Healthy Apple Pie Oatmeal Cookies
Soft, chewy oatmeal cookies with real apple bits that bake into jammy pockets of pie filling. No refined sugar or flour, and they actually taste like the real thing. Ready in 30 minutes.
Equipment
- Baking Sheet
- Parchment Paper or Silicone Mat
- Large Mixing Bowl
- Medium Bowl
- Spatula
- Cookie Scoop (1.5 tbsp)
- Wire Rack
Ingredients
- 1 3/4 cups rolled oats (old-fashioned)
- 1 cup oat flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 egg (room temperature)
- 1/3 cup maple syrup
- 1/4 cup unsweetened applesauce
- 2 tbsp coconut oil (melted) or avocado oil
Apple and Add-Ins
- 1 medium apple (Honeycrisp), finely diced
- 1/4 cup chopped walnuts or raisins (optional)
For Topping
- 1/4 cup rolled oats
- extra cinnamon for sprinkling
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- Mix dry ingredients: In a large bowl, whisk together oat flour, 1 3/4 cups rolled oats, cinnamon, baking soda, baking powder, and salt.
- Mix wet ingredients: In a medium bowl, whisk egg, maple syrup, applesauce, and melted coconut oil until smooth.
- Combine: Pour wet mixture into dry. Stir with a spatula until just combined — a few dry streaks are okay. Do not overmix.
- Fold in diced apple and optional walnuts or raisins gently until evenly distributed.
- Scoop dough using a 1.5-tablespoon cookie scoop onto prepared sheet, spacing 2 inches apart. Flatten each mound slightly. Sprinkle with reserved oats and extra cinnamon.
- Bake for 10–12 minutes, until edges are golden brown and tops look set but still soft in the center.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
Chef's Tips: Use a consistent scoop size for even baking. If your apple is cold from the fridge, let it sit at room temperature before adding to the batter. For freezing: scoop unbaked dough onto a sheet, freeze until solid, then transfer to a zip-top bag and bake from frozen — add 2 minutes to the bake time. Stored in an airtight container at room temperature, these keep for up to 5 days (and get even softer and more apple pie-like on day two).