Cinnamon Apple Oatmeal Cookies

5 from 49 votes

These chewy cinnamon apple oatmeal cookies are easy to make, taste like fall in a bite and are perfect for leftover apples! Soft and delicious!

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Warm, chewy cinnamon apple oatmeal cookies. If the smell alone doesn’t get you, the combination of fresh apples with molasses-rich brown sugar and earthy cinnamon sure will! This apple oatmeal cookie is homey and sophisticated. It’s perfect for a quick snack or a dessert.

view of a couple of baked apple crisp cookies on wire cooking rack with fresh sliced apples on side
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There’s nothing like the smell of fresh cookies baking in the oven, especially when they are these delicious Cinnamon Apple Oatmeal Cookies! They are made with oats, brown sugar, unsweetened applesauce, and fresh apple chunks. The combination of flavors and textures is amazing!

why you’ll love these chewy oatmeal cookies

  • Fall in a bite. That’s what these cookies are. Apples and cinnamon, and oatmeal all come together in perfect harmony in these chewy oatmeal cookies. There’s something about the combination of flavors and textures that just screams “Autumn!”
  • Easy to make. These cookies are so easy to make! Just mix the ingredients together, drop them onto a baking sheet, and bake. No need for fancy equipment or techniques.
  • Fresh apples. The fresh apple adds a unique texture and flavor to these cookies. They are perfectly cooked with a tad bit of bite left in them.
  • Excellent source of fiber. While this one might not seem like as big of a motivator to get baking, it’s actually a big deal! These cookies are packed with fiber, thanks to the oats and apples. So not only are they delicious, but they’re also good for you!

Ingredients to make apple oatmeal cookies

  • Apples: This apple cookie recipe not only uses a fresh apple but also unsweetened applesauce for added moisture and intense apple flavor. I prefer to use a Honeycrisp or Gala apple, but you can use what you have on hand. Keep in mind different types of apples bake differently.
  • Oats: You’ll want to use old-fashioned oats for this recipe. They give the cookies a chewy texture and are packed with fiber.
  • Dry ingredients: All-purpose flour, baking soda, salt, cinnamon and brown sugar are the dry ingredients you’ll need for this recipe.
  • Wet ingredients: Unsalted butter and vanilla extract round out the wet ingredients. You do NOT need an egg to make these cookies.
ingredients before prepped for cookie recip

How to make apple cinnamon oatmeal cookies

One of the reasons I love these apple oatmeal cookies is because it’s less temperamental than a lot of cookie recipes. There’s no chilling the dough, no special equipment required, and they are mixed up in one bowl!

Prepare Cookie Batter

  1. In a large bowl, stir together brown sugar, melted butter, applesauce, and vanilla.
  2. Fold the flour mixture into the sugar mixture just until combined.
  3. Fold in apple chunks.
  4. Combine all the ingredients until just mixed. Avoid over-mixing.
4 image collage of how to mix cookie batter

Bake Cookies

  1. Line two baking sheets with parchment paper. Divide the dough into balls using a spring-loaded scoop, and flatten slightly.
  2. Bake until golden brown and dry around the edges but still soft in the center.
image showing before and after cookies are baked on parchment lined baking sheet

Tips for making chewy oatmeal cookies

  1. Make sure to chop the apples finely. This will help them mix better with the cookie batter so that it stays cohesive while baking without breaking.
  2. Use a rubber spatula to fold in dry ingredients! That’s because it allows you to fold the dry ingredients into the wet quickly and easily without over-mixing the dough!
  3. Rotate trays for even cooking. Most ovens heat unevenly, so cookies baking on the top rack are going to bake differently than cookies on the bottom rack. To help your cookies bake evenly, swap the trays halfway through the bake time. You can even rotate them 180 degrees for even more even cooking!
  4. Enjoy these cookies fresh. The moisture of the apples will continue to soften the cookies as they sit, so for the optimal soft but still chewy texture, we recommend eating these cookies the day they’re baked.

popular substitutions & additions

  • Use dried apples instead. If you don’t have fresh apples on hand, you can use dried apples instead. Just make sure to chop them up into small pieces so they will mix well with the cookie batter.
  • Add some chopped nuts. I love adding a handful of chopped pecans or walnuts to these cookies for a little extra crunch.
  • Try different types of apples. As I mentioned before, different types of apples will bake differently. So if you want to experiment, go for it! Just know that the cooking time may vary slightly depending on the type of apple you use.
baked cookies cooling on parchment paper

how to store apple cookies

These cookies can be stored in an airtight container at room temperature for up to two days. If you want them to last even longer, you can store them in the fridge or freezer.

how long will apple cookies last in the fridge?

Apple cookies will last in the fridge for up to five days. Just make sure to store them in an airtight container, so they don’t dry out.

can i freeze apple cookies?

These cookies can be stored in the freezer for up to three months. Again, just make sure they are stored in an airtight container. When you’re ready to enjoy them, just let them thaw at room temperature for a few hours.

Frequently asked questions

Why are my oatmeal cookies dry and crunchy?

There are a few reasons your cookies might be dry and crunchy. First, make sure you’re using old-fashioned oats and not quick oats. Quick oats will absorb more liquid and make for a drier cookie. Second, make sure you’re not overmixing the dough. Overmixing can lead to tough cookies. Third, make sure you’re using fresh baking soda. Baking soda that’s too old can make cookies dry and crumbly. Lastly, make sure you’re not overbaking the cookies. Just a few minutes too long in the oven can result in dry, crunchy cookies.

What’s the best type of apple to use in this recipe?

Any baking apple will work well in this recipe. I like to use Honeycrisp apples because they have a firm texture. But you can also use green apples, gala, Braeburn, or even fuji apples. Just make sure to chop them up into small pieces so they will mix well with the cookie batter.

Can I use quick oats in a pinch?

I wouldn’t. Quick oats will absorb more liquid and make for a drier cookie. But if you’re in a pinch, you can use them. Just be aware that your cookies might not be as moist and chewy as they would be with old-fashioned oats.

close up of cookie on wire cooling rack with slices of apples in white bowl

So, if you’re looking for a delicious cookie that’s packed with fall flavors, give these chewy cinnamon apple oatmeal cookies a try. You won’t be disappointed! The oats give the cookies a hearty texture, while the applesauce keeps them moist. These are my new favorite fall cookie! Enjoy!

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Cinnamon Oatmeal Apple Cookies

These chewy cinnamon apple oatmeal cookies are easy to make, taste like fall in a bite and are perfect for leftover apples! Soft and delicious!
5 from 49 votes
Servings 16
Course Dessert, Snack
Calories 103
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • In a large bowl, stir together brown sugar, melted butter, applesauce, and vanilla. In another bowl, whisk together oats, flour, baking soda, cinnamon, and salt. Fold flour mixture into the sugar mixture just until combined. Fold in apple chunks.
  • Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop, 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.


Tip: These apple oatmeal cookies are best eaten the day they are made. Only make as many or as little as you intend to eat or share. 


Calories: 103kcal, Carbohydrates: 17g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 8mg, Sodium: 130mg, Potassium: 49mg, Fiber: 1g, Sugar: 8g, Vitamin A: 93IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert, Snack

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  1. Maureen says:

    Thank you for your delicious recipes !
    Cheers Maureen

    1. Yumna says:

      So happy you enjoyed this one!

  2. Natalja says:

    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

    1. Yumna Jawad says:

      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!

      1. Natalja says:

        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!

  3. Sarah says:

    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!

    1. Yumna Jawad says:

      That is such a compliment! I’m glad to hear it!