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Apple Cinnamon Oatmeal Cookies with Maple Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 89 reviews
  • Author: Emily
  • Prep Time: 25 minutes
  • Cook Time: 14-16 minutes
  • Total Time: 1 hour
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these soft and flavorful Apple Cinnamon Oatmeal Cookies, made with reduced unsweetened applesauce, warm spices, and a delightful maple icing drizzle. Perfectly chewy with a tender bite, these cookies combine the wholesome texture of oats with the crisp sweetness of diced apples and crunchy walnuts, creating a comforting treat that’s great for any occasion.

Ingredients

Units Scale

Cookies

  • 2/3 cup (160g) unsweetened applesauce
  • 2 cups (170g) old-fashioned whole rolled oats
  • 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light or dark brown sugar (dark recommended)
  • 1 egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (60g) finely diced apples
  • 1/2 cup (63g) chopped walnuts

Maple Icing

  • 2 tablespoons (28g) unsalted butter
  • 1/3 cup (80ml) pure maple syrup
  • 1 cup (112g) sifted confectioners’ sugar
  • Pinch salt, to taste

Instructions

  1. Reduce the Applesauce: Place the applesauce in a medium saucepan over medium heat. Bring it to a low boil and then let it simmer, stirring occasionally, until the volume reduces by half to about 1/3 cup (80g). This process takes approximately 10 minutes. Transfer the reduced applesauce to a heat-proof bowl and set aside to cool to room temperature.
  2. Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
  3. Mix Dry Ingredients: In a large bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, ground cinnamon, allspice, and nutmeg. Set this mixture aside for later use.
  4. Cream Butter and Sugars: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  5. Add Wet Ingredients: Add the cooled reduced applesauce, egg yolk, and vanilla extract to the creamed butter and sugar mixture. Beat on medium-high speed until fully combined, scraping the bowl as necessary.
  6. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined to avoid overmixing.
  7. Fold in Apples and Walnuts: Beat in the finely diced apples and chopped walnuts until evenly distributed throughout the thick and sticky dough.
  8. Scoop and Bake: Using a medium cookie scoop, portion out approximately 1.5 tablespoons (35g) of dough per cookie and arrange them on the prepared baking sheets about 3 inches apart to allow for spreading. Bake for 14 to 16 minutes or until the edges are lightly browned and set. The centers will appear soft but will firm as they cool.
  9. Cool Cookies: Remove the baking sheets from the oven and allow cookies to cool on the sheets for 10 minutes to firm up. Then transfer the cookies to a cooling rack to cool completely.
  10. Prepare Maple Icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once fully melted and combined, remove from heat and whisk in the sifted confectioners’ sugar until smooth. Taste and add a pinch of salt if desired to balance sweetness.
  11. Drizzle Icing and Set: Drizzle the maple icing over the cooled cookies. Allow the icing to set for about 1 hour before serving for the best texture.
  12. Storage: Store cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. Both baked and unbaked cookie dough balls freeze well for up to 3 months for future enjoyment.

Notes

  • Make Ahead Instructions: Cookie dough can be prepared and refrigerated for up to 3 days. Bring dough to room temperature before baking.
  • Baked cookies, with or without icing, freeze well for up to 3 months; thaw at room temperature before serving.
  • Unbaked cookie dough balls freeze well for up to 3 months; bake frozen dough balls for an extra minute without thawing.
  • Use whole rolled oats for optimal texture; quick oats absorb more moisture and can create dry, powdery cookies.
  • Dark brown sugar is recommended for deeper flavor, but light brown sugar is an acceptable substitute.
  • For best results, dice apples finely; Granny Smith apples are preferred but any crisp variety works well.
  • Using apple butter instead of reduced applesauce is untested and may require chilling dough for at least an hour to prevent spreading.
  • The recipe was updated in 2025 to reduce spreading and improve texture; old versions use different proportions and techniques.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 140
  • Sugar: 12g
  • Sodium: 90mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 20mg

Find it online: https://emilyquickdinners.com/apple-cinnamon-oatmeal-cookies-with-maple-icing-recipe/