Delicious Apple and Oat Cookies full of soft oats, apple chunks and the warm flavours of maple syrup and cinnamon.
A great cookie treat to enjoy in the autumn/fall months.
Well this recipe really came about because I had left over ingredients that needed using up. True to say, I have had a bit of a cooking apple fad recently (Vegan Apple Cake and Rhubarb and Apple Jam), but I also can't abide waste so if I have ingredients they must be baked in one way or another.
So, pondering on what to use my one last lonely looking cooking (Bramley) apple for, and having some rolled oats that were coming up to their use by date (bought a while a go in a "I'm going to get up early every day and make everyone proper old fashioned porridge with fruit each morning" fad which lasted one day") I added some maple syrup and ground cinnamon to my standard cookie recipe and my Apple and Oak Cookies were born.
And .... they are eggless....!
These Apple and Oat Cookies took about 3 attempts to get them exactly how I wanted them (soft centre + crunch edges), but I am finally really happy with the result.
If you give them a go please do rate or comment on them below, thanks lovely people and happy baking!
Want an even healthier snack? Then why not try my
Easy Healthy High Fibre Flapjack Bar
Why make these Apple and Oat Cookies?
A hybrid cake/cookie/flapjack ✔️
Warm and comforting flavours ✔️
Take 15 mins to make ✔️
Full of the goodness of apple, brown sugar and oats ✔️
Great for an after school snack ✔️
And .... your kitchen will smell absolutely gorgeous whilst they bake (good enough reason to bake anything to be honest) ✔️
Unsalted butter: use pure butter, not the spreadable type. You can used salted butter and omit the pinch of salt if you prefer. We melt the butter because it forms a softer cookie dough rather than when creamed. The moisture hydrates the flour and thus helps create more gluten and it is the gluten that holds the cookie together. Clever eh.
Maple syrup: if you prefer you can use golden syrup instead of maple syrup. Maple syrup goes so well with cinnamon and apple, hence why I prefer it.
Cooking apples (Bramley apples): you can use any apple but you may find the pieces lose their structure a little, unlike the big ol’ mother Bramley.
Plain (All Purpose) Flour: flour gives our cookies some structure and ensures they keep their shape.
Baking powder: just a little to give a bit of a lift to our Apple and Oat Cookies.
Ground cinnamon: we just add ¾ of a teaspoon as cinnamon likes to make itself known and we don't want it totally stealing the show.
Cornflour: a little cornflour is added to these cookies to give them a chewy texture.
Pinch of salt: to help enhance the flavours. Use a fine salt as it disappears into the dough more easily when baked.
Oats: either rolled or porridge oats work fine. Though I prefer rolled for reasons as below.
Light brown sugar: to give a nuttiness to the cookies and bags of mellow flavour.
Golden caster (fine) sugar: to give a chewiness to the cookies that just brown sugar alone can't achieve. Use white caster/fine sugar as an alternative.
See end of post RECIPE CARD for precise quantities and instructions.
Well this won’t take long to explain, these Cookies are SUPER EASY to make....
- Melt your butter over a medium-low heat.
- Sift your flour, baking powder, cinnamon, cornflour and salt into your large bowl.
- Stir in your sugars and oats.
- Mix in your melted butter mixture.
- Chop your apples into little chunks of no more than 1 cm and then stir them in.
- Roll into 15 equal sized balls ensuring that each one has roughly the same amount of apple chunks.
- Place onto your baking tray leaving space around each one to spread.
- Bake for 20-25 minute until browned at the edges.
- Cool in the tin for a few minnutes then remove to a cooling rack to cool completely.
- Melt your butter slowly over a gentle medium-low heat to avoid any evaporation of liquid, you need every drop.
- Chop your apple just before you use it, so that it does not have time oxidise i.e. turn brown.
Raisins work well with these cookies, add 50 grams to the mixture with the apple.
Or add 50g of dark or milk chocolate drops if you want to be decadent.
Add a sprinkling of demerara sugar to the top of the cookie before baking for a crunchy top.
Did you try this recipe? Please do leave a ⭐⭐⭐⭐⭐ rating in the Recipe Card at the end of this post if you can. Thank you.
Keep for up to 3-4 days in an airtight container. They will go a little soft, so best eaten in 1-2 days.
These Apple and Oat Cookies can be frozen, place put in an airtight box or freezer bag and consume within a month.
Are these Apple and Oat cookies healthy?
Which oats are best to use for these cookies?
Apple and Oat Cookies
- Large baking sheet
- Small saucepan
- Large bowl
- Wooden spoon
- 115 g unsalted butter (US = ⅓ Cup or 1 stick of butter)
- 3 tablespoon maple syrup
- 120 g Plain (All Purpose) flour (US = 1 Cup)
- 1 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- 1 tablespoon cornflour
- pinch of salt
- 50 g light brown sugar (US = 4 tbsp, packed)
- 50 g golden caster sugar (or normal caster/fine sugar) (US = 3½ tbsp, packed)
- 130 g rolled or porridge oats (US = 1½ Cups)
- 120 g chopped cooking (Bramley) apples (1 medium cooking apple)
- Set your oven to 160°C Fan/180°C/355°F/Gas mark 4
- Line your baking sheet with greaseproof paper.
- Melt your butter and maple syrup slowly over a a medium-low heat, do not boil.
- Sift together your flour, baking powder, cinnamon, cornflour and salt.
- Stir in your sugars and oats until equally mixed in.
- Stir in your melted butter mixture.
- Chop your apple into small chunks no bigger than 1cm and then stir in.
- Take a chunk of the mixture weighing 40-43 grams and roll into a ball (or create 15 similar sized balls).
- Place on your baking tray leaving a gap of about 3cm between each cookie, so they have room to spread when baking.
- Bake in the centre of your oven for 20 minutes, or until the cookies are just starting to brown a little around the edges and the base.
- Leave to cool in the tin for a few minutes, then carefully remove to a cooling rack to cool completely.