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, how to make applesauce, banana, and chia seed (ABC) 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.
Nadia Mitchell says
How soft did these turn out? ?
My little one has only just gotten teeth so very aware of consistency 🙂
Stacey Kemeys says
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
Gemma says
These look great. Any suggestions on what I could use instead of peanut butter (daughter has a nut/peanut allergy). Thanks!
Stacey Kemeys says
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