Apple Oatmeal Soft Cookies

Apple Oatmeal Soft Cookies

These healthy apple oatmeal cookies are soft and moist. They are perfect for those times when you want to eat something sweet that is filling without refined sugar.  They are also are plant-based, vegan, and gluten-free!

Want a great recipe for cookies? You have come to the right place. Apple Oatmeal Soft Cookies are delicious and healthy and it takes just 25 minutes from start to finish. When I crave something a little sweet, this is my go-to for cookies. Soft and moist, full of flavor, and definitely very satisfying.

These Apple Oatmeal Soft Cookies are sure to please everyone. I do not use refined or processed sugar in the majority of my recipes. I prefer to use date sugar which is totally healthy. Date sugar is just dehydrated dates, ground up. That’s it! Nothing but the goodness of dates.

Apple Oatmeal Cookies

And the best part is you only need just 6 ingredients to make these great cookies.

Apples-I use applesauce (unsweetened of course) and it has a nice flavor. Applesauce has great health benefits and is nutritious.   

Oatmeal– I use rolled oats but you can also use gluten-free old-fashioned rolled oats, or you can use regular if not gluten sensitive. I use 2 cups plus 1 TBSP. for this recipe.

Oatmeal is nutritious and very filling. It is full of minerals and vitamins.  You can read the benefits of oatmeal by clicking the link.

Pumpkin Puree– This is a surprise I know. But I add 1/4 cup of pumpkin puree and it really adds to the flavor but it does not overpower the other flavors.

Almond Butter- Apple Butter will help to bind these cookies and add a little flavor. Although Almond butter is rich in minerals and vitamins, it can be high in calories but it is a healthier choice than peanut butter. I always use almond butter without added oil. I suggest using no more than 1 tablespoon. When you use 1 tablespoon you will taste less almond butter but more of the apple flavor. If you use 2 tablespoons the taste is intense. 

Date Sugar- This is the preferred sugar of choice as it is not processed sugar. It’s just whole dates that have been dehydrated. If you follow a plant-based diet, always try to use date sugar when possible.

Cinnamon-I use it for the flavor; apple and cinnamon are always great together. This antioxidant spice also adds sweetness. You can read the benefits of cinnamon by clicking the link.

How To Make Apple Oatmeal Soft Cookies

Start by preheating your oven to 350 degrees. Line your cookie sheet with parchment paper or use a silicone mat. Place the oats in a food processor and pulse several times to get smaller pieces of the oats, but not ground.

In a large bowl, combine the oats, applesauce, pumpkin, almond butter, and date sugar. Mix with a spatula to combine all the ingredients. Using a small cookie scoop, place mounds on the cookie sheet, pressing down slightly to flatten. These cookies do not crisp but will stay soft. Bake for 17 minutes or until the desired doneness is reached. Remove and let cool.

Enjoy these great cookies anytime of day. You can even crumble one up in your morning oatmeal.

Apple Oatmeal Soft Cookies

Apple Oatmeal Soft Cookies

Yield: 25 cookies
Prep Time: 8 minutes
Cook Time: 17 minutes
Total Time: 25 minutes

These healthy apple oatmeal cookies are soft and moist. They are perfect for those times when you want to eat something sweet that is filling without refined sugar.  They are also are plant-based, vegan, and can be made gluten-free!

Ingredients

  • 2 Cups rolled oats plus 1 Tbsp.
  • 1/4 Cup pumpkin puree
  • 3/4 Cup unsweetened applesauce
  • 1/4 Cup date sugar
  • 1 Tbsp. almond butter
  • 1/2 Tsp. Cinnamon

Instructions

  1. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper or silicone mat.
  2. Place the oats in a food processor and pulse until the pieces are smaller but do not let it get to a powder. You want pieces but not too large.
  3. In a large mixing bowl, combine the oats, pumpkin, applesauce, almond butter, cinnamon and sugar, blending with a spatula until well blended.
  4. Using a small ice cream/cookie scoop, drop mounds of the dough onto the cookie sheet. Press down lightly to flatten a little (these do not get crispy).
  5. Bake for 17-18 minutes or until desired consistency/doneness.
  6. Remove and let cool completely.

Notes

These cookies are soft and do not crisp when baking. They will keep for a week in a cookie jar or refrigerator. They also freeze well for up to 3 months. Be sure to wrap well and place in a labeled Ziploc freezer bag.

Did you make this recipe? We'd love to hear from you!

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Michele Wallace

Entrepreneur and author of A Plant-Based Revolution.com. Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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