Description
These Apple Cinnamon Oatmeal Cookies are a delightful treat that combines the flavors of cinnamon and apple in a simple, homemade way. Perfect for dessert or a cozy snack!
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 (spooned & leveled)
- 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 (optional)
- 2 tablespoons (28g) unsalted butter
- 1/3 cup (80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- pinch salt, to taste
Instructions
- In a medium saucepan over medium heat, cook the applesauce until it reduces by half (about 10 minutes). Transfer to a heat-proof bowl and cool to room temperature.
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
- Beat the softened butter, granulated sugar, and brown sugar on medium speed until creamed together for about 5 minutes. Scrape the bowl as needed. Then mix in the applesauce, egg yolk, and vanilla until combined.
- Add the dry ingredients to the butter mixture and mix on low until combined. Lastly, incorporate the diced apples and walnuts if using, until the dough is thick and sticky.
- Scoop mounds of cookie dough (about 1.5 Tbsp each) and place them 3 inches apart on the baking sheets.
- Bake for 14–16 minutes until lightly browned. They will look soft in the middle but will firm up as they cool. Let cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.
- For the icing, melt the butter and maple syrup in a small saucepan over low heat. Remove from heat and whisk in the confectioners’ sugar. Drizzle over the cookies once cooled, allowing the icing to set for about 1 hour.
- Store cookies in an airtight container at room temperature for up to 2 days or refrigerate for a week.
Notes
The cookies can be stored in an airtight container for up to a week in the refrigerator to stay fresh.
For a nut-free version, simply omit the walnuts from the recipe.
Feel free to add raisins or chocolate chips for added flavor!
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg