I absolutely love this Apple Cinnamon Oatmeal Cookies with Maple Icing Recipe because it strikes the perfect balance between cozy fall flavors and wholesome ingredients. The tender oats and warm cinnamon blend beautifully with fresh apple chunks, while the maple icing adds a sweet, glossy finish that keeps everyone coming back for more. Whether you need a comforting snack or a charming treat to share, this recipe works wonderfully every time.
When I first tried this recipe, I was amazed at how the applesauce reduction and the combination of spices really elevated the texture and flavor of the cookies. You’ll find that the cookies are soft but pleasantly chewy, making them great for enjoying with a cup of tea or coffee. Plus, the maple icing is easy enough to whip up on the stove and gives the cookies a lovely touch without overpowering the natural apple and cinnamon warmth.
Why You’ll Love This Recipe
- Warm, Comforting Flavors: The cozy trio of apple, cinnamon, and maple makes it feel like a hug from the inside.
- Perfect Texture: Rolled oats give a chewy heartiness while reduced applesauce keeps the cookies soft and moist.
- Simple Maple Icing: Adds just the right amount of sweetness with a hint of natural maple flavor without being cloying.
- Great for Make-Ahead: The dough can be chilled and baked later, and baked cookies freeze beautifully for whenever a sweet craving hits.
Ingredients You’ll Need
All the ingredients here come together to create something that’s both familiar and special. I always emphasize using fresh spices and a crisp apple to highlight the flavors—trust me, it makes a big difference.
- Unsweetened applesauce: Reducing this concentrates the apple flavor and keeps the cookies moist without extra fat.
- Old-fashioned whole rolled oats: They give the cookies beautiful chew and texture compared to quick oats, which can get mushy.
- All-purpose flour: Use spooned and leveled to get accurate measurements so your dough isn’t too dense or crumbly.
- Baking soda: Helps the cookies rise nicely and get just the right edge crispness.
- Salt: Balances the sweetness and enhances all the other flavors.
- Ground cinnamon, allspice, nutmeg: This spice combo is magic for warm fall/baked good vibes.
- Unsalted butter: Softened — creaming it with sugars aerates the dough for tenderness.
- Granulated sugar and brown sugar: Brown sugar adds a touch of caramel richness for deeper flavor.
- Egg yolk: Binds the dough and adds richness without making it too cakey.
- Vanilla extract: Brings out the apple and spice flavors wonderfully.
- Finely diced apples: Use small pieces for even distribution, I prefer Granny Smith for tang.
- Chopped walnuts: Adds crunch and a nutty contrast; optional but highly recommended.
- Unsalted butter (for icing): Melts with maple syrup to form that luscious glaze.
- Pure maple syrup: Real maple syrup gives a deep, natural sweetness and flavor to the icing.
- Confectioners’ sugar: Sifted to prevent lumps, it sweetens and thickens the icing perfectly.
- Pinch of salt (icing): Balances the sweetness and highlights the maple.
Variations
One of the best things about this Apple Cinnamon Oatmeal Cookies with Maple Icing Recipe is how easy it is to tailor to your taste or dietary needs. I often swap walnuts for pecans or add raisins if I have them sitting around. Feel free to experiment and make it yours!
- Nut-Free Variation: Skip the walnuts and replace with sunflower seeds for crunch—my nephew’s favorite tweak!
- Spice It Up: Sometimes I add a pinch of ground ginger or cardamom for a bit more warmth and complexity.
- Apple Variations: If Granny Smith isn’t available, Honeycrisp or Fuji make great substitutes—just keep those apple pieces small!
- Gluten-Free Version: Use a 1-to-1 gluten-free flour blend and certified gluten-free oats for a naturally chewy cookie.
How to Make Apple Cinnamon Oatmeal Cookies with Maple Icing Recipe
Step 1: Reduce the Applesauce to Boost Flavor
This step absolutely makes a difference! Pour your unsweetened applesauce into a medium saucepan over medium heat, then bring it to a gentle boil. Once boiling, drop the heat to low and let it simmer, stirring occasionally so it doesn’t stick. You’ll want to reduce it by half, which usually takes about 10 minutes. This thickened applesauce intensifies the apple taste and keeps our cookies moist without adding excess liquid. I usually transfer it to a heat-proof bowl and let it cool to room temperature while I gather the rest of my ingredients.
Step 2: Mix Dry Ingredients for Even Spicing
While your applesauce cools, preheat the oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone mats. In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon, allspice, and nutmeg. Mixing these dry ingredients early ensures that the spices are evenly distributed throughout the cookie dough. This little step is key to avoiding any pockets of flavor hitting you unexpectedly!
