Ancient grain breakfast cookies made with spelt, einkorn, and coconut are a wholesome, flavorful way to start the day. Packed with shredded apples, pecans, and a warm spice blend, these hearty cookies bring a touch of sweetness and a chewy, nutty texture to each bite. Perfect for busy mornings!
Here is Why This Ancient Grain Breakfast Cookie Recipe Works
Ancient grains, modern flavor: Spelt and einkorn give these cookies a nutty, satisfying bite that’s way more exciting than plain old flour.
Packed with the good stuff: Shredded apples, toasted coconut, and pecans bring texture and flavor for days—no boring bites here!
Just the right sweetness: A hint of molasses and crystallized ginger means they’re sweet enough without turning into dessert.
Easy breakfast, zero fuss: Perfectly portable and filling, these cookies are the grab-and-go answer for mornings when you can’t be bothered with a bowl and spoon.
If you like this recipe, try our ancient grains breakfast bars.
The Ingredients
- Pantry: Einkorn flour, rolled spelt flakes, coconut sugar, coconut oil, molasses, vanilla extract, baking powder, baking soda, salt
- Spices and seasonings: Cinnamon, ground nutmeg, ground ginger, ground cloves
- Produce: Apples
- Add-ins: Coconut flakes, chopped pecans, crystallized ginger
Tips for Success
- Go for a firm, sweet variety like Honeycrisp or Fuji. They add a nice balance of sweetness and texture without turning mushy.
- Let your eggs come to room temperature.
- Toasting the coconut and pecans brings out their flavors and adds an extra crunch, making each bite even more satisfying.
- These cookies are best when slightly soft in the middle. Start checking them at 10 minutes to avoid overbaking.
- If you want smaller breakfast cookies, reduce the baking time.
Storage
Room Temp: To keep your ancient grain cookies fresh, store any leftovers in an airtight container at room temperature for up to three days.
Freezing: Place the cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or zip-top bag. They’ll keep well for up to three months.
Warming: To enjoy warm, ancient grain breakfast cookies, pop a frozen cookie in the microwave for about 20-30 seconds
Ancient Grain Cookies with Apples
These ancient grain breakfast cookies are a tasty, grab-and-go option with all the cozy flavors you crave. Perfect for busy mornings or a quick snack with coffee. One bite, and you might just have a new favorite!
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Ancient Grain Apple Breakfast Cookies
Ingredients
Dry ingredients
- 3 cups all purpose einkorn flour 360 grams
- 3 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1-½ teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoon salt
Wet ingredients
- 1-⅓ cups coconut sugar 270 grams
- ⅓ cup coconut oil
- 2 large eggs
- ⅓ cup molasses
- 1 teaspoon vanilla extract
Add ins
- 3 cups shredded apples from about 3 apples
- 1-½ cups rolled spelt flakes 150 grams
- 1 cup coconut flakes toasted 112 grams
- 1 cup chopped toasted pecans 112 grams
- ¾ cup chopped crystalized ginger 140 grams
Instructions
- Preheat the oven to 350° and line two baking sheets with parchment paper.
- Combine all of the dry ingredients in a medium-size bowl. Use a whisk to combine the dry ingredients together.
- In a large mixing bowl, combine all of the wet ingredients and beat on medium speed for 2 to 3 minutes. Stir the dry ingredients into the wet ingredients until well combined. Add the shredded apples, spelt flakes, coconut flakes and pecans. Stir until well incorporated.
- Using a ¼ cup cookie scooper or measuring cup, scoop out ¼ cup sized pieces of dough and place on the cookie sheets spacing them 2 inches apart.
- Bake for 12 to 14 minutes until lightly browned on the edges (if you make smaller cookies, reduce the baking time). Cool the cookies on the cookie sheets for 2 to 3 minutes then transfer to a cooling rack until completely cool.
Sabrina
Thursday 18th of February 2016
Love how healthy these are considering how decadent they look!
Dahn
Tuesday 23rd of February 2016
thank you Sabrina, they are a bit addictive, I keep them semi hidden in the freezer so I am not tempted to eat them all at once.