Apple Butter Oatmeal Cookies

These apple butter oatmeal breakfast cookies are my weekly go-to for a fast and filling morning. Packed with whole grains, apples, nuts and warming spices, they easily carry me through busy days and keep my family smiling at the breakfast table or after school.

The first time I tried these, the entire tray disappeared before I could save any for myself. Now I double the recipe each Sunday and stash a few just for me.

Ingredients

• Old fashioned oats: bring hearty texture and a whole grain base. Choose thick rolled oats for the best bite
• All purpose flour: helps the cookies hold their shape and gives a soft crumb
• Ground flaxseed: adds healthy fats and a subtle nutty flavor. Make sure it is freshly ground for a fluffier cookie
• Baking soda: ensures your cookies are tender and rise just right
• Cinnamon: provides cozy warmth. Use a freshly opened jar if you want a punchy spice flavor
• Kosher salt: balances the sweetness and sharpens the other flavors
• Large egg: binds everything together and adds extra protein. Look for pasture raised for richer color
• Apple butter: is the star for concentrated apple flavor. Choose one with no added sugar for a healthier cookie
• Creamy almond butter: brings natural fat and a rich texture. Stir well before measuring to get a smooth blend
• Pure vanilla extract: rounds out the flavor. Go for pure vanilla if possible not imitation
• Maple syrup: is the natural sweetener. Amber grade is especially fragrant
• Fresh apple: brings juicy sweetness and extra moisture. I use whatever type is on hand but Honeycrisp and Fuji work beautifully
• Chopped walnuts: give crunch and heartiness. Toast them briefly for even more flavor

Step-by-Step Instructions

Prep the Oven and Pan:

Set your oven to three hundred fifty degrees Fahrenheit and cover a baking sheet with parchment so nothing sticks later

Mix the Dry Ingredients:

Combine oats flour ground flaxseed baking soda cinnamon and salt in a medium bowl. Use your fingertips to break up any clumps and make sure the spices are evenly distributed for a balanced cookie

Whisk the Wet Ingredients:

In a large bowl whisk together the egg and apple butter with energy until smooth. Add almond butter vanilla and maple syrup. Whisk again until everything is completely blended and glossy

Combine Everything:

Pour the dry mix into the wet. Add grated apple and chopped walnuts. Gently stir with a spatula just until the flour disappears. Overmixing can create tough cookies so stir patiently and stop when just combined

Scoop and Flatten:

Grab a cookie scoop or large spoon. Drop dough in heaping scoops about one and a half inches wide onto your baking tray spacing them at least two inches apart. If you like flatter cookies use the bottom of a glass to gently press each mound just once

Bake and Cool:

Bake for ten to twelve minutes until the edges are golden and the centers look set. Cool cookies fully on the pan before moving so they hold together

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Apple butter has become my number one baking add in for autumn. I will never forget when my oldest insisted on bringing a stack of these for her school lunch and proudly shared with her whole table

Storage Tips

Keep these cookies in an airtight container at room temperature for up to five days. They stay chewy and moist thanks to the apple butter and oats. For longer storage freeze in a single layer then transfer to a bag. Thaw at room temp or warm in the toaster oven for fresh cookie vibes

Ingredient Substitutions

No almond butter on hand Swap for any natural nut or seed butter like peanut or sunflower. If avoiding gluten you can use a cup for cup gluten free flour blend with good results. Pecans or pepitas make great swaps for walnuts if you need a nut free version

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Serving Suggestions

Pair a cookie with a cup of hot coffee for a satisfying breakfast. Kids love crumbling them into yogurt or milk for their own breakfast bowl. For an extra treat spread a dollop of apple butter on a warm cookie just before serving

Cultural Context

Apple butter has long roots in American homestead kitchens. It is a way to concentrate apple flavor and preserve the harvest for cold months. Pairing oats and apples in a breakfast cookie takes the flavors of a cozy orchard and puts them right into your hand for busy mornings

Recipe FAQs

→ Can I substitute almond butter?

Yes, peanut butter or sunflower seed butter work well as alternatives, lending a slightly different flavor.

→ What type of oats should I use?

Old fashioned rolled oats are best for texture. Quick oats can be used but may yield softer cookies.

→ Are these suitable for meal prep?

Absolutely! Store them in an airtight container for up to five days. They're ideal for grab-and-go breakfasts or snacks.

→ Can I make these nut-free?

Swap almond butter for sunflower seed butter and omit walnuts, or use pumpkin seeds as a crunchy replacement.

→ Do I need to peel the apple?

Peeling is optional. Grate the apple with or without peel for extra fiber and texture in the cookies.