Apple Cinnamon Oatmeal Cookies Recipe – Easy Homemade Fall Treat

Warm cinnamon drifting through the air, soft apples tucked into chewy oats—honestly, nothing shouts “fall” quite like a batch of apple cinnamon oatmeal cookies cooling on your kitchen counter. The first time I baked these, the leaves outside were just turning gold, and that cozy, nostalgic aroma made my whole house feel like a hug. It’s wild how a single bite can transport you straight to autumn afternoons, wrapped up in a sweater with a mug of cider in hand.

You know, my journey with apple cinnamon oatmeal cookies actually started by accident. I was hunting for a snack to bring to a last-minute potluck and had to work with what was in my pantry—oats, apples, and a big jar of cinnamon. I mixed, scooped, and baked, crossing my fingers. By the end of the night, I had a handful of recipe requests and a new family favorite. Since then, I’ve tweaked and tested this recipe more times than I can count, making it softer, chewier, and bursting with apple goodness.

Here’s the thing: these apple cinnamon oatmeal cookies aren’t just about taste. They’re wholesome, surprisingly easy, and perfect for busy families (or snack-hungry kids). Each cookie is packed with whole-grain oats, real apple pieces, and just the right amount of spice. Whether you’re craving a healthier dessert, need a lunchbox treat, or simply want to cozy up with a homemade snack, you’ll love how simple these are to whip up. Trust me—after baking these dozens of times, I’m convinced they’re the best way to welcome fall into your kitchen. So, let’s dive into this apple cinnamon oatmeal cookies recipe and make your home smell like autumn!

Why You’ll Love This Recipe

I’ll be honest: I’ve baked a lot of oatmeal cookies, but these apple cinnamon oatmeal cookies always steal the show. They’re the kind of treat that gets requested again and again—by friends, family, even neighbors who “just happened to stop by.” Having baked these for cozy gatherings and hectic school mornings, I can vouch for their versatility and crowd-pleasing flavor.

• Quick & Easy: Ready in under 30 minutes from start to finish. No chilling required, no complicated steps.
• Simple Ingredients: Everything you need is probably already in your kitchen—think oats, apples, cinnamon, and pantry basics.
• Perfect for Fall: These cookies shine at autumn brunches, potlucks, after-school snacks, or holiday bake sales.
• Crowd-Pleaser: Kids love the chewy texture and sweet chunks of apple; adults rave about the warm spice and homey flavor.
• Unbelievably Delicious: The apples get tender, the oats stay chewy, and the cinnamon adds a comforting warmth. Every bite feels like a cozy hug!

What makes this recipe stand out? I always use freshly diced apples for a pop of flavor and texture, and I toast my oats for a richer, nutty undertone. A dash of nutmeg gives it that bakery-style aroma, and using brown sugar keeps the cookies moist. Unlike some recipes, I skip raisins and add an extra egg for softness—trust me, it works wonders!

Honestly, these apple cinnamon oatmeal cookies have become my go-to when I want something comforting but not heavy. They’re healthier than most cookie recipes and still taste indulgent. Whether you eat them warm from the oven or pack them in a lunchbox, they’re the kind of snack that makes you pause, smile, and savor the moment. If you’re looking for a homemade treat that’s easy, cozy, and downright delicious—this is it.

Ingredients Needed

This apple cinnamon oatmeal cookies recipe keeps things simple but packs in tons of flavor and texture. I love that you can adjust the ingredients based on what you have—these are real pantry staples, with a few autumn twists. Here’s what you’ll need:

• For the cookie dough:
• 1 1/2 cups (150g) old-fashioned rolled oats (I like Bob’s Red Mill—great texture and always reliable)
• 1 cup (125g) all-purpose flour (swap for gluten-free blend if needed)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon (freshly ground if possible—makes a big difference!)
• 1/4 teaspoon ground nutmeg (adds depth and a hint of warmth)
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened (can use coconut oil or plant-based butter for dairy-free)
• 2/3 cup (135g) packed light brown sugar (keeps cookies moist)
• 1/4 cup (50g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• For the apple mix-in:
• 1 cup (120g) peeled and diced apple (about 1 medium apple—Granny Smith or Honeycrisp work best for tartness and texture)
• 1 tablespoon lemon juice (prevents browning and brightens the flavor)
• Optional add-ins:
• 1/2 cup (60g) chopped walnuts or pecans (for crunch—skip if nut allergies)
• 1/2 cup (80g) golden raisins or dried cranberries (adds chewiness and extra sweetness)

