Brown Sugar Oatmeal Cookies

Soft and chewy. Dense and crunchy. Just some of the words to describe cookies.

Lately, I have been craving oatmeal cookies and apple sauce. Think the change in weather is forcing me to want weird comfort food combinations. I prefer my cookies on the thinner side though fluffy and thick ones can be just as good. My perfect cookie fits in the palm of my hand, can be broken into 3-4 pieces and eaten with a giant mug of mint tea.

Apples are an excellent addition to any recipe or diet. They provide vitamins, fibre and antioxidants along with many other health benefits. For some information regarding the benefits of apple check out 34 Science-Backed Health Benefits of Apples and find out why the saying “an apple a day keeps the doctor a way” is true.*

To mix up this simple oatmeal cookie, I decided to make a batch of brown sugar oatmeal cookies, halving it and adding chocolate chips to one portion and apple chunks to the other. This way I got the best of both my food cravings and also an easy to grab snack whenever I crave something sweet, I also made some extras to give to my sister who is constantly asking me to bring her anything I make. I used an egg in this recipe, but a flax egg replacement works as well if you are trying to make vegan-friendly cookies.

Brown Sugar Oatmeal Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 1 Large egg (or flax egg)
  • ½ Cup vegan butter (1 stick)
  • ½ Cup light brown sugar, packed
  • 1 Tbsp vanilla extract
  • 1½ Cups old-fashioned whole rolled oats (make sure they are gluten-free)
  • ¾ Cup all-purpose gluten- free flour
  • ½ to 1 Tsp cinnamon
  • ½ Tsp baking soda
  • Pinch of salt
  • ½ Cup semi-sweet chocolate chips
  • ¼ Cup chopped apples
  1. Preheat oven to 350 degrees and line baking sheet with parchment paper.
  2. Add all dry ingredients to large mixing bowl and stir to combine.
  3. Whisk egg then add to dry ingredients. Add in softened butter.
  4. Mix all ingredients together. Add in vanilla and mix again. Divide dough in half. Add chopped apples to one part and chocolate chips to the other. Gently fold in.
  5. Scoop out tbsp sized amount of dough and drop onto baking sheet.
  6. (optional) Add sliced apples and chocolate chips to the cookies.
  7. Bake for 15 minutes or until edges are crisped up. Let cook on baking sheets before transferring to a cooling rack otherwise they will fall apart.
  8. Store in containers for a week or freeze for a month.


  • Mention of article is in collaboration with Helen Nichols from
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