Description
These Apple Cinnamon Oatmeal Raisin Cookies are a wholesome, delicious treat combining the warm flavors of cinnamon and nutmeg with fresh apple pieces and chewy raisins. Made with whole wheat flour, rolled oats, and natural sweeteners like applesauce and brown sugar, these cookies offer a healthier twist on a classic favorite. Perfect as a snack or dessert, they deliver a soft, chewy texture with a hint of fruitiness and spice.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup raisins
- 1/2 cup diced fresh apple (peeled and finely chopped)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir well to evenly distribute all the dry ingredients.
- Prepare Wet Ingredients: In a separate bowl, whisk together the unsweetened applesauce, melted coconut oil, brown sugar, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl. Stir gently until just mixed, being careful not to overmix to maintain a tender cookie texture.
- Add Raisins and Apple: Carefully fold in the raisins and diced fresh apple, making sure they are evenly distributed throughout the dough.
- Shape Cookies: Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the spoon or your fingers to ensure even baking.
- Bake: Place the baking sheet in the preheated oven. Bake the cookies for 12-14 minutes, or until the edges turn a nice golden color.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- For a gluten-free version, substitute whole wheat flour with a gluten-free flour blend.
- You can swap raisins for other dried fruits like cranberries or chopped dates.
- Ensure apples are finely chopped and peeled to avoid excess moisture in the dough.
- Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Adding a handful of chopped nuts can give the cookies an added crunch.
