Apple Breakfast Cookies Recipe | Dairy Farmers of Manitoba

Yummy Apple Breakfast Cookies


10 min.


15 min.

Serving Size

20 cookies

Cookies for breakfast? These moist cookies loaded with oats, milk, and fresh apples are a terrific start to the day at home or on-the-go.


  • 2 cups (500 mL) quick-cooking rolled oats
  • 1 1/2 cups (375 mL) whole wheat flour
  • 2 tsp (10 mL) ground cinnamon
  • 1 1/2 tsp (7 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 3/4 cup (175 ml) packed brown sugar
  • 2 eggs
  • 1 cup (250 mL) milk
  • 1/4 cup (60 mL) butter, melted
  • 1 tsp (5 mL) vanilla
  • 1 1/2 cups (375 mL) finely chopped apples (about 1 large)


1. Preheat the oven to 375°F (190°C) with racks in the top and bottom thirds of the oven. Butter 2 large baking sheets or line with parchment paper.
2. In a large bowl, whisk together oats, flour, cinnamon, baking powder, and salt. In another bowl, whisk together sugar, eggs, milk, butter, and vanilla. Pour over dry ingredients and sprinkle with apples; stir until just blended.
3. Drop batter by 1/4 cup (60 mL) for each cookie onto prepared baking sheets at least 2 inches (5 cm) apart. Bake for about 15 minutes, switching pans on racks halfway or until a tester inserted in the center comes out clean. Let the cookies cool on pans for 2 minutes, then transfer to racks to cool completely.


Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit


  • Use apples that hold their shape and flavour when baked, such as Empire, Red Prince, Northern Spy, Granny Smith, or Crispin.
  • Tip for kids: this recipe is a terrific introduction for kids learning how to bake.
  • Teach them to measure dry ingredients properly by spooning them into a dry measuring cup and sweeping off the top.
  • For liquid ingredients, pour into a liquid cup and check at eye level.
  • For the adventurous: reduce the apples to 1 cup (250 mL) and add 1/2 cup (125 mL) chopped toasted hazelnuts, walnuts or pecans, and 1/3 cup (75 mL) chopped dried cherries.