Description
Delicious Apple Cinnamon Oatmeal Cookies combine the wholesome flavors of rolled oats, warm spices, and tender apples with a sweet maple icing drizzle. These soft and chewy cookies are perfect for a cozy snack or dessert, featuring reduced applesauce for natural sweetness and a delightful texture enhanced by chopped walnuts.
Ingredients
Scale
Cookies
- 2/3 cup (160g) unsweetened applesauce
- 2 cups (170g) old-fashioned whole rolled oats
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light or dark brown sugar (dark recommended)
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (60g) finely diced apples (preferably Granny Smith)
- 1/2 cup (63g) chopped walnuts
Maple Icing
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup (80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- Pinch salt, to taste
Instructions
- Reduce the applesauce: Place the applesauce in a medium saucepan over medium heat. Bring to a low boil, then simmer while stirring occasionally until reduced by half to about 1/3 cup (80g), approximately 10 minutes. Transfer to a heat-proof bowl and let cool to room temperature.
- Prepare for baking: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside for later use.
- Cream butter and sugars: Using a handheld or stand mixer with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and creamy, about 5 minutes. Scrape the bowl as needed to ensure even mixing.
- Add wet ingredients: Incorporate the cooled reduced applesauce, egg yolk, and vanilla extract into the creamed mixture. Beat on medium-high speed until well combined, scraping the bowl to combine thoroughly.
- Combine dry and wet: Add the dry ingredients to the wet mixture and beat on low speed until just combined. Then fold in the finely diced apples and chopped walnuts. The dough will be thick and sticky.
- Shape cookies: Using a medium cookie scoop, portion approximately 1.5 tablespoons (35g) of dough per cookie. Place the dough mounds 3 inches apart on the prepared baking sheets to allow spreading.
- Bake: Bake in the preheated oven for 14–16 minutes, or until the cookies are lightly browned around the edges and set. The centers will appear soft but will firm up as they cool.
- Cool cookies: Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Prepare maple icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Remove from heat and whisk in sifted confectioners’ sugar until smooth. Add a pinch of salt to taste.
- Finish and serve: Drizzle the maple icing over the cooled cookies. Allow the icing to set for about 1 hour before serving.
- Storage: Store cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. Cookies freeze well with or without icing for up to 3 months.
Notes
- You can prepare the cookie dough up to 3 days ahead and keep refrigerated. Bring dough to room temperature before shaping and baking.
- Baked cookies and unbaked dough balls freeze well for up to 3 months; bake frozen dough with an extra minute added to baking time without thawing.
- Use whole rolled oats for optimal texture; quick oats alter moisture absorption and can lead to dry or dense cookies.
- Dark brown sugar enhances flavor but light brown sugar is an acceptable substitute.
- Choose crisp, juicy apples like Granny Smith for best results, cut into very small pieces.
- The recipe has been updated in 2025 to reduce spreading and improve texture—if using older versions, adjust flour, applesauce, egg, and butter accordingly.
- We have not tested apple butter as a substitute for reduced applesauce; refrigeration of dough before baking is recommended if attempting substitution.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
