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  • Writer's pictureKatie Moore


Updated: May 18, 2023

My favourite on the go cookie, loaded with, fruit, healthy fats, blood sugar stabilising cinnamon + slow releasing energy oats.
Apple + Peanut Butter Breakfast Cookies

You can batch make these at the start of the week and wrap as individual portions, so they're ready to grab as you are heading out of the door.

Hearty, moist and oh so satisfying these will keep you full all morning.



  • 150g Muesli (your choice)

  • 125g Peanut Butter

  • 2tbsp Maple Syrup

  • 2 tbsp Apple Puree

  • 1 Ripe Banana (mashed)

  • 12 Dried Apple Slices (can be left out if you can't find any)

  • 1 Orange zest + juice to taste

  • 1tsp Vanilla

  • 2tsp Cinnamon

  • 1 Egg lightly beaten

Step 1: Preparation

Preheat the oven to 180c. Line a baking sheet with parchment or silicon paper.

Step 2: Mixing

In a large mixing bowl add all the ingredients (except the dried apple slices) + give it all an almighty stir until the ingredients are thoroughly mixed.

Step 3: Scoop

Scoop out a large tablespoon amount of the mixture and place on the lined baking sheet. Repeat until you have 12 mounds of mixture. Divide any remaining cookie mixture in the bowl between the mounds. Then flatten the top of the mounds to form cookie shapes + top with dried apple slice.

Step 4: Bake

Bake for c20 mins. If you prefer your cookies softer remove when the top is just golden. If your prefer a crunchier cookie then bake for slightly longer.

Step 5: Store

Allow to fully cool before storing. I wrap 2 in a baking sheet parcel so that they are ready to grab.


Chefs tips

Apple puree: you can buy a shop variety (but do check sugar content). OR simply peel, core and chop up an apple, then pop it into the microwave for 30 second blasts. After each blast with a fork mush the apple until you have a smooth consistency.

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