Apple Oat Cookies

Apple Oat Cookies with No Added Sugar

These Apple Oat Cookies are free from added sugar and sweetened naturally with apple, sultanas and banana. They are packed with flavour and spiced with cinnamon and are also dairy and nut free. Because there is no added sugar, these cookies are a perfect cookie for baby led weaning or popped in the lunchbox. This recipe was originally posted in June 2018 and has been updated in August 2020 with new photography, new text and updates to simplify the recipe and to include metric measurements.

Think you need added sugar to make delicious cookies? Uh-uh! These Apple Oat Cookies are absolutely sweet enough without any added sugars! These little beauties are sweetened only with fruit, which makes them just perfect for baby led weaning, nestled into school lunchboxes or even enjoyed with a cup of tea for a delicious and nutritious snack. 

Stack of apple oat cookies

These Apple Oat Cookies are absolutely bursting with flavour – every mouthful has delicious bits of apple and hits of warming and comforting cinnamon. They are truly a taste sensation. And they are also dairy and nut free so great for allergies. They also come together simply in one bowl and store well in the freezer. 

Ingredients and Substitutions 

This recipe comes together with simple and easily sourced ingredients. You will find the quantity information in the recipe card below. 

  • Sultanas – you can also use raisins. Soak the sultanas in hot water before draining and adding to the mixture. This will ensure they stay juicy and plump and avoid burning while the cookies bake.
  • Banana – use an extra ripe banana to ensure an even sweeter cookie. I find it easiest to mash the banana on a clean chopping board before transferring to the mixing bowl. 
  • Egg – I use large eggs as standard in my recipes. 
  • Olive Oil – I use a low flavoured extra virgin olive oil in these apple cookies. You can use any low flavoured oil suitable for baking. You can also use melted butter
  • Quick Oats – these oats are smaller in size than traditional rolled oats and they quickly absorb liquid. Because they are smaller, they assist keeping the cookie from crumbling. You can substitute regular rolled oats if this is what you have. I would recommend to blitz these a little in a food processor to break them down otherwise the cookies may not stick together as well.
  • Wholemeal Flour – also known as Whole Wheat Flour, this adds fibre to these Apple Oat Cookies. 
  • Baking powder – this will increase the volume and lighten the mixture.
  • Cinnamon – the perfect spice to pair with apples and add such a comforting sweetness to every bite. You may also wish to add a little nutmeg.
  • Apples – peel the apples for best results and ensure that they are diced finely, otherwise it will be difficult for the cookies to stay together. 

Apple Cookies

To Make the Apple Oat Cookies

Preheat your oven to 180c fan forced and line a baking tray with baking paper. Boil your jug and add the sultanas to a small bowl. Cover with boiling water then set aside to soak while you prepare the remaining ingredients.

In a large bowl whisk together the mashed banana, egg and olive oil. Next add in the dry ingredients then the finely diced apple, drain the sultanas then add them into the bowl. 

Mix until the ingredients and well combined and the sultanas and apple are distributed evenly. The mixture will be quite wet and sticky. 

picture apple oat cookie mixture

Next, spoon portions of the mixture and with wet hands shape into cookies. Bake for around 12-14 minutes or until the cookie is lightly golden and the mixture bounces back when touched lightly and cool on a wire rack.

Freezing the Apple Oat Cookies

These cookies freeze well. When cooled completely you can pop these into a container or reusable ziplock bag and freeze for two – three months. When you are ready to eat them defrost in the fridge overnight. 

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Stack of apple oat cookies

Apple Oat Cookies

  • Author: Bernadette - Goodie Goodie Lunchbox
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 18 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Western

Description

These delicious Apple Oat Cookies have no added sugar and are sweetened only with fruit, they are deliciously wholesome and totally kid approved. These Apple Oat Cookies are nut and dairy free and they are fantastic for school lunches. They are also great for baby led weaning (9 months plus) as they are soft and full of goodness.


