Apple Cookies (100% whole grain, dairy-free)

These apple cookies are made healthier with whole wheat flour, oats, applesauce and coconut oil!

Apple Cookies – 100% whole grain, dairy-free and not too sweet! Full of fall flavor. | texanerin.com

I am SO excited that apple season is here! I always look forward to this time of the year because it means the start of fall baking, which we all know is the best baking season. ;) That and it means I get to get out of the city and into the countryside for some apple picking. There’s nothing I enjoy more than getting out of Berlin, even if it’s just for half a day.

So you can expect to see loads more apple recipes until October 1. And then it’ll be all pumpkin, all the time, until Thanksgiving! Or maybe not. I’ll try to contain my pumpkin enthusiasm.

These apple cookies are based off of my 100% whole grain chewy oatmeal raisin cookies. I played around with the spices, added apples, and 1/2 cup of apple sauce. This made the cookies less chewy, but they’re still not cakey (unless you overbake them!)

Apple Cookies (100% whole grain, dairy-free) | texanerin.com

There are 1 1/3 cups coconut sugar in these apple cookies (you can also use unrefined sugar) but there’s 4 1/4 cups of oats and flour so I don’t think it’s that bad. It yields a big batch! I really don’t recommend reducing the sugar any more as that’ll produce a more cakey cookie. And honestly, these aren’t that sweet.

I used refined coconut oil because that’s all we have over here (as far as I know) and refined coconut oil has no coconut taste. If you use unrefined coconut oil, these might have a slight coconut taste.

I haven’t tried it but I bet dried apples would work well here. Just in case you have some dried apples you’re trying to get rid of.

If you didn’t see my post on Facebook about this yesterday, I’m now contributing to the Peanut Butter & Co recipe blog! You all know I love my cheese and carbs so I thought what better way to start with than peanut butter cheese cracker sandwiches. And they’re gluten-free!

Gluten-free Peanut Butter Cheese Cracker Sandwiches
Gluten-free Peanut Butter Cheese Cracker Sandwiches

Apple Cookies (100% whole grain, dairy-free)

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Rated 4.5 by 2 readers
Apple Cookies (100% whole grain, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 20 medium cookies

Ingredients

  • 1 1/2 cups (190 grams) whole spelt flour or whole wheat flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup refined coconut oil
  • 1/2 cup unsweetened applesauce
  • 1 1/3 cup (3dl) coconut sugar or unrefined sugar
  • 2 large eggs
  • 1 tablespoon vanilla
  • 2 3/4 cups (260 grams) traditional rolled oats
  • 1 1/4 cups diced apples

Directions

  1. Preheat the oven to 375°F (175°C) and line a baking sheet with parchment paper or a Silpat.
  2. Whisk together the dry ingredients (flour through nutmeg) in a medium bowl and set aside.
  3. In a large microwave safe bowl, melt the coconut oil in the microwave. Add the applesauce, sugar, eggs, and vanilla and stir. Let sit for 5 minutes to give the sugar a chance to dissolve, and then stir one more time.
  4. Add the dry mix to the wet mix and stir just until combined. Stir in the oats and apples, again stirring just until combined.
  5. Place the dough in the refrigerator for about 30 minutes or until it's firm enough to roll into balls.
  6. Form the dough into balls, about three tablespoons in size (I used this large cookie scoop) and place about 1 1/2" apart on the lined baking sheet.
  7. Bake for 10 - 12 minutes or until the middle appears to be set. These go from just done to overbaked very quickly. If you refrigerated the dough for longer than 30 minutes, you might need to add a minute or two to the baking time.
  8. Let cool on the baking sheet for 3 minutes and then remove to a wire rack to cool completely.
  9. Store in an airtight container for up to 3 days and place in the refrigerator after that for another 4 days.

Recipe by  | www.texanerin.com

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26 comments on “Apple Cookies (100% whole grain, dairy-free)” — Add one!

  • Erin says
    May 4, 2014 @ 10:45 pm

    Hi! I’m new to using coconut oil…can you tell me what the difference is between refined coconut oil and regular? Thank you :)

    Reply
    • Erin replies to Erin
      May 5, 2014 @ 11:19 am

      Hi there! The difference is that you can taste the coconut flavor in unrefined. Also unrefined coconut oil is less refined than the refined kind and generally, the less refined the better. :) Refined coconut oil has absolutely no coconut taste, so unless I’m making something coconut-y, that’s what I always use. I hope that helps! :)

      Reply
  • Ashley
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    says
    February 12, 2014 @ 5:06 pm

    Hi! I’m new to your website and am absolutely in love with your style of baking, totally what I like to do, only you know what you are doing. I’m usually guessing and it doesn’t always work out! Anyways, I’m curious, my cookies were super moist, almost a bit too moist for me, and they spread and got flat, not like in your picture where they are more rounded and thick. Did I do something wrong? Also do you think you might have a recipe coming up for a crunchy oatmeal, coconut, and something else cookie??

    Reply
    • Erin replies to Ashley
      February 12, 2014 @ 5:20 pm

      Hi, Ashley! So happy you found the site and thanks for your nice comment. :) I’m sorry your cookies came out flat! The only thing I can think of is that you diced the apples super finely, but even then… I don’t think that’d cause them to be flat. Was the dough easy to roll into balls or was it very sticky? If your coconut oil was overheated, then the dough might have been a little too sticky and needed a little refrigeration first. I’m afraid I don’t have any cookies like you mentioned, just these: chewy oatmeal raisin cookies. You could toss in some shredded coconut instead of the raisins. But they’re not crunchy! You could try the Australian anzac biscuits. Those are super yummy and crunchy with oatmeal and coconut. :)

      Reply
      • Ashley replies to Erin
        February 12, 2014 @ 5:31 pm

        hrmm… I think I overheated the coconut oil. Thanks for the tip, I didn’t even know that was possible. Again I’m such a novice at this stuff. :)

        Reply
        • Erin replies to Ashley
          February 12, 2014 @ 5:34 pm

          It’s kind of strange but if the coconut oil is already melted and continues to heat up, it can kind of make the dough “melty.” And if you don’t overheat it next time and the dough is still kind of runny and not firm, toss it in the fridge for an hour or two. :)

  • Heather says
    October 1, 2013 @ 4:05 pm

    Hi! We picked wayy too many apples this year. I am sick of making applesauce so I am very excited to have come across this delicious looking recipe. Do you recommend peeling the apples? Thanks!