If you want to adjust for allergies or preferences, swap the flour for a gluten-free blend, use coconut sugar for a lower glycemic index, or add a handful of chocolate chips for a dessert twist. For vegan apple cinnamon oatmeal cookies, use flax eggs and plant-based butter. I’ve tried almost every combination—each one brings its own personality to the cookie!

Equipment Needed

• Mixing Bowls: At least two—one for dry ingredients, one for wet. I love my sturdy glass bowls; easy to clean and you can see if everything’s mixed.
• Hand Mixer or Stand Mixer: Makes creaming the butter and sugars a breeze. You can do it by hand, but it’ll take some elbow grease.
• Baking Sheet: Use a heavy-duty, rimmed sheet for even baking. If you’re on a budget, regular aluminum trays work fine—just watch for hot spots.
• Parchment Paper or Silicone Baking Mat: Prevents sticking and helps cookies hold their shape. I swear by silicone mats—they last forever!
• Cookie Scoop or Tablespoon: For evenly sized cookies. A scoop makes portioning so fast and keeps everything neat.
• Spatula: For folding in the apples and scraping down the bowl.
• Cooling Rack: Necessary for that perfect chewy texture—don’t skip this!

If you don’t have a mixer, a sturdy whisk and wooden spoon work fine. When I first started baking, I used an old baking tray lined with greased foil—worked in a pinch! For maintenance, clean silicone mats with warm water and avoid harsh scrubbers on nonstick sheets. If you’re new to baking, thrift stores often have great deals on kitchen tools.

Preparation Method

Ready to bake? Here’s how to make apple cinnamon oatmeal cookies from scratch. I’ve included all my best tips and troubleshooting notes so you get perfect cookies every time!

1. Preheat and Prep:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. (Don’t skip this—helps the cookies bake evenly and prevents sticking.)
2. Prepare the Apple:
   Peel and dice one medium apple (about 1 cup/120g). Toss the apple pieces with 1 tablespoon lemon juice in a small bowl. Set aside. The lemon juice keeps apples from browning and adds a pop of brightness.
3. Mix Dry Ingredients:
   In a large bowl, whisk together 1 1/2 cups (150g) rolled oats, 1 cup (125g) flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. (If you want a nuttier flavor, toast the oats in a dry pan for 2-3 minutes first.)
4. Cream Butter and Sugars:
   In another bowl, beat 1/2 cup (115g) softened butter with 2/3 cup (135g) brown sugar and 1/4 cup (50g) granulated sugar until light and fluffy—about 2-3 minutes. (If butter isn’t soft, microwave for 5 seconds. Don’t overdo it or you’ll melt it!)
5. Add Eggs and Vanilla:
   Beat in 2 eggs, one at a time, then mix in 1 teaspoon vanilla extract. Scrape down the sides so everything is well combined.
6. Combine Wet and Dry:
   Add the dry mixture into the wet ingredients. Mix gently until just combined—don’t overmix, or your cookies will be tough.
7. Fold in Apples (and Add-ins):
   Gently fold in the diced apples, plus any optional nuts or dried fruit. (If the dough looks sticky, chill for 10 minutes—especially on humid days.)
8. Scoop and Shape:
   Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing about 2 inches (5 cm) apart. The cookies will spread a bit.
9. Bake:
   Bake for 10-12 minutes until the edges are golden and the centers look set but soft. (If your oven runs hot, start checking at 9 minutes.)
10. Cool:
    Let cookies cool on the tray for 2 minutes, then transfer to a wire rack. They’ll firm up as they cool—don’t worry if they look a bit soft at first!