Scale

Ingredients

  • 1/2 cup sultanas (80g)
  • 1 ripe banana (150g)
  • 1 egg
  • 1/2 cup extra virgin low flavour olive oil (125ml)
  • 1 1/2 cups of quick oats (140g)
  • 1/2 cup of plain wholemeal flour (60g)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2 small apples, peeled and finely diced (200g)

Instructions

  1. Preheat your oven to 180c fan forced and line a tray with baking paper
  2. Soak the sultanas by putting them in a small bowl and covering with boiling water and set aside while you prepare the remaining ingredients.
  3. In a large bowl whisk together the mashed banana, egg and oil until well combined.
  4. Then add in the dry ingredients and the diced apple and soaked, drained sultanas and mix until well combined.
  5. Next, spoon generous tablespoons of the mixture onto the tray and with wet hands shape the mixture into cookies. The mix will be sticky so keep your hands wet while shaping the cookies.
  6. Bake the Apple Oat Cookies for around 12 – 14 minutes or until the cookie is lightly golden and the mixture bounces back when touched lightly and cool on a wire rack.

Keywords: Apple Oat Cookies; Apple Cookies; Cookies; Baby Cookies; Sugar Free Apple Cookies

As always, if you make these come get social with me. I love to see your pictures, so remember to get a happy snap and share with me on Instagram or Facebook

Happy baking,
Bernadette x

Apple Oat Cookies

 

 

28 Comments

  1. Do these freeze well?

    • Bernadette

      Yes they do – so perfect for making ahead and having ready for school lunches or snacks at the ready! Happy baking, Bernadette x

  2. I made these with my 6yr old yesterday. We made a double batch for a couple of reasons 1) so we have plenty for lunchboxes and 2) my son is learning fractions and this is the best way for him to understand it. It is funny how he struggles to answer 1/2 + 1/2 on paper but when doubling a recipe he has no problem! Anyway, they were delicious and I’m very happy we made the double batch!

    • Bernadette

      Thanks for baking Amy! I love that idea about using baking to understand fractions and will definitely use this idea to help my 6 year old too!

  3. I love a recipe where everything is already on hand but even better these came together so quickly they held my two year olds attention throughout the whole mixing process. These are going to be very welcome addition in the daycare lunchbox. Thank you

  4. These sound lovely! Do you know if they will work with regular porridge oats?

  5. Samantha John

    These are fantastic! Just whipped them up with my 3 year old and they’re perfect for my 11 month old to snack on or even have for breakfast since she’s teething and refusing the spoon. Looking forward to trying more of your recipes!

    • Thanks so much for letting me know! I hope you have as much success with my other recipes! Happy baking, Bernadette x

  6. Hi Bernadette, just made these cookies. Super simple and super healthy! I added some dates as well. They are delicious but are they supposed to be soft or have I not cooked them long enough 🤔. 20 25 mins cos I forgot about them. Oops. Didn’t burn them. They look great!

    • Hello! Thank you so much for baking, and yes these are seriously packed with goodness. They are meant to be soft and a bit chewy so it sounds like you cooked them perfectly – even if they were left in a little longer. I find my oven runs hot but that’s the time I base the recipes on. Thanks for baking! Bernadette x

  7. Hi, can you use regular olive oil or regular virgin olive oil?

    • hi Susan, for baking I use low flavour extra virgin olive oil. The issue with some olive oils is that they have a distinctive taste which, in baking, is not a great thing. So as long as your oil is low flavour then I would use it. Thanks Bernadette x

  8. These look delicious! I’d love to try them but would need to exclude the egg as my son is on a dairy free (egg included) diet! Would you have a recommendation for a substitute for the egg?

    • You could try a chia egg but I have not tested. Bernadette x

    • I made these with cranberries instead of sultanas and melted butter in place of the oil as I didn’t have all the ingredients as per the recipe, and they were great! Three of us polished off the batch over morning tea, afternoon tea and dessert! Thanks for the recipe, love these healthy options, not sickeningly sweet like too many recipes.

  9. Can you use applesauce I stead of the diced apple?

  10. Halabl khoury

    For how long can i store them in the freezer?
    Thank you

  11. Philippa Hocking

    Baked these today for my 3yr old, had to hold him back from eating the whole batch! Great recipe and one I shall definitely be using again.

  12. Are these cookies crunchy at all? My biggest issue with no sugar cookies is they are too soft. My toddler is very picky about texture and won’t eat a soft cookie. I’ve made sugar free cookies with banana, almond, and chopped chocolate (adds sugar obviously) and they were delicious!! BUT my guy wouldn’t eat them because they didn’t feel right in his hand, even though he loves those flavors. Any suggestions? Thanks!

  13. Can I add chocolate chips and avoid using apples as I have to cook them
    Now and the only thing I don’t have are apples . Also I have rapeseed oil at home Can I use that instead of olive oil ??

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