Apple Pie Oatmeal Cookies (vegan, refined sugar free, gluten-free option)
It’s the first day of Fall and we are kicking it off with these apple pie oatmeal cookies! They are easier than pie, but still have all those flavors you crave in an apple pie. It’s warm, well spiced, sweet, juicy, soft, and chewy. The apples add a sweet, juicy bite and the cookie part is soft and chewy with a crispy exterior. The textures are just amazing!
These apple pie oatmeal cookies are super easy to make and you can make them gluten-free if needed. Just sub in a gluten-free 1:1 all-purpose flour in place of the regular flour and make sure to use GF certified oats. I love how these cookies are naturally sweetened, letting the apples shine. I also used coconut sugar and pure maple syrup to naturally sweeten these cookies.
The crispy edges are probably one of my favorite parts of these cookies. However, they will get soft the next day, but will still be delicious. If you want to crisp up the exterior of the cookies again, put them in your toaster oven for a few minutes or even your air fryer. Just make sure to keep an eye out so they don’t burn.
These apple pie oatmeal cookies are the perfect fall treat and great for the holiday season. They are easy to make, healthy, and nourishing! I think they are totally appropriate for breakfast or a snack too! It’s such a cozy cookie and I just love all the flavors!
If you make these cookies, tag me @nutsaboutgreens on Instagram so I can see your creations. Also, leave a review below! Happy Fall!
Apple Pie Oatmeal Cookies (vegan, refined sugar free, GF option)
Ingredients
- 1 cup all-purpose flour (use a GF 1:1 AP flour if needed)
- 1 cup rolled oats
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut oil, room temperature/softened
- 1/2 cup coconut sugar (or brown sugar)
- 2 tbsp pure maple syrup
- 1/4 cup applesauce
- 1 tsp vanilla extract
- 1 cup finely chopped apples
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, add the flour, oats, cinnamon, nutmeg, baking soda, and salt. Whisk until combined.
- In the bowl of your stand mixer (I used my KitchenAid mixer), add the coconut oil and coconut sugar. Using the paddle attachment, cream until well combined. Add the maple syrup, applesauce, and vanilla. Cream until well combined.
- Slowly add the flour into the mixer. Mix on low until everything is combined. Add the apples and pulse the mixer a few times to evenly combine.
- Scoop dough, about 2 Tbsp at a time, and place onto baking sheet. Slightly flatten with your hands or a spatula because they don’t spread much. Bake for 14-17 minutes. Let it cool on the baking sheet for 15 minutes then transfer to a wire rack to cool completely. Best when eaten fresh. Store extras in an airtight container. Just know that the cookies will get softer and lose their slightly crispy edges the next day. They are still so good though and you can crisp them up again in the toaster oven! Enjoy!
