Golden and crisp around the edges with a soft, chewy center, these apple oatmeal cookies are packed with juicy apple bits, a touch of warm cinnamon, and hearty oats. This is the kind of cozy, feel-good treat I like to bake on cool days—or really, any time I want something sweet, wholesome, and just the right amount of nostalgic.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup rolled oats
1/2 cup spelt flour or all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 cup coconut oil or melted butter
1/4 cup pure maple syrup or honey
1 tsp pure vanilla extract
1/2 cup finely diced apple (peeled if desired)
1/4 cup chopped walnuts or pecans (optional)
2 tbsp coconut sugar or brown sugar (optional, for extra sweetness)
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large bowl, I mix the oats, flour, baking soda, salt, and cinnamon.
In another bowl, I whisk together the coconut oil, maple syrup, and vanilla extract until smooth.
I pour the wet mixture into the dry ingredients and stir until just combined.
Then, I fold in the diced apples and, if I’m using them, the nuts and extra sugar.
I scoop the dough onto the baking sheet and gently flatten each cookie with the back of a spoon.
I bake them for 12 to 14 minutes, just until the edges turn golden and crisp.
After baking, I let them cool on the baking sheet for about 10 minutes before moving them to a wire rack.
Servings and timing
This recipe makes about 12 cookies.
Prep time: 10 minutes
Cooking time: 14 minutes
Total time: 24 minutes
Calories: 95 kcal per cookie
Variations
I sometimes swap the spelt flour with oat flour for a fully gluten-free version.
For a vegan cookie, I use coconut oil and maple syrup.
If I want extra spice, I add a pinch of nutmeg or ground ginger.
I like to mix in dried cranberries or raisins for a fruity twist.
For crunchier cookies, I bake them 1–2 minutes longer.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. They also freeze beautifully—just let them cool completely before freezing in a sealed container or freezer bag for up to 2 months. To reheat, I let them thaw and then warm slightly in the oven or microwave to bring back that freshly baked feel.
FAQs
How do I make these cookies gluten-free?
I use certified gluten-free oats and substitute the spelt flour with oat flour or a gluten-free all-purpose blend.
Can I use a different sweetener instead of maple syrup or honey?
Yes, I’ve had success using agave syrup or even date syrup. Just keep in mind it may slightly change the flavor and texture.
What kind of apple works best in this recipe?
I prefer using firm, slightly tart apples like Granny Smith or Honeycrisp because they hold their shape and balance the sweetness well.
Can I make the dough ahead of time?
Absolutely. I make the dough ahead and store it in the fridge for up to 24 hours. I let it sit at room temperature for 10–15 minutes before baking.
Why are my cookies too soft or not holding together?
It might be due to extra moisture from the apples or underbaking. I try dicing the apples finely and making sure to bake until the edges are visibly crisp.
Conclusion
These crispy apple oatmeal cookies are one of my go-to bakes when I want something sweet, wholesome, and satisfying. With a perfect blend of textures and comforting fall flavors, they never last long in my kitchen. I hope you’ll enjoy baking—and eating—them as much as I do.
Recipe:
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Crispy Apple Oatmeal Cookies
- Total Time: 24 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
Golden and crisp on the outside with a chewy center, these apple oatmeal cookies are flavored with warm cinnamon, maple syrup, and bits of fresh apple, making them a cozy and wholesome treat perfect for fall—or anytime you crave something nostalgic and delicious.
Ingredients
1 cup rolled oats
1/2 cup spelt flour or all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 cup coconut oil or melted butter
1/4 cup pure maple syrup or honey
1 tsp pure vanilla extract
1/2 cup finely diced apple (peeled if desired)
1/4 cup chopped walnuts or pecans (optional)
2 tbsp coconut sugar or brown sugar (optional, for extra sweetness)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the oats, flour, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the coconut oil, maple syrup, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the diced apples and optional nuts and extra sugar, if using.
- Scoop the dough onto the prepared baking sheet and flatten each cookie gently with the back of a spoon.
- Bake for 12 to 14 minutes, or until the edges are golden and crisp.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use gluten-free oats and oat flour for a gluten-free version.
Choose coconut oil and maple syrup for a vegan-friendly cookie.
Add a pinch of nutmeg or ground ginger for extra spice.
Mix in raisins or dried cranberries for added fruitiness.
Bake 1–2 minutes longer for a crunchier texture.
Store at room temperature for up to 3 days, in the fridge for a week, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 6g
- Sodium: 60mg
- Fat: 4.5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1.2g
- Protein: 1.5g
- Cholesterol: 0mg
