Baking these soft, chewy apple oatmeal cookies allowed me to cross off #1 on my fall checklist: fall baking! Now that we’ve moved back to Chicago and are experiencing fall to its fullest, I have all sorts of fall activities I want to do. I can’t wait to go apple picking, to carve pumpkins, and more! If you’re also someone who loves fall activities and getting in the fall spirit, I highly recommend making these apple oatmeal cookies as soon as you can. Packed with oats, raisins, apples, and walnuts, they’re basically fall in a cookie. 🙂
Apple Oatmeal Cookies Ingredients
To make these apple oatmeal cookies, I use a mix of unprocessed, whole foods ingredients. Here’s what makes them so good (and good for you):
Flax adds fiber and omega-3s, and it acts as a binder, so these cookies are egg-free. Oat flour makes them delightfully soft and puffy – no gluten necessary! Creamy almond butter adds moisture and richness, so only 1/4 cup coconut oil is required here! Whole rolled oats fill these with fiber, nutty flavor, and chewy oatmeal cookie texture. Cinnamon adds cozy, spiced fall flavor. Brown sugar gives them a lovely, caramelized sweetness. You’ll only need 1/2 cup! Applesauce acts as a healthy substitute for some oil and sugar. Raisins dot them with little pockets of sweetness. Walnuts give these some crunch and make them rich and nutty. And fresh apple adds juicy apple flavor! Any variety will work, but Gala and Granny Smith apples are my favorite.
Find the complete recipe with measurements below.
Finely dice the apples, and stir the flaxseed and water together in a small bowl. Set them aside for 5 minutes to thicken! While you wait, stir together the dry ingredients – the oat flour, cinnamon, baking soda, and salt. In a separate bowl, combine the almond butter, coconut oil, applesauce, vanilla, and brown sugar. When the flaxseed mixture has thickened, stir it in as well.
Then, stir the whole rolled oats, apples, walnuts, and raisins into the bowl of dry ingredients. Pour in the wet ingredients and stir until just combined.
Use a 1-tablespoon cookie scoop to scoop the dough onto a parchment-lined baking sheet. Transfer the cookies to a 350-degree oven and bake until the bottoms are nicely browned. Let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. Enjoy!
Apple Oatmeal Cookies Variations
As written, this recipe is wonderful – the perfect hybrid between an apple cinnamon muffin and an oatmeal raisin cookie. If you feel like putting your personal twist on them, though, don’t hold back! Here are some ideas to change them up:
Skip the raisins. Use dried tart cherries or cranberries instead! Spice it up! In addition to the cinnamon, add a dash of nutmeg, cardamom, ginger, or pumpkin or apple pie spice to your dough. Try another nut. Chopped pecans or almonds would be equally at home here. Go full-on oatmeal raisin. Nix the apple, and up the raisin measurement to 1/2 cup. Or oatmeal chocolate chip 🙂 Instead of diced apples, stir in 1/2 cup chocolate chips.
Happy baking!
More Favorite Fall Treats
If you love these apple oatmeal cookies, try one of these fall baking recipes next:
Pumpkin Bread Perfect Oatmeal Cookies Best Pumpkin Pie Apple Crumble Pie Pumpkin Chocolate Chip Cookies Cinnamon Apple Crumble Vegan Cinnamon Rolls Or any of these 25 Super Fun Baking Recipes!
For more vegan dessert recipes, check out this post!
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