Apple Cinnamon Oatmeal Cookie Recipe
Chewy apple cinnamon oatmeal cookies made with fresh chopped apples, rolled oats, and a few pantry staples. Ready in under 25 minutes!
Servings: 16
Equipment
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.
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
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
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