‘Tis the season for apples — apple crisps, apple pie and now apple cookies. These vegan chewy apple oatmeal cookies might be my new favorite. I say that carefully because I LOVE cookies. They’re my weakness, and I won’t tell you how many I sampled while testing this recipe. These cookies are dairy-free and egg-free, made with a full cup of diced fresh apple, melted vegan butter, oats, sugar, warm spices and a small secret ingredient that helps create the perfect chew.
Don’t skip the secret ingredient — mashed banana. It replaces the egg, adds a touch of natural sweetness and helps keep the cookies chewy. Another trick that builds chewiness and simplifies mixing by hand is using melted butter (or melted vegan butter) rather than cold butter pieces. That creates a tender but chewy texture and keeps the dough easy to combine.
These cookies lean toward the healthier side thanks to oats, banana and fresh apple, so you can feel extra justified enjoying a couple — or more. They bake up soft and chewy, with pockets of apple and cozy spice notes from cinnamon, nutmeg and a hint of cloves.
There’s something irresistible about a warm cookie straight from the oven, and these stay chewy even into the next day. Store in an airtight container to keep that texture. Save this recipe, pin it, and make it — enjoy!
Vegan Chewy Apple Oatmeal Cookies
Kelly Kirkendoll
Pin Recipe
Dessert
Dairy-Free, Vegan
2 dozen
Ingredients
- 1/2 cup melted vegan butter (or regular if you prefer)
- 1/4 cup mashed banana
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 cup all purpose flour
- 1 1/2 cups instant oats
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 pinches cloves
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1 cup peeled, diced apple (about 1 medium Granny Smith)
Instructions
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Preheat oven to 350°F (175°C).
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Melt the 1/2 cup vegan butter and let it cool slightly.
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Whisk together the melted butter, brown sugar, granulated sugar, vanilla and mashed banana.
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Add the flour, instant oats, cinnamon, nutmeg, cloves, baking soda and sea salt; mix until combined.
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Fold in the diced apple until evenly distributed through the dough.
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Form roughly 1-inch balls of dough, place them on a parchment-lined cookie sheet and gently flatten each ball.
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Bake at 350°F for 10–12 minutes, until the edges are set but the centers remain soft. Allow cookies to cool on the pan for a few minutes before transferring to a wire rack.
Notes
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