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Apple Breakfast Cookies with Peanut Butter Drizzle

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 be super moist when stored in an air tight container. Still tasty, but a bit more challenging to eat.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Kath Younger


  • 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


  • 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!