Tip: If your cookies spread too much, chill the dough for 20 minutes before baking. If they’re too cakey, you might’ve added too much flour—spoon and level for accuracy. The apples should be tender but not mushy, and the oats lightly chewy. Your kitchen will smell amazing!

Cooking Tips & Techniques

I’ve made these apple cinnamon oatmeal cookies enough times to know the little tricks that make them bakery-quality. Here’s what I’ve learned from both triumphs and goofs along the way:

• Use Old-Fashioned Oats: Quick oats make cookies dense. Old-fashioned oats give you the best chewy texture.
• Dice Apples Small: Big chunks can make cookies soggy. Aim for 1/4-inch pieces so they bake evenly and stay tender.
• Don’t Overmix: After the dry meets the wet, stir just enough to combine. Overworking the dough makes cookies tough—been there, regret that.
• Room Temperature Ingredients: Eggs and butter mix better when not cold, leading to smoother cookie dough.
• Proper Spacing: These cookies spread a bit, so give them room—about 2 inches apart. Otherwise, you’ll end up with a cookie sheet cake (learned this the hard way!).
• Watch the Bake Time: They’re best when just set. Overbaked cookies dry out quickly. Check for golden edges and soft centers at 10 minutes.
• Customize Texture: For soft cookies, bake less. For crispier edges, leave them in for an extra minute.
• Multitasking: While cookies bake, clean up or prep a second batch. I always use the bake time to dice apples for round two!

Consistency is key. If your cookies seem off, double-check your measurements. Humidity can affect dough, so adjust with a little extra flour if needed. If you’re new to baking with apples, don’t worry—these cookies are very forgiving!

Variations & Adaptations

One of the things I love most about apple cinnamon oatmeal cookies is how adaptable they are. You can tweak them for nearly any diet or flavor preference, and they’re still delicious. Here are some of my favorite variations:

• Gluten-Free Version: Use a gluten-free all-purpose flour blend and certified GF oats. I often make this for friends with gluten sensitivities and it’s just as good!
• Vegan Apple Cinnamon Oatmeal Cookies: Substitute butter with coconut oil or vegan margarine, and use flax eggs (1 tablespoon ground flax + 2.5 tablespoons water per egg). The cookies stay chewy and flavorful.
• Nut-Free Option: Skip the nuts and double up on apples or add extra dried fruit. Perfect for school snacks or allergy-friendly gatherings.
• Seasonal Twist: In winter, add a pinch of cloves or ginger for extra warmth. In spring, swap apples for diced pears or add fresh berries.
• Chocolate Lovers: Stir in 1/2 cup mini chocolate chips or drizzle cooled cookies with melted dark chocolate. My kids call this the “dessert upgrade.”

Personally, I love adding dried cranberries for a tangy kick and using Honeycrisp apples for sweetness. Don’t be afraid to experiment—these cookies adapt to whatever you’ve got in your kitchen!

Serving & Storage Suggestions

For the best experience, serve your apple cinnamon oatmeal cookies slightly warm. Let’s face it—gooey centers and melty apples are irresistible straight from the oven. A sprinkle of powdered sugar or a drizzle of maple glaze makes them extra festive for holiday brunches or parties.

These cookies pair perfectly with a hot cup of tea, mulled cider, or a glass of cold milk. For a cozy dessert, I love stacking them in a rustic tin or on a wooden board with sliced apples and cinnamon sticks around. If you’re serving a crowd, try making a double batch—they disappear fast!

To store, keep cookies in an airtight container at room temperature for up to 4 days. For longer freshness, refrigerate for up to a week (they stay moist thanks to the apples). Freeze in a single layer on a baking sheet, then transfer to a zip-top bag—thaw at room temp or warm in the microwave for 10 seconds. Honestly, the flavors deepen after a day or two, so leftovers are a treat!

Nutritional Information & Benefits

Each apple cinnamon oatmeal cookie is about 120 calories, with 2g protein, 18g carbs, and 5g fat. The oats provide fiber, which helps keep you full and balances blood sugar. Apples add vitamin C and antioxidants, while cinnamon offers anti-inflammatory benefits.

