Soft, chewy cinnamon apple oatmeal cookies bursting with apple flavor. These cookies combine small apple pieces, applesauce, walnuts, and warming cinnamon in a thick, cozy oatmeal cookie. After baking and cooling, each cookie is finished with a simple three-ingredient maple glaze for a sweet, seasonal touch.
These cookies stay soft and chewy, with little pockets of baked apple and the extra moisture and flavor from applesauce. A handful of chopped walnuts adds a pleasant crunch, while cinnamon and a hint of nutmeg make them perfect for fall.
Once baked and cooled, drizzle each cookie with a quick maple glaze made from powdered sugar, maple syrup, and a touch of vanilla.
Whether you want a cozy fall bake or you brought home more apples than you can eat, these cookies are easy and satisfying to make.
Why this recipe works
Easy one-bowl method — everything comes together in a single bowl using common pantry ingredients.
Seasonal flavor — apples, cinnamon, and maple create a classic fall profile.
Balanced texture — apples and applesauce keep the cookies tender while oats and walnuts add chew and crunch.
No mixer required — the dough is mixed by hand with a whisk and spatula.
Ingredients notes
The full ingredient list and metric conversion are included in the recipe card below.
Apples — Any variety works. I used Honeycrisp. Dice into small pieces and use 1/2 cup; too much apple will make the dough overly wet and cause excess spreading in the oven.
Brown sugar — Light or dark both work; dark brown gives a deeper molasses note.
Butter — Unsalted butter, melted and cooled slightly.
Eggs — Use room-temperature eggs for best texture.
Flour — All-purpose flour provides structure.
Oats — Rolled (old-fashioned) oats give the best chew and body.
Walnuts — Chopped walnuts add a toasty crunch; pecans would work as a substitute.
Step-by-step instructions
Preheat the oven to 350°F (180°C) and line baking trays with parchment paper. You’ll need a large mixing bowl, a whisk, a spatula, and an ice-cream scoop or cookie scoop for portioning.
1. Whisk the wet ingredients. In a large bowl, whisk slightly cooled melted butter, applesauce, brown sugar, and white sugar until smooth.
2. Add egg and vanilla. Whisk in the room-temperature egg and vanilla until incorporated.
3. Combine the dry ingredients. Add the flour, rolled oats, baking soda, baking powder, salt, cinnamon, and nutmeg. Fold gently with a spatula until a soft dough forms.
4. Fold in apples and walnuts. Stir in the finely chopped apple pieces and chopped walnuts until evenly distributed.
5. Scoop and bake. If the dough is sticky, chill for 30 minutes. Scoop dough onto prepared trays — about six cookie dough balls per tray — spacing them 2–3 inches apart. Bake for 13–15 minutes, until the edges are lightly golden and the centers remain slightly puffed. Allow the cookies to cool briefly on the tray, then transfer to a wire rack to cool completely.
6. Make and add the maple glaze. Whisk together powdered (icing) sugar, maple syrup, and vanilla until smooth. Drizzle over cooled cookies and let the glaze set before serving.
Expert baking tips
Helpful tips for best results:
- For accuracy, weigh ingredients with a gram scale when possible.
- Dice apples small so they distribute evenly and don’t alter the cookie structure or cause excess spreading.
- To prevent diced apples from browning before mixing, toss them with 1 teaspoon lemon juice.
- If the dough is too soft to scoop, refrigerate for 30 minutes to firm up.
FAQ
Can I use any apples?
Yes. Honeycrisp, Granny Smith, or Gala all work. Choose one you enjoy for eating.
My dough is sticky — what should I do?
Sticky dough often means extra moisture from the apples. If it’s very runny, add 1 tablespoon flour at a time until it firms. If sticky but not runny, chill the dough in the refrigerator for 30 minutes, then scoop and bake.
More recipes to try
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Coconut Toffee Cookies
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Coconut Shortbread Bars
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Coconut Chocolate Chip Muffins
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Pistachio Nutella Muffins
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Apple Oatmeal Cookies
Ingredients
For the cookies
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/3 cup applesauce
- 3/4 cup dark or light brown sugar
- 1/3 cup white sugar
- 1 egg, room temperature
- 1 tbsp vanilla
- 2 cups rolled oats
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1/2 cup finely chopped apples
- 1/4 cup chopped walnuts
Maple glaze
- 3/4 cup icing (powdered) sugar
- 1 tbsp maple syrup
- 1 tbsp vanilla
Instructions
- Preheat oven to 350°F (180°C) and line two baking trays with parchment paper.
- In a large bowl, whisk together melted butter, applesauce, brown sugar, and white sugar until smooth.
- Add the egg and vanilla and whisk until combined.
- Fold in flour, oats, cinnamon, nutmeg, baking powder, baking soda, and salt until a soft dough forms.
- Stir in the chopped apples and walnuts.
- If the dough is very soft, chill 30 minutes. Scoop dough onto trays (about six per tray), spacing 2–3 inches apart. Bake 13–15 minutes until edges are lightly golden and centers are slightly puffed. Cool on a rack.
- For the glaze, whisk icing sugar, maple syrup, and vanilla until smooth. Drizzle over cooled cookies and allow to set.
Equipment
- Dark non-stick baking tray
- Parchment paper
- Cookie scooper