Soft oat cookies are one of my favourite things, these apple cookies are, delicious and studded with fresh pops of apple.
Why This Recipe Works
- A yummy soft oat cookie with pops of fresh apple.
- Egg free and easy to make dairy free.
- Low in added sugar.
Ingredients you will need
To make my apple cookies you will need fresh apple and apple sauce. Butter and a little brown sugar from the base and then dry ingredients of oats, flour, baking powder and cinnamon. I also add a little vanilla essence for extra flavour and raisins for more pops of sweetness.
Ingredient Notes and Substitutes
- Apple: These are apple cookies so you can’t really leave out the apple. I use a sweet firm apple like Pink Lady, Eve, Jazz, Sweet Tango.
- Apple sauce: If you don’t want to use apple sauce you can substitute this for an egg. I look for a no-added sugar apple sauce.
- Brown sugar: The brown sugar can be substituted for any granulated sugar.
- Quick Cook Oats: I have not tested this recipe with any substitutes for the quick cook oats.
- Plain flour: This recipe will work with both wholemeal flour and gluten free flours.
- Butter: This can be substituted for soft coconut oil. a full fat margarine or a vegan butter.
- Raisins: This can be left out, or subbed for sultanas or chopped dates.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used macro organic butter, apple sauce, and cinnamon their range in this recipe.
Step by step instructions
Below are illustrated step-by-step instructions to make my choc chip banana oat cookies, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Heat your oven to 180 degrees celsius. Dice the apple into small cubes (5mm) I leave the peel on, but remove the core.
Step one: Cream the butter and sugar, I use my stand mixer for this but you can use a handheld beater or a wooden spoon and some elbow grease.
Step two: Add the apple sauce and vanilla beat.
Step three: Add the flour, oats, baking powder and cinnamon. Mix until combined, I do this in the stand mixer on low speed.
Step four: Fold in the diced apple and raisins
Step five: Scoop your cookie dough into 12 even portions, roll into balls, place on a lined baking tray, then flatten them gently with a fork.
Step six: Bake at 180 degrees celsius for 10 minutes until lightly golden brown on the edges. The cookies will be soft, cool for 5 minutes before removing from the baking tray.
Enjoy!
Top Tips
Here is how you can make these apple cookies perfectly every time!
Choose a firm sweet eating apple such as Jazz, Sweet Tango, or Pink Lady, these apples will hold their shape when baked. A cooking apple like granny smith becomes too soft in this cookie recipe.
FAQs
These cookies will last 2-3 days in an air-tight container on the bench, you can freeze these apple cookies for 3-4 months.
In a soft cookie recipe, one egg can be replaced with one tablespoon of apple sauce.
As I already mentioned oatmeal cookies are my favourite type, so I’ve built up a bit of a collection, I have banana oatmeal cookies, lemon cookies, condensed milk cookies, fruit cookies, and baby cookies all loaded with the goodness of oats and all easy to make.
Oatmeal Apple Cookies
Ingredients
- 110 g butter
- 50 g brown sugar ¼ cup
- 25 g apple sauce 1 tablespoon
- 1 teaspoon vanilla essence
- 100 g quick cook oats 1 cup
- 75 g flour ½ cup
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 100 g chopped apple 1 medium apple
- 70 g raisins (optional) ½ cup
Instructions
- Heat your oven to 180 degrees celsius.
- DIce the apple into small cubes (5mm) I leave the peel on, but remove the core.
- Cream the butter and sugar, I use my stand mixer for this but you can use a handheld beater or a wooden spoon and some elbow grease.
- Add the apple sauce and vanilla, beat.
- Add the flour, oats, baking powder and cinnamon. Mix until combined, I do this in the stand mixer on low speed.
- Fold in the diced apple and raisins
- Scoop your cookie dough into 12 even portions, roll into balls, place on a lined baking tray, then flatten them gently with a fork.
- Bake at 180 degrees celsius for 12 minutes until lightly golden brown on the edges. The cookies will be soft, cool for 5 minutes before removing from the baking tray.
Notes
Tips
These cookies will last 2-3 days in an air-tight container on the bench, you can freeze these apple cookies for 3-4 months. Choose a firm sweet eating apple such as Jazz, Sweet Tango, or Pink Lady, these apples will hold their shape when baked. A cooking apple like granny smith becomes too soft in this cookie recipe.Ingredient Notes and Substitutes
- Apple: These are apple cookies so you can’t really leave out the apple. I use a sweet firm apple like Pink Lady, Eve, Jazz, Sweet Tango.
- Apple sauce: If you don’t want to use apple sauce you can substitute this for an egg
- Brown sugar: Brown sugar can be substituted for any granulated sugar.
- Quick Cook Oats: I have not tested this recipe with any substitutes for the quick cook oats.
- Plain flour: This recipe will work with both wholemeal flour and gluten free flours.
- Butter: This can be substituted for soft coconut oil. a full fat margarine or a vegan butter.
- Raisins: This can be left out, or subbed for sultanas or chopped dates.
How soft did these turn out? ?
My little one has only just gotten teeth so very aware of consistency 🙂
You can make them quite soft. My kidlets have all been late tethers and do manage these, they can kind of be sucked. I would use oats chopped oats ie blitz them for a few seconds rather than the jumbo oats, or use like the unflavoured quick oats
These look great. Any suggestions on what I could use instead of peanut butter (daughter has a nut/peanut allergy). Thanks!
Hi Gemma, I have made them with sunflower seed butter before. I have a recipe on my site.. they work with that instead of peanut butter https://www.mykidslickthebowl.com/blog/nut-free-healthy-chocolate-spread