Apple Oatmeal Cookies are a perfect fall (or anytime really) treat to share with the kids—whether or not you top them with an easy icing! These healthy cookies are low in added sugars and flexible for a range of food allergies, too.
These Apple Oatmeal Cookies, which are chock full of whole grains, fiber, protein, and healthy fats, are also just sweet enough to be a treat. Plus, the process is easy enough that the kids can help me mix and bake them up.
Made with fresh apples and basic pantry staples, these cookies are nutritious, lower in added sugar, and so delicious.
So if you find yourself with a lingering apple in the fridge or a craving for an apple-pie-flavored cookie, this is the recipe for you.
Why This Recipe Works
These apple cookies are a nutritious cookie made with basic ingredients with a super simple method. They are also made without eggs and dairy, so they are adaptable for a range of food allergies.
(You may also like my Applesauce Cake, Applesauce Cookies, Apple Cinnamon Pancakes, Cinnamon Applesauce, and Apple Cinnamon Muffins.)
Table of Contents
Ingredients You Need
To make these Apple Oatmeal Cookies you’ll need to have the following ingredients on hand and ready to go.
- Rolled oats: Using rolled oats, which are sometimes called “old-fashioned oats” in this recipe gives them texture and whole grains.
- Flour: A little flour helps the cookie batter bind together nicely.
- Ground flaxseed (or a little additional flour): This helps the cookie batter hold together without using eggs. And it adds extra fiber.
- Raisins: I like to add raisins to my apple cookies for extra natural sweetness.
- Apples: You can really use any type of cooking apple or firm apple in this recipe that you prefer, such as Granny Smith, Pink Lady, orFuji.
- Honey or maple syrup: A little sweetener rounds out the natural sweetness in the apples and raisins.
- Coconut oil: I like to use coconut oil in this recipe since it firms up at room temperature, which also helps the cookies hold their shape. You could use butter if you wanted instead.
- Cinnamon: A little cinnamon adds nice flavor to the cookies, which may remind you of apple pie.
TIP: You can use any apple you prefer in this recipe, though ones such as Pink Lady and Granny Smith are often what I choose.
Featured Review⭐️⭐️⭐️⭐️⭐️
“My 3 year old daughter and I have made these cookies every day or two for the past 2 weeks. These are so moist and good! We cannot get enough of them! Thank you!” -Cindy
Step-by-Step Instructions
Here’s a look at the simple process involved in making these easy Apple Oatmeal Cookies. Scroll down to the bottom of this post for the full recipe, including the amounts and timing.
Step 1. Grate the apples and mix together all ingredients in a large bowl using a wooden spoon.
Step 2. Portion out balls of dough with a cookie scoop or measuring cup. Place onto the prepared baking sheet.
Step 3. Bake and then let cool on the baking sheet.
Step 4. Top with Yogurt Icing, if desired.
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Frequently Asked Questions
You can use any tart cooking apple or just firm apple that you like in this apple recipe, such as Granny Smith, Honeycrisp, Fuji, or other favorite option.
These apple cookies are a soft cookie, so they will turn out that way if you follow the recipe.
Yes, I often drizzle with a simple yogurt icing. See below.
How to Make Yogurt Icing
So the icing for these cookies is totally optional and it does make them a bit sweeter, but it’s also really fun! Simply stir together 2 tablespoons plain whole-milk Greek yogurt and ¼ cup powdered sugar until smooth. Spoon into a zip top bag then cut off a bottom corner. Drizzle over the cooled cookies.
My older daughter loves to help with this step!
TIP: You could also just drizzle vanilla yogurt over top right before eating if you want a lower sugar option.
How to Store
You can store these Apple Oatmeal Cookies in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. They firm up slightly when stored in the fridge.
Best Tips for Success
- Use certified gluten-free oats if needed to make this recipe gluten-free.
- Use Pink Lady or Granny Smith apples or another cooking apple you prefer.
- You don’t need to peel the apples when grating them.
- These are best on the day they’re made—because they have a little crunch around the edges!—but store well for up to 5 days. (Expect them to soften.)
- You could use dried cranberries or use additional seeds or nuts in place of the raisins if you prefer.
Related Recipes
Desserts
Favorite Applesauce Cookies
Desserts
Healthy Oatmeal Raisin Cookies
Baby Food
Favorite Baby Cookies
I’d love to hear if what your family thinks if you make this recipe, so please comment below to share. I love hearing your feedback!
Favorite Apple Oatmeal Cookies
Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1 tablespoon ground flaxseed (or 1 tablespoon additional flour)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 1/2 cups grated apple (about 2 medium; you can leave the skin on)
- 1 cup raisins
- 1/2 cup chopped cashews (or walnuts or sunflower seeds)
- 1/2 cup coconut oil (melted and slightly cooled)
- 1/3 cup honey or maple syrup
- Yogurt Icing (optional)
Instructions
- Mix together all ingredients in a large bowl using a wooden spoon. Place into the fridge to chill while the oven preheats.
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Portion out 2-tablespoon sized balls of dough, place onto the prepared baking sheet, and press down until 1/4-½ inch thick. Space them about an inch apart—they won’t spread, so close is okay.
- Bake for 20-22 minutes or until lightly golden around the edges.
- Let cool on the baking sheet and top with Yogurt Icing if desired. Let set for a few minutes and serve.
Video
Notes
- These are best eaten on the day they are made, but can be stored in an airtight container at room temperature or in the fridge for 3-5 days. They will soften slightly when stored.
- To make these slightly smaller, use 1 tablespoon batter and bake as directed for 18-20 minutes.
- Yogurt Icing: Stir together 2 tablespoons plain whole-milk Greek yogurt and ¼ cup powdered sugar in a small bowl until very smooth. Place the icing into a zip-top bag and seal. Cut off one corner and drizzle over cookies. (Or just use a spoon!) Let set for a few minutes or up to 2 hours and serve.
- Gluten-free: Use 1:1 style gluten-free flour and gluten-free oats.
- You could use dried cranberries or use additional seeds or nuts in place of the raisins if you prefer.
Nutrition
This post was first published August 2018.
Do they freeze well?
Sure!
Can I use Quick Oats instead of Rolled Oats? I’d like to make these for my one-year old daughter. Thanks.
Yes, that should be fine.
I’ve made this twice, and thus far, it’s had a bitter taste. Is there any reason why I am tasting bitterness?
Perhaps check to see if your baking powder has aluminum and try one without it?
Delicious! Full of flavor and great as a breakfast cookie. Thanks again for another great recipe Amy!
Hi! My 3 year old daughter and I have made these cookies every day or two for the past 2 weeks. We have made several substitutions that make it much easier than some of the steps. We substitute 3 packets of Quaker Oatmeal (various flavors- apple, maple and brown sugar, cinnamon and spice- no change in sugar or spices when we use these), olive oil for the coconut oil, and 3.5 packets of GOGO applesauce for the grated apples. These are so moist and good! We cannot get enough of them! THank you! Oh, 21 minutes at high altitude when cooking)
So glad to hear this and thanks for sharing your substitutions!
These are amazing and so filling!