Apple Oatmeal Cookies

Give you and your family an excuse to pick some apples this fall and try these healthy, delicious, whole grain apple oatmeal cookies.

  • Min 55
  • Serves 12-14



1 cup Quick oats (can substitute regular rolled oats but cookies will have a firmer texture)
¾ cup Whole-wheat pastry flour (can substitute white whole-wheat flour or all-purpose flour)
1 ½ tsp. Baking powder
1 ½ tsp. Ground Cinnamon
¼ tsp. Kosher salt
⅛ tsp. Ground nutmeg
2 Tbsp. Unsalted butter
1 tsp. Pure vanilla exract
1 Grade A Large Phil’s Fresh Egg, room temperature
½ cup Honey (can substitute pure maple syrup)
1 Apple, medium-size firm, sweet (such as Honeycrisp, Gala, or Fuji); peeled, cored, and diced into small pieces (about 1 c.)


½ cup Powdered sugar
¼ tsp. Pure vanilla exract
1-2 tsp. Milk


  1. In a medium mixing bowl, whisk together the oats, flour, baking powder, cinnamon, salt and nutmeg.
  2. Microwave butter in a small, microwave-safe bowl until melted. Let cool a few minutes, then whisk in the vanilla extract and egg. Once smooth, whisk in the honey until well combined.
  3. Make a well in the center of the dry ingredients, then pour in the wet ingredients. With a wooden spoon or rubber spatula, stir just until the ingredients are combined and the flour disappears (do not over-mix). Fold in the diced apples. Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes to allow the dough to firm slightly.
  4. When ready to bake, preheat the oven to 325°F. Line a large baking sheet with parchment paper or a silicone baking mat. With a cookie scoop or spoon, scoop the dough by generous tablespoons and shape into slightly flattened balls. Arrange the cookies 2 inches apart on the prepared baking sheet.
  5. Bake for 10–12 minutes, just until the edges of the cookies appear dry and barely begin to brown. Let rest on the pan for 2 minutes, then transfer to a wire rack to cool completely.
  6. While the cookies cool, prepare the glaze: In a small bowl, whisk the powdered sugar, vanilla, and 1 tsp. milk. Continue adding milk, 1 tsp. at a time, until desired consistency is reached. Drizzle over the cookies, let set for a few minutes, then enjoy!

Recipe Notes:

Store cookies in an airtight container at room temperature for up to 3 days, or wrap tightly and freeze for up to 2 months.

  • Apple Oatmeal Cookies
  • Apple Oatmeal Cookies

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