Healthy Apple Pie Oatmeal Cookies Recipe

Introduction

These Healthy Apple Pie Oatmeal Cookies are a deliciously wholesome treat that combines the cozy flavors of apple pie with the hearty texture of oats. Perfect for breakfast or a snack, they are soft, chewy, and naturally sweetened for guilt-free indulgence.

Ingredients

• 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
• ¾ cup (90g) whole wheat flour or gluten-free* flour (measured like this)
• 1 ½ tsp baking powder
• 1 ½ tsp ground cinnamon
• ⅛ tsp salt
• 2 tbsp (28g) coconut oil or unsalted butter, melted
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ cup (120mL) agave (see Notes!)
• 1 cup (125g) finely diced red apple (about 1 medium – and see Notes!)

Instructions

1. Step 1: Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the apple. Chill for 30 minutes.
2. Step 2: Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
3. Step 3: Drop the cookie dough into 15 rounded scoops onto the prepared sheet using a spoon and spatula, and flatten slightly. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

Tips & Variations

• Measure oats and flour carefully using a kitchen scale or the specified method to avoid dry, cakey cookies.
• Dice apples very finely (no larger than ¼”) for a softer texture during baking.
• Use Fuji apples for natural sweetness, or green apples if you prefer a tarter flavor. Leaving the peel on is optional.
• Flatten cookie dough before baking to help them spread evenly.
• Do not overbake; cookies should feel slightly soft in the center when taken out of the oven.
• Instant oats can be substituted by pulsing old-fashioned rolled oats in a food processor until smaller.
• For flour alternatives, try white whole wheat, pastry, all-purpose, or oat flour (gluten-free if needed), adjusting measurements carefully.
• Saigon cinnamon is recommended for its richer, sweeter flavor.
• Sweeteners like honey or pure maple syrup can replace agave; avoid sugar-free maple syrup to keep texture chewy.
• Make gluten-free cookies by using certified gluten-free oats and flours or a blend like millet flour, tapioca flour, brown rice flour, and xanthan gum.
• Use stick-style vegan butter for nut-free or dairy-free versions, or coconut oil for dairy-free.

Storage

Store leftover cookies in an airtight container. They will keep for up to one week at room temperature or longer if refrigerated. Once fully cooled, these cookies freeze well—just thaw before serving. Reheat gently if desired to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rolled oats instead of instant oats?

Yes, but pulse them in a food processor about 10-12 times until they are smaller, roughly ¼ to ⅛ of their original size, to mimic instant oats for better texture.

What if I don’t have agave syrup? Can I substitute it?

You can substitute agave with honey or pure maple syrup in equal amounts. Alternatively, use ½ cup coconut sugar or brown sugar plus 5 tablespoons of milk. Avoid sugar-free maple syrup as it can make cookies cakey or dry.

Healthy Apple Pie Oatmeal Cookies Recipe

Print Recipe

★★★★★

4.6 from 58 reviews

Delightfully soft and chewy Healthy Apple Pie Oatmeal Cookies packed with finely diced red apples and warm cinnamon. Made with wholesome whole wheat flour, instant oats, and naturally sweetened with agave, these cookies offer a nutritious twist on a classic favorite, perfect for a guilt-free treat or breakfast on the go.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 59 minutes
• Yield: 15 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
• ¾ cup (90g) whole wheat flour or gluten-free flour
• 1 ½ tsp baking powder
• 1 ½ tsp ground cinnamon (preferably Saigon cinnamon)
• ⅛ tsp salt

Wet Ingredients

• 2 tbsp (28g) coconut oil or unsalted butter, melted
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ cup (120 mL) agave syrup
• 1 cup (125g) finely diced red apple (about 1 medium apple, peeled or unpeeled)

Instructions

1. Combine Dry Ingredients: In a medium bowl, whisk together the instant oats, whole wheat or gluten-free flour, baking powder, ground cinnamon, and salt until evenly mixed.
2. Mix Wet Ingredients: In a separate bowl, whisk together the melted coconut oil or butter, room temperature egg, and vanilla extract. Stir in the agave syrup until fully combined.
3. Form Dough: Add the dry flour mixture to the wet ingredients, stirring gently just until incorporated. Fold in the finely diced apple pieces ensuring they are evenly distributed throughout the dough. Chill the dough in the refrigerator for 30 minutes to firm up.
4. Prepare for Baking: Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
5. Scoop and Shape: Using a spoon and spatula, drop the cookie dough onto the prepared baking sheet in 15 rounded scoops. Flatten each slightly to encourage spreading during baking.
6. Bake: Bake the cookies at 325°F for 11 to 14 minutes. Remove from the oven when the centers still feel slightly soft and underdone to avoid overbaking.
7. Cool: Allow cookies to cool on the baking sheet for 10 minutes. This resting time lets residual heat finish cooking the centers. Then transfer to a wire rack to cool completely.

Notes

• Use precise measurement methods or a kitchen scale for oats and flour to prevent dry, cakey cookies.
• Dice apples very finely (⅛ inch pieces) for the best texture; larger chunks result in crisper bits.
• Fuji apples are preferred for sweetness and texture, but any red apple or tart green apple can be used.
• Peeling apples is optional; keeping the skin adds nutrients and texture.
• Flatten dough before baking to encourage spreading; do not overbake cookies to maintain softness.
• Instant oats are quick-cooking oats, not flavored packets; old-fashioned oats can be processed to substitute.
• Flour alternatives include white whole wheat, whole wheat pastry, all-purpose, or gluten-free oat flour with careful measurement.
• Saigon cinnamon is recommended for its richer, sweeter flavor.
• Sweetener alternatives: honey, pure maple syrup, or coconut sugar plus milk; avoid sugar-free maple syrup due to water content.
• Gluten-free version requires certified gluten-free oats and flour blends or a combination of millet, tapioca, brown rice flours, and xanthan gum.
• Dairy-free option uses coconut oil or vegan butter; nut-free with unsalted butter or vegan butter.
• Store cookies in an airtight container at room temperature for up to one week or refrigerate to extend freshness; they freeze well once cooled.

Keywords: healthy oatmeal cookies, apple pie cookies, gluten-free cookies, cinnamon oatmeal cookies, soft chewy cookies, healthy snacks, diabetic friendly cookies