Step 3: Cream Butter and Sugars to Airy Perfection
Using a handheld or stand mixer with a paddle attachment, beat your softened butter along with granulated and brown sugars on medium speed for about 5 minutes. Don’t rush this step—properly creamed butter and sugars create a light, tender cookie texture, so you’ll notice the mixture turn pale and fluffy. Be sure to scrape down the bowl edges a couple of times to catch any sugar hiding down low, or you might get uneven texture in the dough.
Step 4: Incorporate Wet Ingredients and Build the Dough
Next, add your cooled reduced applesauce, egg yolk, and vanilla extract to the creamed butter and sugar. Beat this on medium-high speed until it looks smooth and well combined. Then, drop the mixer to low and gradually add in your dry ingredient mixture. Finish by folding in the finely diced apples and chopped walnuts with a spatula or a gentle mixer pulse. The dough will be thick and slightly sticky, which is exactly what you want for chewy, soft cookies that don’t spread too much.
Step 5: Bake Your Cookies to Golden Perfection
Using a medium cookie scoop (about 1.5 tablespoons of dough each), place mounds on your prepared baking sheets spaced about 3 inches apart. Bake for 14 to 16 minutes until the edges look set and lightly browned. The centers will still look soft, but trust me—they firm up as they cool. Let the cookies rest on the trays for 10 minutes before transferring them to a cooling rack. This extra patience ensures your cookies hold together beautifully and don’t break apart.
Step 6: Whip Up the Delicious Maple Icing
While the cookies are cooling, melt butter and pure maple syrup together in a small saucepan over low heat, whisking occasionally. Once smooth, remove from heat and whisk in sifted confectioners’ sugar until glossy and smooth. Taste it and add just a pinch of salt if you like—the little salty contrast really makes the maple flavor pop. Drizzle this icing over your cookies when they’ve cooled slightly, then let it set for about an hour. The icing hardens to a beautiful shine that’s not too sticky but just sweet enough.
Pro Tips for Making Apple Cinnamon Oatmeal Cookies with Maple Icing Recipe
- Reduce Applesauce Properly: Don’t skip simmering the applesauce—this is what deepens the flavor and prevents watery dough.
- Use Old-Fashioned Oats: Quick oats make cookies too soft and powdery; rolled oats give the best chew and structure.
- Don’t Overbake: Pull the cookies when edges turn golden and centers still look soft—they set as they cool for a chewy finish.
- Chill Dough If Needed: If your kitchen is warm or dough feels too sticky, chill it before scooping to prevent spreading.
How to Serve Apple Cinnamon Oatmeal Cookies with Maple Icing Recipe
Garnishes
I like to keep it simple here—the maple icing is lovely on its own, but sometimes I sprinkle a few extra chopped walnuts or a light dusting of cinnamon on top for a little visual pop and extra flavor. Fresh apple slices on the side also complement the cookies beautifully when serving to guests.
Side Dishes
These cookies pair incredibly well with a warm mug of chai tea or coffee steeped with cinnamon sticks. For brunch or an afternoon treat, I love serving them alongside creamy yogurt or lightly whipped cream with a drizzle of honey for a complete, cozy spread.
Creative Ways to Present
For a fun twist at holiday parties, I’ve arranged these cookies on tiered stands alongside small bowls of extra maple icing for dipping. Wrapping a few cookies in parchment paper tied with twine also makes an easy and charming gift that’s sure to impress. They look especially festive stacked with cinnamon sticks as decoration.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to two days, and they stay soft and flavorful. If you plan to keep them longer, the refrigerator is your friend—just bring them back to room temp before eating so the texture is perfect again.
Freezing
These cookies freeze really well either baked or as raw dough balls. I like to freeze dough balls on a tray, then transfer to a sealed container so I can bake fresh batches any time. Baked cookies with icing freeze too, but the icing may soften—refrigerate thawed cookies and allow icing to firm up again. It’s a great trick for making your baking go further!
Reheating
To reheat frozen or refrigerated cookies, a quick 10-15 seconds in the microwave or 5 minutes in a 300°F (150°C) oven does wonders to revive their soft and chewy texture. Just watch closely to avoid drying them out!
FAQs
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Can I use apple butter instead of reduced applesauce in this Apple Cinnamon Oatmeal Cookies with Maple Icing Recipe?
I haven’t tested this substitution myself, but if you try using apple butter, you might want to chill the dough for at least an hour before baking. Since apple butter is thinner than reduced applesauce, the dough could spread more, so refrigerating helps control that. If you experiment, I’d love to hear how it turns out!
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Why do you reduce the applesauce before adding it to the cookie dough?
