Loaded with fresh apple taste and many warm spices, this soft and tough Apple -Zim -Hair flakes -cookies Are absolutely perfect for the autumn season. With a warm, sweet maple cream, you are the typical autumn biscuit!
I originally published this recipe in 2016 and since then added new photos and updates to the recipe to improve the texture and reduce the spread. The changes are reflected in the recipe card below.
In the autumn months, apple meshes are often overshadowed by pumpkin gate and all pumpkin spice. While these fan favorites are always at the spot of brown butter pumpkin cups, today’s apple cinnamon-harbor-flake biscuits are just as satisfactory and deliver great in these autumn aromas (without pumpkin!).
Speaking of favorite desserts, have you already tried salted caramel apple pie? It is my favorite dessert ever!
Tell me about these apple -cinnamon -Hair flakes -cookies
- Texture: These apple -cinnamon -Hair flakes are soft and tough with damp centers and crispy edges. Every hearty, healthy bite is loaded with tough oats, delicate apple pieces, crispy walnuts and crowned with creamy maple glaze. So much texture in just 1 cookie!
- Taste: In each bite you can enjoy many autumn aromas, including apple spice, cinnamon and Maple – same aromas that you can find in these healthy apple muffins. If you are looking for an maple cookie that you can try, these maple brown are a popular choice.
- Time: After the Apfel -Häfer -Keksteig started the 10 minutes to reduce apple sauce, it quickly comes together. And no dough chilling is required so that you can bake these cookies immediately!
Selection of the right ingredients
Here are some of the most important ingredients and why they work in this recipe:
- More oats than flour = a tough cooker: You need 2 cups of entire oats and 1 and 1/4 cups of flour to achieve the perfect chewing.
- Sugar: In this recipe you need both granulated sugar and brown sugar. I prefer dark brown sugar for a little additional melace taste, but light brown sugar works just as well.
- Applesauce: Search for the unsweetened variety. And if you are left, try this apple sauce muffins. By reducing the apple sauce on the stove, you deepen the apple taste as you remove additional liquid so that your cookies bake softly – not moist.
- Egg yolk: If you only use the egg yolk of the egg, it adds wealth and helps to bind the ingredients without adding too much additional liquid to the dough (because we add apple sauce).
- Walnuts: I love adding this Apple cookies to walnuts (so much great texture!), But you can leave it out when you prefer it.
- Finely desired apple: Make sure you cut the apple into teeny-tiny pieces-no slices as I recommend for Apple Pie. I usually grab a grandma Smith apple for this recipe, but you can use any crispy, juicy variety that you prefer. (And if you are interested, here are the best apples to bake.)
- Spices: Cinnamon, allspice and nutmeg give just the right warmth and depth of the taste.
You also need baking powder, salt, vanilla extract and room temperature butter.
Key step in this recipe: Briefly cook the apple sauce
When I shared this recipe for the first time in 2016, it was not necessary to cook the apple sauce. But the cookies often spread too much, proved a little cake -like and lacked brave taste. Since then, my team and I have found that only 10 minutes to reduce the apple sauce on the stove makes the difference.
Just when we reduce fresh strawberry puree for strawberry cake and banana for the banana walnut in Sallys Back 101We will cook the apple sauce on the stove before we use it. Simmer until it is reduced by about half – this simple step concentrates the apple taste and removes excess moisture.
Bottom left: Apple sauce before reducing. Right, below: Apple sauce after reduction.
From there it is all about seeping away the dry ingredients, torn butter and sugar, mixing the moist ingredients (including the reduced apple sauce) and bringing everything together. Here is the biscuit dough … and there is no need to cool it before baking! It will be a little sticky:
Use A medium biscuit shovel To draw the cookie dough (approx. 1.5 tablespoons/35 g dough) on lined baking trays.
A drizzle with maple infection is the perfect grinding for this apple cinnamon -Hair flakes. Melt the butter with pure maple syrup and then stir in the sugar of the confectionery and a pinch of salt. Drizzle over the cookies. It is the same icing that we use for fan favorite maple-brown sugar cerseous.
If you have a little more time, salted caramel sugar effusion would also be delicious … Or try the brown butter glaze from these brown butter -apple -Blondies … Yum!
Success tips for Apple Cinnamon Cookies
- First reduce the apple sauce: This is the key to ensure that these cookies are not bridged. We want to concentrate the apple taste without giving the biscuit too much moisture.
