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!
Related: Browse more cookie recipes!
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.
Apple Oatmeal Cookies
- 1 cup diced Fuji apples, 1/4-inch dice
- 1/2 cup coconut oil, plus 1/2 teaspoon, solid at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1/2 cup whole wheat flour, or white whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon allspice, ground
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup roasted peanuts
- 1/2 cup white chocolate chips
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- Heat a medium-sized saute pan over medium heat. Add in 1/2 teaspoon coconut oil, once hot add the diced apples.
- Cook until apples are tender and some moisture is removed, 5 minutes. Transfer to a plate a chill in the refrigerator.
- In the bowl of a stand mixer fitted with a paddle, beat the coconut oil and sugars together until smooth and creamy, 30 seconds on medium speed.
- Add in the peanut butter and mix on medium speed until smooth, 15 seconds.
- Add the egg and vanilla extract and mix on medium speed until combined, 30 seconds.
- In a medium bowl, whisk together flour, baking soda, cinnamon, allspice, and salt.
- With the mixer on low, slowly add in the flour mixture. Mix until just combined.
- Stir in the oats, peanuts, white chocolate chips and diced apples. Chill batter in the freezer for 10 minutes, or refrigerator for 20 minutes.
- Measure and roll the cookie dough into 2 tablespoon sized balls and place on prepared cookie sheet, about 2-inches apart.
- Bake for 11 to 12 minutes or until golden brown around the edges.
- Let cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
- All-purpose flour can be substituted for whole wheat flour.
- 1/2 cup softened butter can be substituted with coconut oil.
- Refined coconut oil was used for this recipe. Unrefined coconut oil can be used however will have more of a coconut flavor.
- Store cookies in an airtight container for up to 1 day. It's best to eat the cookies fresh as they will be the crispest.
- These cookies also freeze very well, you can defrost completely before eating or warm for a few seconds in the microwave.