Reducing applesauce intensifies its flavor and removes excess moisture, leading to chewier, more flavorful cookies that don’t spread too much during baking. This step creates a better texture and boosts that fresh apple taste in every bite.
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Can I substitute quick oats for old-fashioned rolled oats?
I don’t recommend it—quick oats are finer and absorb more moisture, which can make the dough too dense and cause the cookies to be dry or crumbly. Rolled oats give the cookie that perfect chewy texture and hold up better during baking.
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How long do the Apple Cinnamon Oatmeal Cookies with Maple Icing last?
Stored at room temperature in an airtight container, they last about two days. You can refrigerate them for up to one week, and freeze baked cookies or dough for up to three months to enjoy later.
Final Thoughts
This Apple Cinnamon Oatmeal Cookies with Maple Icing Recipe has become a favorite in my house for good reason. It’s that cozy, nostalgic flavor combo that feels like a warm hug on a chilly day, but with a recipe that’s accessible and super rewarding. Give it a try—you’ll enjoy the process and your taste buds will thank you. I promise these cookies will become one of your go-to treats whenever you want something sweet, wholesome, and totally delicious.
Print
Apple Cinnamon Oatmeal Cookies with Maple Icing Recipe
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and chewy Apple Cinnamon Oatmeal Cookies made with reduced unsweetened applesauce, whole rolled oats, warming spices, and chopped walnuts, topped with a smooth maple icing. Perfectly balanced flavors with a tender, soft center and lightly crisp edges, these cookies make a wholesome treat for any occasion.
Ingredients
Cookies
- 2/3 cup (160g) unsweetened applesauce
- 2 cups (170g) old-fashioned whole rolled oats
- 1 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 (dark preferred)
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (60g) finely diced apples (preferably Granny Smith)
- 1/2 cup (63g) chopped walnuts
Maple Icing
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup (80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- Pinch salt, to taste
Instructions
- Reduce the applesauce: Place the applesauce in a medium saucepan over medium heat. Bring it to a low boil and then let it simmer, stirring occasionally, until the quantity halves to about 1/3 cup (80g), which takes approximately 10 minutes. Transfer to a heat-proof bowl and allow to cool completely to room temperature.
- Preheat and prepare: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats to prevent sticking and for easy cleanup.
- Mix dry ingredients: In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
- Cream butter and sugars: Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened butter with granulated sugar and dark brown sugar on medium speed until fluffy and well combined, about 5 minutes. Scrape down the bowl sides as needed to ensure even mixing.
- Add wet ingredients: To the creamed butter mixture, add the cooled reduced applesauce, egg yolk, and vanilla extract. Beat on medium-high speed to combine thoroughly, scraping sides as necessary.
- Combine wet and dry: On low speed, beat in the dry oat and flour mixture until just combined. Then fold in the chopped apples and walnuts, creating a thick, sticky cookie dough.
- Scoop and arrange: Using a medium cookie scoop (about 1.5 tablespoons or 35g per scoop), place mounds of dough spaced about 3 inches apart on the prepared baking sheets.
- Bake the cookies: Bake in the preheated oven for 14 to 16 minutes, until the edges are lightly browned and the cookies appear set but still soft in the centers. Remove from oven and cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely.
- Prepare maple icing: In a small saucepan over low heat, melt the butter with the maple syrup, stirring occasionally. Remove from heat once melted and whisk in the sifted confectioners’ sugar until smooth. Taste and add a pinch of salt if desired.
- Drizzle and serve: Drizzle the maple icing over cooled cookies. Allow icing to set for about an hour before serving for the best texture.
- Storage: Store cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. Both baked cookies and unbaked dough balls freeze well up to 3 months.
Notes
- You can make the cookie dough ahead of time and chill in the refrigerator for up to 3 days. Bring to room temperature before scooping and baking.
- Baked cookies, with or without icing, freeze well for up to 3 months. Thaw at room temperature before serving.
- Unbaked cookie dough balls also freeze well for up to 3 months. Bake frozen dough balls by adding one extra minute of baking time; no thawing needed.
- Use whole rolled oats for ideal texture; quick oats may cause a gummy, dry cookie.
- Dark brown sugar adds deeper flavor, but light brown sugar can be used alternatively.
- Use a crisp, juicy apple like Granny Smith and dice it finely to ensure even distribution and good texture.
- Apple butter substitution has not been tested; if used, chill dough for at least 1 hour before baking to prevent spreading.
- For a previous version of this recipe, refer to the 2025 update notes on ingredient adjustments.
- Recommended special tools include small saucepan, mixing bowls, electric mixer, baking sheets, silicone mats or parchment, cookie scoop, cooling rack, and sieve for sifting sugar.
Nutrition
- Serving Size: 1 cookie (approx. 35g)
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
