this coffee shop were we buy our coffee beans that makes perfect espresso and apparently really good breakfast cookies. I’m typically not overly interested in coffee shop pastries, but on one visit an Apple Spelt Breakfast Cookie caught my eye. Rustic-ly healthy but tasty is definitely my style and this breakfast cookie, mookie/muffin-cookie hybrid had me thinking about re-creating it on my own for weeks after I ate it. I recreated these using spelt flour because I really like the whole-graininess that it brings, but other types of flour could definitely be substituted as well.

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Apple Spelt Breakfast Cookies

  • 1 1/2 cups (105 g) spelt flour
  • 1/2 cup (43 g) rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 apple, grated with skin on
  • 1/3 cup (73 g) brown sugar, packed
  • 1 egg, lightly beaten
  • 1/4 cup (60 mL) coconut oil, melted
  • 1/4 cup (60 mL) almond milk or whichever type of milk you prefer
  • 1/4 cup raisins or dried cranberries (optional)

Preheat oven to 375.

1. Whisk together spelt flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg and raisins in a bowl. Set aside.

2. In another larger bowl, combine grated apple, brown sugar, egg, almond milk, and melted coconut oil. Gently whisk together until combined.

3. Add the dry ingredients to the apple mixture and fold together just until all of the flour disappears and the batter is moist.

4. Drop batter by large scoops (1/4 cup approximately) onto a parchment lined baking sheet.

5. Bake 17 minutes until cookies spring back when touched and slightly golden on the edges.

Makes approximately 9 large breakfast cookies

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