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
Scale
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
