I still can’t believe these soft, chewy Apple Pie Oatmeal Cookies are healthy, because they come out packed with cinnamon-spiced apple flavor and bakery-style texture. I make one batch and they disappear before anyone guesses they’re skinny.

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I’m obsessed with these Healthy Apple Pie Oatmeal Cookies because they taste like dessert, not a compromise. I get soft, chewy middles, little juicy bits of apple, and that spiced bite that makes me reach for another before the first one is gone.

But they still feel light enough that I can grab one with coffee, stash one for later, then pretend I’m not going back for a third. The old fashioned rolled oats give them that hearty chew I love.

And honestly? Skinny cookie or not, I just care that they’re ridiculously good.

Sweet, spiced, and hard to share.

Ingredients

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Rolled oats make these chewy and hearty, like breakfast snuck into dessert.
Whole wheat pastry flour keeps them soft, but still a little more wholesome.
Cinnamon brings that cozy apple pie vibe right away.
Nutmeg adds warmth, but it doesn’t take over the cookie.
Baking soda helps them puff just enough, not cakey.
Fine salt makes the sweet stuff taste better.
Tiny but important.
Coconut oil adds richness, while butter gives a classic cookie flavor.
Applesauce keeps them moist and lets you use less fat.
Brown sugar gives chewiness and that caramel-like sweetness you’ll want.
The egg holds everything together so the cookies don’t crumble.
Vanilla makes the whole batch smell like a bakery.
Fresh apple adds juicy little bites, which is basically the best part.
Plus, raisins or walnuts add chew or crunch, depending on your mood.

Ingredient Quantities

1 cup old fashioned rolled oats

3/4 cup whole wheat pastry flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/4 teaspoon fine salt

1/4 cup coconut oil, melted (or melted unsalted butter)

1/4 cup unsweetened applesauce

1/3 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 medium apple, peeled, cored and finely chopped (about 1 cup)

1/3 cup raisins or chopped walnuts, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.

2. In a medium bowl whisk together 1 cup old fashioned rolled oats, 3/4 cup whole wheat pastry flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon baking soda and 1/4 teaspoon fine salt.

3. In a separate large bowl mix 1/4 cup melted coconut oil or melted unsalted butter, 1/4 cup unsweetened applesauce and 1/3 cup packed light brown sugar until smooth.

4. Beat in 1 large egg and 1 teaspoon vanilla extract to the wet mixture until combined.

5. Stir the dry ingredients into the wet ingredients until just combined and no large pockets of flour remain.

6. Fold in about 1 cup finely chopped peeled and cored apple and 1/3 cup raisins or chopped walnuts if using.

7. Drop rounded tablespoons of dough (about 1 to 1 1/2 tablespoons each) onto the prepared baking sheet, spacing cookies about 2 inches apart. Flatten slightly with the back of a spoon if you prefer a more even shape.

8. Bake for 10 to 12 minutes, until edges are set and tops are lightly golden but cookies remain soft.

9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

10. Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.

Equipment Needed

1. Oven
2. Baking sheet lined with parchment paper or silicone baking mat
3. Medium mixing bowl
4. Large mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Chef knife and cutting board
9. Tablespoon or cookie scoop
10. Wire cooling rack

FAQ

Can I make these cookies gluten free? Yes, substitute a 1:1 gluten free flour blend for the whole wheat pastry flour and ensure your oats are labeled gluten free.

How do I store them and how long do they last? Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days. Freeze for up to 3 months.

Can I replace the coconut oil with something else? Yes, use melted unsalted butter in a 1:1 ratio or a neutral oil like avocado oil if you prefer.

My dough seems dry, what should I do? Fold in a teaspoon or two of milk or an extra tablespoon of applesauce until the dough holds together.

How do I make them chewier or crispier? For chewier cookies, slightly underbake by 1 to 2 minutes and let them cool on the baking sheet. For crispier cookies, flatten slightly before baking and bake 1 to 2 minutes longer.

Can I omit the egg to make them vegan? Yes, replace the egg with a flax egg made from 1 tablespoon ground flaxseed plus 3 tablespoons water, mixed and rested for 5 minutes.

Healthy Apple Pie Oatmeal Cookies Recipe Substitutions and Variations

Old fashioned rolled oats: substitute with quick oats (use 1 to 1; cookies will be slightly softer) or with 1 cup oat flour for a denser, chewier texture.
Whole wheat pastry flour: substitute with all-purpose flour (use 1 to 1) for a lighter texture, or with white whole wheat or spelt flour (1 to 1) for similar nutrition and a mild flavor change.
Coconut oil, melted: substitute with melted unsalted butter (1 to 1) for richer flavor, or neutral-flavored oil like avocado or light olive oil (1 to 1) for a dairy-free option.
Unsweetened applesauce: substitute with mashed ripe banana (use slightly less, about 3/4 cup, as banana is sweeter) or with pumpkin puree (1 to 1) for a different but moist binder and mild flavor variation.

Pro Tips

– Grate the apple instead of finely chopping if you want a more uniformly tender, cakey cookie with less moisture pockets. If you grate, gently squeeze out any excess juice with a paper towel so the dough does not become too wet.

– If you use coconut oil, make sure it is cool but still liquid. If it is too warm the dough will spread more in the oven. If you use butter, room temperature is fine. Adjust slightly by chilling the scooped dough on the sheet for 10 minutes before baking to keep a thicker, chewier cookie.

– Toast walnuts or raisins briefly in a dry skillet until fragrant before adding. Toasted nuts have more crunch and deeper flavor, and warming dried fruit blooms their sweetness.

– For even cookies, scoop with a small cookie scoop and then gently press the tops so they bake evenly. Rotate the pan halfway through baking for consistent browning if your oven has hot spots.

– To keep cookies soft between batches or for storage, place a slice of bread in the airtight container. Replace the bread if it hardens.

Healthy Apple Pie Oatmeal Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

134

kcal

Equipment: 1. Oven
2. Baking sheet lined with parchment paper or silicone baking mat
3. Medium mixing bowl
4. Large mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Chef knife and cutting board
9. Tablespoon or cookie scoop
10. Wire cooling rack

Ingredients

1 cup old fashioned rolled oats
3/4 cup whole wheat pastry flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1/4 cup coconut oil, melted (or melted unsalted butter)
1/4 cup unsweetened applesauce
1/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 medium apple, peeled, cored and finely chopped (about 1 cup)
1/3 cup raisins or chopped walnuts, optional

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
In a medium bowl whisk together 1 cup old fashioned rolled oats, 3/4 cup whole wheat pastry flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon baking soda and 1/4 teaspoon fine salt.
In a separate large bowl mix 1/4 cup melted coconut oil or melted unsalted butter, 1/4 cup unsweetened applesauce and 1/3 cup packed light brown sugar until smooth.
Beat in 1 large egg and 1 teaspoon vanilla extract to the wet mixture until combined.
Stir the dry ingredients into the wet ingredients until just combined and no large pockets of flour remain.
Fold in about 1 cup finely chopped peeled and cored apple and 1/3 cup raisins or chopped walnuts if using.
Drop rounded tablespoons of dough (about 1 to 1 1/2 tablespoons each) onto the prepared baking sheet, spacing cookies about 2 inches apart. Flatten slightly with the back of a spoon if you prefer a more even shape.
Bake for 10 to 12 minutes, until edges are set and tops are lightly golden but cookies remain soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.