Surprise your family with Soft-Batch Healthier Apple Pie Cookies this Fall. They will never guess these are completely FREE of butter, oil and flour!
I’m always excited about Fall, but especially because it means apple pie cookies hit the store again!
We usually buy some packaged ones as treats, but I wanted to make a healthier alternative more suited for everyday snacking.
Which leads us to these Healthier Apple Pie Cookies with Honey Cinnamon Glaze!
To make sure they turn out perfect, I’ve listed a few notes about the recipe below.
It might look like a lot to remember, but believe me when I say these apple pie cookies are super-duper easy to whip up!
So here are my kitchen notes for this healthier apple pie cookies recipe:
When processing the oats, it’s OK if they don’t turn into a completely fine flour. Partly coarse is fine.
I used blanched almonds for this recipe, but if you have raw at home you can use those. The flavour of the cookies is going to be a bit “earthier” though. If you’ve it extra time on hand you can even lightly toast the almonds before processing them.
If you don’t have apple pie spice, use 1 1/2 teaspoons of cinnamon, 1/4 teaspoon of ground nutmeg and 1/4 teaspoon of ground cardamom instead.
The glaze is optional, but if you decide to leave it out I recommend adding an extra tablespoon of brown sugar OR honey to the batter. Alternatively, sprinkle the cookies with a bit of powdered sugar for a pretty look.
It is important to allow the cookies to rest on the cookie sheet for five minutes after baking, or they will stick to the parchment paper. After that, peel them off the paper carefully and place them on a rack to cool completely before glazing.
These are soft-batch cookies, which makes them perfect for toddlers if you bake them without chopped nuts or raisins. Still, always make sure you only feed your little ones what you know they’re able to eat!
The glaze dries, but doesn’t get very hard. I recommend you only glaze the cookies you are planning on eating within a day or two and don’t stack them on top of each other. Unglazed cookies keep in an airtight container for about a week.
- 1 1/3 cup oats
- 3/4 cup almonds
- 1 tablespoon runny honey
- 3 tablespoons brown sugar
- 2 teaspoons apple pie spice
- 1 teaspoon baking powder
- 1/2 small apple
- 1/4 cup apple sauce
- 1 large egg
- 1/4 cup chopped walnuts, almonds, pecans or raisins (optional)
For the Glaze
- 2 1/2 tbsp powdered sugar
- 1 tbsp honey
- 1/2 tsp cinnamon
- A few drops cold water
- A few chopped nuts, optional
- Pulse the oats in the bowl of a food processor with the blade attachment until they form a flour. Tip into a bowl and set aside.
- Add the almonds to the food processor and process for 5 minutes, pausing to scrape the sides when necessary. It should look and feel like a very firm cookie dough. Add the honey and continue processing for another 5 minutes.
- In the meantime stir the sugar, spice and baking powder into the oat flour. Set aside. Peel and core the 1/2 apple and chop it very finely, almost as if you were mincing an onion. Set aside as well.
- Once ready, add the apple sauce to the almond mixture and process until combined. Add the egg and process again until combined. Stir the wet ingredients into the oat flour mixture and fold in the chopped apple and nuts, if using.
- Line two cookie sheets with parchment paper and drop heaping tablespoonfuls of batter on it. Bake the cookies on the middle rack for 13-15 minutes or until set and slightly browning. Cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
- To make the glaze, stir all ingredients together except for the nuts. Thinly brush on the cookies and sprinkle with a few chopped nuts if you like.
Nutrition (this is an estimate)