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
Step 1: In a medium bowl, stir oats, flour, baking soda, salt, apple pie spice, and cinnamon together. Set aside.
Step 2: In a separate large bowl, whisk butter, applesauce, and sugars together until combined.
Step 3: Whisk in the egg and vanilla until well-combined.
Step 4: Stir dry ingredients into wet ingredients until just combined.
Step 5: Fold in the apples and nuts. The cookie dough will feel thick and maybe even a little dry.
Step 6: Using a medium cookie scoop (1.5 tablespoon), scoop cookie dough, and place 2 inches apart on the cookie sheet.
Step 7: Sprinkle with sparkling sugar, if using. Bake for 10-14 minutes, or until set and lightly browned at the edges.
Step 8: 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
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon apple pie spice
- 1 teaspoon ground cinnamon
- 1/4 cup butter melted
- 1/4 cup unsweetened applesauce
- 3/4 cup brown sugar packed
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup finely diced apple
- 1/2 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.
Video
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
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Originally published 8/15/17. Updated with new photos, tips, and information 8/23/21.
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Comments & Reviews
Adam says
I’ve only tried these once (so far) and I followed the recipe exactly. They taste delicious but they are way too soft. They don’t hold their shape at all. I will try again but with a bit more flour and maybe 2 eggs.
Kate says
Hi! What type of apple did you use?
Nicki says
I love apple crisp and I love these cookies.
Kate says
Thank you!
Gloria Meyers says
Can the apple crisp cookies be frozen? THANKS!
Kate says
Hi! I haven’t tried freezing these cookies, but I think they would freeze just fine.
Celeste Sinfield Cadena says
What type of Apple works best?
Kate says
Hi! A baking apple like a Granny Smith or a Honeycrisp would work well in these cookies.
Dominique says
Did you peel the apple?
Happy Mom says
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 says
Thank you! And thank you for noting that gf flour worked well. That’s helpful!
Amy Lynn says
Great cookie! We loved the apple, oatmeal and nut crunch.
Kate says
Thank you!
Mila says
Delicious cookies,
Kate says
Thank you! I’m so glad that you liked them!