This recipe is naturally nut-free unless you add them, and you can easily make it gluten-free or dairy-free. Just note: eggs and wheat are present in the classic version. If you want a lower-sugar option, reduce the brown sugar and add more apple for sweetness. I love that these cookies feel like an indulgence but sneak in whole grains and real fruit—perfect for a balanced treat!

Conclusion

So there you have it—my tried-and-true apple cinnamon oatmeal cookies recipe, perfect for cozy fall days and easy enough for any baker. These cookies are the kind that make people ask for seconds (and the recipe!). They’re chewy, warmly spiced, and packed with apple goodness. I love baking a batch for family movie nights or sharing with friends over coffee.

Don’t be afraid to customize—whether you swap in pears, add chocolate, or go gluten-free, these cookies are forgiving and delicious. Honestly, every time I make them, I remember why they’re my favorite fall treat.

If you bake a batch, drop a comment below and let me know your twist! Share with friends, pin for later, or tag your creations—let’s make this the coziest baking season yet. Happy baking!

FAQs

How do I keep apple pieces from making the cookies soggy?

Dice apples small and toss with lemon juice. Drain off any excess juice before adding to the dough. This keeps cookies chewy and prevents excess moisture.

Can I make apple cinnamon oatmeal cookies ahead of time?

Absolutely! Bake and cool, then store in an airtight container. They stay fresh for up to a week in the fridge, and freeze beautifully for up to two months.

What type of apples works best for this recipe?

Granny Smith and Honeycrisp are my favorites—tart, crisp, and hold up well during baking. Any firm apple will work, though softer varieties may break down more.

Are these cookies suitable for people with nut allergies?

Yes, just skip the optional nuts. The base recipe is nut-free and safe for most allergy-sensitive eaters.

Can I use instant oats instead of rolled oats?

It’s not recommended—instant oats can make the cookies dense and mushy. Stick with old-fashioned rolled oats for the best texture!

Apple Cinnamon Oatmeal Cookies

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• Author: Emily Rhodes
• Total Time: 27 minutes
• Yield: 20 cookies 1x

Print Recipe

Print Recipe

Description

Chewy, warmly spiced oatmeal cookies packed with real apple pieces and a hint of cinnamon—perfect for cozy fall days and easy enough for any baker. These cookies are wholesome, crowd-pleasing, and make your kitchen smell like autumn.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2/3 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup peeled and diced apple (about 1 medium apple, Granny Smith or Honeycrisp)
• 1 tablespoon lemon juice
• Optional: 1/2 cup chopped walnuts or pecans
• Optional: 1/2 cup golden raisins or dried cranberries

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Peel and dice one medium apple (about 1 cup). Toss apple pieces with 1 tablespoon lemon juice in a small bowl. Set aside.
3. In a large bowl, whisk together rolled oats, flour, baking soda, baking powder, cinnamon, nutmeg, and salt. (Optional: Toast oats in a dry pan for 2-3 minutes for a nuttier flavor.)
4. In another bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
5. Beat in eggs, one at a time, then mix in vanilla extract. Scrape down the sides to combine.
6. Add dry mixture to wet ingredients. Mix gently until just combined.
7. Fold in diced apples and any optional nuts or dried fruit. If dough is sticky, chill for 10 minutes.
8. Using a cookie scoop or tablespoon, drop dough onto prepared baking sheet, spacing about 2 inches apart.
9. Bake for 10-12 minutes until edges are golden and centers look set but soft.
10. Let cookies cool on the tray for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Dice apples small (1/4-inch) for best texture and toss with lemon juice to prevent sogginess. For gluten-free, use GF flour and oats. For vegan, substitute butter with coconut oil and eggs with flax eggs. Chill dough if sticky. Do not overmix. Store in airtight container up to 4 days at room temp, 1 week in fridge, or freeze for 2 months.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 10
• Sodium: 80
• Fat: 5
• Saturated Fat: 3
• Carbohydrates: 18
• Fiber: 2
• Protein: 2

Keywords: apple cinnamon oatmeal cookies, fall dessert, easy cookies, chewy oatmeal cookies, apple cookies, autumn baking, kid-friendly snacks, nut-free cookies, gluten-free option, healthy cookies