Description
These apple cinnamon oatmeal cookies blend the delightful flavors of applesauce, oats, and a hint of spice. Simple to make and perfect for sharing, they offer an amazing balance of chewy and soft textures, making them a great treat for any occasion.
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. Simmer it until reduced by half, about 10 minutes. Transfer to a heat-proof bowl and cool to room temperature.
- Preheat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together oats, flour, baking soda, salt, cinnamon, allspice, and nutmeg; set aside.
- Using a mixer, cream the softened butter with granulated and brown sugars for about 5 minutes. Mix in the reduced applesauce, egg yolk, and vanilla until well combined.
- Gradually incorporate the dry ingredients, stirring until combined. Fold in chopped apples and walnuts if using. Expect a thick, sticky dough.
- Using a medium cookie scoop, drop mounds of dough onto the baking sheets, ensuring they are spaced 3 inches apart.
- Bake for 14–16 minutes, or until edges are lightly browned and cookies are set, though soft in the center. Cool on the baking sheet for 10 minutes before transferring to a rack.
- Melt the butter and maple syrup in a small saucepan over low heat. Once melted, whisk in sifted confectioners’ sugar and taste, adjusting with salt if desired. Drizzle over cooled cookies, allowing icing to set for about 1 hour.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
Notes
For extra flavor, consider adding chopped cinnamon or dried fruits to the dough.
These cookies freeze well; simply place them in a freezer-safe container for up to 3 months.
Ensure the butter is softened to room temperature for easier mixing and better texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg