These iced apple cinnamon oatmeal cookies are made with warm cinnamon spices, maple syrup, almond butter, and fresh apple and oats for a cozy, naturally healthy treat. They’re gluten free, refined sugar free, and topped with an optional dairy free icing. You’re going to love them for the fall season!

WHY I MADE THESE CINNAMON OATMEAL COOKIES

The perfect fall cookie has to hit a few different notes in order to be perfect. In my opinion, it has to have warm spices in it like cinnamon and nutmeg. I also want it to be soft and chewy instead of hard or crunchy, and bonus points if there’s oatmeal in there too! Fall is the best season for starting your day with a warm bowl of oatmeal.

Instead of heading out to the store or the bakery to make my cookie dreams come true, I decided to head to my kitchen and bring that cookie to life myself. And that’s how I came up with the idea for these gluten free cinnamon oatmeal apple cookies. They taste like fall in cookie form, and they’re one of my best cookies yet!

These fall oatmeal cinnamon cookies are nice and soft because the coziness that comes from enjoying a chewy oatmeal cookie while curled up on the couch can’t be overstated. These cookies taste like the hug you get from a warm bowl of oatmeal on a crisp fall morning (I promise you’ll know you’ll exactly what I mean when you try them).

For added fun, I drizzled some of my homemade refined sugar free icing on top of the cookies to make them truly irresistible. You can omit the icing off if you don’t want to go through the trouble of making it, but I recommend it!

Let me know what you think of these cookies when you do get around to making them. They’re one of my favorite cozy desserts that I look forward to making now that the weather is cooling down a bit. Be sure to leave a comment and a review so I can know what you think!

MY HEALTHY MAPLE OATMEAL COOKIE RECIPE

The full instructions on how to make these maple oatmeal cookies is in the recipe card at the bottom of this blog post, but here’s a quick overview of what to do.

Be sure to scroll down to the bottom to view the full recipe and get all of the measurements and instructions!

• Chop the apple: Cut the apple into bite-sized pieces.
• Cook apple and maple syrup: Add the apple and maple syrup to a small pan and simmer for 5-10 minutes, stirring frequently.
• Stir in almond butter and vanilla: Remove the pan from heat, and mix in almond butter and vanilla.
• Mix the dry ingredients in: Transfer the mixture to a large bowl and add the almond flour, oats, cinnamon, baking soda, and salt.
• Shape the cookies: Scoop mounds of dough onto the baking sheet, and flatten them gently with your fingers or a spoon.
• Bake and cool: Bake for 12-15 minutes until the surface and edges are golden brown.
• Make the icing: While the cookies cool, combine all icing ingredients in a saucepan over low heat. Cook about 10 minutes, stirring occasionally, until it’s the right consistency.
• Drizzle and serve: Drizzle the icing over the cooled cookies before serving.

FALL OATMEAL COOKIES KEY INGREDIENTS

The full ingredients list is in the recipe card below, so make sure to scroll all the way to the bottom to see what you need to make this recipe!

Here is a quick overview of what you need to make this healthy fall oatmeal cookie at home:

Apple Cinnamon Oatmeal Cookies

• Maple syrup: The main sweetener for these refined sugar free fall cookies. When cooked with the apple, it creates a thick, jammy base that makes these cookies super delicious!
• Apple: Adds natural sweetness, moisture, and that signature apple pie flavor.
• Almond butter: Acts as a binder that helps hold everything together since there’s no egg or flour in this recipe.
• Vanilla extract: Enhances the overall flavor and pairs beautifully with the maple and apple.
• Almond flour: Provides structure and gives these cookies their soft, slightly dense texture without using traditional flour.
• Oats: Adds great texture and chew!
• Cinnamon: The key spice that ties all of the flavors together.

Refined Sugar Free Icing

• Coconut butter: Provides body, richness, and a creamy base for our icing.
• Non-dairy milk: Thins out the icing to the right consistency so it’s easier to drizzle on top of the cookies.
• Maple syrup: Sweetens the icing without using traditional refined sugar.
• Vanilla extract: Adds flavor!

HOW LONG DO THESE HEALTHY OATMEAL COOKIES TAKE TO MAKE?

This iced cinnamon oatmeal cookie recipe has a few different components to it, but they all come together quickly and easily.

The full recipe is below, but here’s the gist of it:

• Prep time: 20 mins
• Bake time: 25 minutes

In total, this healthy cookie recipe will take about 45 minutes total to make! It’s one of my easiest recipes that also happens to be perfect for fall. If you skip the icing step, you’ll save yourself about 15 extra minutes, so you could make these cookies even faster and easier that way.

