Apple and cinnamon is one of my favorite autumn flavour combinations. Apples are in season, and they just scream for cinnamon! 

In my family, muffin tops are a hot-commodity, so when making these cookies, I tried for a fluffy muffin consistency. The secret is to barely mix the batter (similar to a muffin batter), and to wet your hands when forming the cookies because it’s super sticky.


I can’t be the only one who thinks cookies for breakfast needs to become mainstream right?! Well here’s my contribution to that good fight; a low sugar and fat cookie. Pair it with some yogurt for a perfect morning meal 😃

I was honestly shocked how fast this batch went. 8-year-old M couldn’t get enough of them as an after school snack, and the rest of the family literally (I don’t use that word lightly) snapped them up.

Apple Cinnamon Muffin Top Cookies

Ingredients:

  • 2 ¼ cups whole wheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 Tbsp. cinnamon
  • 3/4 cup unsweetened applesauce
  • 1 Tbsp. oil
  • 2 eggs
  • 1/8 cup sugar
  • 1 small apple

Instructions

  1. Preheat oven to 350° F
  2. Combine all dry ingredients
  3. Mix in wet ingredients until just combined being careful not to overmix
  4. Wet hands to form medium sized balls- it’s a very wet mixture
  5. Bake for 15-18 minutes
  6. Yield: 20 cookies.