I absolutely love this Apple Cinnamon Oatmeal Cookies with Glaze Recipe because it perfectly combines the cozy flavors of fall with a wholesome oatmeal base. These cookies are tender, chewy, and lightly sweetened with maple syrup, making them a guilt-free treat for breakfast or a snack. When I first tried this recipe, I was amazed at how well the diced apples stayed tender but didn’t make the cookies soggy—that’s a key reason I keep coming back to it.
You’ll find that this Apple Cinnamon Oatmeal Cookies with Glaze Recipe is incredibly forgiving and straightforward, which is perfect if you like baking without fuss. The gentle cinnamon spice blends beautifully with the natural sweetness of apples and the subtle drizzle of glaze on top makes these cookies extra special. Trust me, your family and friends will be asking for this recipe on repeat!
Why You’ll Love This Recipe
- Wholesome Ingredients: Uses natural sweeteners and oats for a chewy, nourishing cookie you can feel good about.
- Perfectly Balanced Flavors: The cinnamon and fresh apple pieces offer a warm taste combo that’s simply irresistible.
- Simple Yet Delicious Glaze: The easy-to-make glaze adds a delightful finishing touch without overpowering the cookies.
- Great for Any Occasion: Whether it’s a cozy afternoon treat or a festive dessert, these cookies always impress.
Ingredients You’ll Need
The beauty of this Apple Cinnamon Oatmeal Cookies with Glaze Recipe lies in its approachable ingredient list—you probably already have most of these pantry essentials on hand. Each component plays a precise role in balancing texture and flavor, so make sure to pick fresh apples and a good-quality cinnamon.
- Flaxseed meal: Acts as an egg substitute and adds a lovely nutty flavor while boosting fiber content.
- Maple syrup: A natural sweetener that helps keep these cookies moist and adds a subtle depth.
- Coconut oil or vegan butter: Provides rich moisture; I love coconut oil for a slight tropical twist.
- Peanut butter (or any nut/seed butter): Adds creaminess and a hint of savory balance to the sweetness.
- Vanilla extract: Enhances all the other flavors with a warm, inviting aroma.
- Rolled oats: The foundation of these cookies, offering chewiness and wholesome texture.
- All-purpose flour: Gives structure—opt for gluten-free if you need to.
- Baking powder: Ensures a light, airy bite without making the cookies cakey.
- Cinnamon (or pumpkin pie spice): Infuses the cookies with cozy spice that pairs perfectly with apples.
- Salt: Just a pinch to balance sweetness and deepen flavor.
- Red apple: Finely diced so it disperses evenly without making the dough soggy.
- Organic powdered sugar: For a smooth glaze that’s sweet but not cloying.
- Unsweetened non-dairy milk and lemon juice: Combined to make the glaze with a slight tang and creamy consistency.
Variations
I love how versatile this Apple Cinnamon Oatmeal Cookies with Glaze Recipe is — it’s easy to tweak according to what you have or your dietary needs. Feel free to experiment with different nut butters or spice blends; you can really make these cookies your own.
- Gluten-free option: Swap the all-purpose flour for a gluten-free blend and use certified gluten-free oats—I’ve done this, and the texture stays wonderfully chewy.
- Different nut butters: Using almond or cashew butter changes the flavor profile slightly but keeps that creamy texture I love.
- Spice mix: Try pumpkin pie spice or a pinch of nutmeg with cinnamon for a seasonal twist that my family can’t get enough of.
- Add-ins: Toss in chopped walnuts or raisins if you want a bit of crunch or extra sweetness.
How to Make Apple Cinnamon Oatmeal Cookies with Glaze Recipe
Step 1: Prepare Your Flax Egg and Wet Ingredients
Start by mixing the flaxseed meal with water to create your flax egg — this little step, left to thicken for about 15 minutes, is crucial for the right cookie texture. Meanwhile, in a large bowl, whisk your flax egg together with maple syrup, melted coconut oil, peanut butter, and vanilla extract until it’s smooth and creamy. This blend brings moisture and natural sweetness into the dough that helps your cookies stay tender.
