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
Scale
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
