These healthy apple almond butter snack cookies are the perfect thing to satisfy your sweet tooth while keeping things healthy! Soft like a muffin, refined sugar free, and packed with healthy ingredients.
You've heard of breakfast cookies, have you? If not, check out these peanut butter and jam breakfast cookies, or these morning glory breakfast cookies. Today, we're talking snack cookies!
There really is no difference between snack cookies or breakfast cookies, I just decided to name these snack cookies ;). Truth be told, they'd be great for breakfast as well!
Soft and cakey, and free from refined sugars, these apple almond snack cookies are a great way to satisfy your sweet tooth without going overboard.
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Reasons you'll ♡ this recipe
- they are bursting with apple flavor thanks to the shredded apple and applesauce
- they are easy to prep- into the oven in just 15 minutes!
- they are free from refined sugar and have 4 g protein per serving to keep you full
Ingredient notes
- applesauce- you can use store bought, or make your own Instant Pot applesauce; I advise using unsweetened applesauce
- shredded apples- for this recipe, you need 2 cups which is roughly 2 small apples shredded
- all purpose flour- you can swap this for white whole wheat; alternative flours have not been tested
- ground flax- helps add protein to the cookies, but also plays a role in helping them set up. I do not know if the snack cookies will hold their shape without the flax.
- almond butter- adds protein to the cookies; you can swap for a drippy natural nut butter- peanut butter is a great alternative.
- honey- adds a touch of sweetness; swap for maple syrup or your favorite liquid sweetener.
Step by step directions
1. Combine ingredients- In a large bowl, stir together all wet ingredients until smooth: applesauce, almond butter, egg, vanilla and honey. Stir in the rest of the ingredients until completely combined.
2. Form snack cookies- Using ¼ measuring cup, form cookies on a parchment-lined baking sheet. The dough will be wetter than traditional cookies. Sprinkle tops with shredded coconut.
3. Bake- Bake for 20-25 minutes, until coconut is golden and toasted and cookies are baked through. Allow to cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
FAQ
These snack cookies contain added nutrients, fibre and protein, and do not contain refined sugar that can cause your blood sugars to spike and crash. Despite this, you'll still want to exercise portion control and not eat too many of these snack cookies.
You could swap the shredded apple for carrot; you might want to check out these Morning Glory Breakfast Cookies!
No. These are far less sweet than classic cookies; the texture is also far more soft and cakey.
Storage and meal prep
The apples in these snack cookies make them somewhat moist, and they are best consumed within two days.
- fridge- store in an air tight container in the fridge for up to 2 days
- freezer- we have not tested whether they freeze/thaw, but suspect they would do fine- place parchment between each cookie and store in a bag or air tight container for up to 1 month
- To serve- you can serve them cold if you'd like, or warm them in the microwave for 10-15 minutes.
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More (healthier) snacks
☆ Did you make this recipe? I'd love to hear how it turned out! Leave me a review and star rating in the comments below. Your reviews help so much!
Healthy Apple Almond Butter Snack Cookies
Ingredients
- ½ cup unsweetened apple sauce
- ¼ cup almond butter all natural; see note 1
- 1 egg
- ¼ teaspoons vanilla extract
- 2 tablespoons honey
- ½ cup rolled oats see note 2
- ½ cup all purpose flour see note 3
- ½ teaspoon baking powder
- ¼ cup ground flax see note 4
- ¼ teaspoon cinnamon
- ⅓ cup shredded coconut plus more for tops
- 2 cups apple shredded ; roughly 2 small apples
Instructions
- Heat oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, stir together all wet ingredients until smooth: apple sauce, almond butter, egg, vanilla and honey.
- Stir in the rest of the ingredients until completely combined.
- Using ¼ measuring cup, form cookies on the parchment paper. The dough will be wetter than traditional cookies.
- Sprinkle tops with 1 teaspoon of shredded coconut.
- Bake for 20-25 minutes, until coconut is golden and toasted and cookies are baked through.
- Allow to cool completely.
Notes
- fridge- store in an air tight container in the fridge for up to 2 days
- freezer- we have not tested whether they freeze/thaw, but suspect they would do fine- place parchment between each cookie and store in a bag or air tight container for up to 1 month
