Apple Cinnamon Cookies
Updated Sep 17, 2026
Apple cinnamon cookies made with oats, chopped apple, and applesauce. An easy, lightly sweet apple cookie that comes together in two bowls.
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I make these apple cinnamon cookies a lot for the kids because they’re sweet enough to feel like a cookie, but not so sweet (the oatmeal helps with that) that I mind handing them out as an after-school snack. I’ll eat a couple of these apple cookies with coffee too, especially when they’re still a little warm. I use applesauce and chopped, fresh apple in the dough, along with oats, plenty of cinnamon, and just a little butter. The other reason I make these cinnamon apple oatmeal cookies so often is that they’re soo easy. Two bowls, a spoon, no mixer, and no waiting around for the dough to chill.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I tested these cookies with the apple chopped a few different ways, and smaller pieces worked best. When I left them too big, the apple held onto too much moisture, and the dough around those pieces stayed a little wet. Chopping the apple small helped it mix through the dough better and gave me a much more even bake.
I also found that these apple cookies barely spread on their own, so I started flattening them slightly before baking. And I had better results pulling them when the edges were set but the centers still looked soft. Letting them go longer just made them drier once they cooled.
Happy Cooking!
– Yumna
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Apple Cinnamon Cookies Ingredients
- Apples: I recommend Honeycrisp or Gala, but any baking apple works. Chop them finely into evenly sized pieces so they fit into each scoop of dough. You can leave the peel on or remove it. 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 for these cinnamon apple oatmeal cookies. You can use quick oats if it’s all you have, but the cookies might turn out less moist and chewy.
- Dry ingredients: All-purpose flour, baking soda, cinnamon, and salt. Spoon the flour into your measuring cup and level it off so you don’t accidentally add too much.
- Wet ingredients: You’ll also need unsalted butter, brown sugar, and vanilla extract.
How to Make Apple Cookies
These step-by-step photos walk you through how to make homemade Apple Cinnamon Oatmeal Cookies. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Apple Cinnamon Oatmeal Cookies recipe below
1. Stir the wet ingredients
Combine the brown sugar, melted butter, applesauce, and vanilla in a large bowl, breaking up any lumps of sugar as you stir.
2.Add the dry ingredients
In a separate bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Fold this mixture into the wet ingredients just until the flour is incorporated.
3. Add the apples
Add the finely chopped apple into the bowl, spreading the pieces over the dough so they’re easier to fold through.
4. Finish the dough
Use a spatula to gently distribute the apple pieces throughout the mixture. Stop once everything is combined.
5. Scoop and flatten
Scoop the dough into 1½-tablespoon balls on two parchment-lined baking sheets. Leave about 1 inch between them and press the tops down slightly.
6. Bake the apple cookies
Bake until golden brown and dry around the edges but still soft in the center. Cool the cookies on the baking sheets, then transfer them to wire racks to cool completely.
Full Apple Cinnamon Oatmeal Cookies Recipe
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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add nuts. Fold in ¼ cup finely chopped walnuts or pecans with the apples.
- 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
- 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.
- Flatten each scoop slightly. This helps the centers bake through without waiting for the dough to spread on its own.
- 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!
Troubleshooting
They’re delicate straight from the oven, so give them the full 5 minutes on the baking sheet before transferring them. Large apple pieces can also make them harder to hold together, so chop the fruit finely for the next batch.
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!