Description
These Apple Cinnamon Oatmeal Cookies are packed with flavor and made with wholesome ingredients. They’re easy to prepare and ideal for any occasion, providing a delightful balance of apples and spices in every bite.
Ingredients
Scale
- 2/3 cup (160g) unsweetened applesauce
- 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 (i use dark)
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (90g) finely diced apples
- 1/2 cup (63g) chopped walnuts (optional)
- 2 tablespoons (28g) unsalted butter
- 1/3 cup (80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- pinch salt, to taste
Instructions
- Heat the applesauce in a medium saucepan over medium heat until it reaches a low boil, then simmer until reduced by half, about 10 minutes. Let it cool to room temperature.
- Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
- Cream the softened butter, granulated sugar, and brown sugar using a mixer on medium speed for about 5 minutes. Scrape the bowl as needed. Mix in the reduced applesauce, egg yolk, and vanilla until well combined.
- Gradually blend in the dry ingredients until combined, then fold in the diced apples and walnuts if using. The dough will be thick and sticky.
- Scoop mounds of dough (about 1.5 tbsp each) onto the prepared baking sheets, spacing them 3 inches apart.
- Bake for 14-16 minutes until lightly browned; the cookies will appear soft in the middle. Allow them to cool for 10 minutes on the sheet before transferring to a rack.
- Melt the butter and maple syrup in a small saucepan over low heat, whisking occasionally. Remove from heat, whisk in the sifted confectioners' sugar and adjust with a pinch of salt if desired. Drizzle over cooled cookies. The icing will set in about 1 hour.
- Store the cookies in an airtight container at room temperature for up to 2 days or in the fridge for 1 week.
Notes
For added flavor, you can experiment with different types of apples in the recipe.
Allow the cookies to cool completely before icing for best results.
If desired, you can omit the walnuts or replace them with your favorite nuts.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg