Apple Oatmeal Cookies

These apple cookies are perfect for fall! Packed with apples, oats, walnuts, cinnamon, and raisins, they're a healthy, cozy autumn treat.

Apple Cookies

Now that we’ve moved back to Chicago and are experiencing fall to its fullest, I have all sorts of fall activities I want to do. #1 was fall baking, so this weekend I made these cozy apple cookies. Packed with oats, raisins, apples, and walnuts, they’re basically fall in a cookie 🙂

Another thing that’s at the top of my fall bucket list: apple picking. As I made these apple oatmeal cookies, I thought back to my apple picking trips as a kid.

Apple cookie recipe ingredients

Growing up, one of my absolute favorite fall activities was our family’s annual apple picking trip. We’d all pile into station wagons and drive to a nearby orchard for the day. Joining us were grandparents, cousins, aunts, uncles… the whole family! Afterward, we’d go back to someone’s house and order pizzas (this is Chicago, after all) while the moms made apple pies. After that, we’d have bushels of apples (and pies!) for weeks.

How to make apple cookies

I realize that this story should end with apple pie, but it ends with the next best thing – apple cookies! These cookies are on the healthy side. Made with oat flour & flax, they’re both vegan and gluten-free. They’re also low in sugar, thanks to Truvia’s Brown Sugar Blend. I get SO MANY requests for lower sugar stevia-based recipes, so I’m happy to share this recipe for apple cookies in partnership with Truvia.

Apple Oatmeal Cookies recipe

Healthy Apple Oatmeal Cookies Ingredients

To make these healthy apple oatmeal cookies, I use a mix of unprocessed, whole foods ingredients. Here’s what makes them so good (and good for you):

  • Flax adds fiber & omega-3s, and it acts as a binder, so these cookies are egg-free.
  • Oat flour makes them delightfully soft and puffy – no gluten necessary!
  • Creamy almond butter adds moisture and richness, so only 1/4 cup coconut oil is required here!
  • Whole oats fill these with fiber, nutty flavor, and chewy oatmeal cookie texture.
  • Cinnamon adds cozy, spiced fall flavor.
  • Brown sugar gives them a lovely, caramelized sweetness. You’ll only need 1/2 cup!
  • Applesauce acts as a healthy substitute for some oil and sugar. And you can’t go wrong with applesauce in apple cookies!
  • Raisins dot them with little pockets of sweetness.
  • Walnuts give these some crunch and make them rich & nutty.
  • And diced apple adds crisp, juicy notes.

Stir together the dry ingredients, mix together the wet ingredients, combine the two, and fold in your mix-ins. Then, you’re ready to bake!

Apple cookie dough Apple Oatmeal Cookies on a baking sheet

Customize Your Apple Cookies!

As written, this recipe is wonderful – the perfect hybrid between an apple cinnamon muffin and an oatmeal raisin cookie. If you feel like putting your personal twist on them, though, don’t hold back! Here are some ideas to change them up:

  • Skip the raisins. Use dried tart cherries or cranberries instead!
  • Spice it up! In addition to the cinnamon, add a dash of nutmeg, cardamom, ginger, or pumpkin or apple pie spice to your dough.
  • Try another nut. Chopped pecans or almonds would be equally at home here.
  • Go full-on oatmeal raisin. Nix the apple, and up the raisin measurement to 1/2 cup.
  • Or oatmeal chocolate chip 🙂 Instead of diced apples, stir in 1/2 cup chocolate chips.

Happy baking!

Apple Oatmeal Cookies

If you love these apple cookies…

Try these Pumpkin Oatmeal Chocolate Chip Cookies or these Carrot Quinoa Oatmeal Breakfast Cookies next!

5.0 from 5 reviews

Apple Oatmeal Cookies

Prep time
Cook time
Total time
These apple cookies are soft - they're more similar to these Carrot Breakfast Cookies or a yummy muffin top than to a classic flat & crisp/chewy cookie. Great for an afternoon snack, dessert, or lunch box treat!
Recipe type: Dessert
Serves: 24-28 cookies
  • 2 tablespoons ground flaxseed + 4 tablespoons warm water
  • 1½ cups oat flour, blended from 2 cups whole rolled oats*
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½ cup very creamy almond butter
  • ¼ cup melted coconut oil
  • ¼ cup applesauce
  • 1 teaspoon vanilla extract
  • ½ cup Truvia Brown Sugar Blend or regular brown sugar
  • 1 cup whole rolled oats
  • ¾ cup finely chopped apple
  • ½ cup chopped walnuts
  • ¼ cup raisins
  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. In a small bowl, combine the flaxseed and water. Stir and set aside to thicken for about 5 minutes.
  3. In a large bowl, stir together the oat flour, baking soda, cinnamon, and salt.
  4. In a medium bowl, combine the almond butter, coconut oil, applesauce, vanilla, and brown sugar. Add the thickened flaxseed mixture and stir well.
  5. Stir the whole rolled oats, apples, walnuts, and raisins into the bowl of dry ingredients. Add the wet ingredients to the dry ingredients and stir well to combine. The batter will be thick and sticky.
  6. Drop rounded tablespoons onto the baking sheet and press down slightly. Bake for 12 to 15 minutes, until the bottoms are nicely browned. (Note: do not under-bake or your cookies will be more likely to fall apart). Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before cooling completely on a wire rack.
*Make your own oat flour by blending (in a food processor) whole rolled oats into a fine flour.

