Description
These Apple Cinnamon Oatmeal Cookies are bursting with flavor from fresh apples and cozy spices. With a simple preparation, they’re perfect for any occasion and sure to delight anyone looking for a delicious homemade treat.
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
Instructions
- Place the applesauce in a medium saucepan over medium heat. Bring to a low boil and simmer, stirring occasionally until reduced by half (to 1/3 cup/80g). Transfer to a bowl to cool.
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together oats, flour, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
- Using a mixer, beat together butter, granulated sugar, and brown sugar on medium speed until creamy, about 5 minutes. Scrape down the bowl, then add cooled applesauce, egg yolk, and vanilla. Beat until combined.
- Add the dry ingredients and mix on low speed until combined. Fold in diced apples and walnuts (if using).
- Scoop dough onto prepared sheets, arranging them 3 inches apart.
- Bake for 14–16 minutes until lightly browned and set at the edges. Let cool for 10 minutes before transferring to a rack.
- In a small saucepan, melt butter and maple syrup over low heat, whisking occasionally. Once melted, remove from heat and whisk in confectioners’ sugar. Add a pinch of salt to taste. Drizzle icing over cookies and let set for about an hour.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
Notes
For a nut-free version, omit the walnuts.
Use a mix of light and dark brown sugars for a richer flavor.
These cookies can be frozen after baking—just thaw before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 158
- Sugar: 10g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg