Recipe by Cindy Carnes
"Moist, tasty cookies."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
stone ground whole wheat flour
1 1/2 cups
apple, cored and chopped
This doesn't taste like it's good for you! I added about 3/4c. raisins, and substituted the margarine with 1/2 c. unsweetened applesauce and used applesauce for the apples. Increased the cinnamon to a fat teaspoon, and added a pinch nutmeg,ginger, and cloves. This will be our new favorite cookie!
These cookies have great texture, but all that honey doesn't make them sweet. Add a half-cup of brown sugar to make them delicious!
Also, these were FAR too small; use bigger drops than 1 tsp.!
Taste absolutely amazing, but I had to make small changes: I added .5 C of brown sugar for extra sweetness, which I think was necessary after tasting them. I also had to add more flour after my first batch came out somewhat flat and near impossible to take off of the cookie sheet. I'd increase flour to at least 1 1/4 C. Also, a tip is leave them out of an air-tight container at least for the first night. I put mine in after they were out for about an hour, and they were somewhat pancake-like in "crispness" the next day. It didn't affect the flavour, I just prefer crispier cookies. Beyond those small changes, these were FANTASTIC, like a healthy bowl of apple cinnamon oatmeal inside a cookie. The house smelled great while they were cooking, too.
These make great snacks for kids... wholesome ingredients and NO refined sugars. I added 1 large ripe mashed banana into the wet ingredients to increase sweetness. I also used applesauce instead of chopped apples because my boys still have problems eating things with lots of texture. I also would recommend increasing the cinnamon to one full teaspoon. Making them this way, I came out with slightly less than 4 dozen, and the cookies were somewhat cakelike. They were yummy and my toddlers ate them up!
Thank you for this recipe! I prefer to only use natural sugar and whole wheat flour, so I was excited to try these cookies. I don't use margarine (I'd recommend using butter instead as there is nothing natural about margarine) and we have dairy and egg allergies in the family, so I replaced the margarine with the same amount of unsweetened applesauce and used 1/2 a mashed banana for the egg. I also didn't feel like cutting up an apple, so I used 1/2 cup raisins. I love the way they came out: moist, chewy, just the right of sweetness, and all wholesome ingredients! My two year old and I gobbled them up! In fact, my biggest problem was not eating all the cookies in one sitting. They're so small; it's easy to have just one more! I'm looking forward to experimenting with this recipe and will definitely try with the apples. Yum!
Thank you, I have been looking for a recipe like this; all-natural sweeteners, all food ingredients, something I can eat when hungry without feeling guilty or ill.
I made a couple changes: I creamed 2/3 c applesauce in with the wet ingredients in place of the chopped apple to save work. I also used 1 c rolled oats and 1/2 c quick oats instead of all quick oats. I also used real butter in place of margarine.
These are VERY good and are quickly becoming my lunch. I'm going to bake a ton of them and put them in the freezer for quick snacks and breakfasts.
P.S. The cookies are very moist when made with 2/3 c applesauce and might fall apart easily when being removed from the cookie sheet. I used parchment paper underneath the cookies in place of greasing the sheets, so I didn't have this problem. I just slid the paper off the cookie sheets on to the counter to cool after allowing them to cool on the sheets for five minutes. They are a hold-in-the-hand cookie instead of a hold-by-the-edge cookie.
I replaced the oil with applesauce and they still turned out great! Very moist for a low fat cookie.
These were all right cookies. The texture reminded me more of a spongy cake than of a cookie. Also, I would suggest shredding or mincing the apples as "chopping" did not make them small enough for them to be evenly distributed in the dough.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Oatmeal Cookies II
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 20
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
These chewy oatmeal raisin cookies are spiced with cinnamon and cloves.
Bake delicious oatmeal cookies with white chocolate chips and cranberries.
See a top-rated recipe for soft, chewy oatmeal cookies.