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Apple Cookies are a perfect fall (or anytime really) treat to share with the kids—whether or not you top them with an easy icing! These healthy cookies are low in added sugars and flexible for a range of food allergies.
Apple Cookies
I often bake with my kids on the weekends and making cookies is always a hit with my girls. These Apple Cookies, which are chock full of whole grains, fiber, protein, and healthy fats, are also just sweet enough to be a treat—and the process is easy enough that the kids can help me mix and bake them up.
Plus, since they are egg-free, it’s a nice batter to make with the kids since there’s no fear of raw egg!
They’re also made without eggs and dairy, so they are adaptable for a range of food allergies—but they taste delicious no matter how you make them!
TIP: A batch of these cookies is a great way to use up an apple that might be lingering in your crisper drawer.
Ingredients You need
To make these cookies you’ll need:
TIP: You can use any apple you prefer in this recipe, though ones such as Pink Lady and Granny Smith are often what I choose.
Step-by-Step Instructions
Here’s a look at the simple process involved in making these easy cookies. Scroll down to the bottom of this post for the full recipe.
- Grate the apples and mix together all ingredients in a large bowl using a wooden spoon. Place into the fridge to chill while the oven preheats.
- Portion out balls of dough, place onto the prepared baking sheet, and press down. Bake!
- Let cool on the baking sheet.
- Top with Yogurt Icing if desired.
TIP: You can skip the icing if you prefer!
How to Make Yogurt Icing
So the icing for these cookies is totally optional and it does make them a bit sweeter, but it’s also really fun! Simply stir together 2 tablespoons plain whole milk Greek Yogurt and ¼ cup powdered sugar until smooth. Drizzle over cookies or spoon into a zip top bag, seal, and cut off a corner. Drizzle over the cookies.
My older daughter loves to help with this step!
TIP: You could also just drizzle vanilla yogurt over top right before eating if you want a lower sugar option.
How long can I store these cookies?
You can store these oatmeal apple cookies in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. They firm up slightly when stored in the fridge.
TIP: They are best, texture-wise since they have a little crunch, on the day they are made before storage, but they are delicious all the way through!
Best Tips for Success
- Use certified gluten-free oats if needed to make this recipe gluten-free.
- Use pink lady or granny smith apples or another cooking apple you prefer.
- You don’t need to peel the apples when grating them.
- These are best on the day they’re made—because they have a little crunch around the edges!—but store well for up to 5 days. (Expect them to soften.)
- You can use the frosting or omit it. You can also drizzle on a little vanilla yogurt right before serving for a lower sugar option.
- You could use dried cranberries or use additional seeds or nuts in place of the raisins if you prefer.
- These are perfect for a healthier dessert or snack. Or even a breakfast cookie!
- You may also like Healthy Oatmeal Cookies, Oatmeal Raisin Cookies, Applesauce Cookies, and Banana Cookies.
I’d love to hear if what your family thinks if you make this recipe, so please comment below to share. I love hearing your feedback!
This post was first published August 2018.
Easy Apple Cookies
These hearty apple cookies are plenty sweet, yet low in added sugars. You can also serve them as breakfast cookies (you may just want to leave the icing off!)
Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1 tablespoon ground flaxseed (or 1 tablespoon additional flour)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 1/2 cups grated apple (about 2 medium; you can leave the skin on)
- 1 cup raisins
- 1/2 cup chopped cashews (or walnuts or sunflower seeds)
- 1/2 cup coconut oil (melted and slightly cooled)
- 1/3 cup honey or maple syrup
- Yogurt Icing (optional)
Instructions
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Mix together all ingredients in a large bowl using a wooden spoon. Place into the fridge to chill while the oven preheats.
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Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
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Portion out 2-tablespoon sized balls of dough, place onto the prepared baking sheet, and press down until 1/4-½ inch thick. Space them about an inch apart—they won’t spread, so close is okay.
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Bake for 20-22 minutes or until lightly golden around the edges.
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Let cool on the baking sheet and top with Yogurt Icing if desired. Let set for a few minutes and serve.
Notes
- These are best eaten on the day they are made, but can be stored in an airtight container at room temperature or in the fridge for 3-5 days. They will soften slightly when stored.
- To make these slightly smaller, use 1 tablespoon batter and bake as directed for 18-20 minutes.
- Yogurt Icing: Stir together 2 tablespoons plain whole milk Greek yogurt and ¼ cup powdered sugar in a small bowl until very smooth. Place the icing into a zip top bag and seal. Cut off one corner and drizzle over cookies. (Or just use a spoon!) Let set for a few minutes or up to 2 hours and serve.
- Gluten-free: Just gluten-free oats.
- You could use dried cranberries or use additional seeds or nuts in place of the raisins if you prefer.
Nutrition
Serving: 2cookiesCalories: 325kcalCarbohydrates: 44gProtein: 5gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 54mgPotassium: 297mgFiber: 5gSugar: 13gVitamin A: 13IUVitamin C: 2mgCalcium: 49mgIron: 2mg
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