Healthy Apple Pie Oatmeal Cookies (Flourless, Eggless, Butterless)

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September 22, 2020

by Kirbie

These soft oatmeal cookies are flavored with apples and cinnamon. They taste like apple pie and oatmeal in cookie form. They also don’t contain any flour, eggs, butter, oil or refined sugar, making them a healthy snack or breakfast.

Fall is here and that also means it is apple season. I love trying all the new apple varieties that come out every year. Last year I really enjoyed Envy and Cosmic Crisp. I’m looking forward to finding some new favorites this year. Thinking about apple season gave me the inspiration to create these healthy apple oatmeal cookies.

Cookie Texture

These cookies come out soft and chewy. No, they don’t taste like classic oatmeal cookies that are made with flour and eggs. They are more like baked oatmeal in cookie form.

Ingredients

For this recipe, you will need:

  • Applesauce
  • Maple Syrup
  • Almond Butter
  • Cinnamon
  • Oats
  • Diced Apples

Applesauce

Applesauce does multiple things for these cookies. It helps to provide the apple flavor along with the fresh apple pieces. It also provides sweetness for the cookies, softens the oats and helps to bind the oats together.

Almond Butter

The almond butter helps to bind the oats together. You can substitute with other nut butters. Sunflower butter should also work but I haven’t tested it. Make sure to use natural nut butter (just nuts in the ingredient label), which has a thinner consistency and needs to be stirred before using.

Maple Syrup

Maple syrup is used to sweeten the cookies. I think it also adds to the Fall theme for these cookies. You can substitute with honey or other syrup sweeteners.

Apples

You want to choose a sweet apple variety since the apples are not sweetened with anything. Fuji, honeycrisp, ambrosia will all work well. I like using fresh apples because I love the taste and texture of baked apples. However, using fresh apples does cause the cookies to not hold together as tightly because of the juices released from the apples during baking. If you want sturdier cookies, you can use dried apples.

More Oatmeal Cookie Recipes

  • 4 Ingredient Healthy Oatmeal Cookies
  • Healthy Oatmeal Raisin Cookies
  • 4 Ingredient Healthy Oatmeal Breakfast Bars
  • 3 Ingredient Healthy No Bake Oatmeal Cookies
  • Pumpkin Oatmeal Cookies
  • 1/2 cup unsweetened applesauce
  • 2 tbsp maple syrup
  • 3 tbsp unsweetened natural creamy almond butter
  • 1/2 tsp cinnamon
  • 1 cup rolled oats
  • 1/2 cup finely diced apples (see notes) about 1/4 inch cubes
  • Preheat oven to 350°F. Line a large baking sheet with silicone baking mat or parchment paper.

  • In a large bowl, add applesauce, syrup, almond butter and cinnamon. Stir until completely blended and everything is evenly mixed.

  • Stir in oats until all oats are evenly coated. Stir in apples until evenly mixed.

  • Using a 1.5 tbsp cookie scoop, scoop cookie dough and apply some pressure to pack it into the scoop (this is to help compact the mixture). Release scoop onto prepared baking sheet, spacing cookies 2 inches apart.

  • Using the palm of your hand, press down on cookie balls so that they become thick disks. The cookies will not spread when baking so you want to shape the dough to be what you want the final outcome of the cookies to look like.

  • Bake cookies for about 12-14 minutes or until oats are cooked. Remove cookies from oven and let them set and cool completely before removing them from the cookie sheet.

  • If you have questions regarding a certain ingredient, I explain more about each ingredient and possible substitutions in the body of the post
  • Make sure to choose a sweet variety of apple like fuji, honeycrisp or pink lady.
  • These cookies are a little more delicate than my other healthy oatmeal cookies because of the juices released from the fresh apples during baking. Make sure to really compact the cookie dough ball before baking to help the cookies hold together. You can also use dried apples instead of fresh apples but I find using fresh apples provides more of an apple pie flavor.

