Apple Cinnamon Oat Cookies

These Apple Cinnamon Oat Cookies are sure to be a treat this fall season.

Besides the change in weather (only kind of thanks Texas lol) the changing of certain acceptable flavors is one of the best parts of Summer ending and autumn beginning! And don’t let people tell you every dessert has to be pumpkin spice. I do love pumpkin spice, but sometimes I like a change of pace. These apple cinnamon cookies are one of those great changes of paces!

I went to a pumpkin patch with my husband and dog a couple of weeks ago in Medina Texas. I did not know at the time Medina was the apple capital of Texas. We ended up basically ignoring the pumpkins and buying a bunch of apples, apple jelly, apple ice cream, and apple juice and loving every second of it! I had a couple of leftover apples and decided I wanted to make my own dessert with them. I ended up with this delicious oatmeal creation that will knock you right into a crisp November day in the northeast! You don’t need fresh apples from your state’s apple capital to make these cookies, but they sure do help. As long as people like apples and oatmeal in your house these will go fast so I hope you ENJOY and have continued good luck this hunting season!!

Apple Cinnamon Oat Cookies

Great cookies for this fall season!
Prep Time20 minutes
Cook Time26 minutes
Total Time46 minutes
Course: Breakfast, Dessert
Cuisine: Dessert, Fall
Keyword: Autumn, Breakfast, Cookies, Dessert, Fall
Servings: 16 cookies
Author: Sophie May


Apple Cinnamon Oat Cookies

  • 2 C old fashioned oats
  • 1/4 C cake flour
  • 3/4 C all purpose flour
  • 1/2 tsp baking soda
  • 1/2 C salted butter
  • 1 tsp vanilla
  • 1 tsp maple extract
  • 2 tsp cinnamon
  • 3/4 C brown sugar
  • 1/2 C granulated sugar
  • 2 large eggs
  • 1 C honey crisp apple cored; cubed
  • 1/2 C chopped nuts I used walnuts, but pecans would also be great


  • 1.5 C powdered sugar
  • 3 T milk
  • 1/2 tsp vanilla
  • 1/2 tsp maple extract



  • Heat oven to 350 °F.
  • Line two baking sheets with parchment paper and set aside.
  • Cream together butter and sugars. On my mixer I used my paddle attachment and set my speed to low for 30 seconds, medium for 30 seconds, and then high for 30 seconds. It came out creamed and fluffy.
  • Add eggs one at a time.
  • Add vanilla, maple extract, cake flour, all-purpose flour, baking soda, cinnamon, and mix for one minute until fully incorporated.
  • Fold in oats until well incorporated.
  • Fold in apples until well incorporated.
  • Make ~1.5-2 T balls of dough and set on sheet pan. Make sure oats and apples are well mixed in or cookies will spread.
  • Do not overcrowd the sheet pan. I put ~6-8 cookies per sheet.
  • Cook for ~13 minutes or until dough becomes slightly crisp or until desired done-ness.***
  • Let rest for 3-5 minutes. And enjoy.... or if you want them iced, while you are waiting for them to cool, follow the below:


  • Combine all icing ingredients and stir until smooth.
  • Once the cookies have cooled, drizzle them with the icing.
  • Enjoy!


***HACK: if your cookies are not circular, while they are still warm put a round glass around them and move in a circular motion...sort of knocking the cookie gently around the inside of the glass. Due to the softness of the cookie, it will mold into a circle. This has to be done while they are piping hot or they will break.

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