Apple & Almond Butter Oatmeal Cookies

One of my go-to breakfasts is overnight oats with apples and almond butter, which got me thinking that those flavors would also taste great in an oatmeal cookie! These Apple & Almond Butter Oatmeal Cookies are an ode to my morning staple but pumped up with some extra sugar and a maple icing drizzle to make them perfect for dessert. A touch of apple pie spice adds a wonderful warm flavor. No chilling of the dough necessary, so these cookies can be made pretty quickly. Give them a try today!

Make the Cookie Dough

The apple flavor for these cookies comes from reduced applesauce, so make sure to start this step a little early to give it time to come to room temperature. To reduce the applesauce, simmer it over the stove until it is about half of the volume as what you started with and there is no excess liquid. This aids in the concentration of flavor and makes sure there is not too much water in the cookie dough.

Next, follow these simple steps to make the dough:

1. In a medium bowl, whisk together oats, flour, baking soda, apple pie spice*, and salt.

2. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat softened butter on medium speed until smooth. Add almond butter and mix until combined.

3. Add granulated and brown sugars and mix until light and fluffy.

4. Add the reduced applesauce and vanilla extract and mix until fully combined.

5. Add the dry ingredients to the wet ingredients and mix on low speed until just combined.

*Note: You can use pre-made apple pie spice from the store, or you can make your own by mixing together 4 tsp of ground cinnamon, 1 tsp of ground nutmeg, and 1/2 tsp of ground allspice.

Form the Cookies

Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

Using about 1.5 Tbsp portions, roll the dough into balls and place them at least 2 inches apart on the prepared baking sheets.

Bake the Cookies

Bake the cookies for 15-17 minutes until the edges are slightly browned. Check the cookies around the 10 minute mark, and if they aren't spreading as much as you would like you can gently tap the pan on a counter to encourage the cookies to spread. Allow the baked cookies to cool on the pan for at least 5 minutes before transferring to a wire rack to cool completely.

Make the Maple Icing

To make the maple icing, whisk together powdered sugar, maple syrup, cinnamon, a pinch of salt, and 1 Tbsp of milk until smooth. For a thinner icing, add up to 1 additional Tbsp of milk.

Drizzle the icing over the cooled cookies and enjoy!

Store leftover cookies in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

cookies

Yield: 22-24

Author: Laura's Bake Lab

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Apple & Almond Butter Oatmeal Cookies

Oatmeal cookies flavored with almond butter, applesauce, and a hint of apple pie spice with a maple icing.

Prep time: 20 MinCook time: 15 MinInactive time: 10 MinTotal time: 45 Min

Ingredients

Cookies

• 2/3 cups unsweetened applesauce
• 2 cups old fashioned oats
• 1 and 1/4 cups all purpose flour
• 1/2 tsp baking soda
• 1 and 1/2 tsp apple pie spice blend (see notes)
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened to room temperature
• 1/3 cup almond butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp vanilla extract

Maple Icing

• 3/4 cup powdered sugar
• 1/4 cup maple syrup
• 1/4 tsp cinnamon
• pinch of salt
• 1-2 Tbsp milk (any kind)

Instructions

1. In a small saucepan over medium-high heat, bring the applesauce to a simmer. Keep simmering until the applesauce has reduced in volume by about half (to ~1/3 cup) and most noticeable liquid has evaporated. Set aside to cool to room temperature.
2. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
3. In a medium bowl, whisk together the oats, flour, baking soda, apple pie spice, and salt.
4. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth. Add the almond butter and mix until combined.
5. Add the granulated and brown sugars and mix until light and fluffy.
6. Add the reduced applesauce and vanilla extract and mix until fully combined.
7. Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
8. Using about 1.5 Tbsp portions, roll the dough into balls and place them at least 2 inches apart on the prepared baking sheets.
9. Bake the cookies for 15-17 minutes until the edges are slightly browned. Check the cookies around the 10 minute mark, and if they aren't spreading you can gently tap the pan on a counter to encourage the cookies to spread. Allow the baked cookies to cool on the pan for at least 5 minutes before transferring to a wire rack to cool completely.
10. Make the icing: In a small bowl, whisk together the powdered sugar, maple syrup, cinnamon, salt, and 1 Tbsp of milk until smooth. For a thinner icing, add up to 1 additional Tbsp of milk.
11. Drizzle the icing over the cooled cookies.

Notes

• Storage Instructions: Store leftover cookies in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
• Apple Pie Spice Blend: You can use pre-made apple pie spice from the store, or you can make your own by mixing together 4 tsp of ground cinnamon, 1 tsp of ground nutmeg, and 1/2 tsp of ground allspice.

https://www.laurasbakelab.com/blog/apple-almond-butter-oatmeal-cookies

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