Serving: 1cookie, Calories: 66kcal, Carbohydrates: 10g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1mg, Potassium: 74mg, Fiber: 1g, Sugar: 4g, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg, Net Carbs: 9g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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Cinnamon Apple Oatmeal Cheesecake Cookie Bars

Ingredients:

  • 2 apples, peeled and thinly sliced, then chopped
  • 1 tsp baking soda
  • 1/4 cup brown sugar
  • 1/4 cup firmly packed light brown sugar
  • 3/4 cup butter
  • 1 tsp cinnamon
  • 2 tsp cinnamon
  • Oatmeal Cookie Base
  • 2 tsp cornstarch
  • 8 oz cream cheese
  • 1 egg
  • 1 3/4 cup flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup light brown sugar
  • 1/4 tsp nutmeg
  • 2 1/2 cups Old Fashioned Oats
  • 1/4 cup sugar
  • 1/4 tsp vanilla
  • 2 tsp vanilla extract

Course: antipasti,starter,snack,appetizer,antipasto,hor d’oeuvre

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Chocolate-Dipped Double Chocolate Chip Cookies

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I made these chocolate-dipped double chocolate chip cookies because it’s been a hard year and I’ve been in the mood to do A LOT of baking lately–it seems to bring me comfort. Our next-door neighbors are expecting their second child so I decided to surprise them with these decadent cookies to help with any chocolate cravings the mama-to-be may have. I used one of my favorite chocolate chip cookie recipes and decided to make them extra tasty by dipping the cookies in melted chocolate then topping them with a white chocolate drizzle. The cookies put a big smile on my neighbors’ faces and I’m told they are amazing.

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

Combine together the flour, baking soda, and salt in a bowl; set aside.

Using a hand beater or stand mixer, beat the butter and sugars together until thoroughly blended. Beat in the egg, extra yolk, and vanilla until well combined. Slowly add the dry ingredients and beat at low speed until just combined. Stir in the semi-sweet chips and white chocolate chips.

Side Note: The following step is a Cook’s Illustrated tip – Creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Instructions below

Roll some dough into a small ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at the base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the baking sheet, jagged surface up, spacing them 2 1/2 inches apart. Repeat with remaining dough.

Place into the oven and bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, about 15-18 minutes, making sure to rotate the baking sheet halfway through baking time. Cool the cookies on the baking sheet for a few minutes before moving them to a wire rack to cool.

Place the dark chocolate melting wafers and one teaspoon of the coconut oil in a glass bowl then put it into the microwave for 30 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!

Dip bottoms of cookies in chocolate and lay (chocolate side down) directly on a parchment paper-lined baking sheet.

Place the white chocolate melting wafers and 1/4 teaspoon of the coconut oil in a glass bowl then put it into the microwave for 30 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir then place back into the microwave for 10 seconds. Be careful not to overcook the chocolate! Spoon melted chocolate in a zip lock bag and do a small snip in the bottom corner of the bag.

Drizzle some white chocolate back and forth on each cookie. Place the baking sheet of cookies in the refrigerator to set for a few minutes. Serve and enjoy.

Store cookies layered between parchment paper in an airtight container in the refrigerator (so the chocolate doesn’t melt). Enjoy!

Prep Time20 mins

Cook Time18 mins

Total Time38 mins

Course: Dessert

Cuisine: American

Servings: 24

Author: Pam

Ingredients

  • 2 cups + 2 tbsp flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 12 tbsp unsalted butter, melted & cooled until just warm
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 large egg + 1 extra egg yolk
  • 2 tsp vanilla extract
  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup white choclate chips
  • 10 oz dark chocolate melting wafers
  • 1 1/4 tsp coconut oil, divided
  • 1/2 cup white chocolate melting wafers

Instructions

  • Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

  • Combine together the flour, baking soda, and salt in a bowl; set aside.

  • Using a hand beater or stand mixer, beat the butter and sugars together until thoroughly blended. Beat in the egg, extra yolk, and vanilla until well combined. Slowly add the dry ingredients and beat at low speed until just combined. Stir in the semi-sweet chips and white chocolate chips.

  • Side Note: The following step is a Cook’s Illustrated tip – Creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Instructions below

    Roll some dough into a small ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at the base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the baking sheet, jagged surface up, spacing them 2 1/2 inches apart. Repeat with remaining dough.

