Apple Cinnamon Oatmeal Cookies
Updated Oct 12, 2025
Chewy apple cinnamon oatmeal cookies made with fresh chopped apples, rolled oats, and a few pantry staples. Ready in under 25 minutes!
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Try my homemade apple cookies!
I’ve been on a big apple cinnamon oatmeal cookie kick lately. They’re soft, chewy, and make the whole kitchen smell like fall. I love how the oats and brown sugar give them texture, and the bits of apple stay tender even after baking.
This apple cinnamon oatmeal cookie recipe is super simple to make, no mixer, no fuss, just two bowls and a spoon. I usually bake a batch on a slow afternoon and end up snacking on one (okay, two) while they’re still warm. They’re the kind of cookie that never lasts long around here.
Happy Cooking!
– Yumna
Apple Cinnamon Oatmeal Cookies Ingredients
- Apples: I recommend Honeycrisp or Gala, but any baking apple works well. Read my tips on how to chop an apple. You can also use dried apples, but make sure to chop them into small pieces so they mix well with the cookie batter.
- Applesauce: Here’s how to make your own applesauce. Unsweetened store-bought applesauce works, too.
- Oats: I recommend old-fashioned rolled oats. You can use quick oats in a pinch, but the cookies might turn out less moist and chewy.
- Dry ingredients: All-purpose flour, baking soda, cinnamon, and salt.
- Wet ingredients: Unsalted butter, brown sugar, and vanilla extract.
How to Make Apple Cinnamon Oatmeal Cookies
Apple Cinnamon Oatmeal Cookie Recipe
Ingredients
- ½ cup packed light brown sugar
- ¼ cup unsalted butter melted
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ¼ cup rolled oats
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup apple chopped, Honeycrisp or Gala
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, stir together the brown sugar, melted butter, applesauce, and vanilla. In another bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Fold the flour mixture into the sugar mixture until just combined. Fold in the apple chunks.
- Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop. Place them on the baking sheets, about 1 inch apart, and flatten slightly. Bake for 10–12 minutes or until golden brown and dry around the edges but still soft in the center.
- Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Equipment
Notes
- My Top Tip: Make sure to finely chop the apples. They’ll mix better into the batter and help the cookies bake without breaking.
- Storage: Store the cookies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- Freezing: Store the cookies in an airtight freezer-safe bag or container. They’ll last in the freezer for up to 3 months. Thaw at room temperature for a few hours and enjoy.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add some chopped nuts. Try a handful of chopped toasted pecans or toasted walnuts for a little extra crunch.
- Use browned butter instead of regular butter. Watch it closely over medium heat for about 6–8 minutes. You’ll know it’s done browning when it gets foamy and has a nutty scent.
- Finish them with a glaze. Add a quick drizzle of my classic 3-ingredient glaze.
Recipe Tips
- Make sure to finely chop the apples. They’ll mix better into the batter and help the cookies bake without breaking.
- Pat the chopped apples dry with a paper towel. Too much moisture in the dough can make the cookies spread or have a cakey finish.
- Rotate trays for even cooking. Most ovens heat unevenly, so cookies on the top rack bake differently from cookies on the bottom rack. Swap the trays halfway through the bake time to make sure they cook evenly. Bonus points if you also rotate them 180 degrees!
FAQs
First, make sure you use old-fashioned oats, not quick oats. Second, make sure you don’t overmix the dough. Third, make sure you use fresh baking soda. Lastly, make sure you don’t overbake the cookies.
The dough might have been too sticky or warm. Next time, chill it in the fridge for 10 minutes before baking.
Comments
Do these cookies come out chewy and soft, or are they hard cookies?
They are chewy and soft!
Hi, is there a substitute for applesauce? That is unavailable in Norway. Thanks.
Yes! You can substitute any fruit puree (pear, pumpkin, mashed banana or avocado, etc.). Hope that helps!
Thank you for your delicious recipes !
Cheers Maureen
So happy you enjoyed this one!
Can I use coconut oil instead of butter? Or what would be the best other ingredient to use if I need to avoid dairy products? Thanks
Unfortunately I have yet to try that or a dairy-free version of this recipe. Let me know if you give it a try and how it turns out!
I have made these cookies with coconut oil instead of butter. I have used 3/4 of the recommend melted butter amount (ie I used approx 45 g of coconut oil). But I also used less sugar (I used approx 3/4 of the recommend amount) as the apples I had were sweet. So dry ingredients’ amount was a bit less than in your original recepie. The cookies came up super tasty and nice!
Bug thank you for your recepie!
I made these for the first time last night and my family begged me to make another batch tonight! So good and very easy to make!
That is such a compliment! I’m glad to hear it!