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  • Writer's pictureNicole Ciuppa, RDN

Apple Cinnamon Oatmeal Cookies

I have so many fresh apples from when I went apple picking! Because of this, I've been trying all different apple recipes. Tonight I made apple cinnamon oatmeal cookies. They were soft and chewy as well as full of all the flavors of fall. I'm a sucker for anything with vanilla and cinnamon baked into it.

These cookies are vegan and allergy friendly (dairy, egg, nut, seed free). They are NOT gluten free but I'm sure you can adapt the recipe to be. Ingredients:

  • 1 cup quick cooking oats

  • 3/4 cup unbleached all purpose flour

  • 1 1/2 teaspoon baking power

  • 1 1/2 teaspoon cinnamon

  • 2 Tablespoons allergy free butter substitute

  • 1 egg replacer

  • 1 teaspoon vanilla extract

  • 1/2 cup raw local honey

  • 1 cup of finely diced apples


  1. Whisk together the oats, flour, baking powder, and cinnamon in a bowl. *Be sure to measure the dry ingredients accurately! Over measuring may cause your cookie to be crumbly instead of chewy. Unless you like that in a cookie...then I guess go for it.*

  2. In a separate bowl, whisk together the egg replacer, melted allergy free butter substitute, vanilla extract, and honey. Once thoroughly whisked, pour in the dry mixture into the wet ingredients and whisk until combined into a nice batter. Then fold in the diced apples-I used macoun apples but any will work. *The finer you dice the apples, the softer they will be in texture.*

  3. Chill in the refrigerator for 30 minutes. Fun fact: I showered while it chilled so I didn't sit and wait impatiently haha.

  4. Preheat the oven to 325 degrees F and grab your non stick cookie sheet. (Make sure to use cooking spray or grease the pan if you are not using a nonstick cookie sheet.)

  5. Once chilled, take the batter out of the refrigerator and spoon equal amounts into circular cookie shapes onto your pan. I made 17 cookies but depending on how large or small you make them, you can have as many as you want.

  6. Pop them in the oven for 13-15 minutes. I tried taking some cookies out at 13 minutes and some out at 15 minutes...both were cooked through and moist/chewy in texture. Let the cookies cool for a couple minutes and then feel free to move them to parchment paper or a wire cooling rack.

When I went to pull these cuties of out the oven, they smelled AMAZING. I was so excited to try them. Let me tell you, they did not disappoint! As for storing them, use an air tight container to keep them moist. The apple will naturally soften up. If you have any questions, leave them in the comments. Thanks for stopping by and happy baking xo -Nicole.

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