  • Place into the oven and bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, about 15-18 minutes, making sure to rotate the baking sheet halfway through baking time. Cool the cookies on the baking sheet for a few minutes before moving them to a wire rack to cool. 

  • Place the dark chocolate melting wafers and one teaspoon of the coconut oil in a glass bowl then put it into the microwave for 30 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!

  • Dip bottoms of cookies in chocolate and lay (chocolate side down) directly on a parchment paper-lined baking sheet.

  • Place the white chocolate melting wafers and 1/4 teaspoon of the coconut oil in a glass bowl then put it into the microwave for 30 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir then place back into the microwave for 10 seconds. Be careful not to overcook the chocolate! Spoon melted chocolate in a zip lock bag and do a small snip in the bottom corner of the bag. 

  • Drizzle some white chocolate back and forth on each cookie. Place the baking sheet of cookies in the refrigerator to set for a few minutes. Serve and enjoy. 

  • Store cookies layered between parchment paper in an airtight container in the refrigerator (so the chocolate doesn’t melt). Enjoy!







Paleo Pumpkin Cookies

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These Paleo Pumpkin Cookies are soft, chewy and made with a hint of pumpkin, warm fall spices and dairy-free chocolate chips. This gluten free cookie recipe is easy to make in just one bowl and is the perfect healthy, grain free, paleo treat.

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Updated September 2020

Gluten Free Pumpkin Cookie Recipe

Looking for a healthy pumpkin cookie now that fall is just around the corner? Once September rolls around, my family starts asking for all the best pumpkin recipes. Pumpkin waffles, pumpkin pancakes, pumpkin bread, pumpkin muffins and of course, pumpkin spice lattes.

These Paleo Pumpkin Cookies are soft, chewy and perfect when you’re craving a warmly spiced cookie for fall.

The best part though? Just like our reader favorite Paleo Chocolate Chip Cookies, these delicious gluten free pumpkin cookies are completely refined sugar free, paleo grain free, gluten free and come together in just ONE bowl.

Why we love this easy pumpkin recipe

  • soft, chewy and delicious with a cup of tea, coffee or mik
  • kid-friendly and healthy enough for breakfast, an afternoon treat or dessert
  • one bowl recipe with no mixer required
  • made with simple pantry-friendly ingredients you most likely have in your kitchen
  • refined sugar free, gluten-free and paleo-friendly
  • easy to customize with low carb or keto sweeteners

Ingredients you need to make Paleo Pumpkin Cookies:

  • Large egg yolk – leaving out the egg white helps the cookies stay chewy instead cakey since pumpkin adds moisture to the batter
  • Melted and cooled coconut oil – you can also sub with vegan butter or ghee
  • pumpkin (be sure to use pure sugar free pumpkin from a can or homemade pumpkin puree – NOT pumpkin pie filling) – patted dry with a paper towel (this removes excess moisture)
  • Creamy cashew butter: adds chewiness and makes the cookies less cakey. You can also sub with another nut or seed butter of your choice depending on any dietary allergies: almond butter, peanut butter, sunflower seed butter etc.
  • Coconut sugar 
  • pure vanilla extract – for flavor
  • Almond flour– our favorite grain-free flour we use for baking. Be sure to use superfine blanched almond flour and NOT almond meal
  • Coconut flour: another low carb flour we like to use to help make the cookies soft and chewy
  • Baking powder and baking soda: both of these leaveners help the gluten free pumpkin cookies rise
  • Ground cinnamon AND pumpkin pie spice: add the cozy warm flavors to make these paleo pumpkin cookies delicious

OPTIONAL CHOCOLATE DIP AND TOPPINGS:

  • Chopped chocolate or dairy-free mini chocolate chips – use your favorite sugar free chocolate – we usually use Lily’s
  • Maldon sea salt or Coarse salt
  • Shredded Coconut
  • Finely chopped pecans

How to make Paleo Pumpkin Cookies

  1. BEAT THE EGG YOLK AND MIX THE WET INGREDIENTS: In a large mixing bowl, beat egg with fork then stir in coconut sugar, maple syrup, cashew butter, pumpkin puree, coconut oil and vanilla. Mix until smooth and combined.
  2. ADD DRY INGREDIENTS: Stir in almond flour, coconut flour, baking soda and pumpkin pie spice and mix until dough forms. Chill batter in fridge for 15 minutes.

  3. PREHEAT oven to 350 degrees F. Line a baking sheet with parchment paper.

  4. SCOOP DOUGH ONTO BAKING PAN: Form dough into 2.5 Tablespoon-sized balls or use a small cookie scoop and place on baking sheet. 

Gently flatten dough with your palm or the bottom of a small glass. Use a fork to flatten and form a criss-cross pattern.

    Top with chocolate chips and sea salt OR leave out if making the chocolate dip.

  5. BAKE: Bake for 9-13 minutes, or until slightly golden. Cool for at least 20 minutes before enjoying.
  6. TO MAKE THE OPTIONAL CHOCOLATE DIP: 
  7. Be sure to chill cookies completely before dipping. Store in the fridge or freezer to speed up the chilling process.
  8. Melt the chocolate over a double-boiler or in the microwave in 20 second increments, stirring in between.
  9. DIP COOKIES: Dip half of each cookie into the chocolate and place back on the parchment lined baking sheet. Sprinkle each cookie with either: salt, shredded coconut or chopped peanuts. Drizzle a few cookies with some melted chocolate.
  10. COOL: Allow chocolate to harden or enjoy right away.

Tips for making the Best Pumpkin Cookies:.

  1. USE THE CORRECT COMBINATION OF FLOURS – Superfine blanched almond flour and coconut flour are what give these gluten free pumpkin chocolate chip cookies their soft and fluffy texture. Do not sub with almond meal or shredded coconut since those are both much coarser and will cause your cookies to crumble.
  2. DO NOT OVERBAKE – Be sure to watch your cookies carefully and remove promptly from the oven once you see the edges start to turn a golden brown. The cookies will continue to cook when removed from the oven.
  3. ALLOW THE COOKIES TO COOL – if you want the cookies to set up properly, don’t try to grab them right away when you remove them from the oven. Give them at least 20 minutes before transferring to a cooling rack.
  4. STORE IN THE FRIDGE – these cookies taste even better when you cool them in the fridge overnight. They’re perfectly soft and chewy.

Substitutions

  • Coconut sugar: you can swap with maple sugar or any other granulated brown sugar substitute. Use golden monk fruit sweetener or erythritol to keep these pumpkin cookies low carb. You can also just use brown sugar if there are no dietary concerns in your family.
  • Egg: I have not tried but use ONE flax egg or chia egg to make these pumpkin cookies vegan
  • Chocolate chips: Leave out or add chopped nuts instead
  • Almond flour: To keep these cookies nut free, you can try swapping the superfine almond flour with superfine sunflower seed flour.

Frequently Asked Questions:

Are these Grain-Free Pumpkin Cookies Cakey?

Not at all, these paleo pumpkin chocolate chip cookies are slightly soft and chewy but not cakey at all. The texture will be different than a regular pumpkin cookie made with all purpose flour since they are grain free but these gluten free pumpkin cookies bake up soft, chewy moist and flavorful.

If you prefer cakey pumpkin cookies then you can try adding an egg or increasing the pumpkin puree to 1/3 cup and reducing the amount of almond flour to 1 cup instead.

Can you freeze Healthy Pumpkin Cookies

Yes, absolutely! I always make a double batch of these pumpkin chocolate chip cookies since they are perfect for making ahead and they’re freezer friendly!

How to freeze Chocolate Chip Pumpkin Cookies

Once the cookies are cooled, place them on a baking sheet and freeze for 15 minutes or until hard. Transfer to a freezer bag and freeze for up to 3 months. Thaw at room temperature or in the microwave.

How to Store Gluten Free Pumpkin Cookies

Store leftovers in a covered container or a clear zip-lock bag to enjoy throughout the week. Then when you’re craving a warm and gooey cookie, just pop one in the microwave for about 7 seconds and they’re the perfect texture.

What to do with leftover pumpkin puree?

You can store leftover pumpkin in an airtight container in the fridge or freeze in ice cube trays to use for later.

