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Apple oatmeal cookies recipe

Apple oatmeal cookies recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Oatmeal cookies

Lightly spiced porridge oats are combined with other natural ingredients to create moist, tasty American-style cookies.

348 people made this

IngredientsMakes: 48 biscuits

  • 110g (4 oz) butter, softened
  • 175g (6 oz) honey
  • 1 egg
  • 1 teaspoon vanilla extract
  • 90g (3 oz) stoneground wholemeal flour
  • 1/2 teaspoon bicarbonate of soda
  • 3/4 teaspoon ground cinnamon
  • 125g (4 1/4 oz) porridge oats
  • 1 apple, cored and chopped

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Preheat the oven to 190 C / Gas 5. Grease baking trays, or line with baking parchment.
  2. In a large bowl, cream together the butter, honey, egg and vanilla until smooth.
  3. Combine the wholemeal flour, bicarbonate of soda and cinnamon; stir into the creamed mixture. Mix in oats and apple. Drop by teaspoonfuls onto the prepared baking trays.
  4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

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Reviews & ratingsAverage global rating:(190)

Reviews in English (168)

Please forgive me but this box goes away before I can make my point I have been trying to say that after reading everybodys comments I made a few adjustments and instead of honey I used 4g of Granulated Sweetener, 50g Grape Nut Flakes and an extra 50g of oats and yummmmm!-11 Jun 2012

Lesson learnt! always read the reviews before you start the recipe. Yes, there's something wrong with it. If you read the instructions the apple and oats are not mentioned, but if you add them anyway it's very wet. I added more oats and it's still more of a cake than cookie. Not wasted, but not successful.-05 Sep 2012

I loved these biscuits, yes I wouldn't quite describe them as cookies as they're much softer and more cake like, but still delicious. My kids loved making them and didn't here a peep as they devoured them. I nearly gave them a miss as the reviews weren't good, but so glad I took the risk, nice to find a recipe that's a bit different but still tasty.-05 Feb 2013


Apple Cinnamon Oatmeal Cookies

These soft and chewy apple cinnamon oatmeal cookies are exploding with sweet apple flavor. Filled with cinnamon and apple spices, loaded with applesauce and apple chunks, and topped with a creamy maple frosting, they’re absolutely perfect for the fall season.

In the fall months, apple desserts are often overshadowed by pumpkin spice. While these soft pumpkin cookies always hit the spot, today’s apple cinnamon oatmeal cookies have climbed to the top of our fall cookie list.

Speaking of favorite desserts, have you tried salted caramel apple pie yet? It’s our #1.


The Ingredients for Apple Oatmeal Cookies

Apples-I use Gala or Fuji to use sweet apples. Starking is sweet but also a little tangy. As I am using only apple and a little bit banana for sweetness, I prefer using all sweet apple.

If you wonder about the health benefits apples are nutritious, rich in fiber, filling which can help you to eat less. You can read more about the health benefits of apples by clicking the link.

Banana-Small amount of mashed banana adds a nice flavor, helps for the sweetness and also binds the cookies- but this is not the main purpose as I used to make them without banana before using the only apple.

Oatmeal -You can use gluten-free old fashioned rolled oats, or you can use regular if not gluten sensitive. I use ½ cup which is the recommended amount per serving.

Oatmeal is nutritious and very filling. It is full of minerals and vitamins. You can read the benefits of oatmeal by clicking the link.

Peanut Butter -It binds these cookies and adds a little flavor. Although peanut butter is rich in minerals and vitamins, it is high in calories. I suggest using no more than 1 to 2 tablespoons. When you use 1 tablespoon you feel less peanut butter but more apples, and when you use 2 tablespoons the peanut butter taste is intense.

I prefer either using my healthy peanut butter (but I don&rsquot add honey as it shouldn&rsquot be baked according to my readings: Here is one of the articles I&rsquove read: why you shouldn&rsquot cook honey ) or I use natural peanut butter without any additives. This is no surprise as I try to use no additives in my recipes. You can check my how to make healthy peanut butter post.

Cinnamon -I use it for the flavor apple and cinnamon are always great together. This antioxidant spice also adds sweetness. You can read the benefits of cinnamon by clicking the link.


