Soft Apple-Cinnamon Oatmeal Cookies
Chewy vegan oatmeal cookies loaded with grated apple, warm cinnamon and fiber-rich oats.
Best for A fiber-rich, plant-based sweet fix that satisfies without a sugar spike
These are the oatmeal cookies of a crisp autumn afternoon: soft in the middle, gently spiced, and sweetened mostly by real apple and a little maple. Grated fresh apple keeps them moist without butter or eggs, while rolled oats and whole-grain flour do the heavy lifting on fiber, so one or two genuinely satisfy. No mixer, one bowl, and they smell like the whole month of October.
Ingredients
- 160 g rolled oats , old-fashioned, not instant
- 120 g Whole-wheat flour
- 2 apple , fresh, coarsely grated with skin (about 220 g)
- 80 ml maple syrup
- 60 ml neutral oil , such as light olive or sunflower
- 5 g ground cinnamon
- 3 g baking soda
- 2 g fine sea salt
- 5 ml Vanilla extract
- 60 g raisins , or chopped walnuts (optional – can be omitted)
Instructions
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1
Heat the oven to 180C and line two baking sheets with parchment. Coarsely grate the apples (leave the skin on for fiber) and, working over the sink, gently squeeze out and discard the excess juice so the dough isn't watery.
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2
In a large bowl, whisk together the maple syrup, oil and vanilla, then stir in the grated apple. Add the oats, whole wheat flour, cinnamon, baking soda and salt and mix to a thick, scoopable dough. Fold in the raisins or walnuts if using, then let the dough rest 5 minutes so the oats hydrate.
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3
Scoop heaped tablespoons of dough onto the sheets, spacing them 4 cm apart, and flatten each slightly with damp fingers or the back of a spoon — they spread very little. Bake 12 to 14 minutes, until the edges are set and lightly golden but the centers still look soft.
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4
Let the cookies firm up on the sheet for 5 minutes before transferring to a rack; they finish setting as they cool and stay soft for up to 4 days in an airtight tin.