These apple cinnamon cookies is not only super nutritious and delicious, but it’s also toddler-friendly and baby-led-weaning-friendly, so that your wee ones can enjoy them too! Trust me—it will soon become a go-to family favourite in your house!
This delicious apple cinnamon cookie recipe is one of our faves. My kids love them too – let’s just put it this way – they don’t last long in our house! What I love about these delicious cookies is that they pack in so much nutrition (including fibre which keeps tummies fuller longer), making them a great mid-day snack paired with Greek yogurt, or as part of a nutritious breakfast.
Dietitian tip: These apple cinnamon cookies contain rolled oats for added fibre!
I love using rolled oats or homemade oat flour in cookie and muffin recipes not only because it makes a great substitute for flour (I will sometimes sub in ½ rolled oats for flour in recipes) but also because it’s so high in a certain type of fibre called soluble fibre. This type of fibre helps to slow down digestion, keeping you fuller longer and keeping blood sugar levels, as well as appetite stable throughout the day. When you add in the apple (by the way, you can keep the peel on if you’d like to add more fibre), you give these cookies an extra boost of vitamins, minerals and fibre too. We always have a steady supply of apples in our house, so it’s nice to have a few different ways to use them.
These apple cinnamon cookies are great for toddlers and even for babies who are doing baby-led weaning.
For babies, I would take out the brown sugar and instead sub in 1 over-ripe banana. Up until the age of two, babies don’t really need, nor should they have, added sugar. Natural sugar from foods like fruits, veggies and dairy products is ok, but things like white or brown sugar, syrups, or honey shouldn’t be a part of their diet.
I hope you love these cookies as much as we do! Enjoy!
Soft and Fluffy Apple Cinnamon Cookies
This cookie recipe is not only super nutritious and delicious, but it’s also toddler-friendly and baby-led-weaning-friendly, so that your wee ones can enjoy them too! Trust me—it will soon become a go-to family favourite in your house!
Ingredients
- 1 1/4 cups flour (I use ½ white flour, ½ whole grain flour)
- 1 1/4 cups (120g) rolled old fashioned oats (or use oat flour)
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter or coconut oil
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (120g) finely chopped peeled apple (1/4-inch cubes or smaller)
- 2 tsp fresh lemon juice
Instructions
- Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper.
- In a mixing bowl whisk together flours, oats, cinnamon, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and brown sugar until combined. Mix in egg and vanilla extract.
- Toss apples with lemon juice in a small bowl. Add flour mixture to egg and vanilla mixture and mix until combined, then mix in apples.
- Scoop dough out using a medium cookie scoop, or 2 Tbsp at a time, and drop onto prepared baking sheets spacing cookies 2-inches apart. Flatten them just slightly.
- Bake one sheet at a time in preheated oven until cookies are set, about 14 - 15 minutes.
Notes
Substitute rolled oats for homemade oat flour.
![CLOSED *GIVEAWAY*
[AD] Even this dietitian Mom is guilty of getting caught up in the busy morning school rush and totally missing breakfast. (🙋♀️) Once the kids are off, it’s straight to coffee and work until I realize I’m starving.
Everyone’s breakfast routine is different, but it’s important to honor your hunger and take the time to sit down and eat in the morning - seems simple, doesn’t it?! But it can feel overwhelming when you’re juggling a million tasks and to-dos–I get it!
To make your life easier, I’ve partnered with @naturesbakery to share some easy go-to breakfasts:
1. Breakfast Snack Plate: Grab a hardboiled egg, fruit, cheese cubes, and a Nature’s Bakery Bar—perfect for mornings on the go. 🥚🧀
2. 3-Ingredient Pancakes: You can find the recipe on my blog! I add dairy-free yogurt, chopped fruit and fig bars and enjoy!
3. Breakfast Bowl: Layer yogurt with granola, chopped Nature’s Bakery fig bars, chia seeds, and your favorite fruit. So filling and delicious! 🍓🥣
4. Smoothie + Fig Bar: Toss fruit, veggies, and yogurt (or non-dairy alternative) into a blender, and pair it with a Nature’s Bakery bar for a balanced breakfast. 🍓🥬
5. Overnight Banana Chia Oats (my fave!): Prep oats, chia seeds, and oatmilk the night before. In the morning, add chopped fig bars and fresh berries. Great grab-and-go option! 🍒🥛
Recipe for overnight banana chia oats:
To a glass/mason jar or container add:
* ½ cup rolled oats
* 1 tbsp chia seeds
* ½ ripe banana mashed
* 1 cup of oat or almond milk
Cover and store in the fridge overnight and enjoy with some cut up fruit, chopped up Nature’s Bakery Fig Bars and cinnamon!
For a chance to win a month’s worth of Nature’s Bakery Fig Bars, here’s how to enter:
1. Like + save this post
2. Follow @naturesbakery and @sarahremmer
3. Comment below tagging 1 friend per comment (no limit entry)
4. Bonus + 10 entries: share this post to your IG stories tagging both @sarahremmer and @Naturesbakery
Good luck!! Contest closes at 11:59pm MST September 23rd, 2024.](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/460549247_331678436633783_4952507500425988441_nfull.webp)
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
Comments
Shelley says
Making now!
Sarah Remmer, RD says
Shelley, I’m so thrilled to hear that!
Mindy T says
I made theses for my husband and grandson and we just love them. Super easy to make, next time I’m going to try the peel on.
Just curious about what’s the best way to store them?
Sarah Remmer says
Oh thanks so much, Mindy! We love them around here, too. I would definitely store them in the fridge for up to a week or so just because they contain perishable ingredients. You can also freeze them!
Emily Willis says
These are amazing! I accidentally did 1 tablespoon of lemon juice and more cinnamon than this recipe asked for but boy are these delicious! They’re super soft yet mine were a bit crispy on the edges. I loved them and so did my son. I will for sure be making these little bites of perfection again! Kitchen Remodel Denver
Sarah Remmer says
Hi Emily! Thank you so much for letting me know! I am so glad you love them as much as we do. So happy they will be a part of your family’s rotation :).