A No-Fuss Cookie That Tastes Like Grandma’s Apple Pie
When I think of comfort baking, the first smell that comes to mind is cinnamon and apples. It takes me back to my Grandma’s kitchen where every fall she’d roll out buttery pie crusts like it was second nature. I remember her apple pie best—tart Granny Smith apples, a double-crust that was always golden (never burnt), and the warmest cinnamon scent that filled the entire house.
Now that I’m the one baking with two little helpers of my own (Lily and Jonah), I still want those cozy apple pie vibes—but without the stress of rolling dough or baking for hours. That’s how these Apple Pie Oatmeal Cookies came to life. They’re soft, chewy, and packed with apple chunks and cinnamon, just like the real deal—but you can whip them up in 30 minutes, no pie crust needed.
Plus, there’s no refined sugar, and the ingredients are pantry staples. These remind me so much of our caramel apple cider cookies, only oatier and even easier. If you’re just getting into baking, this is the perfect recipe to start with. It’s one bowl, no mixer, and 100% forgiving.
Let’s make something sweet—and simple—that tastes like it took hours.
Table of Contents
Why These Cookies Are Better Than Apple Pie
Apple pie is nostalgic, but let’s be honest—it’s time-consuming. These apple pie oatmeal cookies deliver the same cozy cinnamon-apple flavor in a handheld, no-fuss form. No peeling mountains of apples. No chilling dough for hours. No pie crust drama.
Instead, you get:
- A soft, chewy cookie that holds up well for days
- Warm fall spices in every bite
- Finely diced apples that bake up tender, not mushy
- Naturally sweetened with agave, maple, or honey
- A faster option for busy weeknights or after-school treats
They’re also easy to store, pack, or freeze—something that’s not exactly convenient with a slice of pie. And if you’re looking for more easy cookie ideas, you’ll love our apple cinnamon rolls or even pumpkin brownies for that same fall warmth.
Ingredients & Baking Tips for the Best Apple Pie Oatmeal Cookies
These cookies use wholesome, pantry-friendly ingredients. Here’s what you’ll need—and how to make the most of each part.
Old-Fashioned Rolled Oats
Use old-fashioned oats (not instant) for the best chewy texture. They hold their shape in the dough and bake up soft, not mushy.
Tip: For a bakery-style chew, pulse the oats 2–3 times in a food processor before mixing—just like we do in our snickerdoodle zucchini bread.
Whole Wheat or All-Purpose Flour
Either works here. Whole wheat adds a bit more structure and a slightly nutty flavor that pairs well with apples and cinnamon.
Cinnamon + Nutmeg
These spices give the “apple pie” warmth. Don’t skip them—especially the nutmeg, which adds depth.
Baking Powder + Baking Soda
The combo helps the cookies rise without becoming cakey. Just ½ tsp of each is perfect.
Coconut Oil or Unsalted Butter
Melted coconut oil keeps things soft while making these dairy-optional. Butter works great too for a more classic cookie taste.
Maple Syrup or Honey
Skip the refined sugar! Use pure maple syrup, honey, or agave. These natural sweeteners keep the cookies soft and gently sweet.
Egg or Flax Egg
A single egg binds everything together. To make this vegan, substitute with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
Finely Diced Apple
The star of the show! Use a firm, slightly tart apple like Honeycrisp or Granny Smith. Peel if you want a smoother texture, or leave skins on for extra fiber.
Tip: Cut the apple pieces very small—about the size of a pea—so they bake evenly and don’t make the dough wet. That’s the same trick we use in our blueberry zucchini bread.
How to Make Apple Pie Oatmeal Cookies (Step-by-Step)
Step 1 – Preheat & Prep
Set your oven to 325°F (163°C) and line a baking sheet with parchment paper. This lower temp helps the cookies bake slowly so the oats stay soft and the apples tender—not rubbery.
Step 2 – Mix the Wet Ingredients
In a large bowl, whisk together melted coconut oil (or butter), maple syrup (or honey), egg (or flax egg), and vanilla extract.
