Recipe: "Apple Pie Cookies"
Oct. 25th, 2025 12:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysabetwordsmith posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksI made these tonight. They turned out very well. :D
"Apple Pie Cookies"
Ingredients:
1 1/2 cups diced apple (dual-purpose or cooking)
lemon juice
1/2 cup (1 stick) butter, melted
1 large egg
1 cup packed light brown sugar
2 cinnamon applesauce snack cups (about 1 cup)
1 teaspoon vanilla extract
2 cups quick oats
2/3 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
Directions:
Preheat oven to 350°F. Cover a rimmed cookie sheet with parchment paper.
Choose a dual-purpose apple such as Jonathan or Macintosh, or a cooking apple such as Rome or Granny Smith. Red peel looks pretty, but you can use green, or cut off the peel. Dice 1 large or 2 small apples to get about 1 1/2 cups of bits. Put the diced apple in bowl and add a splash of lemon juice, then stir to minimize browning.
Cut 1 stick of butter into chunks and microwave it in short bursts until melted.
In a large bowl, break the egg and scramble it. Add the melted butter, 1 cup packed light brown sugar, 2 cinnamon applesauce snack cups, and 1 teaspoon vanilla extract. Stir to combine.
In a separate bowl, put 2 cups quick oats, 2/3 cup whole-wheat flour, 1 cup all-purpose flour, 1 teaspoon pumpkin pie spice, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir to combine.
Gradually add the dry ingredients to the bowl of wet ingredients. Stir until just combined. Do not overmix or the dough will get tough due to gluten developing. Gently fold in the diced apples.
Use a tablespoon to scoop blobs of dough onto the cookie sheet at least 1 inch apart. They don't spread much, though, so pat them into somewhat regular shapes. If the dough is too soft, put it in the refrigerator for a few minutes.
Bake the cookies at 350°F for about 10-12 minutes. They are ready when the edges are set and the tops are dry, but the centers still feel soft. They will look rather underdone, so take care not to overbake them. Let the cookies cool on the cookie sheet for about 10 minutes. Serve warm, or let them cool completely and store in an airtight container.
This recipe makes about 36 cookies.
Notes:
These cookies taste like fall. They really capture the flavors of the season. The texture is closer to apple cobbler than apple pie, but they are delicious. They also make excellent foodcookies for road munchies, lunch, or snacks.
Apples taste best in fall and have many benefits. Dual-purpose apples tend to be sweet-tart; they can be eaten fresh but also stand up well in cooking. Actual cooking apples are more sour and perform best when cooked.
Applesauce keeps the cookies moist, an important factor when using whole-wheat flour. I used cinnamon applesauce cups because I keep them around for snacking, and they store better than a big jar. However, you can also use applesauce from a jar. If it's plain, you may wish to add more spices.
Oats are a healthy wholegrain food. Quick oats have been rolled and broken up so they cook faster. Some people prefer to cook with old-fashioned rolled oats.
Whole-wheat flour is more nutritious than white flour. It usually needs more moisture when baking and performs best with a sticky ingredient such as applesauce, mashed banana, honey, etc.
Pumpkin pie spice is a blend of warming spices such as cinnamon, ginger, nutmeg, allspice, and cloves. Some brands add dried citrus zest or other ingredients. You can also make your own. Apple pie spice is similar, so you can use that instead.
"Apple Pie Cookies"
Ingredients:
1 1/2 cups diced apple (dual-purpose or cooking)
lemon juice
1/2 cup (1 stick) butter, melted
1 large egg
1 cup packed light brown sugar
2 cinnamon applesauce snack cups (about 1 cup)
1 teaspoon vanilla extract
2 cups quick oats
2/3 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
Directions:
Preheat oven to 350°F. Cover a rimmed cookie sheet with parchment paper.
Choose a dual-purpose apple such as Jonathan or Macintosh, or a cooking apple such as Rome or Granny Smith. Red peel looks pretty, but you can use green, or cut off the peel. Dice 1 large or 2 small apples to get about 1 1/2 cups of bits. Put the diced apple in bowl and add a splash of lemon juice, then stir to minimize browning.
Cut 1 stick of butter into chunks and microwave it in short bursts until melted.
In a large bowl, break the egg and scramble it. Add the melted butter, 1 cup packed light brown sugar, 2 cinnamon applesauce snack cups, and 1 teaspoon vanilla extract. Stir to combine.
In a separate bowl, put 2 cups quick oats, 2/3 cup whole-wheat flour, 1 cup all-purpose flour, 1 teaspoon pumpkin pie spice, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir to combine.
Gradually add the dry ingredients to the bowl of wet ingredients. Stir until just combined. Do not overmix or the dough will get tough due to gluten developing. Gently fold in the diced apples.
Use a tablespoon to scoop blobs of dough onto the cookie sheet at least 1 inch apart. They don't spread much, though, so pat them into somewhat regular shapes. If the dough is too soft, put it in the refrigerator for a few minutes.
Bake the cookies at 350°F for about 10-12 minutes. They are ready when the edges are set and the tops are dry, but the centers still feel soft. They will look rather underdone, so take care not to overbake them. Let the cookies cool on the cookie sheet for about 10 minutes. Serve warm, or let them cool completely and store in an airtight container.
This recipe makes about 36 cookies.
Notes:
These cookies taste like fall. They really capture the flavors of the season. The texture is closer to apple cobbler than apple pie, but they are delicious. They also make excellent foodcookies for road munchies, lunch, or snacks.
Apples taste best in fall and have many benefits. Dual-purpose apples tend to be sweet-tart; they can be eaten fresh but also stand up well in cooking. Actual cooking apples are more sour and perform best when cooked.
Applesauce keeps the cookies moist, an important factor when using whole-wheat flour. I used cinnamon applesauce cups because I keep them around for snacking, and they store better than a big jar. However, you can also use applesauce from a jar. If it's plain, you may wish to add more spices.
Oats are a healthy wholegrain food. Quick oats have been rolled and broken up so they cook faster. Some people prefer to cook with old-fashioned rolled oats.
Whole-wheat flour is more nutritious than white flour. It usually needs more moisture when baking and performs best with a sticky ingredient such as applesauce, mashed banana, honey, etc.
Pumpkin pie spice is a blend of warming spices such as cinnamon, ginger, nutmeg, allspice, and cloves. Some brands add dried citrus zest or other ingredients. You can also make your own. Apple pie spice is similar, so you can use that instead.
