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These easy cinnamon apple oatmeal cookies are a soft, tender treat. They are easy for little ones to pick up and take bites from and can be served as a breakfast or a snack!

I love making healthy cookies for my boys and have peanut butter banana cookies and coconut cookies on rotation pretty often. Both of those cookies are sweetened with bananas, so I wanted to create something that was sweetened with another fruit. I came up with these easy cinnamon apple oatmeal cookies that are sweetened with apples and a little maple syrup, and they are a sweet treat the whole family can enjoy! I guarantee that you’ll love the smell your oven gives off as you’re baking these bad boys!

WHAT YOU’LL NEED

Here is what you’ll need to make these easy cinnamon apple oatmeal cookies:

• Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Certified gluten-free rolled oats make these cinnamon apple oatmeal cookies gluten-free. 
• Unsweetened Applesauce: For the main apple flavor in these cookies. Be sure to use unsweetened applesauce.
• Maple Syrup: For added sweetness to these cookies. You can adjust the amount of maple syrup added in to make them more or less sweet. You may also omit it altogether for a younger baby. If omitting, they won’t be as sweet since the applesauce alone doesn’t provide much sweetness, but a young baby likely will not mind!
• Peanut Butter: For added flavor and to help bind the cookies together since they do not contain eggs.
• Cinnamon: Provides an extra warm spice and subtle sweetness.
• Apple: For a little added sweetness and apple flavor! I used a Fuji apple in this recipe which is naturally sweet and crisp, but other varieties work as well.

PROCESS

1. Whisk together the applesauce, maple syrup, and peanut butter in a bowl until smooth.
2. Add in the oats and cinnamon and mix until well combined.
3. Grate the apple using a box grater. I used the largest size hole on the grater. You may also chop the apples into small pieces!
4. Fold the grated apple into the mixture until combined.
5. Scoop out heaping tablespoon-sized portions and place them on a parchment paper lined pan. Press down on the cookies to flatten them. Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
6. Bake the cookies at 350 degrees F for 10 – 12 minutes. Let them cool completely before serving.

STORAGE INSTRUCTIONS

Once cooled, store the cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, store in a freezer-safe Ziploc bag for up to 2 months.

SUBSTITUTIONS

• Apples: The apples may be replaced with finely ground nuts, raisins, or even chocolate chips!
• Peanut Butter: The peanut butter may be replaced with another type of natural butter like almond butter. It may also be replaced with a seed-based butter like sunflower seed butter.

RECIPE NOTES

• These cookies are soft and chewy. Their soft texture makes them great for baby-led weaning and toddlers!
• I like to use Fuji apples in baking recipes. They are naturally sweet and have a nice crunch to them.
• Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
• Feel free to omit the maple syrup for a younger baby, the cookies just won’t be as sweet but will still have some slight sweetness from the applesauce and apple!

Here are some other easy cookie recipes you may like!

• 3-Ingredient Peanut Butter Cookies
• Chocolate Chip Almond Cookies
• Almond Banana Cookies