This recipe makes apple crumble oat cookies that are crumbly, delicious and are the perfect treat for those that love apple crumble. All the flavours you want from an apple crumble but in a cookie.

I absolutely love apple crumble and also love cookies which is why I love this apple crumble cookie recipe which combines the two.

These cookies are great for those times that you want some apple crumble but do not want to take in too many calories. These cookies are around 130 calories each whereas if you had apple crumble for dessert, you would be taking in around 300 calories plus an extra 200 calories if you serve it with ice-cream or custard. Making these cookies instead will save you plenty of calories without compromising on flavour.

These cookies make a great dessert but they can also be enjoyed for breakfast especially breakfast on the go. The recipe is quick and easy to prepare and takes around 14 minutes to bake. It really is a small amount of effort for such a yummy treat.

Ingredients for Apple Crumble Oat Cookies

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Flour - use plain or all-purpose flour.
Oats - I use rolled porridge oats.
Raising agent - use baking powder.
Salt - I use fine sea salt.
Cinnamon - use ground cinnamon to the flavour the cookies.
Sugar - I use granulated sugar.
Butter - use unsalted butter or use salted and omit salt.
Sugar - I use soft light brown sugar.
Apple - use a sweet apple such as gala or pink lady.
Vanilla - use good quality vanilla extract or vanilla bean paste.
Golden syrup - you can also use honey.

How to Make Apple Crumble Oat Cookies

1. Preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan and line a baking tray with parchment paper. To a large bowl, add the flour, oats, baking powder, salt, ground cinnamon and granulated sugar then set the bowl aside.

2. To a small saucepan, add the butter, brown sugar and chopped apples. Place on a medium heat and cook until the butter has melted and the apples have softened. This should take around 10 minutes. Mix in the vanilla extract and golden syrup then set aside to cool.

3. Pour the cooled buttery apples into the bowl with the flour and oats then mix until well combined. Take around 1½ heaped tablespoons of the mixture and roll into a ball. The mixture will be quite crumbly as it contains no egg but the warmth from your hand will mould it together. Place the ball on the baking tray then repeat the process until all the mixture is used up. It should make around 10 cookies.

4. Using the palm of your hand or the back of a spoon, press down on each cookie to flatten them. You don’t want them too flat as they should still have some thickness to them. Bake them in the oven for 12 – 15 minutes. Allow them to cool on the baking tray for 15 minutes then transfer them to a cooling rack to completely cool.

Recipe Tips

Ensure you chop the apples as fine as possible. If the apple pieces are too big, it will be more difficult to keep the mixture together.

Nutrition

Storage

These cookies can be stored in an airtight container at room temperature for up to 5 days.

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Crumbly Apple Crumble Oat Cookies

This recipe makes apple crumble oat cookies that are crumbly, delicious and are the perfect treat for those that love apple crumble.

Prep Time20

Cook Time12

Total Time32

Yield: 12 cookies

Calories: 128kcal

Ingredients

100g plain flour
60g porridge oats
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
55g granulated sugar
85g unsalted butter
1 tablespoon soft brown sugar
1 medium gala apple finely chopped
1 teaspoon vanilla extract
1 tablespoon golden syrup

Instructions

Preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan and line a baking tray with parchment paper. To a large bowl, add the flour, oats, baking powder, salt, ground cinnamon and granulated sugar then set the bowl aside.
To a small saucepan, add the butter, brown sugar and chopped apples. Place on a medium heat and cook until the butter has melted and the apples have softened. This should take around 10 minutes. Mix in the vanilla extract and golden syrup then set aside to cool.
Pour the cooled buttery apples into the bowl with the flour and oats then mix until well combined. Take around 1½ heaped tablespoons of the mixture and roll into a ball. The mixture will be quite crumbly as it contains no egg but the warmth from your hand will mould it together. Place the ball on the baking tray then repeat the process until all the mixture is used up. It should make around 12 cookies.
Using the palm of your hand or the back of a spoon, press down on each cookie to flatten them. You don’t want them too flat as they should still have some thickness to them. Bake them in the oven for 12 – 15 minutes. Allow them to cool on the baking tray for 15 minutes then transfer them to a cooling rack to completely cool.