Apple oatmeal cookies will certainly satisfy your snack cravings this holiday season. This delicious recipe is made using fresh Fuji apples, whole wheat flour, peanuts, white chocolate chips and a little bit of cinnamon for a tasty combination.
I am so excited to get the baking season started, and these apple oatmeal cookies are just the right way to kick things off. Tender Fuji apples mixed with cinnamon and a peanut butter cookie-dough base for a soft center and crisp edges.
To make this recipe special, I used whole wheat flour, rolled oats, and brown sugar for a chewy texture to each cookie. I substituted the butter for coconut oil. This works nicely for those who are looking for a dairy-free option. Whole roasted peanuts and white chocolate chips add extra crunch and a hint of sweetness to this fall-inspired cookie.
When adding fresh apples to the cookie dough, they needed a little pre-cooking to remove excess moisture from the fruit before baking. This step helps to ensure that the cookies stay crisp and not soggy.
Small bite-sized pieces of Fuji apples are folded right into the cookie batter. Yum! I selected this variety for its naturally high level of sweetness and balance of tartness. It also holds its shape well after cooking and baking, for maximum apple experience.
The whole wheat flour, rolled oats and apples add extra fiber and nutrients to each serving. You can have your sweets with benefits!
A natural creamy peanut butter is combined into the cookie batter for easy mixing and adding a rich nutty flavor, plus crunchy roasted peanuts to enhance the taste.
It’s important to chill the dough before shaping so that the coconut oil has time to solidify, making it easier to handle. This process also helps to prevent the dough from overly spreading once baked.
These cookies are soft and moist, with irresistibly crisp edges. The cookie dough base is loaded with cinnamon and allspice to get your taste buds tingling. Each bite packs both sweet and salty flavors. Perhaps, the ultimate cookie to enjoy with your chai tea latte!
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How does apple moisture affect cookie texture?
These apple oatmeal cookies are best eaten within the same day because they contain moisture in the apple cell walls. As they are stored in a closed container, the moisture throughout the cookie equilibrates, losing the crispiness on the edges and softening the cookie texture. Dried apples may be substituted to give a concentrated apple flavor and may make the cookies a little sturdier while storing.