Ancient Grain Apple Breakfast Cookies

These tender, moist and spicy cookies are loaded with apples, coconut, pecans, ginger and healthy ancient grains. The molasses keeps them soft and gives them a robust flavor.

5 from 25 votes

Print Pin Save

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: cookies

Calories: 165kcal

Author: Dahn Boquist

Ingredients

Dry ingredients

3 cups all purpose einkorn flour 360 grams
3 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon salt

Wet ingredients

1 1/3 cups coconut sugar 270 grams
1/3 cup coconut oil
2 large eggs
1/3 cup molasses
1 teaspoon vanilla extract

Add ins

3 cups shredded apples from about 3 apples
1 1/2 cups rolled spelt flakes 150 grams
1 cup coconut flakes toasted 112 grams
1 cup chopped toasted pecans 112 grams
3/4 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 1/4 cup cookie scooper or measuring cup, scoop out 1/4 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. Cool the cookies on the cookie sheets for 2 to 3 minutes then transfer to a cooling rack until completely cool.

Nutrition