    Reply
    • Erin replies to Heather
      October 1, 2013 @ 6:36 pm

      Hi, Heather! Peeling the apples isn’t needed. I didn’t and couldn’t taste the peel in the cookies. :) I hope you’ll like them!

      Reply
  • Angela Crowder says
    September 22, 2013 @ 5:38 pm

    I am pretty new to cooking gluten, soy, and dairy free. I am highly allergic to the above. Can I just replace the flour and oats to gluten free for this recipe? What about cornstarch? What can I use instead of that?
    Thanks!

    Reply
    • Erin replies to Angela Crowder
      September 22, 2013 @ 8:16 pm

      I’m afraid that I’ve never tried these with gluten-free flour so I can’t say for sure. :( But in general, you should be able to use gluten-free oats for the oats and cornstarch is already gluten-free. But if there’s something about cornstarch you can’t have, you could use arrowroot powder. Let me know if you try them out! :)

      Reply
  • Karin says
    September 20, 2013 @ 3:33 am

    These look delicious! I love anything apple (and pumpkin) in the fall. Quick question about the sugar – do you think I could do a mix of honey and sugar (half/half or another ratio)? I wasn’t sure about adding in over a cup of sugar to the recipe. Thanks!

    Reply
    • Erin replies to Karin
      September 21, 2013 @ 12:29 pm

      I’m sorry for the slow reply! I think you could do a mix but the cookies will come out cakier. Honey just seems to make things more cakey. I know 1 1/3 cup seems like an insane amount of sugar but the recipe has 4 1/4 cups of oats and flour. Which is a lot! So the cookies aren’t that sweet at all. Good luck with whatever you decide to do. :)

      Reply
  • Suzanne says
    September 15, 2013 @ 8:23 am

    These cookies are perfect for my son’s lunchbox. I can’t wait to bake them.

    Reply
  • Shelly Gonyo says
    September 12, 2013 @ 6:37 am

    I made these apple cookies this past weekend and they were terrific. SO fast to make an they were crispy when I baked them and put them on a cookie rack. The next day I put them in one of those green containers and it softened them up and gave them a real spice flavor. I have been telling all of my patients about this recipe and giving it to them. Thanks so much I can’t wait to try the next recipe.

    Reply
    • Erin replies to Shelly Gonyo
      September 16, 2013 @ 9:51 pm

      Crispy?! Aww. Did you bake them longer than the directions said to? I’m happy that you found a way to make them softer! Thanks so much for giving out the recipe (and for the feedback!) I hope your patients will enjoy them, too! :)

      Reply
  • Jennie @themessybakerblog says
    September 9, 2013 @ 10:08 pm

    Erin, these look perfect. I want a bite… Make that two bites. There will be no containing my pumpkin obsession. It’s already getting out of control and it’s only the 2cnd week in September.

    Reply
  • Becca from Cookie Jar Treats says
    September 6, 2013 @ 3:54 pm

    Oh my goodness I so cannot WAIT until fall so I can get some fall baking done (if school allows me to :S ) But really, I can’t wait for the pumpkin and cinnamon to come out! And I know this post is about these apple cookies, but I am just too interested in the peanut butter and cheese crackers. I love me some peanut butter. And oddly enough, peanut butter and cheese is a good flavor combo when put into a cracker…

    Reply
  • sally @ sallys baking addiction says
    September 5, 2013 @ 11:49 am

    Erin these are right up my alley. I love apple desserts, especially if said dessert is COOKIES! :) Being a healthier dessert is an added bonus. They look amazing!

    Reply
  • DessertForTwo
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    says
    September 4, 2013 @ 9:43 pm

    I love all your cookie recipes! They’re guilt-free for me! :)

    Reply
  • Laura (Tutti Dolci) says
    September 4, 2013 @ 9:24 pm

    I love apples too, these cookies look so good with the oatmeal and fall spices!

    Reply
  • Mary Milionis says
    September 4, 2013 @ 5:39 pm

    Hello Erin, thank you for this recipe which I am going to try soon.
    Lately I am looking for healthy recipes and I also like apple baking.
    So this is just what I want! Can’t wait to try it!

    Reply
    • Erin replies to Mary Milionis
      September 4, 2013 @ 7:32 pm

      I hope you’ll like them, Mary! I love healthy apple recipes too so be sure to check back in the next few weeks. ;)

      Reply
  • Kathryn says
    September 4, 2013 @ 3:21 pm

    I love your enthusiasm for fall baking – it makes me want to get in the kitchen and start playing with apples and pumpkin!

    Reply
    • Erin replies to Kathryn
      September 4, 2013 @ 7:46 pm

      Have you still not tried baking with pumpkin? You have to try it out!

      Reply
  • Erin | The Law Student's Wife says
    September 4, 2013 @ 2:58 pm

    BRING ON THE APPLES AND PUMPKIN!
    I adore apple picking too! It’s one of my favorite fall activities. If you’re ever up in WI, I’ll take you ;-)

    Reply

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