The Skinny

Per 1 cookie:

  • 110 cal
  • 3 g fat (1 g sat)
  • 19 g carbs
  • 60 mg sodium
  • 1 g fiber
  • 12 g sugar
  • 2 g protein

Ingredients

2 cups old fashioned oats
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
4 tablespoons unsalted butter
1 cup light brown sugar, packed
1/2 cup sugar
1 large egg
1/4 teaspoon vanilla extract
1/2 cup applesauce, unsweetened
1 medium-large apple, peeled, cored and diced into ½ inch cubes
1/2 cup walnuts, chopped


  • 1 cup old-fashioned oats
  • 1/2 cup chopped pecans, or walnuts
  • 1 cup whole-wheat pastry flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon, divided
  • ⅛ teaspoon ground nutmeg
  • 2 large egg whites, or 4 teaspoons dried egg whites, reconstituted according to package directions
  • 1/2 cup coarsely shredded peeled apple, such as McIntosh or Cortland (about 1 small apple)
  • ½ cup packed light brown sugar
  • ¼ cup apple butter
  • 4 tablespoons granulated sugar, divided
  • 2 tablespoons canola oil
  • ½ teaspoon vanilla extract
  • ½ cup diced dried apples

Preheat oven to 375 degrees F.

Spread oats and nuts on a baking sheet. Bake until fragrant and golden, 5 to 8 minutes set aside. Coat 2 baking sheets with cooking spray.

Whisk flour, baking soda, baking powder, salt, 1/4 teaspoon cinnamon and nutmeg in a medium bowl. Combine egg whites, shredded apple, brown sugar, apple butter, 3 tablespoons granulated sugar, oil and vanilla in a large bowl stir until blended. Add the dry ingredients and stir until just moistened. Stir in dried apples and reserved oats and nuts.. Drop the dough by level tablespoonfuls, about 2 inches apart, onto the prepared baking sheets.

Combine the remaining 1 tablespoon granulated sugar and 1/4 teaspoon cinnamon in a small bowl. Coat the bottom of a glass with cooking spray. Dip the glass into the cinnamon sugar and flatten cookies with it, dipping the glass into the cinnamon sugar for each. Bake the cookies, one sheet at a time, until lightly browned, 10 to 12 minutes. Cool for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Look for whole-wheat pastry flour in health-food stores it gives baked goods a light texture while adding fiber. Store in an airtight container in the freezer.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.


How To Bake with Apples?

Many apple pies and apple cookies combine different types of apples but for our Apple Cookies, we want Granny Smith apples. Granny Smith Apples are fabulous for baking because they are firm and bake up tender instead of mushy. They are also perfectly tart which we need to offset the sweetness of our Apple Cookies.

For our Apple cookies, you will want to peel and dice your apples into small pieces, about ¼” in size. To do this, I slice my apple into slices per usual, then cut these slices into strips then slice them in the other direction. These small pieces of apple ensure they will bake in the same time as the rest of our cookie and that we get to enjoy their apple goodness in each bite. Apples also produce the most tender cookies you ever sunk your teeth into!

Our Apple Cookies boast a full cup of diced apples but any more will lend too much moisture. If you would still like more apple flavor, then feel free to add some chopped, dried apples.


Apple Cinnamon Oatmeal Cookies

First, mix all the dry ingredients together. Add water and vanilla extract. Stir until moist. Set aside for 5-10 minutes to allow ingredients to achieve appropriate consistency.

Place spoonfuls onto greased cookie sheet and bake for 10 – 15 minutes or until cookies have browned. Cookies tend to be soft. You may need to bake them longer, depending upon your personal preference.

Servings: 1

They did not taste good, and were pretty gross.

Trying these this morning!

I tried these this morning but I used the blueberry oatmeal because I am out of the apple cinnamon. They were pretty good for Medifast food. I really like the texture of them, sort of like cake.

Just baked these cookies this morning so desperate for a better way to eat the oatmeal! They certainly are not delicious, BUT they’re miles ahead of a bowl of the oatmeal. Definitely a better way to get the oatmeal packages used up.

I agree completely. The cookies are not good, but compared to the oatmeal….they are much better!

I made them yesterday for the first time and LOVED them! Thanks for the recipe!

I love having a cookie with a cup of coffee in the mid-morning. I used peach oatmeal because I didn’t have the Apple Cinnamon. I added a pinch of salt, nutmeg and cloves to make them spicier. Yum I love the medifast in general and have lost over 40 lbs already.

I just started today and ate the oatmeal with peaches because I thought that would fill me. It was disgusting. I have a terrible “metal” taste in my mouth which will not go away. Any suggestions what to do with it. I have 6 packets left and I also have 7 packets of blueberry oatmeal. Help!!

You can return them. Just call the customer associate line

@Ann, the “metal” taste in your mouth can occur when your body burns fat for energy, like it should be if you are on the 5 & 1.

I mix the oatmeal (any flavor) with a packet of Splenda and a touch of cinnamon. Then I add water a little at a time until the batter is dry but sticks together. Shape into a mound and place in a microwave safe, greased dish. Microwave 1-2 minutes for an awesome muffin that is very portable (I eat mine while driving to work!)

