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This easy, delicious recipe for Apple Oatmeal Cookies is a great way to use up those apples! Filled with hearty oats, warm spices, and diced apples, they come out so good and perfect to enjoy all year round.
My kids love these apple cookies!
These apple cookies are just the thing to make to get you in the mood for the fall season! They are easier & quicker to make than apple pie, more portable, and still a major hit. Serve them at potlucks, fall celebrations, and, of course, as a quick snack at home. They’re super tasty and kids enjoy them too!
Recipe Overview
Ingredients needed
Below is a list of the ingredients you will need to make these cookies. Full measurements are listed further down below in the recipe card.
- Old-fashioned rolled oats: Rolled oats make these cookies chewy, but quick oats also work.
- Whole wheat flour: You can use any flour you have on hand.
- Baking powder.
- Spices: Ground cinnamon and nutmeg.
- Coconut oil, or you can use melted butter.
- Egg
- Vanilla
- Sweetener: Use either agave syrup or maple syrup for natural sweetness.
- Apple: Any favorite apple variety will work for this recipe.
- Lemon juice & zest
How to make it
- Preheat the oven to 325ºF and line a large sheet pan with parchment paper. In a bowl, combine the dry ingredients: oats, flour, baking powder, cinnamon, nutmeg, and salt.
- In a second bowl, whisk all the wet ingredients: coconut oil, egg, vanilla, and agave syrup. Add the dry over the wet and stir until combined.
- Finely chop the apple, add the zest, and squeeze over the lemon juice, tossing to coat almost all the pieces. Add the chopped apple to the bowl with the batter and stir to incorporate. Refrigerate for 15 minutes.
- Scoop the cold batter onto the prepared sheet pan; you should have around 8 scoops. They’ll slightly flatten as you finish scooping the last one.
- Bake for 12-15 minutes, then cool on the pan.
Tips from my kitchen
- Peeling the apple: It is not necessary to peel the apple before dicing it and adding it to the batter. They are diced so small, you won’t even notice the peel.
- Don’t over-mix dough: If you over-mix the ingredients, you’re more likely to end up with flat cookies that are overly dense.
- Chill the dough: For best results, be sure to chill the dough for at least 15 minutes.
- Don’t grease the pan: Line your baking sheet with parchment paper or a nonstick mat to prevent sticking. Greasing the baking sheet creates an overly greasy foundation, which will cause too much spreading.
Frequently asked questions
I love Honeycrisp apples! They’re tart with just enough sweetness, and they’re firm enough to hold up to baking. They’ll bake up nice and tender, but not get overly mushy. Other great options are Granny Smith, Fuji, Braeburn, and/or Pink Lady.
You do not have to peel the apples for these cookies. But you can certainly do so if you would like to.
Yes. If you only have quick oats, you can use them instead of rolled oats.
You can store them in a container in the fridge for up to 5 days.
Yes. Place them in a freezer-safe bag and freeze for up to 2 months.
Variations
- Add a glaze for extra sweetness and decadence! Make a glaze by mixing 1/4 cup confectioners’ sugar with 1 to 2 teaspoons milk. Mix until smooth and drizzle over the cooled cookies.
- If you love nuts in cookies, add some finely chopped pecans or walnuts to the batter.
- Drizzle caramel over the tops once these have cooled to give them that caramel apple taste.
More apple recipes
- Homemade Applesauce
- Cinnamon Apple Pie Chia Pudding
- Healthy Apple Walnut Bread
- Apple Cinnamon Muffins
- Apple Cinnamon Oatmeal
You may also like
- Blueberry Coconut Chia Pudding
- Peaches and Cream Overnight Oats
- Mango Smoothie Recipe
- Peanut Butter Banana Smoothie
- Carrot Cake Energy Bites
- Avocado Smoothie
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Apple Oatmeal Cookies
Video
Ingredients
- 1 cup old-fashioned oats
- 1 cup whole wheat flour, or all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- pinch of fine kosher salt
- 2 tablespoons melted coconut oil
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2/3 cup agave syrup , or maple syrup
- 1 large apple of choice, finely diced
- 1-2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
Instructions
- Preheat the oven to 325ºF and line a large sheet pan with parchment paper.
- In a bowl, combine the dry ingredients: 1 cup old-fashioned oats, 1 cup whole wheat flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and pinch of fine kosher salt.
- In a second bowl, whisk all the wet ingredients: 2 tablespoons melted coconut oil, 1 large egg, 2 teaspoons vanilla extract, and 2/3 cup agave syrup . Add the dry over the wet and stir until combined.
- Finely chop the 1 large apple of choice, add the 2 teaspoons lemon zest, and squeeze over the 1-2 tablespoons fresh lemon juice, tossing to coat all the pieces. Add the chopped apple to the bowl with the batter and stir to incorporate. Refrigerate for 15 minutes.
- Scoop the cold batter onto the prepared sheet pan; you should have around 8 scoops. They'll slightly flatten as you finish scooping the last one.
- Bake for 12-15 minutes, then cool in the pan.
Notes
- Oats: Use rolled oats; quick oats will also work.
- Chop apples really small
- Use any sweetener of your choice
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks to you @healthyfitnessmeals.com for your beautiful recipes ❤️
This is so good I have try it
Hi there.
Can I use almond flour instead of whole wheat or white?
I am not sure how it will turn out since i didn’t test it. The consistency will change. Almond flour needs more eggs to bind, so maybe if you decide to use almond flour use 2 eggs and 2 tablespoon of ground flaxseed. I hope it works. lmk
Hello again,
I really wanted to recipe to work out so I ended up buying whole wheat flour and using 3/4 and only 1/4 of almond flour. I’ll push the envelope more and do half and half and let you know how it goes.
Delicious recipe! Thank you
Ok let me know! I am curious. Thanks for the feedback
This recipe was very good & simple Definitely will continue to make
Thanks
Thanks Debbie. Glad you loved it
OMG! There were a huge hit! So tasty
What you would recommend using in place of the coconut oil.
My husband is allergic to coconut.
These cookie look delicious!
Hi. Any neutral tasting oil works. Or you can use melted butter