In my quest for a healthy-yet-not-boring breakfast, here is my on-the-go version. These really soft cookies also make a great afternoon snack. They are better when eaten the same day they were baked, so you can make a lot and freeze most of them, then you just have to heat them in the oven for a few minutes whenever you feel like eating some. They are very lightly sweetened because that’s how I like my breakfast, but feel free to add some more honey or syrup if you like. They are filled with lots of healthy ingredients I like to eat to start the day off right, but there are a lot of possible variations: you can add poppy seeds, orange zest, brown sugar, whole grain flour, raisins, dark chocolate chips, or apple butter, to name a few!

Makes about 30 cookies:

• 2 apples, peeled and diced in really small pieces
• Zest and juice of 1 organic lemon
• 3 cups (360gr) flour
• 2 cups (180gr) whole grain rolled oats
• 1 pinch of salt
• 2 tsp cinnamon
• 3 tsp baking powder
• 3 tbsp seeds of your choice (I use chia, sunflower and pumpkin seeds)
• 3 tbsp honey (or sweetener of your choice)
• 3 tbsp maple syrup (or sweetener of your choice)
• ⅔ cup (170gr) melted butter
• ½ cup (120ml) milk of your choice (I use almond milk)
• 2 eggs

Preheat oven to 200°C/390°F.

Sift apples with lemon juice and zest. In a large bowl, combine flour, oats, baking powder, seeds, salt and cinnamon. Pour honey and maple syrup, slightly mix. In another bowl, sift melted butter, milk and eggs. Stir into the flour mixture and mix well. Finally, add diced apples and mix again. Make balls of dough with a table spoon, and place them on greased cookie sheets or in the holes of a muffin pan. Slightly flatten each cookie with a spoon. Bake 10-15′.