Name: Gluten Free Apple Cinnamon Oatmeal Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/4 cups gluten free 1:1 flour; 1 1/4 cups rolled oats; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup light brown sugar (packed); 1/2 cup softened unsalted butter (1 stick); 1 large egg; 1.5 teaspoons vanilla extract; 1 cup Granny Smith apple, peeled and finely chopped; Optional: 1 teaspoon lemon juice

Jump to Recipe

These gluten free apple cinnamon oatmeal cookies are great any day of the year, but they’re absolutely perfect in the fall! These apple oatmeal cookies are chewy and soft, use minimal ingredients and have just the right amount of apple and cinnamon. They only take a few minutes to prepare and 15 minutes to bake!

This post is in partnership with Ello Products, and all opinions are my own. I’m happy to work with a company I love, use and believe in so much. Thanks for your support here on the blog and your support for Ello Products! Use the code LABORDAY to save 25% off of your online purchase of food storage canisters!

Ingredients in Apple Cinnamon Oatmeal Cookies

The ingredients you’ll need to make these apple oatmeal cookies are mostly all pantry items that you’ll likely already have on hand, with the exception of the fresh or refrigerated items which are apple, unsalted butter, egg and lemon juice.

Which Apples to Bake With?

For the apples, you’ll need 1 cup of peeled and diced Granny Smith apples. This will be about 2 small apples, or 1 large one. You can use other tart apple varieties, such as Honeycrisp, Crispin apples, Pink Ladies or Cortland. These apples are most similar to Granny Smith and have a crisp texture and tangy flavor. They’re the best options for baking because the texture holds up much better than sweeter apple varieties.

Pantry Ingredients

For the rest of the apple cinnamon oatmeal cookies, the pantry items you’ll need include gluten free flour, rolled oats, light brown sugar, baking soda, cinnamon, salt and vanilla extract.

One thing that always makes baking easier is having an organized pantry with all of your baking supplies and ingredients accessible. We keep all of our baking ingredients in Ello Food Storage Canisters with airtight lids. This not only gets rid of the flimsy bags things like oats and brown sugar comes in, but it keeps the ingredients fresher for longer than the original packaging does and keeps the pantry organized so you can see everything!

The Ello Food Storage Containers have wide openings to make it easier to pour or scoop, and each one has a non-slip silicone base that keeps the canister in it’s place and able to to be stacked. They make for a much more stress-free baking and cooking experience!

You can grab your 5-piece set here, and use the code LABORDAY25 for 25% off your purchase through 9/5!

How to Make Apple Cinnamon Cookies

Step 1

The first step is to preheat your oven to 350 degrees F. and prepare your baking sheet. Do this by either lining it with parchment paper, or a light coating of non-stick cooking spray.

Then, add the softened butter and brown sugar into a large bowl and mix it with an electric mixer until it’s creamed together and fully combined. Add in your egg and vanilla and mix again to incorporate it with the butter mixture.

Step 2

Next you’ll add the gluten free flour, rolled oats, cinnamon, baking soda and salt into a medium bowl and give it a quick stir to combine the dry ingredients together.

Step 3

Once combined, pour the dry ingredients into the large bowl with the wet ingredients, and stir everything together until the dough is combined and sticking together.

Step 4

Mix the apples with the lemon juice in a small dish or bowl and then add them into the dough. Gently stir them into the dough to incorporate it all together.

Step 5

Lastly, roll the dough into balls of about 1.5-2 tablespoons and place them onto the baking sheet. Repeat this until all of the dough has been rolled. Use your palm to flatten each cookie a bit and then bake the apple cinnamon oatmeal cookies for 13-15 minutes.

Baking Tips:

You can use regular white flour in place of gluten free baking flour if you do not want or need these cookies to be gluten free.
The dough freezes really well! You can double the recipe and freeze half for later. Simply ensure that the dough is stored in an airtight container or bag.
Do not use steel cut oats, quick-cook oats or extra thick oats.
The lemon juice adds acidity to the apple which keeps it tasting fresh and bright after baking. It is optional, but recommended. If you have a container of lemon juice in the fridge, definitely use a bit of it for this!
You can refrigerate the dough for about 10 minutes if you think the dough is too wet to roll into balls to firm it up a bit, or use a cookie scoop instead of rolling.
If you forget to take the butter out of the fridge to soften it prior to wanting to make these apple cinnamon oatmeal cookies, you can microwave a stick of butter for about 1 minute to soften it without melting it completely.

Other Fall Recipes You’ll Love: