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Apple Oatmeal Cookies with Maple Icing

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Warm, tender, and full of cozy spice, these Apple Oatmeal Cookies with Maple Icing are the perfect treat for fall, featuring chewy oats, fresh apple bursts, and a glossy maple glaze.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 175
Ingredients Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2/3 cup unsweetened applesauce, reduced Simmered to deepen flavor and reduce moisture.
  • 2 cups old-fashioned whole rolled oats Adds chewy texture.
  • 1 1/4 cups all-purpose flour Provides structure.
  • 1/2 teaspoon baking soda Leavening agent.
  • 1/2 teaspoon salt Balances sweetness.
  • 1 teaspoon ground cinnamon Warming spice.
  • 1/2 teaspoon ground allspice Adds depth.
  • 1/4 teaspoon ground nutmeg For aromatic lift.
  • 1/2 cup unsalted butter, softened For richness.
  • 1/2 cup granulated sugar Adds sweetness.
  • 1/2 cup light or dark brown sugar Brings moisture.
  • 1 large egg yolk Adds richness.
  • 1 teaspoon pure vanilla extract Rounds out flavors.
  • 3/4 cup finely diced apples For bursts of flavor.
  • 1/2 cup chopped walnuts (optional) Adds crunch.
For the Maple Icing
  • 2 tablespoons unsalted butter For richness.
  • 1/3 cup pure maple syrup Real maple flavor.
  • 1 cup sifted confectioners’ sugar Provides sweet base.
  • pinch salt (for icing) Balances the glaze.

Method
 

Preparation
  1. Reduce the applesauce by simmering it in a saucepan over medium heat until reduced by half, about 10 minutes. Allow to cool.
  2. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  3. In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon, allspice, and nutmeg until evenly combined.
  4. In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
  5. Add the cooled reduced applesauce, egg yolk, and vanilla to the creamed mixture; mix until fully combined.
  6. Gradually mix the dry ingredients into the wet mixture until just combined; do not overmix.
  7. Fold in the diced apples and chopped walnuts, if using. Chill the dough if it feels loose or sticky for 15 to 30 minutes.
Baking
  1. Scoop cookie dough onto the baking sheets, spacing them about 2 inches apart. Bake for 14 to 16 minutes until lightly browned.
  2. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
Maple Icing
  1. Melt the butter and maple syrup in a saucepan over low heat. Whisk in the sifted confectioners’ sugar and a pinch of salt until smooth.
  2. Drizzle icing over cooled cookies and allow to set before serving.

Nutrition

Serving: 1gCalories: 175kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 100mgFiber: 1gSugar: 10g

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days. To freeze, place baked, uniced cookies in a single layer until firm, then transfer to a freezer bag for up to 3 months.

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