Apple & Honey Oatmeal Cookies

Honey and oatmeal cookies combine to make these chewy Apple Honey Oatmeal Cookies.

Note: This post was originally published in 2015 and has been revamped and updated in September 2019.

Sweet New Year

Fun holiday cookies are starting to become a favorite around here. 

A batch of these honey oatmeal cookies are a great addition to a Rosh Hashana dessert menu. Where sweet foods—including apples and honey—are essentials to the Jewish New Year holiday table. 

Looking for more holiday recipes to try? Add a twist to the common chocolate babka dessert, with this apple and cranberry version. Prefer having baked goods in the morning? Try these breakfast muffins.

Cookie Mix-Ins

An easy way to customize your cookies, is with the addition of flavorful mix ins. A few of my favorite ideas can be found here. 

In these apple & honey oatmeal cookies, we are using dried apple rings. They are too big to add whole. So before mixing, make sure to cut them into smaller pieces. The easiest way to do this is with a pair of kitchen scissors.

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Apple Honey Oatmeal Cookies

Yield: 21 Cookies

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

A sweet way to ring in the Jewish New Year. These chewy apple honey oatmeal cookies are a mix between an oatmeal and a honey cookie.

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Ingredients

• ½ cup all-purpose flour (68 grams)
• ½ cup white whole wheat flour (75 grams)
• 1 cup old fashioned oats (122 grams)
• ¼ teaspoon fine sea salt
• ½ teaspoon baking powder
• 1½ teaspoon cinnamon
• ⅓ cup chopped dried apple pieces (35 grams)
• 3 tablespoons mini chocolate chips (40 grams)
• ¼ cup coconut oil, liquid (58 grams)
• ¼ cup dark brown sugar (48 grams)
• ¼ cup honey (85 grams)
• 2 large eggs (95 grams)
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 375°F. Line two large sheet pans with parchment
   paper.
2. In a medium size bowl, mix the flours, oats, baking powder and spices. Stir in the chopped apple pieces and chocolate chips. Set aside.
3. In a large bowl, stir the coconut oil, sugar, honey, egg and vanilla. Mix in the dry ingredients.
4. Use a cookie scoop (medium) to portion out 1.5 tablespoons of the cookie dough. Divide the dough between the two baking pans. Wet hands slightly and use your palms to flatten each cookie.
5. Bake for 12-14 minutes until golden brown. Cool cookies on the baking trays for 10 minutes.

Nutrition Information:

Yield: 21 Serving Size: 1 cookie
Amount Per Serving: Calories: 98Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 46mgCarbohydrates: 15gFiber: 1gSugar: 7gProtein: 2g

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