Description
These Easy Apple Cookies combine the natural sweetness of apples and honey with the tangy sharpness of cheddar cheese for a unique and delicious treat. Perfect for breakfast or a wholesome snack, these cookies are soft, chewy, and just the right balance of flavors that the whole family will love.
Ingredients
Scale
Dry Ingredients
- 3/4 cup (105 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground or grated nutmeg
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1/4 cup smooth applesauce
- 1/3 cup honey
- 2 teaspoons vanilla extract
- 1 large egg
Main Mix-Ins
- 1 medium apple, such as Granny Smith or Gala, cut into small dice (about 1 1/2 cups)
- 1 1/2 cups (155 grams) oats
- 1 1/4 cups shredded (105 grams) sharp cheddar cheese
- 1/2 cup (85 grams) raisins, optional
Instructions
- Prepare baking sheet. Line a sheet pan with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients. In a small bowl, whisk together the all-purpose flour, baking powder, nutmeg, and kosher salt until well combined.
- Mix wet ingredients. In a separate large bowl, whisk together the applesauce, honey, vanilla extract, and egg until fully combined and smooth.
- Combine wet and dry. Add the dry mixture to the wet ingredients and whisk until no dry flour spots remain.
- Add main mix-ins. Using a spoon or spatula, fold in the diced apples, oats, shredded cheddar cheese, and raisins if using, evenly distributing them throughout the sticky batter.
- Shape cookies. Scoop out 1/4 cup portions (about 60 grams) and shape each into rounds approximately 3/4 inch thick using your hands. Arrange them on the prepared sheet pan, spacing them close together as they will not spread during baking. You should get 13 cookies.
- Bake the cookies. Place the sheet pan in a preheated oven at 350°F (175°C) and bake for 18 minutes. Look for edges to brown, a sizzling sound, and check the cookie bottoms for visible browning.
- Cool the cookies. Remove from oven and transfer the cookies to a wire rack to cool completely. They will be soft when hot but will firm up as they cool.
- Store properly. Once cooled, store cookies in an airtight container in the refrigerator for up to one week or freeze for up to one month.
Notes
- For a dairy-free option, substitute the cheddar cheese with a suitable vegan cheese alternative or omit it entirely.
- The cookies do not spread, so you can bake them close together to save space.
- Feel free to swap raisins for other dried fruits like cranberries or chopped dates.
- Using tart apples like Granny Smith enhances the balance between sweet and tangy flavors.
- Make sure to cool cookies fully before storing to maintain texture and prevent sogginess.
- These cookies are great enjoyed warm, at room temperature, or chilled.
Nutrition
- Serving Size: 1 cookie
- Calories: 153 kcal
- Sugar: 9 g
- Sodium: 126 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 22 mg