This post is in partnership with Truvia, thank you for supporting the sponsors that keep us cooking!


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Rate this recipe (after making it):  

  1. Yep. If fall was a cookie, it’d 100 PERCENT be these!

  2. Michelle

    Would it work with steel-cut oat?

  3. Tia

    What are others’ thoughts on subbing in a cup of brown sugar for the Stevia blend? I’m a-okay with regular sugar (and caloric cookies 😉 ). Is adding 1 cup of brown sugar going to throw off the wet-to-dry ratio??

    • Jeanine Donofrio

      Hi Tia, I tested these both ways and used 1/2 cup brown sugar and they were plenty sweet and had the same texture.

      • Tia

        Yay!! Thank you! 🙂

  4. I love using Truvia brown sugar blend! So nice that you can use half the amount of sugar a normal cookie recipe calls for, yet it bakes up just like a regular cookie. Can’t wait to try these out!

  5. Cate

    Can you use an egg in place of the flax mixture?

    • Jeanine Donofrio

      Hi Kate, I haven’t tried, but I think 1 egg will work in place of the flax mixture.

  6. Tanima Mitra

    Nice Recipes. I love that.

  7. Christina from

    These cookies look so good, I would love to eat them for breakfast! Do you have nutritional data? i.e. calories per cookie, carbs, sugars, etc.

  8. Winnie the Induction Cook

    The apple picking sounds wonderful. I never did that as a kid but it would have been so much fun for you all together. And these cookies look fabulous. Can’t wait to try them.

  9. Cindy

    Yum, I love oatmeal cookies and these look perfect with the apple in them. My kids are going to love these too.

  10. Maria from

    Love that these are GF!! They look amazing! Can’t wait to try!

  11. These sound amazing with fresh apples Jeanine, and I’m loving your Chicago memories 😉 keep em coming! I’m now in love with your city after my visit. <3

  12. a fall classic! Congrats on your move, love the ingredients here and especially the large apple chunks, like the texture and flavor bomb inside each chunk, thank you!

  13. shelley from

    Nice recipe…..even the way you describe this is really very awesome. I enjoyed reading this blog very much. Thanks for sharing

  14. Melanie

    Will this work with using real eggs and real brown sugar? Or will the texture not work?

    • Jeanine Donofrio

      Hi Melanie, I haven’t tried with eggs, but I think 1 egg should work in place of the flax mixture. 1/2 cup brown sugar works as a replacement.

  15. Anne

    Hi! Can I make these with 1 cup of ordinary brown sugar?

    • Anne

      Whoops – just saw your helpful reply above! Now I can get to grinding up oats and soaking flaxseed. My glutenfree and vegan workmates will be so happy tomorrow!!! Many thanks.

  16. Chris

    Can’t wait to get started on these cookies, they sound and look delicious! Can I sub almond flour for the oat flour? I really love to use almond flour when I can – don’t need to, but I enjoy experimenting for my daughter-in-law whose IS gluten free.
    One other question: can you use unsweetened applesauce in place of the sugar? Or would that make the batter too “soupy”??
    MERRY CHRISTMAS EVERYONE. And hope you enjoyed a healthy and happy Chanukah!

    • Jeanine Donofrio

      Hi Chris, I haven’t tried these with those modifications, so I can’t say for sure. I bake cookies with almond flour all the time so that might work. I would probably not use extra apple sauce, it will likely make the dough too wet. Hope that helps!

  17. Thanks for sharing this awesome content here.

  18. jeny

    This is really good for everyone

  19. Sherry

    Any idea how to sub the nut butter in these? They look amazing, but I can’t have nuts or soy. Thanks!

  20. Mary

    Amazing! Soft and comforting. I made this for a gluten-free, dairy-free friend and was so grateful to have the leftovers!

    • Jeanine Donofrio

      I’m so glad you loved them!

  21. Kim

    Could you bake them in an 8×8 and cut them into bars?

  22. read

    This is extremely helpful info!! Very good work. Everything is very interesting to learn and easy to understood. Thank you for giving information.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.