HOW TO STORE THESE APPLE OATMEAL COOKIES?

Store the completely cooled cookies in an airtight container at room temperature for 1-2 days. After that, transfer them to the fridge for longer term storage. They also freeze beautifully! Just thaw them at room temperature if you do decide to freeze them.

These cookies store best if they’re un-iced, so I recommend icing them right before serving them.

ICED OATMEAL COOKIES FAQ

1. Can I substitute the almond butter with another nut or seed butter?
Yes, you can! Any well stirred, drippy nut or seed butter should work here like peanut butter, cashew butter, or even sunflower seed butter. Just make sure it’s runny and well-mixed, since a stiff nut butter can make the dough too thick.

Swapping in a different nut butter may also change the flavor profile a bit.

2. Do I need to peel the apple?
You can either keep the peel or not, it’s totally up to you. I like to leave it on because I don’t mind it, and it saves you an extra step.

3. Can I use a different flour instead of almond flour?
Almond flour gives these cookies their soft and chewy texture, so swapping it out may change the end result. If you need a substitute, oat flour is your best bet for keeping the texture as close as possible to the original.

4. What can I use instead of maple syrup?
Honey works well as a substitute. Keep in mind the honey flavor will be more prominent than the maple syrup flavor, though.

5. Are these cookies gluten-free?
Yes, these cookies are naturally gluten free as long as you use certified gluten free oats. Regular oats are often processed in facilities that also handle wheat, so double check the label if you follow a strict gluten free diet.

6. Do I have to make the icing, or can I skip it?
The icing is optional! These cookies are naturally delicious on their own if you want to skip the icing step.

7. Is the icing dairy free?
Yes, this icing is already dairy free as long as you use a non-dairy milk like almond, oat, or coconut milk.

8. How should I store these cookies?
Store the completely cooled cookies in an airtight container at room temperature for 1-2 days. After that, transfer them to the fridge for longer term storage. They also freeze beautifully! Just thaw them at room temperature if you do decide to freeze them.

These cookies store best if they’re un-iced, so I recommend icing them right before serving them.

9. Is this recipe vegan?
Yes, it is! There are no eggs dairy used in this cookie recipe at all. Enjoy!

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If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

Find even more of my homemade recipes on Instagram, TikTok, Pinterest, and YouTube.

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Iced Apple Cinnamon Oatmeal Cookies

These iced apple cinnamon oatmeal cookies are made with warm cinnamon spices, maple syrup, almond butter, and fresh apple and oats for a cozy, naturally healthy treat. They're gluten free, refined sugar free, and topped with an optional dairy free icing. You're going to love them for the fall season!

Print Pin Rate

Course: Dessert

Keyword: apple, cinnamon, fall, oatmeal

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 cookies

Ingredients

Apple Cinnamon Oatmeal Cookies

• 1/2 c maple syrup
• 1 apple about 130g
• 1/2 c almond butter well-stirred and drippy
• 2 tsp vanilla extract
• 1/2 c almond flour
• 1 c oats certified gluten free
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• Pinch of salt

Refined Sugar Free Icing

• 1/2 c non-dairy milk
• 1/4 c coconut butter
• 1 tbsp maple syrup
• 1 tsp vanilla extract

Instructions

Apple Cinnamon Oatmeal Cookies

• Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside for now.
• Chop the apple into small, bite-sized squares.

  No need to peel it if you don't mind the peel!
• Place the apple and the maple syrup in a small pan over medium heat. Bring the mixture to a simmer, and cook the apple and maple syrup for about 5-10 minutes, stirring frequently, until the mixture is thickened and the apples are nice and soft.
• Remove from heat and pour in the almond butter and vanilla. Stir together to get everything incorporated. The mixture will be very thick.
• Transfer this to a large mixing bowl, and add in the almond flour, oats, cinnamon, baking soda, and pinch of salt. Stir everything together. The mixture will be thick and dough-like.
• Scoop six mounds of dough onto the baking sheet, spacing them a few inches apart. Use your fingers or a spoon to gently flatten the dough into a circle.

  They won't spread much in the oven, so how they look on the baking sheet is how they will look when they are done baking.
• Bake for 12-15 minutes, until the surface and edges are golden brown. Transfer to a wire rack and cool completely before icing.

Refined Sugar Free Icing

• While the cookies cool, place all of the refined sugar free icing ingredients in a saucepan over low heat.
• Cook for about 10 minutes, stirring occasionally, until the icing thickens. It may start to bubble, and that’s ok. Add a few more splashes of milk if the icing gets too thick. You’re looking for a a thin consistency that is easy to drizzle on the cookies.
• Remove the pan from heat and allow to cool before drizzling on the cookies.