Step 3 – Add the Dry Ingredients
Stir in flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Fold in oats last. The dough will look thick—that’s exactly what we want.
Step 4 – Fold in the Apples
Gently mix in the finely diced apples. If the dough feels wet, let it rest for 5 minutes so the oats can soak up moisture.
Step 5 – Scoop & Bake
Use a cookie scoop or tablespoon to drop dough onto your baking sheet, spacing each about 2 inches apart. Flatten slightly with your fingers. Bake 11–13 minutes until edges look set.
Step 6 – Cool
Let cookies cool on the tray for 10 minutes before transferring to a wire rack. They’ll continue to set up as they cool.
These cookies remind me of a cross between our caramel apple cider cookies and our favorite pumpkin bars. Soft, moist, and sweet—but so much easier than pie.
How to Store Your Cookies
Room Temperature:
Keep cooled cookies in an airtight container for up to 4 days. A slice of bread in the container will help keep them soft.
Fridge:
Chill for up to a week. Reheat in the microwave for 10 seconds for that fresh-baked feel.
Freezer:
Place cookies in a freezer bag with parchment between layers. Freeze up to 3 months. Thaw at room temp or warm in the oven at 300°F for 5 minutes.
Easy Substitutions
- Vegan: Use a flax egg and coconut oil. Maple syrup is naturally vegan.
- Gluten-Free: Use certified GF oats and a gluten-free flour blend.
- Sugar-Free: Try monk fruit syrup in place of maple/honey for a low-glycemic version.
FAQ About Apple Pie Oatmeal Cookies
Can I use quick oats instead of rolled oats?
Quick oats technically work, but the texture will be much softer and more cake-like. For chewy cookies, stick with old-fashioned rolled oats.
Do I need to peel the apples?
Not necessarily! If you prefer a smoother cookie, peel them. But if you want added fiber and don’t mind a rustic bite, leave the peel on.
Why did my cookies spread too much?
The most common reason is too-wet dough. Make sure you measure apples carefully and dice them small. Let the dough sit for 5 minutes to absorb excess moisture before baking.
Can I chill the dough overnight?
Yes! Chilling for a few hours (or overnight) helps develop flavor and prevents spreading. Just bring the dough to room temp for 15 minutes before baking.
Final Thoughts
These apple pie oatmeal cookies have become one of our favorite weekend treats. They’re fast, kid-friendly, and taste like a warm hug in cookie form. Lily always says they smell like “Thanksgiving morning,” and I can’t argue with that. They’re soft, just sweet enough, and full of cozy spices that feel like fall—even in spring.
If you’re new to baking or just want something low-effort and big on comfort, this is the one. And if you’re loving the apple vibes, definitely try our apple cinnamon rolls next—they’re another family go-to, right along with our snickerdoodle zucchini bread.
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Apple Pie Oatmeal Cookies – Easy, Chewy & Naturally Sweet
- Total Time: 23 mins
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
These apple pie oatmeal cookies are soft, cozy, and packed with real apple flavor. Naturally sweetened and made with pantry staples, they’re a quick, healthier twist on classic fall flavors.
Ingredients
1 cup old-fashioned oats
3/4 cup whole wheat or all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp nutmeg (optional)
1/4 tsp salt
1 large egg (or flax egg)
1/4 cup melted coconut oil or unsalted butter
1/4 cup maple syrup or honey
1 tsp vanilla extract
3/4 cup finely diced apple (Honeycrisp or Granny Smith)
Instructions
1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk egg, oil, maple syrup, and vanilla.
3. Add flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir to combine.
4. Fold in oats, then diced apples.
5. Scoop dough onto baking sheet, spacing 2 inches apart. Flatten gently.
6. Bake for 11–13 minutes or until edges are just set.
7. Cool on the tray 10 minutes, then transfer to a wire rack.
Notes
Use old-fashioned oats for best texture.
Chill the dough if it feels too sticky before baking.
Cookies will continue to set as they cool.
- Prep Time: 10 mins
- Cook Time: 13 mins
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg