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These delicious apple oatmeal cookies taste just like apple pie! Made with fresh apple, brown sugar, and cinnamon, this simple cookie recipe is perfect for the fall. Simple and easy to make and hands-down delicious!
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When the weather starts to get a little cooler, I love to start baking, and these apple oatmeal cookies are the current favorite in our house!
Soft and chewy, you get wonderful bursts of sweetness from the fresh apple and the cinnamon makes them so warming and cozy.
This is a very simple cookie recipe that is quick and easy to make and results in the most delicious sweet treat that the whole family will love.
Be sure to try my Apple Chips and Applesauce Cake too!
Why you will love this recipe!
- Quick and easy: It takes no more than 15 minutes to make this cookie dough and they are quick to cook too with no chilling time, so you can whip them up whenever the craving strikes.
- Kid friendly: Not only do kids love eating these, but the recipe is simple so they can help you make them too.
- Make ahead: These oatmeal and apple cookies have a good shelf life and are freezer friendly, so be sure to make a double batch.
Ingredients for oatmeal apple cookies
- Coconut oil: Coconut oil gives these breakfast oatmeal cookies a wonderful flavor. You can use vegetable oil, but the taste will be slightly different, although still delicious.
- Brown sugar: These cookies are made with brown rather than white sugar. This helps to make them nice and soft and the molasses adds a complex sweetness. Coconut sugar will also work well in this recipe.
- Seasonings: Vanilla, cinnamon, and salt.
- Large egg: To bind the ingredients together. You can make this recipe vegan by using a flax egg.
- Flour: Use all-purpose flour and oat flour for this recipe. To make the cookies gluten-free, use 1:1 gluten-free flour.
- Oats: Rolled oats are best to use for a chewy texture. Avoid steel-cut oats that will be too tough to eat. Quick oats work well but will result in a softer cookie.
- Apple: Dice the apple finely and fold it into the cookie dough.
How to make apple oatmeal cookies
- Pre-heat oven to 350F. Line a baking sheet with parchment paper.
- In a large mixing bowl, add melted coconut oil, brown sugar, and vanilla extract. Stir until combined. Add egg, and stir again.
- In another medium bowl, mix the flour with cinnamon, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir until combined.
- Add rolled oats and oat flour, stir to combine.
- Finally, add diced apple to the mixture and stir to incorporate.
- Spoon the dough using a cookie scoop into 12-14 cookies, leaving two inches in between
- Bake the cookies for 12 to 15 minutes or until golden on the edges.
- Let the cookies cool down before transferring them.
How long do they keep?
Once you have baked the oatmeal apple cookies and fully cooled them on a wire rack, transfer them to an airtight container. They will keep well at room temperature for around 3 days and in the fridge for 5. I prefer to keep them at room temperature as they can harden a bit in the fridge.
Can you freeze oatmeal cookies?
Yes, these apple oatmeal cookies freeze really well. Once cooled, freeze them solid on a baking sheet before transferring them to a container or freezer bag. They will keep well for 2 months and can be thawed at room temperature.
Can you use white instead of brown sugar?
I highly recommend that you make these cookies with brown or coconut sugar. The molasses in these sugars add a rich sweetness that really compliments the fresh apple, it also helps to make the cookies nice and chewy. You can use white sugar, but the cookies will be crispier rather than soft and chewy.
What’s the best type of apple to use?
You can use pretty much any kind of apples for this apple oatmeal cookie recipe. Granny Smith apple will produce a sharper tart flavor, and a Fuji will result in a sweeter flavor.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Oat flour can be easily made by blending rolled oats for two minutes.
- Make sure you dice the apple small.
- To make cookies vegan, use a flax egg: Prepare the flaxseed egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for ten minutes.
- Store cookies in an airtight container for up to 3 days in your pantry or the freezer for up to two months.
- For this recipe, I used rolled oats to get a crunchier bite. You could use quick oats, too; the result will be softer cookies.
- A great recipe for meal prep or as a handy school or work lunch.
More Cookie Recipes
If you loved these apple cinnamon oatmeal cookies, check out these other cookies recipes:
- Amaretti Cookies
- Keto Chocolate Pecan Cookies
- Paleo Walnut Cookies
- White Chocolate Macadamia Nut Cookies
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Apple Oatmeal Cookies
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Ingredients
- ⅓ cup coconut oil, melted
- ¾ cup brown sugar, or coconut sugar
- 1 teaspoon vanilla
- 1 egg
- ¾ cup flour, (all purpose or gluten-free)
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup rolled oats
- ½ cup oat flour, or rolled oats blend to flour
- 1 cup diced apple, one large apple
Instructions
- Pre-heat oven to 350F. Line a baking sheet with parchment paper.
- In a large mixing bowl, add melted coconut oil, brown sugar and vanilla extract. Stir until combined. Add egg, and stir again.
- In another bowl, mix the flour with cinnamon, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until combined.
- Add rolled oats and oat flour, stir to combine.
- Finally, add diced apple and stir to incorporate.
- Spoon the dough into 12-14 cookies, leaving two inches in between
- Bake the cookies for 12 to 15 minutes or until golden on the edges.
- Let the cookies cool down before transferring them.
Notes
- A quick tip: oat flour can be easily made by blending rolled oats for two minutes.
- To make cookies vegan, use a flax egg: Prepare the flaxseed egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for ten minutes.
- Store cookies in an airtight container for up to 3 days in your pantry or the freezer for up to two months.
- For this recipe, I used rolled oats to get a crunchier bite. You could use quick oats, too; the result will be softer cookies.
- A great recipe for meal prep or as a handy school or work lunch.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
