These Apple Cinnamon Oatmeal Cookies are a cozy blend of warm spices, sweet apples, and hearty oats. With just 15 minutes of prep, you’ll have a batch of chewy, golden cookies that fill your kitchen with irresistible aromas. The soft chunks of apple add a juicy burst, while the cinnamon brings a comforting warmth to every bite. Perfect for a quick treat or a thoughtful gift, these cookies are as wholesome as they are delicious.
In under 30 minutes of baking, you’ll create a dessert that’s both satisfying and nostalgic. The oats provide a delightful texture, balancing the tender apples and rich, buttery dough. Whether enjoyed fresh from the oven or paired with a cup of tea, these cookies are a simple yet indulgent way to savor the flavors of fall. They’re sure to become a favorite in your cookie rotation!
Ingredients for Apple Cinnamon Oatmeal Cookies
- Dry Ingredients:
- 2 cups (170g) old-fashioned whole rolled oats
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon apple pie spice (or substitute with an extra teaspoon of cinnamon)
- Wet Ingredients:
- 1/4 cup (56g) unsalted butter, melted and slightly cooled
- 1/2 cup (90g) unsweetened applesauce
- 3/4 cup (150g) packed dark or light brown sugar (dark recommended)
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- Add-Ins:
- 1/2 cup finely diced apple (about 1/2 of a large apple)
- Optional: 1/2 cup (63g) chopped walnuts
- Maple Icing:
- 1 and 1/2 cups (180g) confectioners’ sugar
- 2 Tablespoons (30ml) pure maple syrup
- 2 Tablespoons (30ml) milk
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Mix dry ingredients: In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and apple pie spice (if using).
- Combine wet ingredients: In another bowl, whisk the melted butter, applesauce, brown sugar, and granulated sugar until combined. Add the egg and vanilla, whisking until smooth.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the diced apples and walnuts (if using). The dough will be thick and sticky.
- Optional chilling: If the dough seems too soft, chill it in the refrigerator for 1-2 hours to prevent excessive spreading.
- Shape the cookies: Using a medium cookie scoop, scoop dough into balls (about 2 Tbsp each) and place them 3 inches apart on the prepared baking sheets. Slightly flatten the balls with your hand, as they won’t spread much on their own.
- Bake: Bake for 14-15 minutes, or until the edges are lightly browned and set. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes.
- Make the icing: While the cookies cool, whisk together the confectioners’ sugar, maple syrup, and milk until smooth. Drizzle the icing over the cookies. Add extra icing if desired—it’s delicious!
- Serve and enjoy: Let the icing set slightly before serving. Store leftovers in an airtight container for up to 3 days.
Perfect Pairings: Serving Suggestions
These Apple Cinnamon Oatmeal Cookies are delicious on their own, but they shine even brighter with a warm cup of spiced chai tea or a glass of cold milk. For a cozy fall treat, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream. They also make a great addition to a dessert platter with other autumnal treats like pumpkin bread or caramel-dipped apples.
Keep Them Fresh: Storage Tips
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying. If you prefer to freeze the dough, scoop it into balls, freeze on a tray, and then store in a bag. Bake straight from the freezer, adding 1-2 extra minutes to the baking time.
Mix It Up: Recipe Variations
Feel free to customize these cookies to suit your taste! Swap the walnuts for pecans or dried cranberries for a different texture. If you’re not a fan of maple icing, try a simple cream cheese glaze or skip the icing altogether for a less sweet option. For a nut-free version, omit the walnuts entirely—they’re just as delicious without them!
Time-Saving Tricks
If you’re short on time, skip the chilling step—just be mindful that the cookies may spread a bit more. To speed up prep, use a food processor to finely dice the apple or chop the walnuts. You can also prepare the icing ahead of time and store it in the fridge for up to 2 days—just give it a quick stir before drizzling.
Baking Like a Pro: Equipment Tips
Using a medium cookie scoop ensures evenly sized cookies and makes the process quicker. A silicone baking mat or parchment paper is essential for easy cleanup and preventing sticking. If you don’t have a whisk, a fork works just fine for combining the wet ingredients—just make sure everything is well incorporated.
Apple Cinnamon Oatmeal Cookies
Ingredients
- 2 cups old-fashioned whole rolled oats
- 1 cup all-purpose flour spooned & leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon apple pie spice or an extra tsp cinnamon
- 1/4 cup unsalted butter melted and slightly cooled
- 1/2 cup unsweetened applesauce
- 3/4 cup packed dark or light brown sugar I prefer dark here
- 1/2 cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup finely diced apple about 1/2 of a large apple
- 1/2 cup chopped walnuts optional
Maple Icing
- 1 and 1/2 cups confectioners’ sugar
- 2 Tablespoons pure maple syrup
- 2 Tablespoons milk
Instructions
- Some readers have found that these cookies spread a little too much without chilling the cookie dough first. I haven’t run into that problem, but feel free to chill this cookie dough for 1-2 hours after step 4, before rolling and baking. Enjoy!
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Whisk the oats, flour, baking soda, salt, cinnamon, and apple pie spice (if using) together in a large bowl.
- Whisk the butter, applesauce, brown sugar, and white sugar together until combined. Then whisk in the egg and vanilla. Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the apples and walnuts. The cookie dough will be thick and sticky.
- Using a medium cookie scoop, scoop cookie dough into balls (about 2 Tbsp of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out (see picture above) as the cookies won’t spread much unless you help out first!
- Bake for 14-15 minutes or until lightly browned and set on the edges. Remove from the oven and allow to cool for 10 minutes on the cookie sheet before icing.
- Make the icing: Whisk all of the ingredients together and drizzle over cookies. You may have a little icing leftover. Drizzle more on each… because it’s just so good.