Description
Delightfully soft and flavorful Apple Cinnamon Oatmeal Cookies, made with wholesome rolled oats, warm spices, diced apples, and crunchy walnuts. These cookies are sweetened naturally with reduced applesauce and topped with a smooth maple icing, perfect for an irresistible treat or snack.
Ingredients
Scale
Cookies
- 2/3 cup (160g) unsweetened applesauce (to be reduced)
- 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 (Granny Smith or any crisp variety)
- 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 of salt, to taste
Instructions
- Reduce the Applesauce: Place the 2/3 cup unsweetened applesauce in a medium saucepan over medium heat. Bring to a low boil then reduce to a simmer, stirring occasionally, until the amount halves to approximately 1/3 cup (80g). This process takes about 10 minutes. Transfer to a heat-proof bowl and set aside to cool to room temperature.
- Prepare Oven & Dry Ingredients: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk together the oats, all-purpose flour, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
- Cream Butter and Sugars: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter with the granulated sugar and brown sugar on medium speed until creamy and fluffy, about 5 minutes. Scrape down the bowl as needed.
- Add Wet Ingredients to Batter: Add the cooled reduced applesauce, egg yolk, and vanilla extract to the creamed butter mixture. Beat on medium-high speed until fully combined. Scrape sides and bottom as necessary.
- Combine Dry and Wet Ingredients: With the mixer on low speed, add the dry oat and flour mixture gradually until just combined. Then fold in the finely diced apples and chopped walnuts, mixing briefly to integrate. The dough will be thick and sticky.
- Scoop Cookies: Using a medium cookie scoop (about 1.5 tablespoons or 35g per scoop), place mounds of dough about 3 inches apart on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 14 to 16 minutes, until the edges are lightly browned and the cookies appear set. They will look soft in the center but will firm up as they cool. Remove from oven and let cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Make Maple Icing: In a small saucepan over low heat, melt the 2 tablespoons butter with the maple syrup, whisking occasionally. Remove from heat and whisk in the sifted confectioners’ sugar until smooth. Taste and add a pinch of salt if desired. Drizzle the icing generously over the cooled cookies. Allow icing to set for about 1 hour before serving.
- Store Properly: Store the cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. Both iced and non-iced cookies freeze well for up to 3 months.
Notes
- Make Ahead: The cookie dough can be refrigerated for up to 3 days before baking. Allow dough to come to room temperature before scooping and baking.
- Freezing: Baked cookies, with or without icing, freeze well for up to 3 months. Unbaked dough balls also freeze well; bake directly from frozen adding an extra minute to baking time.
- Oats: Use old-fashioned whole rolled oats for the best texture. Avoid quick oats as they make cookies dry and powdery.
- Brown Sugar: Dark brown sugar enhances flavor, but light brown sugar can be substituted.
- Apple: Use finely diced crisp apples like Granny Smith for best flavor and texture.
- Substitution Caution: Apple butter has not been tested in this recipe and may affect cookie spreading; if used, chill dough before baking.
- Updates 2025: The recipe has been refined for texture and spreading; older versions vary in flour, applesauce, butter, and egg quantities.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
