Apple Oatmeal Cookies
Healthy apple oatmeal cookies naturally sweetened with honey and made with whole wheat flour. Perfect fall cookie recipe with fresh apples.
Prep: 15 minutes
Cook: 10 minutes
Total: 55 minutes
Servings: 12 -14 cookies
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
Serving: 1(of 12) without glazeCalories: 126kcalCarbohydrates: 24gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 21mgSodium: 56mgPotassium: 133mgFiber: 2gSugar: 13gVitamin A: 90IUVitamin C: 1mgCalcium: 35mgIron: 1mg
