Packed with pieces of fresh apples, chewy oats, and loaded with cinnamon, these Apple Oatmeal Cookies are a fun fall twist on classic oatmeal cookies. Don’t forget a drizzle of sweet vanilla icing!
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This healthy recipe for apple oatmeal cookies is coming to you from the Big Apple as I eat my way through New York City.
Right before we left, I baked a final batch of apple oatmeal cookies, responsibly sent it to work with Ben…then called his desk two hours later to ask him to steal back a few for the plane.
I called too late. By 9:15 a.m. the entire container of fluffy, cinnamon-spiced, and chewy apple oatmeal cookies had vanished. (Fun fact: his office also devoured this Apple Coffee Cake.)
Lesson learned. When traveling, secure your apple oatmeal cookies supply before that of your neighbor. Or is that the oxygen mask?
5 Star Review
“Just made these for my toddler! She gobbled them up (and so did my husband!). Doubling the batch next time.”
— Elizabeth —
How to Make Apple Oatmeal Cookies
Whether you are looking for a healthy lunchbox treat for your kids, a sensible snack to pack yourself for work, or a way to satisfy your sweet tooth while keeping your diet in check, these wholesome apple oatmeal cookies are here for you (as are my Healthy Oatmeal Cookie). If you’re looking for a classic, turn to my Oatmeal Cookies.
They’re sweet enough for dessert but healthy enough to double as a snack or even breakfast on the go. (These Apple Cinnamon Overnight Oats are a great grab-and-go breakfast too!)
The Ingredients
- Quick Oats. I recommend quick oats over rolled oats, as the rolled oats will have a much firmer texture that is harder to chew.
- Whole Wheat Flour. Makes these cookies 100% whole grain and adds additional fiber, iron, and other vitamins to these cookies. (This Apple Bread is another whole grain apple favorite.)
- Honey. You won’t find any refined sugar in these “healthy” cookies. Instead, I use honey as a natural sweetener in these apple oatmeal cookies.
- Apples. Any firm, sweet apple will work great in these cookies. Honeycrisp, Gala, and Fuji are all excellent options. (Try making Apple Chips for more pure apple goodness.)
- Cinnamon + Nutmeg. The perfect combo of seasonal spices that pairs beautifully with apples and oats.
- Butter. Flavors the cookies, adds moisture, and makes them tender and chewy at the same time.
- Eggs. Provides structure and binds the cookies together.
- Vanilla. Enhances the cinnamon and nutty oatmeal flavors.
- Powdered Sugar. Mixed simply with a little milk and vanilla to make the easiest vanilla glaze to drizzle over the cookies. Optional but highly recommended. (I use a similar glaze on these Pumpkin Scones).
The Directions
- Whisk together the dry ingredients.
- In a separate bowl, melt the butter. Cool, and add the egg and vanilla.
- Add the wet ingredients to the dry. Then, fold in the diced apples.
- Chill the dough in the refrigerator.
- Bake in a preheated 325 degree F oven until the edges of the cookies appear dry and barely begin to brown. Remove.
- While the cookies cool, prepare the glaze.
- Drizzle the icing over the cookies. ENJOY!
Storage Tips
- To Store. Store cookies in an airtight container at room temperature for up to 3 days.
- To Freeze. Bake cookies may be wrapped tightly in plastic and kept in the freezer for up to 2 months.
Recommended Tools
Words of wisdom: if you decide to bake these apple oatmeal cookies, don’t send a batch to work with your husband and expect to have any leftovers!
Frequently Asked Questions
Yes! For a little crunch, add up to 1/2 cup of walnuts or pecans to these oatmeal cookies with fresh apple.
Yes. However, the texture of these cookies will be chewier. I like to use quick oats because they yield a slightly softer cookie.
I have not tried making these cookies gluten free, so it would be an experiment. If you choose to try it, I recommend swapping the whole wheat flour of a 1-to-1 gluten free baking blend and purchasing certified gluten free oats (check your labels). (Or try this Gluten Free Apple Crisp!)
Apple Oatmeal Cookies
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Ingredients
FOR THE APPLE OATMEAL COOKIES:
- 1 cup quick-cooking oats I recommend quick oats over rolled oats, as the rolled oats will have a much firmer texture that is harder to chew
- ¾ cup whole wheat pastry flour or substitute white whole wheat flour or all-purpose flour
- 1 ½ teaspoon baking powder I recommend aluminum-free
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 large egg at room temperature
- ½ cup honey or substitute pure maple syrup
- 1 medium firm sweet apple (such as a Honeycrisp, Gala, or Fuji), peeled, cored, and diced into small pieces (about 1 cup)
FOR THE GLAZE:
- ½ cup powdered sugar
- ¼ teaspoon pure vanilla extract
- 1-2 teaspoons milk
Instructions
- In a medium mixing bowl, whisk together the oats, whole wheat pastry flour, baking powder, cinnamon, salt, and nutmeg.
- In a small, microwave-safe bowl melt the butter. Let cool for a few minutes, then whisk in the vanilla extract and egg. Once smooth, whisk in the honey until well combined.
- Make a well in the center of the dry ingredients, then pour in the wet ingredients. With a wooden spoon or rubber spatula, stir just until the ingredients are combined and the flour disappears (do not over mix). Fold in the diced apples.
- Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes to allow the dough to firm slightly.
- When ready to bake, preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or a silpat mat. With a cookie scoop or spoon, scoop the dough by generous tablespoons, then shape into slightly flattened balls. Arrange the cookies 2-inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, just until the edges of the cookies appear dry and barely begin to brown. Let rest on the pan for 2 minutes, then transfer to a wire rack to cool completely.
- While the cookies cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, vanilla, and 1 teaspoon of milk. Continue adding milk, 1 teaspoon at a time, until desired consistency is reached. Drizzle over the cookies, let set for a few minutes, then enjoy!
Notes
- TO STORE: Store cookies in an airtight container at room temperature for up to 3 days.
- TO FREEZE: Bake cookies may be wrapped tightly in plastic and kept in the freezer for up to 2 months.
Nutrition
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Rachael, feel free to add 1/2 cup of whatever mix-ins you like. I hope you love the cookies!