Apple + Cinnamon Breakfast Cookie
These little cookies make a portable healthy breakfast or snack that go perfectly with your morning tea or coffee. I’ve combined my apple + cinnamon porridge recipe that contains rolled oats, hazelnut, vanilla + muscatel with a little apple and heart healthy macadamia nut oil to make these delicious cookies. You can pump up the protein by replacing the raisins with omega 3 rich walnuts and make them gluten free by using rolled quinoa in place of the oats. I often stuff a few of these cookies into my cycling jersey to enjoy with my coffee after the ride.
What’s good about them:
Oats are a great source of soluble fiber that fills you up, so you feel fuller for longer. According to studies, the beta-glucan fiber found in oats can help regulate your appetite for up to 4 hours as well as help lower cholesterol. Cinnamon improves insulin’s efficiency, which helps regulate blood sugar levels. A Swedish study published in the American Journal of Clinical Nutrition showed that inclusion of cinnamon in the diet lowered blood glucose levels. The amount used was ½ a teaspoon. I’ve also used macadamia nut oil in this recipe which works as an anti-inflamatory and replaces traditional trans fats + margarines found in most store bought cookies.
180 g (6 1/4 oz / 1 full cup ) smashed ripe banana or apple puree (unsweetened)
1/2 teaspoon ground cinnamon
200 g (2 cups / 7 oz) rolled oats or barley + a little extra for decorating
50 g (1/2 cup / 2 oz) ground hazelnuts ( or if you want to make this nut free – use desiccated coconut)
50 g (2 oz) rasins
50 g (2 oz) dried chopped apple
2 tablespoons honey
1 teaspoon vanilla bean paste or extract.
60 ml (2 fl oz /1/4 cup ) macadamia nut, almond or light flavoured olive oil
Preheat your oven to 160 C. 320 F – fan forced.
Combine smashed banana or apple puree, vanilla with the cinnamon, oil and honey.
Add oats, hazelnuts, rasins and dried apple.
Mix together well with your hands, squeezing the mixture together until it starts to bind.
Form into 12 cookies and roll them in some oats for decoration. I like to use a small ice cream scoop for this, but you can also use a tablespoon or your hands.
Bake for 30 – 35 minutes or until golden.
Cool and enjoy.
Makes 12 cookies
Will keep for 5 days wrapped in a sealed container.
Protein: 2.8 g
Total fat: 8.7 g
Carbs: 20 g
Fiber: 2.4 g
sugars: 10.4 g
Sodium: 2 mg
NOTES: to make these cookies gluten free, use rolled quinoa in place of the oats.
Alternatively you can also use ground almonds (almond meal) – however you will need to reduce the banana or apple amount to 60 g.
Increase protein by swapping half or all of the dried fruit for chopped walnuts.