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Apple Oatmeal Cookies
Healthy apple oatmeal cookies naturally sweetened with honey and made with whole wheat flour. Perfect fall cookie recipe with fresh apples.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 12 -14 cookies
Calories: 126 kcal
Course:
Dessert
Cuisine:
American
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
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!
Cup of Yum
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
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
% 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.