Recipes.

Apple Bircher Breakfast Cookies

By Meg Yonson


I Quit Sugar: Apple Bircher Breakfast Cookies
  • 24 servings
  • Prep - 15 mins
    Cooking - 15 mins
  • Total - 30 mins
I Quit Sugar: Apple Bircher Breakfast Cookies

Stash in the kids’ lunchboxes, have a couple while running out the door for brekkie, crumbled over a winter-warming porridge or eaten simply as an afternoon snack. These Apple Bircher Cookies will become a new-found staple in your cooking repertoire.  

Servings: 24
Preparation: 15 mins
Cooking: 15 mins

Ingredients

Dry Ingredients

  • 1/2 teaspoon baking powder.
  • 3/4 cups regular plain flour.
  • 1 cup rolled oats.
  • 1/2 cup shredded coconut.
  • 2 tablespoons sunflower seeds.
  • 2 tablespoons pumpkin seeds.
  • 2 teaspoons chia seeds.
  • 1 teaspoon cinnamon, ground.
  • 1 teaspoon vanilla bean powder.
  • 1/4 teaspoon sea salt.

Wet Ingredients

  • 1 small red apple, grated.
  • 125 g butter, melted.
  • 1/4 cup rice malt syrup.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a large baking tray with baking paper.

2. Combine all dry ingredients into a large mixing bowl. Then add in the apple, butter and rice malt syrup and fold through until well combined.

3. Roll tablespoons of the dough into balls, place onto the prepared baking trays and flatten down slightly, until the cookies are about 1cm thick. Place into the oven and bake for 15 minutes, until they are lightly brown - you don’t want to overcook them here, so we suggest checking your oven at 12 minutes.

4. Once cooked, remove from the oven and cool on a wire tray. Serve.


Stash in the kids’ lunchboxes, have a couple while running out the door for brekkie, crumbled over a winter-warming porridge or eaten simply as an afternoon snack. These Apple Bircher Cookies will become a new-found staple in your cooking repertoire.

Ingredients

Dry Ingredients

  • 1/2 teaspoon baking powder.
  • 3/4 cups regular plain flour.
  • 1 cup rolled oats.
  • 1/2 cup shredded coconut.
  • 2 tablespoons sunflower seeds.
  • 2 tablespoons pumpkin seeds.
  • 2 teaspoons chia seeds.
  • 1 teaspoon cinnamon, ground.
  • 1 teaspoon vanilla bean powder.
  • 1/4 teaspoon sea salt.

Wet Ingredients

  • 1 small red apple, grated.
  • 125 g butter, melted.
  • 1/4 cup rice malt syrup.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a large baking tray with baking paper.

2. Combine all dry ingredients into a large mixing bowl. Then add in the apple, butter and rice malt syrup and fold through until well combined.

3. Roll tablespoons of the dough into balls, place onto the prepared baking trays and flatten down slightly, until the cookies are about 1cm thick. Place into the oven and bake for 15 minutes, until they are lightly brown - you don’t want to overcook them here, so we suggest checking your oven at 12 minutes.

4. Once cooked, remove from the oven and cool on a wire tray. Serve.

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

Latest tweets
Join our 1,400,000 followers!
IQS newsletter freebie
FREE!
A Day in the Life of Quitting Sugar

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!

Please enter a valid email address
Please enter a valid name