I often bake with my kids on the weekends and making cookies is always a hit with my girls. These Apple Cookies, which are chock full of whole grains, fiber, protein, and healthy fats, are also just sweet enough to be a treat—and the process is easy enough that the kids can help me mix and bake them up. Plus, since they are egg-free, it’s a nice batter to make with the kids since there’s no fear of raw egg! They’re also made without eggs and dairy, so they are adaptable for a range of food allergies—but they taste delicious no matter how you make them! TIP: A batch of these cookies is a great way to use up an apple that might be lingering in your crisper drawer. (You may also like Applesauce Cake, Apple Cinnamon Pancakes, Cinnamon Applesauce, and Apple Cinnamon Muffins.)
Ingredients You Need
To make these apple cookies you’ll need to have the following ingredients on hand and ready to go.
Rolled oats: Using rolled oats, which are sometimes called “old-fashioned oats” in this recipe gives them texture and whole grains. Flour: A little flower helps the cookie batter bind together nicely. Ground flaxseed (or a little additional flour): This helps the cookie batter hold together without using eggs. And it adds extra fiber. Raisins: I like to add raisins to my apple cookies for extra natural sweetness. Apples: You can really use any type of cooking apple or firm apple in this recipe that you prefer, such as Granny Smith, Pink Lady, orFuji. Honey or maple syrup: A little sweetener rounds out the natural sweetness in the apples and raisins. Coconut oil: I like to use coconut oil in this recipe since it firms up at room temperature, which also helps the cookies hold their shape. You could use butter if you wanted instead. Cinnamon: A little cinnamon adds nice flavor to the cookies, which may remind you of apple pie.
TIP: You can use any apple you prefer in this recipe, though ones such as Pink Lady and Granny Smith are often what I choose.
Step-by-Step Instructions
Here’s a look at the simple process involved in making these easy apple cookies. Scroll down to the bottom of this post for the full recipe.
How to Make Yogurt Icing
So the icing for these cookies is totally optional and it does make them a bit sweeter, but it’s also really fun! Simply stir together 2 tablespoons plain whole milk Greek Yogurt and ¼ cup powdered sugar until smooth. Drizzle over cookies or spoon into a zip top bag, seal, and cut off a corner. Drizzle over the cookies. My older daughter loves to help with this step! TIP: You could also just drizzle vanilla yogurt over top right before eating if you want a lower sugar option.
How to Store
You can store these oatmeal apple cookies in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. They firm up slightly when stored in the fridge. TIP: They are best, texture-wise since they have a little crunch, on the day they are made before storage, but they are delicious all the way through!
Best Tips for Success
Use certified gluten-free oats if needed to make this recipe gluten-free. Use pink lady or granny smith apples or another cooking apple you prefer. You don’t need to peel the apples when grating them. These are best on the day they’re made—because they have a little crunch around the edges!—but store well for up to 5 days. (Expect them to soften.) You can use the frosting or omit it. You can also drizzle on a little vanilla yogurt right before serving for a lower sugar option. You could use dried cranberries or use additional seeds or nuts in place of the raisins if you prefer. These are perfect for dessert or snack. Or even a breakfast cookie!
I’d love to hear if what your family thinks if you make this recipe, so please comment below to share. I love hearing your feedback!
Favorite Applesauce Cookies (with Oats and Cinnamon)
Healthy Oatmeal Raisin Cookies
ABC Baby Muffins (with Apple, Banana, and Carrot!)
Favorite Baby Cookies
This post was first published August 2018.
