Description

These Apple Cinnamon Oatmeal Cookies are a delightful treat, offering a perfect blend of flavors with wholesome oats and fresh apples. Ideal for any occasion, they’re simple to make and irresistibly delicious, making them your go-to snack for a quick dessert or a cozy evening with a warm cup of tea.

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 (i use dark)
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

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Instructions

Heat the applesauce in a saucepan over medium heat until it reduces to 1/3 cup. Set aside to cool.
Preheat your oven to 350°F (177°C) and prepare baking sheets with parchment paper.
In a large bowl, whisk together oats, flour, baking soda, salt, cinnamon, allspice, and nutmeg.
In another bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add the cooled applesauce, egg yolk, and vanilla, mixing until well combined.
Incorporate the dry ingredients slowly, mixing until combined, then fold in the diced apples and walnuts.
Scoop the dough onto prepared baking sheets, spacing them 3 inches apart.
Bake for 14–16 minutes until edges are set but middles appear soft. Cool on baking sheets for 10 minutes before transferring to a wire rack.
For the icing, melt butter and maple syrup in a saucepan over low heat, then whisk in confectioners' sugar and a pinch of salt. Drizzle over cooled cookies.

Notes

Ensure the applesauce is well-reduced for the best flavor and consistency.
Cookies can be stored at room temperature for up to 2 days or refrigerated for up to 1 week.
Optional: Substitute walnuts with pecans or omit for a nut-free version.

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 8g
Sodium: 80mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg