September brings with it gorgeous warm days, cozy sweaters in the evening, the beginning of beautiful autumn colours and delicious apple season. Nature gives us exactly what we need when we need it…
The anti-inflammatory qualities in apples are known for their ability to cool the Healthy Body after the warmth of summer. Their skin contains the anti-aging compound quercetin which can help offset UV damage to your skin from the hot summer sun and they are rich in vitamin C, helping boost your immune system this season. They are also full of fibre which keeps you feeling full and your digestive system healthy.
I decided to combine this perfect, healing autumn ingredient with one of my most popular recipes – the breakfast cookie. The cooked apples add a hint of sweetness and warmth.
Rounding out this recipe are:
Oats – full of plant-based protein, iron, and fibre for long-lasting energy
Flax & Walnuts – rich in brain health boosting healthy fats and plant-based protein
Cinnamon – high in disease and inflammation-fighting antioxidants. Read more about this superfood – Ingredient Spotlight: Sprinkle on the Cinnamon
I have been working on more breakfast recipes lately since it is sometimes difficult to find healthy, exciting plant-based options beyond oatmeal and smoothies. These cookies are great for busy mornings when you are running out the door or delicious with an afternoon tea to keep your energy levels up.
- 2 medium apples, chopped small with the skin
- 2 tsp cinnamon, divided
- 2 Tbsp pure maple syrup, divided
- 2 cups gluten-free rolled oats
- 1 Tbsp ground flax seed
- 1/4 cup walnuts, chopped
- 1 cup unsweetened applesauce
- 2 Tbsp almond butter
Tips & Nutrition
These cookies are not necessarily the sweetest “cookies” you have tried since they are meant to be more of a healthy ‘to go’ breakfast or snack. The apples do add beautiful flavour as does the cinnamon.
You can make this nut-free by subbing sunflower seeds butter for the almond butter and pumpkin seeds for the walnuts.
Preheat the oven to 350 and line a rimmed baking sheet with parchment paper.
In a small saucepan cook the apples on medium-low heat with 1 tablespoon of maple syrup and 1 teaspoon of cinnamon until they are tender – about 15 minutes. Stir often to avoid burning.
While the apples are cooking, use a large mixing bowl to stir together the oats, flax, chopped walnuts and 1 teaspoon of cinnamon.
Once the apples are tender, remove from heat and add them to the oats mixture and stir until well combined. Add the applesauce and almond butter and do one more good stir.
Form the mixture into 2″ balls and place on the parchment-lined baking sheet. Press down lightly to make a cookie shape. They will not change shape while cooking so make them the size you like now.
Cook for 15 minutes and then let cool for 10 minutes. You can keep them in an airtight container in the fridge for 4 days or individually wrapped and frozen for up to a month.