Description
Delight in these soft and flavorful Apple Cinnamon Oatmeal Cookies, featuring reduced applesauce for natural sweetness, warm spices like cinnamon and nutmeg, and a lovely crunch from chopped walnuts. Finished with a luscious maple icing, these cookies are perfect for cozy mornings or as a sweet treat any time of the day.
Ingredients
Scale
Cookies
- 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 (dark preferred)
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (60g) finely diced apples (preferably Granny Smith)
- 1/2 cup (63g) chopped walnuts
Maple Icing
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup (80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- pinch salt, to taste
Instructions
- Reduce the applesauce: Place the unsweetened applesauce in a medium saucepan over medium heat. Bring it to a low boil, then reduce to a simmer, stirring occasionally until the volume is reduced by half (about 10 minutes) to yield approximately 1/3 cup (80g). Transfer to a heat-proof bowl and let cool to room temperature.
- Prepare the oven and baking sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats for easy cleanup and even baking.
- Mix dry ingredients: In a large bowl, whisk together whole rolled oats, all-purpose flour, baking soda, salt, ground cinnamon, ground allspice, and ground nutmeg. Set aside.
- Cream butter and sugars: Using a handheld or stand mixer with paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed for about 5 minutes until light and fluffy. Scrape down the bowl as needed to ensure even mixing.
- Add wet ingredients: Incorporate the cooled reduced applesauce, egg yolk, and vanilla extract into the creamed butter-sugar mixture. Beat on medium-high speed until well combined, scraping the sides occasionally.
- Combine wet and dry: Gradually add the dry mixture to the wet ingredients. Beat on low speed just until combined to form a thick, sticky dough.
- Add fruit and nuts: Gently fold in the finely diced apples and chopped walnuts into the dough, ensuring even distribution.
- Shape cookies: Using a medium cookie scoop (approximately 1.5 tablespoons or 35g per scoop), portion the dough into mounds and place them 3 inches apart on the prepared baking sheets.
- Bake: Bake in the preheated oven for 14–16 minutes, or until the edges are lightly browned and set. The centers will appear soft but will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire cooling rack to cool completely.
- Prepare maple icing: In a small saucepan over low heat, melt the butter and maple syrup together while whisking occasionally. Once melted, remove from heat and whisk in sifted confectioners’ sugar. Add a pinch of salt to taste, if desired.
- Ice the cookies: Drizzle the maple icing over the cooled cookies. Allow the icing to set for about 1 hour before serving.
- Storage: Store iced cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. Both baked cookies and dough balls freeze well for up to 3 months.
Notes
- You can prepare the cookie dough ahead of time and chill it in the refrigerator for up to 3 days. Bring dough to room temperature before baking.
- Baked cookies, with or without icing, can be frozen for up to 3 months. Thaw completely before serving.
- Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen dough an extra minute without thawing.
- Use whole rolled oats for best texture; quick oats may cause dryness and affect spreading.
- Dark brown sugar is recommended for deeper flavor but light brown sugar works too.
- Finely dice apples into very small pieces for even texture. Granny Smith apples are preferred for baking.
- Substituting apple butter for reduced applesauce is not tested; results may vary.
- For less spreading, do not reduce flour or applesauce amounts; follow recipe exactly or see notes for old version adjustments.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