Step 2: Mix Dry Ingredients and Incorporate Apples
Next, add the oats, flour, baking powder, cinnamon, and salt to the wet mixture. Gently fold these together until just incorporated—you want to avoid over-mixing to keep the cookies soft rather than tough. Finally, carefully fold in the finely diced apples so they distribute evenly without breaking apart. Cover this bowl and pop it into the fridge for 30 minutes; I discovered this chill time is key to preventing the cookies from spreading too thin in the oven.
Step 3: Scoop, Shape, and Bake
Preheat your oven to 325°F and line a baking sheet with parchment paper or a silicone mat. Use a 1-tablespoon cookie scoop to drop about 12 rounded scoops of dough onto the sheet. Flatten them slightly and gently press any apples that are sticking out back into the dough so they bake evenly. Bake for about 15-17 minutes until the edges turn golden and your kitchen smells amazing! Let the cookies cool on the sheet for 10 minutes before transferring to a wire rack.
Step 4: Whip Up the Simple Glaze and Drizzle
While your cookies are cooling, whisk together the powdered sugar, non-dairy milk, and lemon juice for the glaze. If your glaze seems too thick, add liquid a tiny bit at a time—just half a teaspoon at a time is enough. Too thin? Stir in more powdered sugar gradually until it reaches a smooth pourable consistency. Once the cookies are completely cool, drizzle generously with the glaze using a spoon or a piping bag for a pretty finish.
Pro Tips for Making Apple Cinnamon Oatmeal Cookies with Glaze Recipe
- Always Chill the Dough: This helps the cookies keep their shape and maintain that perfect chewy texture I love.
- Use a Consistent Scoop Size: Sticking to a 1-tablespoon scoop ensures even baking and prevents under- or overdone cookies.
- Sift Your Powdered Sugar for the Glaze: Avoids lumps, giving your glaze a smooth, glossy finish that looks as good as it tastes.
- Don’t Overmix the Dough: Mixing gently keeps the cookies tender—overworking flour activates gluten which can make them tough.
How to Serve Apple Cinnamon Oatmeal Cookies with Glaze Recipe
Garnishes
I like to sprinkle a little extra cinnamon or a few finely chopped nuts over the glazed cookies for a charming rustic look and some added texture. A tiny dusting of powdered sugar right before serving makes them feel a little festive, especially in the cooler months.
Side Dishes
These cookies pair beautifully with a hot cup of chai tea or coffee for a cozy afternoon break. I’ve also enjoyed them alongside oatmeal or yogurt bowls to add a sweet crunch, making breakfast feel indulgent but balanced.
Creative Ways to Present
For gatherings, I arrange these cookies on a wooden board with some fresh apple slices, cinnamon sticks, and a small bowl of glaze for dipping. It’s always a hit and makes the simple cookie feel like a centerpiece dessert. You can even drizzle the glaze in fun patterns or stack cookies tied with twine for gift-giving.
Make Ahead and Storage
Storing Leftovers
I typically store leftover Apple Cinnamon Oatmeal Cookies with Glaze Recipe in an airtight container in the fridge. They stay fresh for up to a week, and chilling helps the glaze keep its shine and the cookies their perfect chewiness. Just bring them to room temperature before eating to bring back that soft, warm sensation.
Freezing
Freezing works like a charm for these cookies! I freeze them in a single layer on a baking sheet first, then transfer to a zip-top bag. When you’re ready, just thaw at room temperature or gently warm in the oven for a freshly baked feel. This method locks in all the flavors and texture surprisingly well.
Reheating
To reheat, I pop the cookies in a 300°F oven for about 5 minutes until warmed through, which helps soften any hardened glaze and revives their freshly baked deliciousness. Microwave reheating is quick but can sometimes make them a bit chewy, so I prefer the oven method.
FAQs
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Can I use fresh apple juice instead of non-dairy milk for the glaze?
Fresh apple juice isn’t recommended because it’s thinner and sweeter, which can affect the glaze’s consistency and balance. The non-dairy milk paired with lemon juice adds smoothness and a subtle tang that keeps the glaze from being too sweet or runny.
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Is it necessary to use flax eggs, or can I substitute with regular eggs?
If you’re not vegan or avoiding eggs, you can substitute the flax egg with one large regular egg. The texture will remain similar, but flax eggs add extra fiber and a subtle nuttiness that I personally enjoy.
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How do I prevent the cookies from spreading too much while baking?
Chilling the dough before baking is the biggest trick here — it firms up the fat and slows spreading. Also, using a moderate oven temperature and flattening the dough just slightly helps maintain shape.
