Description
These Apple Cinnamon Oatmeal Cookies are a delightful treat with their soft, chewy texture and warm spices. Perfect for a quick snack or a cozy dessert, this recipe is easy to make and features wholesome ingredients like applesauce and oats, ensuring every bite is packed with flavor.
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, heat the applesauce over medium heat until it simmers, stirring occasionally for about 10 minutes until reduced to 1/3 cup. Cool to room temperature in a bowl.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Whisk together oats, flour, baking soda, salt, cinnamon, allspice, and nutmeg in a large bowl.
- In a mixer, cream together softened butter, granulated sugar, and brown sugar for about 5 minutes. Add the cooled applesauce, egg yolk, and vanilla, mixing until well combined.
- Mix in the dry ingredients on low speed, then fold in diced apples and walnuts if using, creating a thick dough.
- Scoop mounds of dough (about 1.5 Tbsp each) and place them 3 inches apart on the sheets.
- Bake for 14-16 minutes, until the edges are lightly browned. Let cool on the baking sheet for 10 minutes before moving to a rack.
- Melt butter and maple syrup in a saucepan, whisk in sifted confectioners’ sugar, adjusting with a pinch of salt to taste. Drizzle over cooled cookies. Allow the icing to set for about 1 hour.
- Store cookies in an airtight container for up to 2 days or refrigerate for up to 1 week.
Notes
Ensure the cookie dough is thick to maintain shape during baking.
Use room temperature ingredients for better mixing and texture.
Store cookies in an airtight container for optimal freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg