Easy Apple Cinnamon Cookies

I used to think making cookies for my kids meant choosing between healthy or tasty. Regular cookies were loaded with butter and white flour, but the “healthy” versions from the store tasted like cardboard. My daughter has celiac disease and my son went vegan last year, so I was pretty much out of options.

That’s when I discovered these apple cinnamon cookies could actually be both good for you and good tasting. The secret is using oat flour and applesauce instead of regular flour and eggs. Nobody in my family can tell the difference—they just know they taste like fall in cookie form.

What Kind of Apples Should I Use?

For these cookies, you’ll want to pick apples that hold their shape well and won’t turn to mush when grated. Granny Smith apples are a great choice because they’re tart and firm, which balances nicely with the sweetness from the honey. Honeycrisp and Gala apples also work well since they stay crisp and add a nice mild sweetness to the cookies. When grating your apple, make sure to peel it first and try to grate it right before mixing it into your dough to prevent browning. If you need to grate it ahead of time, just toss the grated apple with a tiny bit of lemon juice to keep it fresh.

Options for Substitutions

This recipe is already pretty accommodating for different dietary needs, but here are some swaps you can make:

• Blanched almond flour: This is really the star of the recipe for that tender texture, so I’d recommend sticking with it if possible. If you must substitute, try oat flour (use 1 ¼ cups) but the cookies will be a bit denser.
• Coconut oil: You can swap this with melted vegan butter or even more applesauce (use 6 tablespoons total applesauce). With applesauce, your cookies will be softer and more cake-like.
• Raw honey: Since honey isn’t vegan, maple syrup works perfectly here and keeps the recipe plant-based. You can also try agave nectar or brown rice syrup for different flavor notes.
• Flaxseed meal: Chia seed meal works just as well as a binding agent. You can also leave it out entirely, though your cookies might be slightly more crumbly.
• Grated apple: Try grated pear or even finely chopped dried apples (rehydrated in warm water for 10 minutes first). The texture will be slightly different but still tasty.
• Coconut flour: You can substitute with an extra tablespoon of almond flour, but coconut flour helps absorb moisture, so your cookies might be a touch softer without it.

Watch Out for These Mistakes While Baking

The biggest mistake with these apple cinnamon cookies is not squeezing out excess moisture from your grated apple, which can make the dough too wet and result in cookies that spread too much or don’t hold together properly.

Make sure your coconut oil is melted but not hot when you add it to the mixture, as hot oil can cook the other ingredients and create a lumpy texture instead of a smooth dough.

Since almond flour behaves differently than regular flour, avoid overmixing the dough once you add the dry ingredients – just stir until everything is combined to prevent tough, dense cookies.

For the best texture, let the dough rest for 10-15 minutes before baking, which allows the coconut flour and flaxseed meal to absorb moisture and helps the cookies hold their shape better in the oven.

What to Serve With Apple Cinnamon Cookies?

These apple cinnamon cookies are perfect on their own, but they’re even better with a warm cup of coffee or chai tea that complements those cozy fall spices. I love serving them alongside a glass of cold almond milk or oat milk for dunking, especially since they’re already vegan-friendly. They make a great afternoon snack with some fresh apple slices and a handful of nuts, or you can crumble them over vanilla yogurt or ice cream for an easy dessert. For a fun breakfast treat, try pairing them with your morning smoothie or even crumbling them into oatmeal for extra sweetness and crunch.

Storage Instructions

Keep Fresh: These apple cinnamon cookies stay soft and chewy when stored in an airtight container at room temperature for up to 5 days. I like to put a piece of parchment paper between layers to keep them from sticking together. Since they’re made with fresh apple, they actually get a bit more moist over the first day or two!

Freeze: You can freeze these cookies for up to 3 months in a freezer-safe container or bag. I often make a double batch and freeze half for later when I’m craving something sweet. Just layer them with parchment paper so they don’t stick together.

Thaw: When you want to enjoy frozen cookies, just let them sit at room temperature for about 15-20 minutes and they’ll be ready to eat. They taste just as good as fresh! Sometimes I’ll warm them up in the microwave for 10-15 seconds if I want them extra soft.

Preparation Time	15-30 minutes
Cooking Time	15-20 minutes
Total Time	30-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1150
• Protein: 15-18 g
• Fat: 72-80 g
• Carbohydrates: 100-110 g

Ingredients

For the wet ingredients:

• 4 tbsp melted coconut oil
• 4 tbsp unsweetened applesauce (I use Mott’s unsweetened)
• 4 tbsp raw honey (or maple syrup, for a vegan option)
• 1/3 cup grated apple
• 2 tsp vanilla extract

For the dry ingredients:

• 1 tbsp ground golden flaxseed
• 1 tbsp coconut flour
• 1/2 tsp cinnamon (freshly ground for best flavor)
• 1/4 tsp fine Himalayan salt
• 1 1/2 cups almond flour (blanched for best texture)
• 1/2 tsp baking soda

For topping:

• cinnamon

Step 1: Combine Wet Ingredients

• 1/3 cup peeled apple, grated
• 4 tbsp unsweetened applesauce
• 4 tbsp melted coconut oil
• 4 tbsp raw honey or maple syrup
• 2 tsp vanilla extract

In a large bowl, mix together the grated apple, unsweetened applesauce, melted coconut oil, raw honey or maple syrup, and vanilla extract until well combined.

Step 2: Mix Dry Ingredients

• 1 1/2 cups almond flour (blanched)
• 1 tbsp coconut flour
• 1 tbsp ground golden flaxseed
• 1/2 tsp ground cinnamon, plus extra for topping
• 1/2 tsp baking soda
• 1/4 tsp fine Himalayan salt

In a separate bowl, whisk together the almond flour, coconut flour, ground golden flaxseed, ground cinnamon, baking soda, and fine Himalayan salt until evenly incorporated.

Step 3: Combine Wet and Dry Mixtures

• Wet mixture from Step 1
• Dry mixture from Step 2

Gently fold the dry ingredients (from Step 2) into the wet ingredients (from Step 1) using a rubber spatula, mixing just until combined.

Do not overmix the dough as this can affect the texture of the cookies.

Cover the bowl and refrigerate the dough for 30 minutes to help it firm up.

Step 4: Portion and Shape the Cookies

• Chilled dough from Step 3
• Ground cinnamon, for topping (from the ingredient list)

Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.

For each cookie, scoop about 1½ tablespoons of the chilled dough onto the prepared baking sheet, spacing them about 2 inches apart.

Flatten each cookie slightly with the palm of your hand, then sprinkle ground cinnamon on top.

I like to sprinkle a bit of extra cinnamon for a boost of warm spice!

Step 5: Bake and Cool the Cookies

Bake the cookies for about 15 minutes, or until the tops and bottoms start to turn golden brown.

Transfer the cookie sheet to a wire rack and let the cookies cool before serving.