Description
These Apple Cinnamon Oatmeal Cookies are a delicious treat, combining the goodness of oats and fresh apples. With simple ingredients and easy preparation, they are perfect for sharing and satisfying your sweet cravings.
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
- 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
- In a medium saucepan over medium heat, bring the applesauce to a low boil and simmer until reduced by half (to 1/3 cup/80g), about 10 minutes. Cool to room temperature.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
- In a mixer, cream the softened butter, granulated sugar, and brown sugar together for about 5 minutes. Add the reduced applesauce, egg yolk, and vanilla, mixing until well combined.
- Gradually incorporate the dry ingredients and mix until combined. Fold in the chopped apples and walnuts if desired.
- Scoop mounds of cookie dough (about 1.5 Tbsp/35g each) onto the baking sheets, spacing them 3 inches apart.
- Bake for 14–16 minutes until the edges are lightly browned. Cool on the baking sheet for 10 minutes, then transfer to a cooling rack.
- Melt the butter and maple syrup in a small saucepan over low heat, whisk in the sifted confectioners’ sugar, adding a pinch of salt if desired. Drizzle over the cooled cookies and let set for about 1 hour.
- Store cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
Notes
Feel free to substitute different nuts or leave them out entirely as per preference.
Icing can be adjusted with more or less sugar for desired sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg