- Recipe: Apple Oatmeal Cookies
- Writer: Lizzie Green
- Content-Type: Food Blog
Fall is the ideal time to enjoy these apple oatmeal cookies! They’re a nutritious, warm fall treat since they’re loaded with apples, walnuts, cinnamon, and raisins.
I was able to mark off the first item on my fall to-do list—fall baking—by making these chewy, soft apple oatmeal cookies.
I have a ton of fall activities I want to undertake now that we have returned to Chicago and are fully embracing fall. I’m eager to collect apples, carve pumpkins, and more.
I strongly advise cooking these apple oatmeal cookies as soon as you can if you enjoy fall activities and getting into the mood for the season.
They’re oats, raisins, apples, and walnuts in a cookie, so you could say they are fall in a cookie.
Ingredients for Apple Oat Cookies
I combine a variety of unprocessed, healthy foods for these apple oatmeal cookies. What makes them so tasty (and healthy for you) is as follows:
- These egg-free cookies benefit from the fiber and omega-3s added by flax, which also serves as a binder.
- No gluten is required since oat flour makes them wonderfully soft and fluffy!
- Only 1/4 cup of coconut oil is needed since creamy almond butter adds moisture and richness.
- These have a chewy oatmeal cookie texture, nutty flavor, and plenty of fiber thanks to the whole rolled oats.
- Cinnamon imparts a warm, spicy autumn flavor.
- They acquire a wonderful, caramelized sweetness from brown sugar. You only need half a cup!
- Applesauce serves as a healthy replacement for some sugar and oil.
- They are dotted with lovely tiny raisin pockets.
- These are made richer, nuttier, and crunchier thanks to the walnuts.
- And a luscious apple flavor is added with a fresh apple! Any variety would do, but my personal favorites are Gala and Granny Smith.
Slice the apples very finely, then combine the flaxseed with the water in a small basin. They should thicken for 5 minutes.
Prepare the dry ingredients by combining the oat flour, cinnamon, baking soda, and salt as you wait. Almond butter, coconut oil, applesauce, vanilla, and brown sugar should all be combined in a different bowl. Stir it in as well when the flaxseed mixture has thickened.
Then add the apples, walnuts, raisins, and whole rolled oats to the bowl of dry ingredients. Add the liquid ingredients and mix just until incorporated.
Scoop the dough onto a baking sheet covered with parchment paper using a 1-tablespoon cookie scoop. Place the cookies in a 350° oven and bake for about 10 minutes, or until the bottoms are well browned.
They should cool on the baking sheet for five minutes before being moved to a wire rack to finish cooling. Enjoy!
Variations on Apple Oatmeal Cookies
This dish tastes great just the way it is stated; it is the ideal cross between an oatmeal raisin cookie and an apple cinnamon muffin. But don’t be shy if you want to give them your unique spin! Here are some suggestions for modifying them:
- Don’t eat the raisins. Instead, use cranberries or dried sour cherries!
- Amp it up! Add a pinch of nutmeg, cardamom, ginger, pumpkin pie spice, or apple pie spice to the dough in addition to the cinnamon.
- Change your nut. Both chopped pecans and almonds would work well in this recipe.
- Oatmeal raisin it up. Drop the apple and increase the raisin amount to 1/2 cup.
- Or chocolate-chip oatmeal Stir in 1/2 cup chocolate chips in place of the apple dice.
Have fun baking!
Apple Oatmeal Cookies
|15 minutes to prepare
12 minutes for cooking
Duration: 27 minutes
Yields: 24–28 cookies.
These apple oatmeal cookies are soft; rather than being flat and crisp/chewy, they are more like these Carrot Breakfast Cookies or a delicious muffin top. Excellent as a dessert, lunchbox treat, or afternoon snack!
- 2 tablespoons ground flaxseed + 4 tablespoons warm water
- 1½ cups oat flour, blended from 2 cups whole rolled oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ½ cup very creamy almond butter
- ¼ cup melted coconut oil
- ¼ cup applesauce
- 1 teaspoon vanilla extract
- ½ cup Truvia Brown Sugar Blend or regular brown sugar
- 1 cup whole rolled oats
- ¾ cup finely chopped apple
- ½ cup chopped walnuts
- ¼ cup raisins
- Place a large baking sheet in the oven and preheat the oven to 350°F.
- Flaxseed and water should be combined in a small basin. For about five minutes, stir and let the mixture thicken.
- The oat flour, baking soda, cinnamon, and salt should all be combined in a big bowl.
- Almond butter, coconut oil, applesauce, vanilla, and brown sugar should all be combined in a medium basin. Stir well before adding the thickened flaxseed mixture.
- In the bowl of dry ingredients, combine the apples, walnuts, raisins, and whole rolled oats. Stir thoroughly to incorporate the dry ingredients with the wet components. It will be a thick, sticky batter.
- Round tablespoons should be dropped onto the baking sheet and lightly pressed. Bake for 12 to 15 minutes, or until well browned on the bottoms. (Remember: if you underbake your cookies, they will be more prone to crumble.) After being taken out of the oven, the cookies should cool for five minutes on the baking sheet before finishing cooling on a wire rack.