These fall-festive apple cookies are brought to you by my friend Jessica, who makes them for her kids’ breakfast. She came over one day and we made them together. Fresh outta the oven they are divine!
The recipe is really easy and quick enough to whip up for breakfast or afternoon snack.
Start with your dry ingredients –
Don’t almost forget the baking powder like I did!
Chop up two peeled apples –
And add wet to dry – mix well.
Scoop out the batter with an ice cream scoop onto a greased cookie sheet
And bake for about 15 minutes.
For the drizzle, Jess introduced me to this peanut butter powder. I was initially hesitant and wanted to just thin out real peanut butter, but this is actually just peanuts – no defatting or weird processing.
So we mixed it with some water and vanilla. You could add some sugar too if you wanted it sweeter, but we liked the contrast of the salty peanut drizzle on the sweeter cookies.
These are much more of a soft muffin-like cookie than a crispy dessert cookie. Think of them as muffins in cookie shape – so kids will love them! They are best straight out of the oven too, as the apples will cause them to moisten a lot when stored in an air tight container. Still tasty, but a bit more challenging to eat.
Apple Breakfast Cookies with Peanut Butter Drizzle
Ingredients
- 1 cup oats
- 3/4 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin spice
- 2 tbsp oil
- 1 egg
- 1/2 cup honey
- 1/4 cup walnuts
- 1.5 cups diced apple 2 medium apples
- For the drizzle
- 3 tbsp JIF powdered peanut butter
- 2.5 tbsp water
- 1/4 tsp vanilla
- pinch Kosher salt
Instructions
- Preheat oven to 350°
- Lightly grease large baking sheet.
- Peel and dice 2 medium apples.
- Combine dry ingredients.
- Combine wet ingredients.
- Pour the wet ingredients into the dry. Mix well.
- Fold in apples to mixture.
- Scoop mixture into mounds (I used an ice cream scoop!)
- Flatten mounds slightly before baking.
- Bake for 15 minutes.
- Meanwhile, mix all drizzle ingredients in a small bowl or jar.
- Allow cookies to cool slightly before adding drizzle to top!
And just for fun, I tried a microwave version too! I put a cookie dough scoop with more chopped apples in a bowl and microwaved it for about two minutes on 50% power – turned out great with some melted peanut butter on top!
Kristen says
Recipe looks good!
The peanut powder must be defatted. How else could it have 85% less fat than regular peanut butter, which is just peanuts and salt.
KB says
Yeah, I was just about to ask that too!
Becka K-S says
Yup, if you compare the nutrition info for this to the same calories’ worth of regular peanut butter, it’s pretty obvious it’s defatted (70cal serving of powder: 2g fat, 70cal of PB: 6g). I’m surprised they aren’t required to label it as such!
KathEats says
That’s probably because the removed the oil – I would hope by pressing it out and not some chemical process? I wouldn’t buy this myself as I’d just use regular PB, but it was fun to use.
Becka K-S says
Hopefully! I mean, that’s still defatting – and I want those fats! I’m just surprised, like I said, that they’re able to label it as just “roasted peanuts” without acknowledging how they’ve been processed.
Heidi Kokborg says
These cookies look so good!
Lindsey says
I love the bowl version! It’s definitely KERF-ified 🙂
Samantha @ThePlantedVegan says
This look so delicious!! Love the peanut butter powder drizzle!
Jess says
Those look SO good… but if we’re being real… you had me at “peanut butter drizzle”. I’m a simple, peanut butter loving creature.
Jess | FashionByCommittee.com
Sagan says
YUM! These look so good. I bet it would be tasty with maple syrup instead of honey, too, or with a walnut butter drizzle – definitely looks like a versatile recipe that could be changed up depending on the season and the mood!
Cara's Healthy Cravings says
I love the simplicity, deliciousness and peanut drizzle, yum!!
Laurie says
Can I just tell you how much I love your website!! I have followed you from the very beginning and yours is still the first site I check every day. Even though I’m 25 years older than you with 4 grown children, have lived overseas most of my married life and am a vegan . . . I still find your site very relate able for me! Thank you for creating such a beautiful and REAL space here for all of us to enjoy. KERF has come a long way and I personally have really enjoyed your journey!
KathEats says
Thank you so much Laurie!
Kelsey @ SoMuchLifeToLive says
These look tasty, Kath! Say thanks to Jessica for me!
Elyse says
These look tasty but since I have Celiac, I’m going to try and make them with oat flour instead of the whole wheat flour. I’ll tell you how they turn out since they look amazing!
Jenn says
What is your take / comparison with the Jiff Peanut Powder to PB2 (if you’ve tried that)?
I know I like the PB2.
KathEats says
They seemed similar – it’s been a while since I had PB2 but I want to say this tastes better?
Bethany @ Athletic Avocaod says
I love apples and peanut butter together! I want these cookies for breakfast everyday with a big hot mug of coffee!
Clare says
I feel I need to make these, my current favourite PB is a fairly thin one anyway…Dr Zak’s salted caramel high protein peanut spread. perfect for apples!
Tenna says
What is pumpkin spice??…
My guess is that it might be a sort of a cinnamon, Vanilla, clove-mix am I right?….
I haven´t bin seen it here in Denmark so thats why I´m asking… 😀
Thanks for a delicious recipe 🙂
Lara says
Really liked these – loved the muffiny texture without having to take out the muffin tin 🙂