Apple Oatmeal Cookies
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Apple Oatmeal Cookies
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Healthy apple oatmeal cookies naturally sweetened with honey and made with whole wheat flour. Perfect fall cookie recipe with fresh apples.
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Ingredients
FOR THE APPLE OATMEAL COOKIES:
- 1 cup quick-cooking oats I recommend quick oats over rolled oats, as the rolled oats will have a much firmer texture that is harder to chew
- ¾ cup whole wheat pastry flour or substitute white whole wheat flour or all-purpose flour
- 1 ½ teaspoon baking powder I recommend aluminum-free
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 large egg at room temperature
- ½ cup honey or substitute pure maple syrup
- 1 medium firm sweet apple (such as a Honeycrisp, Gala, or Fuji), peeled, cored, and diced into small pieces (about 1 cup)
FOR THE GLAZE:
- ½ cup powdered sugar
- ¼ teaspoon pure vanilla extract
- 1-2 teaspoons milk
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Instructions
- In a medium mixing bowl, whisk together the oats, whole wheat pastry flour, baking powder, cinnamon, salt, and nutmeg.
- In a small, microwave-safe bowl melt the butter. Let cool for a few minutes, then whisk in the vanilla extract and egg. Once smooth, whisk in the honey until well combined.
- Make a well in the center of the dry ingredients, then pour in the wet ingredients. With a wooden spoon or rubber spatula, stir just until the ingredients are combined and the flour disappears (do not over mix). Fold in the diced apples.
- Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes to allow the dough to firm slightly.
- When ready to bake, preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or a silpat mat. With a cookie scoop or spoon, scoop the dough by generous tablespoons, then shape into slightly flattened balls. Arrange the cookies 2-inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, just until the edges of the cookies appear dry and barely begin to brown. Let rest on the pan for 2 minutes, then transfer to a wire rack to cool completely.
- While the cookies cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, vanilla, and 1 teaspoon of milk. Continue adding milk, 1 teaspoon at a time, until desired consistency is reached. Drizzle over the cookies, let set for a few minutes, then enjoy!
Notes
- TO STORE: Store cookies in an airtight container at room temperature for up to 3 days.
- TO FREEZE: Bake cookies may be wrapped tightly in plastic and kept in the freezer for up to 2 months.
Nutrition Information
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Serving
1(of 12) without glaze
Calories
126kcal
(6%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
21mg
(7%)
Sodium
56mg
(2%)
Potassium
133mg
(4%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
90IU
(2%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12-14 cookies
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Serving | 1(of 12) without glaze | |
| Calories | 126kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 56mg | 2% |
| Potassium | 133mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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