Apple Oatmeal Cookies
These apple oatmeal cookies are a delicious mix of wholesome ingredients, offering a healthy alternative to traditional desserts. With nutritious oats, apple butter, and a hint of cinnamon, they are the best oatmeal cookies with apples that you can enjoy guilt-free.
Ingredients
- 1 cup old-fashioned oats
- 1/2 cup chopped pecans or walnuts
- 1 cup whole-wheat pastry flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon, divided
- 1/8 teaspoon ground nutmeg
- 2 large egg whites or 4 teaspoons dried egg whites (reconstituted)
- 1/2 cup coarsely shredded peeled apple (about 1 small McIntosh or Cortland apple)
- 1/2 cup packed light brown sugar
- 1/4 cup apple butter
- 4 tablespoons granulated sugar, divided
- 2 tablespoons neutral oil (e.g., canola or avocado oil)
- 1/2 teaspoon vanilla extract
- 1/2 cup diced dried apples
Instructions
- Preheat your oven to 375°F. Spread oats and nuts on a baking sheet and toast them for 5–8 minutes until golden and fragrant. Set aside to cool.
- Prepare two baking sheets by lightly coating them with cooking spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, 1/4 teaspoon cinnamon, and nutmeg.
- In a large mixing bowl, combine the egg whites, shredded apple, brown sugar, apple butter, 3 tablespoons granulated sugar, oil, and vanilla extract. Stir until evenly blended.
- Gradually add the dry ingredient mixture to the wet bowl, stirring until just combined. Fold in the toasted oats and nuts along with the diced dried apples.
- Drop tablespoons of dough about 2 inches apart onto the prepared baking sheets.
- Mix the remaining tablespoon of granulated sugar with the remaining 1/4 teaspoon cinnamon in a small bowl. Coat the bottom of a glass with cooking spray, dip it into the cinnamon sugar, and use it to flatten each cookie slightly. Re-dip into the cinnamon sugar as needed.
- Bake each sheet for 10–12 minutes or until lightly browned around the edges. Allow to cool for 2 minutes on the pan, then transfer to wire racks to cool completely.