4 Ingredient Healthier Apple Pie Oatmeal Cookies
These healthier apple pie oatmeal cookies will satisfy your apple pie cravings while still being a healthier treat. The recipe needs just 4 ingredients and doesn't contain any flour, eggs, refined sugar, dairy, butter or oil.
Ingredients
- 88 g (1 cup - 2 tbsp) finely chopped peeled apples, cut into 1/8 to 1/4 inch pieces
- 1 1/2 tbsp (22ml) + 3 tbsp (44ml) maple syrup, divided
- 3/4 cup - 1 tbsp (64g) quick oats
- 6 tbsp (96g) unsweetened natural peanut butter with no added oils
Instructions
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.
- Add chopped apples and 1.5 tbsp maple syrup to a small saucepan. Cook on medium heat, stirring often so that the maple syrup or apples do not burn or get stuck to the pan, until the apples release their juices and are lightly cooked, about 3-5 minutes. The maple syrup and apple juices should also be mostly evaporated, leaving you with sticky cooked apples. Let cool.
- Add quick oats to a food processor. Pulse oats until they become very small and fine and start to partially become flour consistency. See photo in post for reference. I pulsed mine on high for about 30 seconds.
- Add oats, 3 tbsp maple syrup and peanut butter to a large mixing bowl. Mix with a spatula until the ingredients are fully and evenly incorporated and the mixture becomes thick like a cookie dough. If your mixture seems too dry or crumbly, add a little more peanut butter or maple syrup.
- Using a 1.5 tbsp cookie scoop, scoop dough onto the cookie sheet, spacing the dough balls about 2 inches apart. Roll a dough ball between palms until it forms a smooth round ball. Place back onto cookie sheet and press down on the dough ball with the palm of your hand to flatten the ball until it becomes a round disk about 1/2 inch thick. Repeat with the remaining dough. Use your thumb to create a large indent into the center of each disk.
- Add a heaping 1/2 tbsp of apple filling to the center of each cookie.
- Bake cookies for 10-12 minutes or until the edges are lightly browned. Let cookies cool completely on the baking sheet before removing and serving them. The cookies will continue to set and firm up as they cool. Uneaten cookies can be stored in an airtight container in the fridge or freezer.
Notes
- If desired, you can add 1/4 tsp of cinnamon or apple pie spice to the apple mixture.
- Try to use a sweet variety of apples like Fuji, Honeycrisp or Pink Lady.
- You can double the recipe to make more cookies.
- Make sure to use peanut butter with no added oils. The dough will not thicken to the right consistency if you use peanut butter with added oils.
- I used Happy Belly Quick Oats* and Kirkland natural peanut butter* to make this recipe.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Honey is not a good substitute for maple syrup for this recipe.
Serving: 1cookie, Calories: 130kcal, Carbohydrates: 16g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Sodium: 24mg, Fiber: 2g, Sugar: 8g, NET CARBS: 14
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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