Apple crisp cookies are chewy, crispy apple spice cookies that taste like brown sugar apple crisp topping in cookie form.
I'm always excited for apple desserts in the fall. One of my favorite apple desserts is apple crisp. I love the combination of the brown sugar oat topping and juicy baked apples.
These Apple Crisp Cookies take that crisp brown sugar oatmeal toping and combine it with pieces of fresh apple in an easy cookie recipe.
So you end up with a simple, delicious fall treat that's a great way to enjoy apple crisp in a whole new way.
Ingredients and substitutions
- Oats: I have only used old-fashioned rolled oats in this recipe.
- Flour: To properly measure the flour, weigh or sift/stir and then lightly spoon into measuring cup and level.
- Baking soda
- Salt
- Apple pie spice
- Ground cinnamon
- Butter: I use salted butter in this recipe.
- Applesauce: For this recipe, the pureed type of applesauce, rather than chunky applesauce, works well.
- Brown sugar: Either light or dark brown sugar will work.
- Granulated sugar
- Egg
- Vanilla extract
- Apple: I recommend using a baking apple, like Granny Smith, in this recipe.
- Nuts: The nuts can be omitted, if necessary.
How to make apple crisp cookies
In a medium bowl, stir oats, flour, baking soda, salt, apple pie spice, and cinnamon together. Set aside.
In a separate large bowl, whisk butter, applesauce, and sugars together until combined.
Whisk in the egg and vanilla until well-combined.
Stir dry ingredients into wet ingredients until just combined.
Fold in the apples and nuts. The cookie dough will feel thick and maybe even a little dry.
Using a medium cookie scoop (1.5 tablespoon), scoop cookie dough, and place 2 inches apart on the cookie sheet.
Sprinkle with sparkling sugar, if using. Bake for 10-14 minutes, or until set and lightly browned at the edges.
Let cool 5-10 minutes on baking sheet, and then remove to wire rack to finish cooling.
Storage
The cookies can be stored in an airtight container at room temperature for 3-4 days. The cookies can also be stored in an airtight container in the refrigerator for up to 5 days.
More fall cookie recipes
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Apple Crisp Cookies
Ingredients
- 2 ¼ cups rolled oats
- 1 cup all-purpose flour (properly measured)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon apple pie spice
- 1 teaspoon ground cinnamon
- ¼ cup butter (melted)
- ¼ cup unsweetened applesauce
- ¾ cup brown sugar (packed )
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup finely diced apple
- ½ cup chopped pecans or walnuts
- Sparkling white sugar (optional)
Instructions
- Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl, stir oats, flour, baking soda, salt, apple pie spice, and cinnamon together. Set aside.
- In a separate large bowl, whisk butter, applesauce, and sugars together until combined.
- Whisk in the egg and vanilla until well-combined.
- Stir dry ingredients into wet ingredients until just combined.
- Fold in the apples and nuts. The cookie dough will feel thick and maybe even a little dry.
- Using a medium cookie scoop (1.5 tablespoon), scoop cookie dough, and place 2 inches apart on the cookie sheet.
- Sprinkle with sparkling sugar, if using.
- Bake for 10-14 minutes, or until set and lightly browned at the edges.
- Let cool 5-10 minutes on baking sheet, and then remove to wire rack to finish cooling.
Notes
- Oats: I have only used old-fashioned rolled oats in this recipe.
- Flour: To properly measure the flour, weigh or sift/stir and then lightly spoon into measuring cup and level.
- Butter: I use salted butter in this recipe.
- Applesauce: For this recipe, the pureed type of applesauce, rather than chunky applesauce, works well.
- Brown sugar: Either light or dark brown sugar will work.
- Apple: I recommend using a baking apple, like Granny Smith, in this recipe.
- Nuts: The nuts can be omitted, if necessary.
- Nutrition values are estimates.
Nutrition Information
Originally published 8/15/17. Updated with new photos, tips, and information 8/23/21.
Celeste Sinfield Cadena
What type of Apple works best?
Kate
Hi! A baking apple like a Granny Smith or a Honeycrisp would work well in these cookies.
Happy Mom
I made these for my daughter in college. They were amazing. I had to alter the recipe slightly because she is gluten free. Works well with GF flour.
Kate
Thank you! And thank you for noting that gf flour worked well. That's helpful!
Amy Lynn
Great cookie! We loved the apple, oatmeal and nut crunch.
Kate
Thank you!
Mila
Delicious cookies,
Kate
Thank you! I'm so glad that you liked them!