Cinnamon Apple Cider Oatmeal Cookies

Cinnamon Apple Cider Oatmeal Cookies are the perfect bite of fall. Packed with warm spices, juicy apple bits, and rolled oats, these cookies deliver that cozy, just-out-of-the-oven comfort you crave when the leaves start to fall. Whether you’re baking for a weekend treat or prepping for a festive gathering, this recipe brings all the cinnamon-spiced charm of autumn straight to your kitchen.

Why You’ll Love This Recipe

this recipe

Quick to make – You can have a batch ready in about 30 minutes
Simple pantry staples – No special trips to the store needed
Perfect fall flavor – Apple cider + cinnamon = autumn magic
Chewy texture – Thanks to old-fashioned oats and just the right bake time
Freezer-friendly – Bake now, save some for later

Ingredients

For the dough:

• 1 large egg
• 1 tsp vanilla extract
• ¾ cup packed light brown sugar
• ½ cup unsalted butter, softened
• 1¼ cups all-purpose flour
• 1¼ cups old-fashioned rolled oats
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp salt

For the apple mixture:

• 1 cup peeled and finely diced Granny Smith apple (¼-inch cubes)
• 2 tsp fresh lemon juice

Instructions

1. Preheat and prep:
   Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone mats.
2. Mix dry ingredients:
   In a medium bowl, whisk together the flour, oats, cinnamon, baking soda, and salt. Set aside.
3. Cream butter and sugar:
   In a large mixing bowl, cream softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing just until combined.
4. Prepare apple mixture:
   In a small bowl, toss the finely diced apples with lemon juice to prevent browning.
5. Combine everything:
   Gradually add the dry ingredients to the wet mixture. Mix until just incorporated. Gently fold in the apple mixture.
6. Portion and bake:
   Scoop dough using a medium cookie scoop (about 2 tbsp per cookie) and place 2 inches apart on baking sheets. Slightly flatten tops. Bake for 14–15 minutes until edges are golden but centers remain soft.
7. Cool and store:
   Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Store in an airtight container once fully cooled.

Recipe Details

Prep Time: 15–20 minutes
Cook Time: 14–15 minutes
Total Time: 30–35 minutes
Servings: About 18 cookies

Nutrition Facts (Estimated, per cookie)

• Calories: ~110
• Carbs: 19g
• Fat: 4g
• Protein: 1.5g
• Sugar: 9g
• Fiber: 1g

Tips & Variations

• Best apples: Granny Smiths add tart balance. Honeycrisp or Braeburn work too.
• Butter tips: Use room temperature butter (soft but not melty).
• Substitutions:
  • Gluten-free flour works 1:1
  • Coconut oil for dairy-free (same quantity)
  • Dark brown sugar for richer flavor
• Make ahead: Freeze dough balls on a tray, then transfer to a bag. Bake from frozen—just add 1–2 extra minutes.
• Avoid soggy cookies: Dice apples small and don’t skip the lemon juice.

FAQs

Can I use quick oats instead of old-fashioned oats?
Yes, but your cookies will be softer. Avoid instant oats—they turn mushy.

Can I use apple cider concentrate?
Yes! Reduce apple cider by simmering until thick and syrupy (¼ cup reduced from 1 cup). Add it with the wet ingredients for deeper flavor.

How do I keep cookies chewy?
Don’t overbake. They should look slightly underdone in the center—carryover heat will finish the job.

Can I make this recipe vegan?
Try replacing the butter with softened coconut oil and the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water). Results may vary slightly in texture.

How should I store these cookies?
In an airtight container at room temp for up to 5 days. Add a slice of bread to keep them soft!

Cinnamon Apple Cider Oatmeal Cookies

Soft and chewy fall cookies packed with oats, apple, and cinnamon. Perfect with coffee or cider and ready in just 30 minutes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Servings: 18 cookies

Course: Dessert

Cuisine: American

Calories: 110

Ingredients Equipment Method Notes

Ingredients

  

• **For the dough:**
• – 1 large egg
• – 1 tsp vanilla extract
• – ¾ cup packed light brown sugar
• – ½ cup unsalted butter softened
• – 1¼ cups all-purpose flour
• – 1¼ cups old-fashioned rolled oats
• – ½ tsp baking soda
• – 1 tsp cinnamon
• – ¼ tsp salt
• **For the apple mixture:**
• – 1 cup peeled and finely diced Granny Smith apple
• – 2 tsp fresh lemon juice

Equipment

• Mixing bowls
• Hand or stand mixer
• Baking sheets
• Parchment paper or silicone mats

Method

 

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. In a bowl, mix flour, oats, cinnamon, baking soda, and salt.
3. In another bowl, cream butter and brown sugar. Add egg and vanilla.
4. Toss diced apples with lemon juice.
5. Mix dry ingredients into wet, then fold in apple mixture.
6. Scoop dough (2 tbsp per cookie) onto baking sheets. Slightly flatten.
7. Bake 14–15 minutes until edges are golden. Cool before storing.

Notes

– Dice apples finely for even baking
– Don’t overbake – they firm up while cooling
– Store with a slice of bread to keep them soft
– Freezer-friendly (baked or as dough)

Conclusion

These Cinnamon Apple Cider Oatmeal Cookies taste like a crisp autumn afternoon — cozy, spiced, and full of comforting texture. Whether you pair them with hot cider or sneak one for breakfast with your coffee, they’re guaranteed to become a seasonal staple in your kitchen.