These Apple Oatmeal Cookies are a deliciously chewy, healthy cookie loaded with all the fall flavors of oats, fresh apples, and cinnamon!
Making homemade healthy versions of my favorite treats is a great way to control what goes into my recipes and what goes into my kids! These super simple cookies, as well as healthier chocolate chip cookies and healthy gluten free brownies, are some of the best healthy recipes to have on hand, especially during the holidays when we’re surrounded by all the decadence!
Table of contents
Favorite Fall Cookies
These soft Apple Oatmeal cookies are a perfect breakfast cookie, like these Pumpkin Oatmeal cookies, that you can feel good about indulging in when your sweet tooth is calling! They’re a super healthy treat to have whether first thing in the morning to keep you fueled for hours, an afternoon pick me up when the cravings hit. I think my favorite way is to have them as a dessert in the evening with a cozy cup of tea.
Having these tasty treats available as healthy snacks makes it so much easier not to grab the junk, which is great for the kids!
These healthy cookies are made with diced apples, cinnamon, oatmeal, all combined to make an easy, delicious and nutritious chewy cookie. It comes together so easily and is full of fiber and other nutrients. They can easily be made with no egg, vegan, and gluten free with simple swaps. The essence of fall can be found in each of these delicious treats, so be sure to keep this recipe on hand all season long!
Why We Love This Recipe
· Wholesome and nutritious ingredients make this a healthy choice without sacrificing comfort and taste.
· Quick and easy and come together in under 30 minutes (not including chill time!).
· They’re a versatile cookie that can be eaten for breakfast, snack or dessert.
· Freezer-friendly so you should make lots and keep some frozen for later.
· Kids love the apple pie flavor and the soft, chewy texture.
· The perfect addition to a holiday dessert tray because they’re always a hit with any crowd!
· Similar to healthy oatmeal chocolate chip cookies, another noteworthy family favorite!
Ingredients/Shopping List
Old-fashioned oats – Measured correctly. If using gluten-free make sure to check that they are certified
All Purpose Flour – Spooned and leveled. Baking is a science and too much or too little flour can change the texture. Use whole wheat flour if desired
Brown Sugar – Can use white sugar, agave, honey, or maple syrup as well.
Applesauce – unsweetened all natural is best.
Vanilla extract – A delicious flavor addition to all sorts of baking recipes.
Baking soda – Helps give the cookies a nice rise and a lighter texture.
Butter – You can use coconut oil instead, if you’d prefer. Melted slightly.
Ground cinnamon – A major player in any apple pie flavor, a warming spice very common in many fall recipes.
Salt – Rounds out the flavors and enhances the other ingredients.
Apples – Finely diced. Honeycrisp apples are my favorite but macintosh, Cortland or even granny smith work nicely in a baked cookie.
How to Make These Cookies
There is about 30 minute of chill time and only 15 minutes in the oven which helps give it the soft, chewy texture we want!
Step 1: In a medium skillet, melt one tablespoon of butter and add the diced apples. Cook for approximately 4-5 minutes until apples get a little soft.
Step 2: In a medium bowl, mix together the oats, flour, baking soda, cinnamon, and salt.
Step 4: In a separate large bowl, beat together the remaining butter, applesauce, brown sugar and vanilla with an electric mixer on medium speed.
Step 4: Add dry ingredients to wet ingredients and stir until just combined. Fold in the diced, cooked apples. Chill for 10-15 minutes.
Step 5: Drop cookie dough onto prepared baking sheet using a cookie scoop, lined with parchment paper or a silicone mat and gently press them with the bottom of a glass or back of a spoon then bake in a preheated 350 degrees F oven until golden brown.
Step 5: Allow to cool on the cookie sheets for 10 minutes before transferring to a wire rack. Enjoy!
Variations & Substitutions
1. For gluten-free cookies use a gluten-free all purpose flour and make sure oats are certified gluten-free.
2. Substitute a pre-made apple pie spice blend for convenience and the added hint of ginger and nutmeg.
3. Use one large egg in place of the applesauce or substitute with a “flax egg” which is a mixture of flax seed and water.
4. Granny Smith apples will also work in place of the red apples to give it a bit more of a tart flavor.
5. Swap the real butter for vegan butter if preferred.
6. Substitute stevia or other sweetener of your choice in place of the sugar. Use this helpful Stevia conversion calculator if necessary.
Tips
· Make sure you measure both the oatmeal and flour correctly according to the instructions. Anything outside of that could end in crummy results. Using a kitchen scale is your best bet!
· Dice the apples to a fine size. If you leave them too large, they will overpower the cookie not leaving any room for anything else. It makes a nicer bite, as well as a better looking cookie to have flecks of apple pieces showing up rather than big apple chunks.
· Don’t skip the chill time! When you place chilled dough in the oven it takes longer for it to melt, which means that it warms up slowly keeping everything nice and thick. If you don’t chill, it will warm up too quickly and spread too much leaving you with larger thinner cookies that are crispier in texture.
· Serve with tea, hot cider, cold milk, yogurt, and yes, even ice cream!
FAQs
Keep cookies in an airtight container to keep in the moisture for up to 3-4 days.
Once completely cooled, transfer cookies to a freezer-friendly plastic zip closure bag or airtight container and freeze for a month.
