Apple Cinnamon Oatmeal Cookies

Apple Cinnamon Oatmeal Cookies are a delightfully chewy, healthy cookie packed with fun Fall flavors; full of hearty oats, fresh apples, & cinnamon!

My family & I went on our annual apple picking adventure last weekend; so I’ve been on the hunt for apple recipes to test out & share with you. Enter these deliciously scrumptious apple oatmeal cookies; made with sweet fruit, cozy spices, & no refined flour or sugar.

I adore baking, especially during the holidays & will always indulge in sweet decadent treats. While I find no harm in enjoying luscious treats; I also like to find balance with healthy alternatives to satisfy my sweet tooth & provide nutritional goodness.

Both oats & apples are incredibly nutritious foods packed with important vitamins, minerals & antioxidants. They’re also high in fiber & protein, which help maintain healthy energy levels & keep you feeling fuller longer.

These tasty homemade cookies don’t have to be confined to just dessert, you can grab one on the go for a quick filling breakfast or a satisfying wholesome snack to tide you over before dinner.

There are several different options you can choose for a refined sugar substitute. We chose to use honey, as that’s what we had on hand, but you could also use pure maple syrup or agave at a 1:1 ratio. The chilling & baking times will stay the exact same.

Since we’re using a liquid sweetener, chilling your mixture will be mandatory. If all the ingredients are measured correctly, your cookie dough should look like a thick muffin batter. Chilling the batter helps prevent your cookies from spreading into thin, flat discs on the baking sheet.

It’s extremely important to note that the flour & oats are measured correctly. Too much of one or the other will dry out your dough; making your cookies cakey or crumbly. Your oats can be instant “quick oats” or old-fashioned oats, if using old-fashioned oats you may need to bake a few minutes longer. Also, avoid using the small flavored oatmeal packets, as these will not be ideal.

What type of apple should I use?

I used a Stayman apple from our apple-pickin’ adventure but any apple will do! Jonagold, Honeycrisp, Fuji, Braeburn, Pink lady, Cortland, Gala, & Winesap are all great choices for baking. When cutting up your apple, be sure to dice your apple no larger than the size of mini chocolate chips to ensure they bake all the way through.

How to store?

Leftover cookies can stay good for 3-5 days in an airtight container & at least one week if stored in the fridge. Note that the apple pieces will naturally soften over time.

These also freeze nicely too! Place your cookies in a freeze-safe Ziploc storage bag, labeling with name & date. Feel free to freeze cookies as is or individually wrap or separate with waxed paper or parchment. When you’re ready to eat one, take it out & let it sit at room temperature or microwave in 10-second intervals.