These apple oatmeal cookies are soft, chewy, and packed with cozy fall flavors. This easy recipe uses apples, pecans, cranberries, and oats for a healthy snack.
Apple oatmeal cookies have been a staple in my kitchen for years—one of the first apple recipes I bake as soon as fall arrives.
If you enjoyed my mom’s apple cake recipe, these cookies offer another way to savor those classic fall flavors.
I first came across a version of this recipe in a food magazine over a decade ago. After countless tweaks to suit my tastes, it’s now one of my favorite cookie recipes to share with family and friends.
The combination of whole wheat flour and oats with grated apple, cranberries, pecans, and fall spices makes these the perfect snacking cookies.
I’m excited to share my take on this recipe with you!
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Ingredients
- Whole wheat flour: Provides structure with added nutrients and fiber.
- Oats: I like to use old-fashioned oats for a chewy texture.
- Baking soda: Acts as a leavening agent to help the cookies rise.
- Salt: Enhances the flavors.
- Cinnamon, allspice, cloves: Adds warmth and spice for depth of flavor.
- Egg: Binds the ingredients together.
- Brown sugar: Sweetens the cookies while adding moisture.
- Coconut oil: Provides moisture and a slight coconut flavor.
- Vanilla extract: Adds flavor and richness.
- Apple (grated): Adds moisture, natural sweetness, and texture.
- Dried cranberries & pecans: Add tartness and crunch.
Step-by-step photos and instructions
- In a medium bowl, whisk together 1¼ cups (195 grams) of whole wheat flour, 1½ (110 grams) cups old-fashioned oats, 1 teaspoon baking soda, ¼ teaspoon salt, 1½ teaspoons ground cinnamon, ¼ teaspoon ground allspice, and a pinch of ground cloves.
- In a large bowl, beat 1 egg (room temperature), ⅔ cup brown sugar, ½ cup melted coconut oil (make sure it’s cooled to room temperature), and 1 teaspoon vanilla extract until well combined.
- Mix 1 cup grated apple (about 1 medium apple), ½ cup chopped dried cranberries, and ½ cup chopped toasted pecans into the wet ingredients.
- Gradually add the dry mixture to the wet ingredients, stirring until fully combined.
- Cover the dough and refrigerate it for 10 minutes while preheating the oven.
- Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once the oven is preheated, remove the dough from the fridge. Use a medium-sized scooper to create small portions of dough. Place them onto the parchment paper. Roll them into smooth balls.
- Bake the cookies for 10–12 minutes or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Tips
- For the best flavor and texture, opt for tart apples like Granny Smith or Honeycrisp. Their acidity balances the sweetness of the cookies.
- Don’t skip chilling the cookie dough before baking. This helps the cookies maintain their shape.
- Depending on the moisture content of your apples, you may need to adjust the flour slightly. If the dough seems too wet, add a tablespoon of flour at a time until it comes together.
- Feel free to add ingredients like raisins, chocolate chips, or different nuts for a unique twist.
- Ovens vary significantly, so check for doneness a minute or two before the recommended baking time. Look for golden edges and a slightly soft center.
FAQ
Old-fashioned oats work best for a chewy texture. Quick oats are fine, but the cookies may be softer.
For best results, store apple oatmeal cookies in a loosely covered container at room temperature to maintain their texture. They will keep for about 3 days at room temperature. For longer storage, freeze them with wax paper between layers to prevent sticking; they can last up to three months in the freezer.
Absolutely! You can freeze the cookie dough for up to three months. Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
To make vegan apple oatmeal cookies, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water)
Easy apple recipes
Recipe inspiration
Over the past few decades, I’ve subscribed to a variety of food magazines.
Googling recipes is convenient, but I love the feel of magazines, especially pictures of food that I didn’t know I needed to try!
One recipe that caught my eye was in Martha Stewart’s October 2010 issue of Everyday Food. Since then, I’ve been making these apple cookies regularly.
Over the years, I’ve tweaked Martha’s original recipe to suit my taste, and today, I’m sharing my updated version. (The original recipe used raisins, by the way) If you’re interested, you can check out Martha’s original recipe.
Using coconut oil makes these cookies quick and easy to prepare—giving you more time to enjoy the beautiful fall weather.
I hope everyone is enjoying the fall season!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
Recipe
Soft and Chewy Apple Oatmeal Cookies
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Ingredients
- 1¼ cups whole wheat flour 195 grams
- 1½ cups oats old fashioned, 110 grams, spooned
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons cinnamon ground
- ¼ teaspoon allspice ground
- pinch cloves ground
- 1 egg room temperature
- ⅔ cup brown sugar
- ½ cup coconut oil melted and cooled to room temperature
- 1 teaspoon vanilla extract
- 1 medium apple peeled, cored and grated, about 1 cup
- ½ cup dried cranberries chopped
- ½ cup pecans toasted, chopped
Instructions
- In a medium bowl, whisk together the whole wheat flour, oats, baking soda, salt, cinnamon, allspice, and ground cloves.
- In a large bowl, whisk the egg with the brown sugar.
- Add the coconut oil (make sure it's cooled), and vanilla extract and whisk until well combined.
- Mix the grated apple, chopped cranberries, and pecans into the wet ingredients.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Cover the dough and refrigerate it for about 10 minutes while preheating the oven.
- Preheat oven to 350℉/175℃. Set the rack in the center of the oven. Line a baking sheet with parchment paper.
- With a medium-sized scooper, place the dough on the baking sheet. Roll them into smooth balls.
- Bake the cookies for 10–12 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Video
Notes
- For the best flavor and texture, opt for tart apples like Granny Smith or Honeycrisp. Their acidity balances the sweetness of the cookies.
- Don’t skip chilling the cookie dough before baking. This helps the cookies maintain their shape.
- Depending on the moisture content of your apples, you may need to adjust the flour slightly. If the dough seems too wet, add a tablespoon of flour at a time until it comes together.
- Feel free to add ingredients like raisins, chocolate chips, or different nuts for a unique twist.
- Ovens vary significantly, so check for doneness a minute or two before the recommended baking time. Look for golden edges and a slightly soft center.
Nutrition
This recipe was originally published on October 4, 2015, and republished on September 27, 2024, with changes to the recipe, updated content, photos and a video.
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Debi
Saw the recipe today and made a batch. Delicious!! This is a keeper.
Going on a girls trip next week so I also baked 2 batches of your anisette biscotti. Thanks for the great recipes.
Maria
Thank you so much for your kind words Debi! I’m thrilled you enjoyed the cookies, and it’s wonderful to hear that the anisette biscotti are making the trip too. Sounds like you’re all set for a delicious girls’ getaway! I hope you and your friends love them as much as I do. Have an amazing trip, and thanks again for baking with my recipes!
Pina
Maria, there is no oats in the ingredients list
Maria
Hi Pina, thank you so much for pointing that out! It looks like I accidentally left oats out of the ingredients list—so sorry for the oversight. The recipe should include 1 1/2 cups of rolled oats to get that perfect chewy texture. I’ve updated the list now to reflect this. Thanks again for catching that, and I hope you enjoy the cookies!
Louisette Stocco
First l have to say try a few of your recipes they are all so good just. Made the Apple cookies they are awesome thank you so much You have so many wonderful recipes Tk you again
Maria
Thank you so much for your kind words Louisette! Happy to read you are enjoying my recipes.
tinalora
Just made these cookies. Wow! They are so good. Thanks Maria
Maria
My pleasure Tina! Thrilled to hear this, thanks for sharing!
Ur pal val
This looks like the perfect after school snack. Thanks for sharing 🙂
Maria
You are absolutely right. Homemade cookies are always the best! Appreciate your comment 🙂