Go Back
Gluten-free apple oatmeal cookies with cinnamon, rolled oats, and fresh apple pieces
Inga

Gluten-Free Apple Oatmeal Cookies with Cinnamon

These gluten-free apple oatmeal cookies are made with fresh apples, rolled oats, oat flour, almond butter, and warm cinnamon. They are simple to prepare, hearty, and perfect for breakfast, snack time, or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 20 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup certified gluten-free oat flour (60 g)
  • 1 tsp baking soda (5 g)
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¼ cup neutral-flavored oil (60 ml)
  • ½ cup smooth almond butter, well stirred (128 g)
  • ¼ cup packed brown sugar (50 g)
  • ¼ cup granulated sugar (50 g)
  • 1 tbsp vanilla extract (15 ml)
  • 2 large eggs
  • 2¾ cups certified gluten-free rolled oats (220 g)
  • 1½ cups peeled, cored, and finely diced apples (190 g)

Equipment

  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Whisk
  • 1 Silicone spatula
  • 1 Measuring cups and spoons
  • 1 Small cookie scoop
  • 1 Large baking sheet
  • 1 Parchment paper
  • 1 Flat-bottomed glass
  • 1 Wire cooling rack

Method
 

  1. Combine the dry ingredients: In a medium bowl, whisk together the oat flour, baking soda, cinnamon, and salt. Set aside.
  2. Mix the wet ingredients: In a large bowl, combine the oil, almond butter, brown sugar, granulated sugar, and vanilla extract. Stir until evenly combined.
  3. Add the eggs and oats: Add the eggs and mix until fully incorporated. Stir in the rolled oats until evenly coated.
  4. Add the dry mixture: Pour the dry ingredients into the wet mixture. Gently stir until no dry patches remain and a thick cookie dough forms.
  5. Fold in the apples: Add the finely diced apples and gently fold until they are evenly distributed throughout the dough.
  6. Chill the dough: Cover the bowl and refrigerate the cookie dough for 1 hour.
  7. Prepare the oven and pan: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  8. Scoop and shape: Use a small cookie scoop to portion the chilled dough onto the prepared baking sheet. Leave space between the cookies, then gently press each portion with the bottom of a glass.
  9. Bake: Bake for 13 to 15 minutes, or until the cookies are set and lightly golden around the edges.
  10. Cool and serve: Allow the cookies to cool on the baking sheet for about 10 minutes. Carefully transfer them to a wire rack or serving plate and enjoy.

Notes

  • Use certified gluten-free oat flour and rolled oats to keep the cookies completely gluten-free.
  • Stir the almond butter well before measuring so the natural oils are evenly incorporated.
  • Peel and finely dice the apples so they mix evenly into the dough.
  • Do not skip the chilling time. It allows the oats to absorb moisture and makes the dough easier to shape.
  • These cookies do not spread much, so gently flatten them before baking.
  • Avoid overbaking. The cookies will become firmer as they cool.
  • Store cooled cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Freeze the baked cookies in a freezer-safe container for up to 2 months.