1. Can I use quick oats instead of rolled oats?

Quick oats can technically be used, but they’ll absorb more moisture and change the texture of your Apple Cinnamon Oatmeal Cookies . For the best chew and structure, stick with old-fashioned rolled oats.

2. Can I use apple butter instead of reduced applesauce?

You can, but apple butter is sweeter and thinner, which may cause the Apple Cinnamon Oatmeal Cookies to spread too much. If you try this, chill the dough and reduce added sugar slightly.

3. How do I store Apple Cinnamon Oatmeal Cookies?

Store your Apple Cinnamon Oatmeal Cookies in an airtight container: At room temperature: up to 2 days In the refrigerator: up to 1 week In the freezer: up to 3 months (baked or unbaked)

4. Can I make vegan Apple Cinnamon Oatmeal Cookies?

Yes! Use plant-based margarine instead of butter and a flax egg in place of the yolk. These small swaps create fully vegan Apple Cinnamon Oatmeal Cookies without losing that chewy texture.

5. What apples work best in this recipe?

Use crisp apples like Granny Smith, Honeycrisp, or Fuji. They hold up well during baking and add the perfect bite to your Apple Cinnamon Oatmeal Cookies .

6. Is the maple icing necessary?

While optional, the maple icing adds a sweet finish that enhances the cozy flavor of your Apple Cinnamon Oatmeal Cookies . If you're short on time, a simple dusting of cinnamon sugar is a great alternative.

7. How do I make these cookies gluten-free?

To make gluten-free Apple Cinnamon Oatmeal Cookies , use certified gluten-free oats and a 1:1 gluten-free flour blend with xanthan gum. Chill the dough for 30 minutes for best results.

8. Why are my cookies too soft or too dry?

Too soft? Slightly underbaked or excess applesauce. Too dry? Overbaked or too much flour. Follow the recipe carefully to get perfectly moist Apple Cinnamon Oatmeal Cookies every time.

9. Can I freeze the dough?

Yes! Freeze scooped dough balls and bake directly from frozen. This makes enjoying fresh Apple Cinnamon Oatmeal Cookies on demand incredibly easy.

10. Can I double the recipe?

Absolutely. These Apple Cinnamon Oatmeal Cookies are great for parties or gifting. Just reduce applesauce in larger batches and rotate baking sheets halfway through baking.

Apple Cinnamon Oatmeal Cookies – 5 Irresistible Reasons to Bake Today

Description

Soft, chewy, and bursting with warm spices and juicy apple chunks, these Apple Cinnamon Oatmeal Cookies are topped with a maple icing that makes them an irresistible fall treat. Perfect for cozy baking days and sharing with family.

Ingredients

Scale

Cookies

2/3 cup (160g) unsweetened applesauce (reduced to 1/3 cup)
2 cups (170g) old-fashioned rolled oats
1 1/4 cups (156g) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/2 cup (113g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/2 cup (100g) dark brown sugar
1 egg yolk, room temperature
1 tsp pure vanilla extract
3/4 cup (90g) finely diced apples
1/2 cup (63g) chopped walnuts (optional)

Maple Icing

2 tbsp (28g) unsalted butter
1/3 cup (80ml) pure maple syrup
1 cup (112g) sifted confectioners’ sugar
Pinch of salt, to taste

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Instructions

Reduce applesauce in a saucepan over medium heat until halved (about 10 minutes). Cool.
Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
In a bowl, whisk oats, flour, baking soda, salt, cinnamon, allspice, and nutmeg.
In another bowl, cream butter, granulated sugar, and brown sugar for 5 minutes.
Add cooled applesauce, egg yolk, and vanilla to creamed mixture. Beat until combined.
Add dry ingredients to wet. Mix in apples and optional walnuts.
Scoop dough (1.5 tbsp) onto baking sheets, spaced 3 inches apart.
Bake 14–16 minutes until edges are golden. Cool on sheet for 10 minutes, then transfer to a rack.
For icing: melt butter and maple syrup. Remove from heat and whisk in sugar and salt. Drizzle over cooled cookies. Icing sets in 1 hour.

Notes

Chill dough for 30 mins to reduce spread.
For vegan cookies: use plant-based butter and a flax egg.
Freeze baked cookies or unbaked dough balls for up to 3 months.

Prep Time: 25 minutes
Cook Time: 14 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 152
Sugar: 11g
Sodium: 85mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1.5g
Protein: 2g
Cholesterol: 13mg