I just tried this recipe with maple/brown sugar oatmeal and microwaved for 1:25 minutes, it was great!

I just made the muffin with the peach oatmeal. I added a pinch of salt and about an 1/8th of a teaspoon of baking soda, not powder. I have a strong microwave so I put it in for 1:25 mins like Teresa and it was awesome! Well, for Medifast. and you know what I used to put it in the micro with? A coffee cup sprayed with Pam. It worked great!

THANK YOU!! This was perfect. (Although 2 minutes was too long for me, I’ll reduce the time in the microwave next time.) I also used Pam in a coffee mug.

These are so much better than the regular oatmeal. I break them up into 3 cookies per packet and make a dozen at a time. I like to cook them at least 15 minutes and maybe more. Definitely let them cool all the way before putting into a container as the moisture can make them softer. It’s helpful having these when you need something more portable for a meal. Thanks for the recipe. I tried making them with maple brown sugar and they were far more cakey. I prefer the apple cinnamon variety.

Make a waffle. Add 1/4tsp baking soda to the oatmeal mix, then water.

These were really good. I am not a fan of the oatmeal by itself. It has a really strong unnatural sweetner aftertaste but these cookies were great! I used high quality vanilla and cinnamon from Penzeys and one packet of truvia. I felt like I was eating real cookies!

A Penzey’s gal! Love them! They have introduced me to flavors I never noticed before!

I tried the cookies this morning! Best way to eat that oatmeal for sure! I had put all the boxes of oatmeal in the back, saving them only IN CASE I didn’t have anything else to eat. . and even then, I am not so sure I would have eaten the oatmeal — any flavor! But, making the cookies, I loved them! I am going to be making a “batch” for me to travel with this week. I travel and stay in a hotel next week and I’m thinking these will be just the ticket at night with a hot cup of tea! Thank you!

It’s National Oatmeal Month! We love what you did with the Medifast Oatmeal so much we posted it on our Facebook Page to share with all our fans!

The Apple Cinnamon Oatmeal is delicious made with Almond Milk instead of water. I let it soak for a half hour and add a little vanilla and 1/4 tsp of cinnamon cook it and it is so good.

I know I’m in the minority, but I like the oatmeal. I don’t prepare like the directions state. I feel the consistency is off. I use 5oz of piping hot water ave then just stir the packet right in that. No microwaving. I’m gonna try the cookies tonight. My order doesn’t come till Monday and all I have is stuff I don’t like. Happy medifasting!

Made these last night. Not hateful – I did add some allspice so the cookies tasted “warm.” The cookies were very “spongy.” Anyone know how to fix that – to make more crunchy cookies?

Just finished baking two batches … one for a meal this afternoon, and one for a lunch this week. I used the blueberry and peach oatmeals.. next time, I’ll make them thinner so they get crispier.


More Recipes

One-Pan Chicken, Apple, and Brussels Sprout Bake

If one dish described fall, this would be it. All of the flavors come together beautifully in this comforting one-dish recipe.

Apple Pancakes with Maple Apple Sauce

This delicious breakfast recipe combines two favorite fall flavors — apples, and maple.

Chicken Normandy

Cooking to impress? Give this classic chicken Normandy a try. Whole chicken legs are braised in NY apple cider and brandy, then served in a sauce made from sautéed apples, onions and cream. Though chicken Normandy originates in France, we find that NY apples fit right in!


What makes these cookies so good?

After 5 (FIVE!) revisions, I finally landed on perfectly dense, chewy and full of flavor oatmeal cookies. Since the instant oatmeal packets are already sweet enough, we’re adding just a little bit of sugar for chewy texture and added moisture. Without additional sugar, the cookies were just lackluster.

Since perfecting the recipe, I’ve made these cookies many, many times. No one ever complained about lack of real oat flavor. My guess is that additional flavors have something to do with that! My favorite was apple & cinnamon, but you could use any flavors you like, or even mix n’ match. Maple & brown sugar was super good too.

I’m sure you have some instant oatmeal packets laying around. Go get them and start baking, because you’re gonna love them. Oh, and they smell amazing too!!

Are you an oatmeal person? Even if you’re not, I know you’ll love these cookies!


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Nutrition Information:

Yield:

Serving Size:

Nutrition isn't guaranteed accurate.

This post is sponsored in conjunction with #AppleWeek . I received complimentary products from sponsor companies to aid in the creation of the #AppleWeek recipes. All opinions are mine alone.

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If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela

About Michaela Kenkel

Hi, I am Michaela. Stay at home Mom of four, married for over two decades to a man I adore, food blogger, dog lover, party thrower, gift giver, wish I were craftier, liver & lover of life.