Apple Oatmeal Cookies

These soft and chewy apple oatmeal cookies are one of the apple recipes that make it onto my fall baking list every year. They’re hearty from the oats, lightly sweetened with maple syrup, and filled with finely diced apples that add a little sweetness and light crunch to every bite. A fun, handheld twist on some of my other baked oatmeal recipes, these cookies are great for an afternoon snack in place of typical cookies. With warm cinnamon and cozy fall flavors in every bite, they’re a simple recipe I look forward to making with my kids as soon as apple season rolls around.

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Ingredient Notes And Substitutions

Here are the main ingredients to make this apple oatmeal cookies recipe:

• Oats: Instead of all-purpose flour or whole wheat flour, I use old-fashioned rolled oats as the base for these cookies, giving them a hearty, chewy texture along with extra nutrition. Steel-cut oats or quick oats won’t provide the same results. Use certified gluten-free oats to keep the cookies gluten-free.
• Eggs: Two large eggs help bind the ingredients and give the cookies structure.
• Yogurt: Plain or vanilla Greek yogurt adds moisture and helps create a soft texture while adding protein and probiotics.
• Butter: Melted butter adds richness and moisture. Either salted or unsalted butter works.
• Pure maple syrup: This naturally sweetens the cookies while adding moisture and a subtle maple flavor without the need for light brown sugar or granulated sugar. Honey can be substituted but will create a slightly different taste.
• Apple: I finely dice the apple so there are small pieces throughout every cookie. One small apple should yield about 1 cup when diced. I prefer to use sweet red apples, such as Honeycrisp or Fuji, but Granny Smith apples also work for a slightly more sweet-tart taste. I save extra apples to make my easy baked apples, too.
• Raisins: These add extra sweetness and a pleasantly chewy texture. Dried apples make a good substitute for an even stronger apple flavor.
• Walnuts: Chopped walnuts add a little crunch and nutty flavor. Pecans taste great, too, if preferred.

Find the ingredient list with exact measurements in the recipe card below.

How To Make These Cookies

These apple cinnamon oatmeal cookies are simple to prepare. There’s no need for fancy equipment like a stand mixer fitted with a paddle attachment. All the ingredients come together in a single bowl and bake on a single sheet pan. Here’s how I make these cookies, along with a few tips: 

1. Combine the ingredients. Whisk the dry ingredients in a large bowl. Then, add the wet ingredients, and stir to combine. Once the batter is smooth, gently fold in the apples, raisins, and walnuts, distributing them evenly throughout the batter.
2. Portion. Scoop the cookie dough into equal-sized portions, placing each portion on a baking sheet lined with parchment paper or silicone baking mats. I like to use a cookie scoop, but a measuring cup or even just a spoon also works well.
3. Bake. These cookies don’t spread much in the oven. So, I use the back of a spoon to gently flatten them and create a round cookie shape. Then, I transfer them to the oven and bake just until they’re lightly browned on the bottom.
4. Cool. Cool the cookies on the baking sheet slightly. This allows them to finish baking and solidify so they hold their shape. Then, transfer them to a wire rack to cool completely, and enjoy.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Dairy Free

For dairy-free apple oatmeal cookies, I replace the Greek yogurt with an equal amount of plain or vanilla plant-based yogurt. Then, I use plant-based butter in place of the regular butter. Both swaps work well without significantly changing the flavor or texture of the cookies.

Make It Nut Free

For a nut-free option, I simply omit the chopped walnuts. No other adjustments are needed, and the cookies will still have plenty of chewy texture from the oats, apples, and raisins.

Favorite Ways To Enjoy Them

I typically enjoy one of these cookies as an afternoon snack with a cup of coffee. For breakfast, I like to pair one with a carton Greek yogurt or this homemade chia pudding to make a more filling meal. They’re also great to have on hand for after-school snacks or a quick bite before activities.

Storing And Freezing Leftovers

Once cool, I store leftover apple oatmeal cookies in an airtight container in the refrigerator for up to 5 days. They can be enjoyed cold or brought to room temperature before serving.

For longer storage, freeze the cooled cookies for up to 3 months. I recommend freezing them individually on a baking sheet until solid, then transferring them to a freezer-safe container or bag. This prevents them from sticking together and makes it easy to grab just one or two at a time. To serve, I thaw the cookies overnight in the refrigerator or at room temperature for a quicker option.

Recipe Changelog

• August 2026: We retested and updated this recipe to simplify the ingredients and preparation while maintaining the soft, chewy texture and apple-cinnamon flavor. We also increased the yield to 12 cookies and added dairy-free and nut-free options, along with clearer baking and cooling instructions. Download the previous version here.

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The photos in this post were taken by Kaitlin of Creating Kaitlin.

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