These Apple Cinnamon Oatmeal Cookies are like a warm, comforting hug. They’re full of sweet dried apples, fragrant cinnamon and hearty oats. These cookies are gluten-free and I highly recommend eating them for dessert with some vanilla ice cream and then again for breakfast with a cup of coffee.
This recipe was pushed to the backburner in the hustle and bustle of Christmas baking.
Oatmeal cookies, packed with apples please.
The dried apples were purchased (after insisting he trust me, they shouldn’t be made with fresh apples) and then set aside. Then came days of sparkling wine with St. Germain, evenings of fresh baked gluten-free sourdough, mornings of turkey brining… the apples became a bit lost in the shuffle.
But then, in the quiet and calm of these post-holiday weeks, time became more available and it was certainly Apple Cinnamon Oatmeal Cookie time.
These Apple Cinnamon Oatmeal Cookies are truly simple to throw together after you put each of your ingredients in front of you. Melt your butter and let it cool, chop up some walnuts and cut your dried apples into more manageable pieces, and you’re ready to go.
These cookies are big, I know. That’s not usually how I do cookies. But please make them this size. When you have a mound from an ice cream scoop (or ¼ cup measuring cup approximately) then you get a wonderfully thick cookie, packed with apples and oats. You want those packed bites.
I’ll point out that these cookies are made with real butter and coconut sugar. I haven’t tried them with coconut oil. Or Stevia. Or any other kind of sugar. If you don’t have coconut sugar, you can replace it with equal parts white and brown sugars, but truly try to use coconut sugar. I think the coconut sugar lends a caramel note to the finished cookie that just can’t be beat. Plus, coconut sugar doesn’t impact your blood sugar the way traditional cane sugar does. And as for the butter…sometimes cookies just need to be made with deliciously real butter. End of story.
That being said, they’re not a health food. But they are full of everything you’d want in a delicious bowl of oatmeal, so I don’t blame you if you shovel a couple in for breakfast with a hot cup of coffee. In fact, I insist on it. That’s what Sunday mornings are for…or Tuesdays. Whatever.
Let’s make some Apple Cinnamon Oatmeal Cookies now, ok?
- 6 Tbs. unsalted butter, melted, cooled
- ½ cup coconut sugar
- 1 tsp. vanilla extract
- 2 large eggs
- ¾ cup brown rice flour
- ¼ cup tapioca flour
- ¼ tsp. salt
- ¼ tsp. baking soda
- 1 tsp. cinnamon
- 1 cup gluten free oats
- ½ cup chopped dried apples (unsulphered, unsweetened)
- ½ cup chopped walnuts
- In your mixer with the paddle attachment, combine the butter, sugar and vanilla (medium-low speed) then add eggs one at a time until combined. Then turn off the mixer and add all of the dry ingredients (except the apples and walnuts) and mix until the dough looks well combined. Finally add in the apples and walnuts and mix until they are evenly distributed. Let the dough rest for 10 minutes.
- Preheat your oven to 350 degrees and line two baking sheets with parchment. Drop 3Tbs size heaps (a standard ice cream scoop) of dough well spaced on the cookie sheets (I like to bake 6 cookies per pan). Bake the cookies for 15 minutes, rotating and swapping their places in the oven half way through (ie put the cookie sheet from the middle rack up top middle and the one from the top middle down to the middle).
- Let the cookies cool on their pans for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
- Keep cooled cookies in an air-tight container on the counter for 4 days or in the fridge for a week.