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Can I make these cookies gluten-free?
Absolutely! Use gluten-free rolled oats and swap all-purpose flour for a gluten-free baking blend. The texture might be a tiny bit different, but they’re just as delicious.
Final Thoughts
This Apple Cinnamon Oatmeal Cookies with Glaze Recipe is one of those gems I always keep in my baking repertoire. It’s simple enough for a busy weekday yet charming enough to share with company. I hope you’ll enjoy the cheerful aromas filling your kitchen and the warm smiles these cookies spark when you serve them. Trust me, once you try these, they’ll become your new go-to comfort treat!
Print
Apple Cinnamon Oatmeal Cookies with Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Apple Cinnamon Oatmeal Cookies are a delightful blend of wholesome ingredients and warm spices, offering a chewy texture with juicy apple chunks. Sweetened naturally with maple syrup and enhanced with a subtle cinnamon kick, these cookies are perfect for a healthy treat or breakfast on the go. The vegan and gluten-free adaptations make this recipe accessible to many dietary preferences, topped with a luscious powdered sugar glaze for a perfect finish.
Ingredients
Wet Ingredients
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1/2 cup maple syrup
- 1/4 cup coconut oil or vegan butter, melted
- 2 tablespoons peanut butter (or any nut or seed butter of choice)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups rolled oats (gluten-free if needed)
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon (or pumpkin pie spice)
- 1/4 teaspoon salt
Add-ins and Toppings
- 1 cup finely diced red apple (about 1 medium), about 1/4-inch cubes
- 1/2 cup organic powdered sugar
- 1/2 tablespoon unsweetened non-dairy milk
- 1/2 tablespoon lemon juice (or more almond milk)
Instructions
- Prepare Flax Egg: Mix the flaxseed meal and water in a small bowl and set it aside for 15 minutes to thicken, creating a flax egg which acts as a binder for the cookies.
- Mix Wet Ingredients: In a large bowl, whisk together the prepared flax egg, maple syrup, melted coconut oil or vegan butter, peanut butter, and vanilla extract until the mixture is smooth and homogenous.
- Combine Dry Ingredients: Add the rolled oats, all-purpose flour, baking powder, cinnamon, and salt to the wet mixture and gently mix until well combined, being cautious not to overmix to avoid tough cookies.
- Fold in Apples: Carefully fold in the finely diced apples until they are evenly distributed throughout the dough. Cover the bowl and refrigerate for 30 minutes to chill the dough.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a reusable silicone mat for easy cleanup and to prevent sticking.
- Shape Cookies: Using a 1-tablespoon cookie scoop, drop approximately 12 rounded scoops of dough onto the prepared baking sheet. Flatten each scoop slightly and press the apples in gently to keep them from falling out during baking.
- Bake: Bake the cookies in the preheated oven for 15-17 minutes or until they turn golden brown. Remove from the oven and allow them to cool on the baking sheet for at least 10 minutes before transferring to a wire rack.
- Prepare Glaze: While cookies cool, whisk together powdered sugar, unsweetened non-dairy milk, and lemon juice until smooth. Adjust the glaze consistency by adding more liquid (1/2 teaspoon at a time) if too thick, or more powdered sugar (1/2 tablespoon at a time) if too thin.
- Glaze Cookies: Drizzle the prepared glaze over the cooled cookies generously for a sweet finishing touch.
- Storage: Store the glazed cookies in an airtight container in the refrigerator for up to 1 week to preserve freshness and texture.
Notes
- Don’t skip the chill time! This helps prevent the cookies from spreading too quickly in the oven, maintaining their shape and ensuring a chewy texture.
- Gently combine the wet and dry ingredients to avoid over-activating gluten, which can make cookies tough.
- Use a 1-tablespoon cookie scoop for consistent size and bake time; larger scoops will require adjusting baking time accordingly.
- Sift the powdered sugar before mixing the glaze to avoid lumps and ensure a smooth icing.
Nutrition
- Serving Size: 1 cookie
- Calories: 157
- Sugar: 1.8 g
- Sodium: 61.7 mg
- Fat: 6.5 g
- Saturated Fat: 4.2 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 19.5 g
- Fiber: 2.3 g
- Protein: 3.4 g
- Cholesterol: 0 mg
