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A stack of Vegan Apple Cookies with Oatmeal sits on a wooden board, with a bowl of apples and glasses of milk in the background.

Vegan Apple Cookies with Oatmeal

I love making these Vegan Apple Cookies with Oatmeal when I need wholesome cookies that actually taste good. Fresh apple chunks, rolled oats, and cinnamon create soft, moist cookies with great texture and apple pie flavor. The brown sugar and vanilla add perfect sweetness. I make them for fall baking, morning treats, after-school snacks, and gatherings because they're filling and delicious. The cookies keep well at room temperature for 3 days or freeze for up to 2 months.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: Vegan Apple Cookies with Oatmeal
Servings: 12
Calories: 187kcal
Author: Mandy Applegate

Ingredients

  • ⅓ cup coconut oil
  • ¾ cup brown sugar
  • 1 teaspoon vanilla
  • 1 tablespoon flaxseed meal + 3 tablespoons water
  • ¾ cup all-purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup rolled oats
  • 1 cup diced apple one large apple
  • ½ cup oat flour processed oats
US Customary - Metric

Instructions

  • Pre-heat oven to 350°F / 180°C. Line a baking tray with parchment paper.
  • Prepare the flaxseed egg by mixing one tbsp of flaxseed with 3 tbsp of water. Let it sit for five minutes.
    1 tablespoon flaxseed meal + 3 tablespoons water
  • In a large mixing bowl, combine the melted coconut oil, brown sugar and vanilla extract. Stir well.
    ⅓ cup coconut oil, ¾ cup brown sugar, 1 teaspoon vanilla
  • Add the flaxseed egg to the mixture and stir again.
  • In another bowl, mix the all-purpose flour with cinnamon, baking powder and salt. Then add the dry ingredients to the wet. Stir until combined.
    ¾ cup all-purpose flour, 1 teaspoon cinnamon, ½ teaspoon salt
  • Add the rolled oats and oat flour, and stir again.
    1 cup rolled oats, ½ cup oat flour
  • Finally, add the diced apple and fold it into the mix.
    1 cup diced apple
  • Spoon the dough into 12-14 cookies, leaving two inches in between to let them expand. The batter will be sticky but easy to work with.
  • Bake the cookies for 12 to 15 minutes or until golden around the edges.
  • Let the cookies cool down completely before transferring them to a plate.

Notes

Here's what I've learned from making these cookies dozens of times.
  • Use firm apples: Granny Smith or Honeycrisp hold their shape better than softer varieties that can turn mushy during baking.
  • Check at 12 minutes: Oven temperatures vary, and you want golden edges with soft centers rather than overbaked, dry cookies.
  • Don't skip the flax egg rest time: Letting it sit for five minutes creates the gel texture you need for proper binding and structure.
  • Melt the coconut oil completely: Solid coconut oil won't mix evenly with the brown sugar, creating lumpy dough that bakes unevenly.
  • Make your own oat flour: Process rolled oats in a blender for 30 seconds instead of buying separate oat flour to save money and reduce ingredients.
  • Flash-freeze before storing: Freeze cookies on a baking sheet for 1 hour, then transfer them to containers so they don't stick together or lose their shape.

Nutrition

Calories: 187kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 103mg | Potassium: 87mg | Fiber: 2g | Sugar: 15g | Vitamin A: 6IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 1mg
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