Description
Delicious and chewy Apple Cinnamon Oatmeal Cookies made with wholesome ingredients, a flax egg, and a delightful maple glaze. Perfect for a healthy snack or dessert with a subtle sweetness and warm cinnamon flavor.
Ingredients
Scale
Wet Ingredients
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)*
- 1/2 cup maple syrup
- 1/4 cup coconut oil or vegan butter, melted
- 2 tablespoons peanut butter (or any nut or seed butter of choice)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cup rolled oats (gluten-free if needed)
- 1 cup all-purpose flour*
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon (or pumpkin pie spice)
- 1/4 teaspoon salt
Add-ins
- 1 cup finely diced red apple (about 1 medium), about 1/4-inch cubes
Glaze
- 1/2 cup organic powdered sugar
- 1/2 tablespoon unsweetened non-dairy milk
- 1/2 tablespoon lemon juice (or more almond milk)
Instructions
- Prepare the flax egg: Mix together the flaxseed meal and water in a small bowl. Set aside for 15 minutes to thicken and form a flax egg substitute.
- Mix wet ingredients: In a large bowl, whisk together the prepared flax egg, maple syrup, melted coconut oil, peanut butter, and vanilla extract until the mixture is smooth and well combined.
- Add dry ingredients: Add rolled oats, all-purpose flour, baking powder, cinnamon, and salt into the wet mixture. Gently fold and mix until everything is well combined without over-mixing.
- Fold in apple: Carefully fold the finely diced red apple into the dough until evenly distributed. Cover the bowl with a clean towel and refrigerate the dough for 30 minutes to chill and firm up.
- Preheat oven: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a reusable silicone mat.
- Scoop and shape cookies: Using a tablespoon-sized cookie scoop, drop approximately 12 rounded scoops of dough onto the prepared baking sheet. Slightly flatten each cookie and press the apple pieces gently to secure them.
- Bake: Bake the cookies in the preheated oven for 15-17 minutes or until the edges turn a golden color. Remove from the oven and allow to cool on the baking sheet for at least 10 minutes.
- Cool completely: Transfer the cookies to a wire cooling rack and let them cool completely before glazing.
- Prepare the glaze: Whisk together powdered sugar, unsweetened non-dairy milk, and lemon juice until smooth. Adjust consistency by adding more liquid a half teaspoon at a time if too thick, or more powdered sugar if too thin.
- Glaze the cookies: Once cookies are cool, drizzle the glaze liberally over the top of each cookie.
- Storage: Store the glazed cookies in an airtight container in the refrigerator for up to one week to maintain freshness and texture.
Notes
- Don’t skip the chill time! This step prevents the cookies from spreading too much and helps achieve a chewy texture by chilling the fats in the dough.
- Gently combine ingredients to avoid over-activating gluten, which can make cookies tough. Fold the dough until just combined.
- Use a 1-tablespoon cookie scoop for uniform cookie sizes and bake times. Adjust baking time if using larger scoops.
- Sift powdered sugar before mixing the glaze to avoid lumps and ensure a smooth finish.
Nutrition
- Serving Size: 1 cookie
- Calories: 157
- Sugar: 1.8 g
- Sodium: 62 mg
- Fat: 6.5 g
- Saturated Fat: 4.2 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 19.5 g
- Fiber: 2.3 g
- Protein: 3.4 g
- Cholesterol: 0 mg
