Sweets & Desserts
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|
- In a medium mixing bowl, whisk together the oats, flour, baking powder, cinnamon, salt and nutmeg.
- 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.
- 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.
- 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.
- 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.
- 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!
Store cookies in an airtight container at room temperature for up to 3 days, or wrap tightly and freeze for up to 2 months.