Chewy apple oatmeal breakfast sandwich cookies stuffed with maple yogurt and topped with a cinnamon-y sunflower seed butter icing.
Cookies for breakfast?
Yes please. Especially apple oatmeal breakfast sandwich cookies with maple yogurt and sunflower seed butter icing. Maple yogurt because it is my humble opinion that maple syrup makes breakfast that much better. And by “that,” I mean “a lot.”
Maple syrup. It’s what dreams are made of.
Also what dreams are made of? Having a breakfast like COOKIES ready and waiting for you on a random Wednesday morning. Because let’s face it, by Wednesday, I’m not into getting up early to make an elaborate breakfast, no matter how much I love cooking and how much I dislike meal prep (the former I adore, the latter, I’d happily erase from my life).
But making something fun, like these cookies, doesn’t really feel like “meal prep” the way I usually think of it. You can bake the cookies and even whip up the yogurt filling and icing the night before so in the morning, all you have to do is assemble your cookie sandwiches, make a latte, and boom. You’re good to go.
You could even assemble the sandwiches beforehand. Just keep them in the fridge until you’re ready to devour.
And about meal prep, I know it doesn’t have to be terrible. I just need to find a system that works for me and doesn’t feel too rigid. If you’re a meal-prep-pro, TELL ME YOUR WAYS.
In other news, if I’m going to eat cookies (or anything, really) for breakfast, they need to be filling. Also, thick and chewy. These apple oatmeal breakfast sandwich cookies fit the bill: they’re thick, chewy, AND full of oats, almond butter, apple chunks, yogurt, sunflower seed butter, and of course, maple syrup.
Obviously, it doesn’t have to be the a.m. to eat these. Afternoon snack with a mug of chai? Ravenous post-run noshings? After-dinner bite for some sweetness to round out the meal?
You can sub other fruit for the apple or leave it out entirely; I think blueberries would be a fabulous alternative.
Same goes for the nut/seed butters: the cookies use almond butter and the icing uses sunflower seed butter, but you can trade out either for any kind of nut/seed butter you’d like. Although if you bake with sunflower seed butter, your cookies may turn green. I’ve forgotten this extremely important scientific fact more than once while baking cookies.
Not that it’s ever stopped me from eating them.
So go whip up these apple oatmeal breakfast sandwich cookies so YOUR next random Wednesday morning can be that much closer to being what dreams are made of. <3
- 1 1/2 cup oats
- 1 cup oat flour
- 1/3 cup coconut or brown sugar
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp salt
- 1 tsp baking soda
- 1 egg
- 1/2 cup almond butter
- 2 Tbsp coconut oil, melted
- 1 tsp vanilla
- 1 apple, diced into small chunks
- 1/2 cup greek yogurt
- 1 Tbsp maple syrup
- 2 Tbsp sunflower seed butter
- 1 tsp maple syrup
- 1/4 tsp cinnamon
- 2-4 Tbsp almond milk*
- Preheat oven to 350 degrees Fahrenheit.
- Combine all ingredients except the diced apple in a mixing bowl. Stir to form the cookie dough.
- Mix in diced apple.
- Form dough into approximately 18 balls. Flatten each ball into a cookie shape (they won't spread while baking).
- Bake for 12-14 minutes. Let the cookies cool completely before assembling the sandwiches.
- Mix together greek yogurt and maple syrup. Keep in the fridge until ready to assemble sandwiches.
- Stir together all icing ingredients. Start with 2 Tbsp almond milk and add more as needed, until the mixture is an icing consistency. Keep in the fridge until ready to assemble sandwiches.
- Spoon a dollop of maple yogurt on a cooled cookie. Top with another cookie. Spread the top cookie with icing. Repeat until the cookies are used up. Serve and eat with a latte!
- *You can use another milk of choice. I've also used heavy cream and a little water.
- For storing: keep the cookies in a sealed container in the fridge.
Linking up with Amanda @ Running With Spoons!