Oatmeal Apple Butter Cookies

Gosh I love these oatmeal apple butter cookies.

They’re chewy oatmeal thumbprint cookies with a sweet apple butter filling and you can add raisins and/or nuts if you’d like.

They’re so scrumptious, I know you’ll want to make a second batch!

How to make oatmeal apple butter cookies

Featured Ingredients

• Oats: The key ingredient for the cookie base – old-fashioned rolled oats.
• Flour: Any all-purpose flour will work to make these cookies.
  • My favorite is whole wheat pastry flour because it’s light and finely ground, making for tender, soft cookies, but it offers the same nutritional benefits as regular whole wheat flour.
• Baking powder and eggs: To make the cookies rise and become fluffy.
• Butter: Butter is the best fat to use for cookies.
  • Leave a stick out to soften for a few hours, or microwave it for 10-15 seconds, until it’s just soft (not melted).
• Brown sugar: My favorite sugar to use for oatmeal cookies!
• Vanilla: To flavor the cookie dough. I don’t make cookies without it!
• Cinnamon: For that warm spice flavor.
• Apple butter: A store-bought jar or homemade.
• Raisins and nuts: These are optional, but add texture and flavor to the cookies (and nutrition!).

Step-by-Step Instructions

1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
2. In a large mixing bowl, whisk together oats, flour, baking powder, cinnamon and salt until combined.
3. In a separate medium mixing bowl, use a hand mixer to beat together softened butter and brown sugar until fluffy.
4. Beat in egg and vanilla extract.
5. Slowly add dry ingredients, beating until just combined.
6. Fold in raisins and nuts (if using).
7. Use a cookie scoop to drop cookies onto the prepared baking sheet. Use a spoon to press a well into the center of each cookie.
8. Use a spoon to drop dollops of apple butter into the well of each cookie.
9. Bake 8-12 minutes or until cookies are just set and lightly browned on the edges.

Recipe Substitutions and Alterations

• For the oats: You can use old-fashioned rolled oats or even quick oats for this recipe.
• For the flour: You can also use all-purpose, whole wheat, whole wheat pastry, whole wheat white or oat flour for this recipe.
• For the butter: Substitute with coconut oil.
• For the brown sugar: Use dark or light brown sugar, or substitute granulated sugar. You could try maple syrup or honey (although I haven’t tested this).
• For the apple butter: You can use any fruit butter or jam/jelly/preserve.

Nutrition Considerations

• To make them gluten free: Use gluten free all-purpose flour and be sure the oats are certified gluten free. Be sure all other packaged ingredients are gluten free.
• To make them dairy free: This recipe does not contain dairy.
• To make them vegan: Use coconut oil instead of butter and try an egg substitute like Bob’s Red Mill Egg Replacer or make flax ‘eggs’ (although I haven’t tested this).
• To make them nut free: Skip the nuts. Be sure all other ingredients are nut free.
• To make them egg free: Try an egg substitute like Bob’s Red Mill Egg Replacer or make flax ‘eggs’ (although I haven’t tested this).

Cookie recipes to feed your soul:

• Miso Chocolate Chip Cookies
• Breakfast Oatmeal Yogurt Cookies
• Healthy Monster Cookies
• Pumpkin Oatmeal Cookies with Raisins
• Peanut Butter Chocolate Chip Cookies
• Carrot Cake Cookie Sandwiches

Oatmeal Apple Butter Cookies

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Chewy oatmeal thumbprint cookies with a sweet apple butter filling.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 8-10 mins
• Total Time: 18-25 mins
• Yield: Makes 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Dessert

Ingredients

Scale 1x2x3x

• 1 ½ cups old-fashioned rolled oats
• 1 ¼ cups flour*
• 1 ¼ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon coarse salt
• ½ cup (1 stick) butter, softened
• ⅓ cup dark brown sugar
• 1 large egg
• 1 ½ teaspoons pure vanilla extract
• ½ cup raisins (optional)
• ½ cup chopped walnuts or pecans (optional)
• ⅔ cup apple butter

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Instructions

1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
2. In a large mixing bowl, whisk together oats, flour, baking powder, cinnamon and salt until combined.
3. In a separate medium mixing bowl, use a hand mixer to beat together softened butter and brown sugar until fluffy. Beat in egg and vanilla extract.  Slowly add dry ingredients, beating until just combined.  Fold in raisins and nuts (if using).
4. Use a cookie scoop to drop cookies onto the prepared baking sheet. Use a spoon to press a well into the center of each cookie.  Use a spoon to drop dollops of apple butter into the well of each cookie.
5. Bake 8-12 minutes or until cookies are just set and lightly browned on the edges.

Notes

Substitution Tip: You can also use all-purpose, whole wheat, whole wheat pastry, whole wheat white or oat flour for this recipe.

Nutrition

• Serving Size: 1 cookie
• Calories: 161
• Sugar: 11g
• Sodium: 59mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 26mg