If you are thinking “Aren’t apple cookies for Fall?” let’s just talk about that for a minute. Yes, apples are technically a Fall fruit, but come on. Don’t you buy apples all year long?? I sure do! They are the #1 fruit staple in our kitchen. We have apples either with cheese and crackers, for an after school snack, or alongside sandwiches at least once on almost any given day. They don’t say “An apple a day keeps the doctor away between September and December.” We can always find apples in the grocery store!
OK, so as I was writing that, I went to look up why we have apples available all the time. According to this article, apples (even organic) are treated with a chemical and put in cold storage for about a year before they ever make it to the grocery store. That makes me feel less like my grocery store apple is going to keep the doctor away, but for the sake of this recipe, let’s just all agree that we can get apples all the time, m’kay?
Since we eat apples on the regular, sometimes we buy more than we need. Or, sometimes my boys swear to me that they love green apples, but then they decide they don’t want to actually eat them when we get them home. Whatever the reason, we occasionally have apples in our fruit basket that are a little past their prime. I’m not talking rotten, but just a little shriveled or bruised or otherwise less than ideal. This cookie recipe is perfect for those tired apples you don’t want to throw out. Think of it like banana bread for apples.
These cookies are rich with apple cinnamon flavor and contain a fiber boost too from the oatmeal. I didn’t call these breakfast cookies, but I’d definitely feel fine about enjoying a couple with my morning coffee. They are way more wholesome than a doughnut! Whether you enjoy these apple oatmeal cookies for breakfast or dessert, I feel sure that you’ll like them :)Print
- 1/2 cup butter softened
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 egg
- 1/3 cup almond or regular milk
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 cup instant rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 large apple peeled and cut into 1/2” pieces
- Preheat oven to 350 degrees F. Line two cookie sheets with silicone mats or parchment paper.
- With an electric mixer, mix butter and sugars together on medium-speed low until fluffy. Add egg and milk, and continue mixing until evenly combined.
- Add flour, oats, baking soda, cinnamon, and salt. Mix on low speed until dry ingredients are combined. Stir in diced apples just until mixed in.
- Use a medium cookie scoop or rounded tablespoons to place balls of dough 2″ apart on prepared cookie sheets. Bake in preheated oven for 15-18 minutes or until edges are light browned and center is set.
- Cool 5-10 minutes on cookie sheet, and then transfer to wire rack to cool completely.
You can substitute gluten-free flour for the white flour and/or spelt flour for the whole-wheat flour if desired.
- Prep Time: 10
- Cook Time: 20
If you like these apple cookies, I think you’ll also be interested in…