Try these other cookie recipes too:
Raspberry Pecan Pinwheel Cookies
Apple Oatmeal Cookies
Ingredients
- 2 cups old fashioned oats
- ¾ cup all purpose flour or gluten free one-to-one
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup applesauce unsweetened
- ½ cup butter room temperature
- 1 teaspoon vanilla extract
- ⅔ cup brown sugar or white sugar, honey, maple syrup
- 1 medium apple peeled and finely diced
Instructions
- In a medium skillet, melt one tablespoon of the butter and add the diced apples. Cook for approximately 4-5 minutes until apples get a little soft.
- In a medium bowl, mix the oats, flour, baking soda, cinnamon, and salt together.
- In a separate large bowl, beat the remaining butter, applesauce, brown sugar and vanilla extract together.
- Add in the flour mixture to the wet ingredients, stirring just until just blended.
- Fold in the diced cooked apple.
- Place in the refrigerator and chill for 10 minutes.
- Preheat the oven to 350° F
- Line a baking sheet with parchment paper or line with a silicone mat.
- Drop the cookie dough onto the baking sheet and flatten slightly.
- Bake for 15-18 minutes until golden brown
- Cool on the pan for about 2-3 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected
Rachel
These were such delicious cookies, and they were so easy to make!
Richard R
you say in “Tips” to Make sure you measure both the oatmeal and flour correctly according to the instructions. Using a kitchen scale is your best bet!
You dont provide “weight” alternates measurements for Oatmeal and Flour.
Can you provide? or is it not important?
Sherri
I use the amount in grams on the package of oatmeal and flour for what would equal 2 cups of oats and 3/4 cup of flour when using the food scale.
Richard R
SALTED OR UNSALTED BUTTER? I always have issues with knowing which to use. Or does it make a difference?
linda
can I use a red delicious apple?
Richard R
in the notes she states: Granny Smith apples will also work in place of the red apples to give it a bit more of a tart flavor.
So I am guessing she is using red delicious apple in recipe.
Sherri
Honeycrisp apples are my favorite but macintosh, Cortland or even granny smith work nicely
Judy Mark
Can you use the quick oatmeal instead of the old fashioned oats?
Sherri
You sure can! They just won’t have the extra texture from the bigger old fashioned oats. Enjoy!
jaafar awadallah
healthy sub for flour and sugar?
hayley
this recipe is AMAZING! i love to bake, but sometimes i’m not very good at it so i was a bit nervous to try this out – but i am SO glad i did! the cookies are absolutely DELICIOUS and the texture is the perfect mix of soft and crunchy! my parents really loved them!! i am totally bookmarking this recipe so i can make them again. thank you! <3
Sherri
I’m so happy to hear that!!
Sharon
I am making these now. Is it correct that there is no egg in the recipe? Maybe I missed it.
Sherri
That’s correct! No eggs 🙂
Cathy
Can you substitute something for the butter to reduce the saturated fat? Olive oil?
TJatx
Hello! I’m unsure if your still responding to this account, but how long can this dough be kept in the refrigerator? I’d like to make them over the course of two days. One batch one night and then another the second night. Thanks.
Sherri
You can definitely do that. I would let the dough sit out for about 15 minutes before baking the 2nd day before scooping out. Enjoy! They are such a favorite in our house!
Sandy
If you don’t have fresh apples can you make this and just increase the amount of applesauce added?
Sherri
I would just leave the apples out all together. I’m afraid if you add more applesauce they may be too soft and mushy.
Trudy Hinds
Hi. I have heard that you can make these with dehydrated Dried apples as well Since. they soften and cool a few min any way I want to try making these wih KROGER CHUNKY APPLE SAUCE and only put the chunks in not the strained part but use a 1/4 up of just the chunks. That is the very best apple sauce I have ever had I am so hooked on it I now enjoy chunky apple sauce daily .
Sherri
Thanks for that idea! I love Trader Joe’s dried apples 🙂
Justyna
These are amazing. Super easy to make and they are full of flavor. Definitely making again.
Ace Robst Jr.
Hi, Fantastic cookie! But I have a question. Can I mail these cookies to my children and grandchildren who live about 1500 miles away? Have you mailed them? Ace R.
Yvonne Moody
How about Stevia in place of the sugar, or of part of it?
Yvonne Moody
You don’t say if the apples need to be peeled.
Denise
It does say peeled in the instructions.
Tia
Can u freeze the dough for a day before baking? Tia
Ivory
Will be eating these this weekend! Look and seems amazingly yummy
Carrie @ Carrie's Home Cooking
Oh my goodness these looks tasty! Thanks for sharing with us on Whisk It Wednesday link party! Pinned and shared!
Miz Helen
We will love your Apple Pie Oatmeal Cookies! Thanks so much for sharing your post with us at Full Plate Thursday! Have a great week and come back to see us real soon!
Miz Helen
April J Harris
Pinning! These look delicious and I love how wholesome they are! Thank you for sharing your Apple Pie Oatmeal Cookies with us at the Hearth and Soul Link Party, Sherri.
Linda S
I love a good oatmeal cookie and there’s nothing better than apple pie this time of year – how amazing to wrap them up together in one treat! I’ll definitely be trying this one, with maple syrup as the sweetner.
Stopping by today from This Is How We Roll Link Party, where I’m your neighbor!