‘Tis the season for apples — apple crisps, apple pie and now apple cookies. These vegan chewy apple oatmeal cookies are a new favorite: dairy-free, egg-free, and loaded with fresh diced apple, melted vegan butter, oats, brown and granulated sugars, warm spices and a little mashed banana as a binder. They’re soft, chewy and comfortingly spiced — perfect warm from the oven and still pleasantly chewy the next day.
The mashed banana is the “secret” ingredient and an important one: it replaces the egg, adds a touch of natural sweetness and helps create that chewy cookie texture. Another trick is melting the vegan butter before mixing — that makes the batter easy to combine by hand and contributes to a dense, chewy crumb. The apples provide juicy pockets of flavor and a bright contrast to the spiced oatmeal cookie base.
With oats, banana and apple, these cookies sit on the lighter side of indulgence without compromising on the cookie experience. They’re easy to pull together and ideal for fall baking, holiday cookie exchanges or any time you want a cozy treat. I won’t judge if you sneak more than a couple.
Fresh from the oven these cookies are warm, soft and wonderfully chewy. If you want them to stay tender, store in an airtight container — they’ll remain chewy the next day. Save, pin, bake and enjoy!
Vegan Chewy Apple Oatmeal Cookies
Kelly Kirkendoll
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 apple)
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 the melted butter with brown sugar, granulated sugar, vanilla and the mashed banana until smooth.
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Stir in the flour, oats, cinnamon, nutmeg, cloves, sea salt and baking soda until combined.
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Fold in the diced apple so it’s evenly distributed through the dough.
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Form roughly 1-inch balls of dough, place on baking sheets lined with parchment paper and press each slightly to flatten.
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Bake at 350°F for 10–12 minutes, until set around the edges but still soft in the center. Cool on the pan for a few minutes before transferring to a wire rack.
Notes
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