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Soft and chewy Apple Oatmeal Cookies combine quick oats with tender pieces of fresh apple, cinnamon, and nutmeg for the warm, lightly spiced flavors of classic apple pie.
These cookies have a soft center and a satisfying chew from the oats. I like the light sweetness from the maple syrup, especially with the fresh apples and warm spices. They work well as an afternoon snack or a simple dessert.
If you enjoy baking with fruit, you may also like my Lemon Shortbread Cookies with Lemon Icing and Cranberry Orange Shortbread Cookies.
Why You’ll Love These Cinnamon Apple Oatmeal Cookies
- Quick to prepare. The batter comes together easily, and the cookies bake in just 10-12 minutes.
- No mixer needed. Everything can be mixed by hand using a couple of bowls and a whisk.
- Easy to store. The cookies keep well for several days and can also be frozen for longer storage.
Ingredients You’ll Need
- Apples: Firm, crisp apples such as Granny Smith apples, Honeycrisp, or Pink Lady work well for baking and give the cookies fresh apple flavor. Cut them into small, even pieces to distribute them throughout the dough.
- Quick Oats: The finer texture works well for cookies and gives them a soft, chewy consistency.
- All-Purpose Flour: Gives the cookies structure and helps them hold their shape during baking.
- Maple Syrup: Sweetens the cookies and brings a mild maple flavor that pairs well with apples and warm spices.
- Butter or Coconut Oil: Provides moisture and richness. Melt it and let it cool slightly before mixing with the wet ingredients.
- Egg: Binds the dough and gives the cookies structure as they bake.
- Cinnamon and Nutmeg: Warm spices bring out the apple pie flavor and complement the maple syrup.
- Baking Powder and Baking Soda: A combination of both gives the cookies a light lift and keeps the texture from becoming dense.
- Salt: A small amount balances the sweetness and rounds out the flavors.
*See the recipe card for full information on ingredients and quantities.
How to Make Apple Oatmeal Cookies
Step 1: Preheat the oven. Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2: Mix the dry ingredients. In a medium bowl, mix the oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set the mixture aside.
Step 3: Whisk the wet ingredients. In a separate bowl, whisk the melted butter or coconut oil, maple syrup, and egg until combined.
Step 4: Combine the wet and dry ingredients. Pour the wet ingredients into the dry ingredients and mix until almost fully incorporated.
Step 5: Add the apples. Add the apples and mix until evenly incorporated.
Step 6: Portion and shape the cookies. Scoop ¼ cup of batter onto the prepared baking sheet for each cookie. Use a 3-inch round cookie cutter to shape each cookie evenly.
Step 7: Add the nutmeg and bake. Sprinkle the tops with extra nutmeg, then bake in the preheated oven for 10-12 minutes.
Step 8: Cool the cookies. Remove the baking sheet from the oven and let the cookies cool on the baking sheet before serving.
Ways to Switch It Up
Add caramel bits: For a caramel apple twist, caramel bits bring rich sweetness that pairs naturally with the fresh apples and warm cinnamon.
Change the spices: Add a small pinch of ground ginger or allspice alongside the cinnamon and nutmeg, or use apple pie spice to bring more fall season flavor to the cookies.
Try toasted nuts: Pecans or crunchy walnuts work especially well with oats and warm spices. Toast the nuts first to bring out more flavor and crunch.
Mix in dried fruit: Give the cookies a classic oatmeal flavor with raisins, or choose dried cranberries for a slightly tart contrast to the maple syrup.
Tips for Making these Oatmeal Apple Cookies
- Check the edges near the end of baking. Look for set, lightly golden edges around the 10-minute mark. The centers can still be soft since the cookies will continue to set as they cool.
- Keep the wet ingredients at a similar temperature. Let the egg and maple syrup come closer to room temperature before mixing them with the melted coconut oil. Very cold ingredients can cause coconut oil to firm up during mixing.
- Leave enough room between the cookies. Space the ¼-cup portions about 2 inches apart on the baking sheet. This gives the larger cookies room to bake evenly without crowding the pan.
- Check the dough consistency before scooping. The dough should be soft and scoopable. If it looks too wet, check the diced apples for excess juice and make sure the flour, oats, and maple syrup were measured accurately.
Frequently Asked Questions
Peeling the apples is recommended for a softer texture. The cookies only bake for 10-12 minutes, and the peel may remain firmer than the apple pieces.
Yes. Quick oats work best for the softer texture of these cookies, but old-fashioned oats can be used if that’s what you have. Pulse them briefly in a food processor to break the larger flakes into smaller pieces before measuring and using them in the recipe.
Check the cookies near the end of the 10-12 minute baking time. The edges should look set and lightly golden brown, while the centers can still be soft. The cookies will continue to set as they cool on the baking sheet.
Storing and Reheating
Store completely cooled Apple Oatmeal Cookies in an airtight container at room temperature for up to 3 days, or keep them in the refrigerator for up to 5 days.
You can also freeze the cookies in a freezer-safe container or bag for up to 3 months. Place parchment paper between the layers to prevent them from sticking, and thaw at room temperature before serving.
To reheat, microwave individual cookies for 10-15 seconds, or warm them in a 300°F oven for a few minutes.
More Delicious Treats
- Crispy Almond Oatmeal Cookie
- Strawberry Jam Linzer Cookies
- Danish Butter Cookies Recipe
- Cranberry Orange Shortbread Cookies
- Gluten Free No-Bake Cookies
- Soft and Chewy Oatmeal Raisin Bars
If you try this recipe, I’d love to hear how it turned out. Leave a comment and rate the recipe! Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Apple Oatmeal Cookies
Ingredients
- 1 cup quick-cooking oats
- 1 cup whole wheat flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 2 tsps cinnamon
- ¼ tsp nutmeg, plus more for sprinkling on top
- ½ tsp salt
- 1 large egg
- ⅓ cup butter or coconut oil, melted but not hot
- ½ cup maple syrup
- 1 cup finely diced apples, mixed with 1 tsp lemon juice
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, mix the oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set the mixture aside.
- In a separate bowl, whisk the melted butter or coconut oil, maple syrup, and egg until combined.
- Pour the wet ingredients into the dry ingredients and mix until almost fully incorporated.
- Add the apples and mix until evenly incorporated.
- Scoop ¼ cup of batter onto the prepared baking sheet for each cookie. Use a 3-inch round cookie cutter to shape each cookie evenly.
- Add the nutmeg and bake. Sprinkle the tops with extra nutmeg, then bake in the preheated oven for 10-12 minutes.
- Remove the baking sheet from the oven and let the cookies cool on the baking sheet before serving.
Notes and Recipe Tips
- The lemon juice helps keep the diced apples from browning before they’re mixed into the dough.
- Honey can be used instead of maple syrup. Use the same amount, but expect a slightly different flavor
