Healthier Oatmeal Apple Cookies
Indulge in a guilt-free treat with these Healthier Oatmeal Apple Cookies, a wholesome twist on the classic oatmeal cookie that’s perfect for breakfast on-the-go or an afternoon snack. Made with hearty rolled oats, nutrient-rich whole wheat flour, and naturally sweetened with pure maple syrup, these cookies skip the refined sugars without sacrificing flavor. The addition of finely diced fresh apple lends a burst of natural sweetness and moisture, while warm cinnamon spices up every bite. Optional mix-ins like chewy raisins and crunchy walnuts add delightful texture and variety. Ready in under 30 minutes, this quick and easy recipe uses coconut oil for a hint of richness and a clean-eating spin. Whether enjoyed fresh from the oven or as a make-ahead snack, these soft, chewy cookies are a delicious way to satisfy your sweet tooth while staying on track with healthier choices!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 0.75 cups Whole wheat flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.25 cups Coconut oil (melted)
- 0.5 cups Maple syrup
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 medium Apple (peeled, cored, and finely diced)
- 0.5 cups Raisins (optional)
- 0.25 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the rolled oats, whole wheat flour, cinnamon, baking soda, and salt. Stir well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and egg until smooth and well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Fold in the diced apple, raisins, and walnuts (if using) until evenly incorporated into the dough.
Using a cookie scoop or a tablespoon, scoop about 1.5 tablespoons of dough per cookie onto the prepared baking sheet, spacing them about 2 inches apart.
Gently flatten each cookie with the back of the spoon or your fingers to help them cook evenly.
Bake in preheated oven for 10-12 minutes, or until the cookies are golden around the edges and slightly firm to the touch.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 68 mg | 3% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 9.8 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 98 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
