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A stack of three oat meal cookies sitting on crinkled parchment paper with a glass of milk in the background.

Oatmeal Apple Cookies

These soft oatmeal apple cookies are a delcious simple cookie recipe loaded with oats and pops of fresh sweet apple.
4.41 from 5 votes
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Course: Baking
Cuisine: New Zealand
Keyword: apple cookies, oatmeal apple cookies, apple raisin cookies
Servings: 12 cookies
Calories: 99kcal


  • 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


  • 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.



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.


Serving: 1cookie | Calories: 99kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 31mg | Potassium: 114mg | Fiber: 2g | Sugar: 6g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg