Description

These Apple Cinnamon Oatmeal Cookies offer a delightful blend of flavors with apples, oats, and spices, making them perfect for everyday snacking or a comforting treat. Simple to prepare and irresistibly tasty, these cookies will become a favorite in your home!

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
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
1 egg yolk, at room temperature
1 teaspoon pure vanilla extract
3/4 cup (90g) finely diced apples
1/2 cup (63g) chopped walnuts
2 tablespoons (28g) unsalted butter
1/3 cup (80ml) pure maple syrup
1 cup (112g) sifted confectioners’ sugar
pinch salt, to taste

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Instructions

Heat the applesauce in a medium saucepan over medium heat until it simmers and reduces to 1/3 cup (80g), about 10 minutes; let cool.
Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
In a large bowl, whisk together oats, flour, baking soda, salt, cinnamon, allspice, and nutmeg.
Cream the softened butter, granulated sugar, and brown sugar using a mixer on medium speed for about 5 minutes. Add cooled applesauce, egg yolk, and vanilla, and mix until combined.
Blend in the dry ingredients on low speed, then mix in diced apples and walnuts, creating thick, sticky dough.
Using a cookie scoop, drop dough mounds (about 1.5 Tbsp/35g) onto the prepared sheets, spacing them 3 inches apart.
Bake for 14–16 minutes until lightly browned at the edges; cool on baking sheets for 10 minutes, then transfer to a rack.
To make icing, melt butter and maple syrup in a small saucepan over low heat, whisk in confectioners’ sugar, and adjust salt to taste. Drizzle over cooled cookies and let set for about an hour.
Store cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Notes

Using dark brown sugar adds a richer flavor to the cookies.
Feel free to substitute chopped pecans for walnuts if desired.
For a less sweet cookie, reduce the quantity of confectioners’ sugar in the icing.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 90mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg