Apple 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.
Apple Cookies
I often bake with my kids on the weekends and making cookies is always a hit with my girls. These Apple Cookies, which are chock full of whole grains, fiber, protein, and healthy fats, are also just sweet enough to be a treat—and the process is easy enough that the kids can help me mix and bake them up.
Plus, since they are egg-free, it’s a nice batter to make with the kids since there’s no fear of raw egg!
They’re also made without eggs and dairy, so they are adaptable for a range of food allergies—but they taste delicious no matter how you make them!
TIP: A batch of these cookies is a great way to use up an apple that might be lingering in your crisper drawer.
Ingredients You Need
To make these cookies you’ll need:
- rolled oats
- flour
- ground flaxseed (or a little additional flour)
- raisins
- 2 apples
- honey or maple syrup
- melted coconut oil
- baking powder
- cinnamon
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.
Step-by-Step Instructions
Here’s a look at the simple process involved in making these easy cookies. Scroll down to the bottom of this post for the full recipe.
- Grate the apples and mix together all ingredients in a large bowl using a wooden spoon. Place into the fridge to chill while the oven preheats.
- Portion out balls of dough, place onto the prepared baking sheet, and press down. Bake!
- Let cool on the baking sheet.
- Top with Yogurt Icing if desired.
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. Drizzle over cookies or spoon into a zip top bag, seal, and cut off a corner. Drizzle over the 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 oatmeal apple 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.
TIP: They are best, texture-wise since they have a little crunch, on the day they are made before storage, but they are delicious all the way through!
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 can use the frosting or omit it. You can also drizzle on a little vanilla yogurt right before serving for a lower sugar option.
- You could use dried cranberries or use additional seeds or nuts in place of the raisins if you prefer.
- These are perfect for dessert or snack. Or even a breakfast cookie!
Related Recipes
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 Cookies (with Oatmeal and Raisins)
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.
EXCELLENT! I was shocked how good these are. No egg? No problem. Tastes like a bakery cookie. I added chocolate chips. Sorry if I sound too excited, it’s because I am.
well, as I was adding some of these cookies to a freezer bag, I realized I somehow (mom brain) forgot to add the oats. so in case anyone is wondering, they still turn out! 😂 I also added grated zucchini. cheers!
Hie Amy,
Can I sub the whole wheat flour with all purpose flour ?
Sure
Can’t wait to make these today! We did the zucchini &carrot muffins that were a huge hit! I’m so glad my friend recommended your site to me! Baking is more fun and easy for me now.
Question- I do like using honey and maple syrup but I also have agave on hand, is that a good option instead sometimes?
Thank you!
Awesome! Unless the honey is being used because it’s sticky (like in an energy bite), then yes you can usually use agave instead. In a cookie like this it’s probably fine to swap in.
Awesome recipe. Everyone in family loves them. What can be used in place of the coconut oil?
I’m glad to hear that! You could use butter instead of coconut oil.
Hi Amy,
What can I use instead of coconut oil?
Butter would be the next best option!
Hi Amy, Just making these now for my toddler. Do they freeze ok once cooked? (I know you said best eaten on the same day!). Thank you
Yes, you can freeze them. They will just be a little softer when thawed again.
Can I use raw cashews?
Sure
Can I use regular flour instead of whole wheat?
Yes, that should be fine!
I just made these but I used half butter, half applesauce instead of coconut oil. No nuts, just raisins. I made them normal size and baked for about 12 minutes. Very delicious! I rolled some of the cookie dough into a log and wrapped it well and put it in the freezer for slice and bake when we want more. I was afraid if I baked them all I would eat every last one! Thanks for the recipe!
I’m so glad!
These cookies are amazing!! We have been making a batch everyday. My kids love them 🙂
These are amazing! Everyone loved them, icing is not necessary but a really fun treat! Thanks this is one of my face!
For a healthier option can I sub the oil for applesauce, I know that some recipes work for that.
I haven’t tried that and I worry that they might be drier/denser since there’s no other fat in the recipe but let me know if you try it.
I had a difficult toddler ALL DAY and after making these, my little guy gave me the first smile of the day. Big win. I added a pinch of salt and about 1/2 tsp vanilla to the dough, and left out the nuts and raisins. I also wrapped the apple in a dishtowel and squeezed out the excess water before adding it to the batter and they were done at about 16 mins. My husband has eaten about half the batch already..these are so yummy and will become part of the rotation. Thanks for a great healthy recipe!
Do you think this batter would freeze well to use at a later time?
That should be fine, though you’ll want to make sure it sits at room temperature for 30-60 minutes before you try to make it to make sure it’s soft enough to form into cookies. (I think!)
Love these so much! I have been making them weekly for the last month or so. My toddler is a huge fan! I make them without raisins (she doesn’t like them) and use walnuts and maple syrup. Haven’t tried the icing yet though!
I’m so glad!
Delicious but…
I left out the nuts and used gluten free flour. Made them one tablespoon size. They were not crispy and browned around edges at 12 min. Baking times were off. What do you suggest doing if making without nuts?
If the nuts were left out the ratios would have been off a bit and the batter would likely have been a bit wetter and I think would have needed a little longer to bake. So I think maybe bake them for closer to 14-16 minutes. (Or add an extra 1/2 cup of raisins to make up for leaving the nuts out and the baking time should be as indicated in the recipe.)