Soft and Chewy Apple Oatmeal Cookies

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! 

Jump to:

• Ingredients
• Step-by-step photos and instructions
• Tips
• FAQ
• Easy apple recipes
• Recipe inspiration
• Recipe

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

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!

Recipe

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.