Or try making one of these pumpkin recipes we love:

Keto Pumpkin Muffins

Low Carb Pumpkin Donuts

Gluten free Pumpkin Waffles

Grain Free Pumpkin Pancakes

Paleo Pumpkin Cookies

These Paleo Pumpkin Cookies are soft, chewy and made with a hint of pumpkin, warm fall spices and dairy-free chocolate chips. This gluten free cookie recipe is easy to make in just one bowl and is the perfect healthy, grain free, paleo treat.

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookies, cookies, paleo, pumpkin, pumpkin chocolate chip cookies, pumpkin cookies

Servings: 12 cookies

Calories: 188 kcal

Author: Kelly

Ingredients

  • 1 large egg , room temperature
  • 1/3 cup coconut sugar OR sub with favorite granulated sweetener
  • 1/2 Tbs maple syrup OR sub with favorite liquid sweetener
  • 2 tablespoons creamy unsalted cashew butter , (can also sub with almond or sunflower seed butter)
  • 1/4 cup pure pumpkin puree , patted dry with a paper towel
  • 1/4 cup melted and cooled coconut oil OR sub with vegan butter or ghee
  • 1 teaspoon vanilla extract
  • 1 1/4 cups super fine blanched almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 3 oz paleo OR sugar free chopped chocolate or 1/3 cup chocolate chips , we use Lily’s Sweets OR Hu’s Kitchen for paleo – omit if making the chocolate dip

For the Chocolate Dip and toppings

  • 8 ounces dark chocolate , melted
  • Maldon sea salt or coarse flakey salt
  • Shredded Coconut
  • Finely chopped pecans

Instructions

  1. In a large mixing bowl, beat egg with fork then stir in coconut sugar, maple syrup, cashew butter, pumpkin puree, coconut oil and vanilla. Mix until smooth and combined.

  2. Stir in almond flour, coconut flour, baking soda and pumpkin pie spice and mix until dough forms. Fold in the chopped chocolate or chocolate chips. Chill batter in fridge for 15 minutes.

  3. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

  4. Form dough into 2.5 Tablespoon-sized balls or use a small cookie scoop and place on baking sheet. 

Gently flatten dough with your palm or the bottom of a small glass. Top with chocolate chips and flakey salt OR leave out if making the chocolate dip.

    Bake for 9-13 minutes, or until slightly golden. Cool for at least 20 minutes to set.

  5. TO MAKE THE OPTIONAL CHOCOLATE DIP: 

    Be sure to chill cookies completely before dipping. Store in the fridge or freezer to speed up the chilling process.Melt the chocolate over a double-boiler or in the microwave in 20 second increments, stirring in between.

    Dip half of each cookie into the chocolate and place back on the parchment lined baking sheet.

  6. Sprinkle each cookie with either: salt, shredded coconut or chopped peanuts. Drizzle a few cookies with some melted chocolate.COOL:Allow chocolate to harden or enjoy right away.

Nutrition Facts

Paleo Pumpkin Cookies

Amount Per Serving (1 g)

Calories 188 Calories from Fat 135

% Daily Value*

Fat 15g23%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 7g8%

Protein 4g8%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

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Chocolate Chip Cookie Mousse Bomb

Ingredients:

  • 25 Chocolate Chip Cookies, approx (I used Chips Ahoy), 10 cookies chopped for mousse, 15 cookies for assembly
  • optional – mini chocolate chips for garnish
  • 4 oz cream cheese, room temperature
  • 1 cup Cool Whip, thawed
  • 1 cup powdered sugar
  • 2 cups semi sweet chocolate chips
  • 1 Tbsp vegetable shortening

Course: antipasti,starter,snack,appetizer,antipasto,hor d’oeuvre

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Ooey Gooey Oreo Toffee 7-Layer Bars

Ingredients:

  • 1/2 cup sliced almonds
  • 1/4 cup butter
  • Salted caramel sauce (recipe in this post) and chocolate syrup
  • 1 cup high-quality chocolate chips (I used Ghirardelli semi-sweet)
  • 1 cup oatmeal
  • 1 cup crushed Oreo cookie crumbs
  • 1 can fat free sweetened condensed milk
  • 1 8-oz. package Heath English Toffee Bits

Course: antipasti,starter,snack,appetizer,antipasto,hor d’oeuvre

Read More