- Bake immediately: The oat will absorb a lot of moisture if you leave the biscuit dough too long. You get a better biscuit if you bake them immediately. The impatience finally pays off!
- Not baked: They want the centers of the cookies to look very soft and even a little bit when they take them out of the oven. You will continue to set if you cool down on the baking sheet. Baked until the centers are completely done, leads to dry cookies.
- Save some for day 2! Like banana bread, these cookies even have more Aroma on the second day … if you can wait so long to eat them!
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Description
These switches and tough Apple -Zim -Hair flakes -cookies Explode with a sweet apple taste. Filled with cinnamon and apple spices, loaded with apple pulmon and apple bowls and covered with a creamy maple sugar effusion, they are absolutely perfect for the autumn season. Do not skip to reduce the apple sauce on the stove (step 1); It is the key to texture and taste.
- Reduce the apple sauce: Place the apple sauce in a medium -sized pot over medium heat. Let it boil low and then simmer with occasional stirring until the amount is reduced by half (to 1/3 cup/80 g). This takes about 10 minutes on my stove. Transfer the apple sauce into a heat -resistant bowl and put it aside on the room temperature.
- Make the cookies: Preheat the oven to 177 ° C. Line large baking sheets with parchment paper or Silicone baking mats.
- Whisk the oats, flour, baking powder, salt, cinnamon, allspice and nutmeg in a large bowl. Set aside.
- Defeat the butter, granulated sugar and brown sugar at medium speed for about 5 minutes with a paddle attachment with a paddle attachment with a paddle attachment with a paddle attachment. (Here is a helpful tutorial if you need instructions for the cream butter and sugar.) Scratch the sides and the bottom of the bowl with a silicone spatula as required. Add the reduced apple sauce, egg yolk and vanilla and hit it at medium to high speed until you are combined. Scrape the sides and the bottom of the bowl as required.
- Add the dry ingredients and hit low speed until they are combined. Finally, hit the chopped apples and walnuts (if used). The cookie dough is thick and sticky.
- With A medium biscuit shovelSlip -loving hills made of cookie dough (approx. 1.5 tablespoons/35 g dough) and 3 inches apart on the prepared baking sheets.
- Bake for 14–16 minutes or until they are slightly browned and put on the edges. The cookies look very soft in the middle, but are continued when cooling. Remove the cookies from the oven and let it cool on the baking sheet for 10 minutes and then put it onto a cooling shelf.
- Make the icing: Melt the butter and maple syrup together in a small saucepan over low heat and whip occasionally. As soon as the butter has melted, remove from the stove and whisk in the sugar of the confectric confectioners. Taste good. If necessary, add a pinch of salt. Drizzle over cookies. The icing is determined after about 1 hour.
- Store biscuits in an airtight container at room temperature for up to 2 days or up to 1 week in the fridge.
Notes
- Instructions in advance result: You can make the biscuit dough and cool it in the fridge for up to 3 days. Allow to the room temperature and then continue with step 5. Back cookies, with or without icing and freeze well for up to 3 months. Unknown biscuit balls freeze well for up to 3 months. Bake frozen biscuit balls for an additional minute, no reason to thaw. Read my tips and tricks How to freeze biscuit dough.
- Special tools (Affiliate links): Small pot | Glass mixing shells | Whisk | Electrical mixer (Handheld or Status) | Baking tray | Silicone baking mats or Parchment paper | Medium biscuit shovel | Cooling shelf | Fine mesh sieve (For the sugar of confectionery)
- Oats: Use the entire rolled oats for the best texture. Fast oats are cut finer, which makes them more powdered. They absorb more moisture and cause the dough to collapse so that the cookies do not spread properly and the cookies taste dry.
- Brown sugar: I recommend dark brown sugar for a deeper taste, but you can use light brown sugar instead.
- Apple: Make sure you cut the apple into teeny-tiny pieces. I usually use a grandma Smith apple for this recipe, but you can use any crispy, juicy variety that you prefer. (And if you are interested, here are the best apples to bake.)
- Update in 2025: My team and I carried out 4 small updates of the recipe to reduce the spread and improve the texture. The changes are reflected in this recipe. To make the old version, reduce the flour to 1 cup (125 g). Reduce apple sauce to 1/2 cup (120 g) and skip it on the stove (step 1). Use 1 whole egg instead of 1 egg yolk. Reduce the butter to 1/4 cup (56 g) and melt it. Stir it together with the wet ingredients in step 4 instead of creaming it with the sugar.
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