1. Can I use other types of apples in Apple Crisp Cookies?

Yes, you can substitute Granny Smith apples with other types of apples such as Honeycrisp, Gala, or Fuji. Each apple variety will provide a slightly different flavor, with Honeycrisp apples being sweeter and Gala apples offering a milder taste. Just make sure to choose apples that hold up well to cooking.

2. Can I make these Apple Crisp Cookies gluten-free?

Absolutely! To make these cookies gluten-free, simply swap the all-purpose flour with a gluten-free flour blend. Additionally, be sure to use certified gluten-free oats to ensure the entire recipe is safe for those with gluten sensitivities.

3. How can I store leftover Apple Crisp Cookies?

Leftover Apple Crisp Cookies can be stored in an airtight container at room temperature for up to 5 days. If you'd like to store them for a longer period, you can freeze the cookies for up to 2 months. Just place them in a freezer-safe bag or container and thaw them when you’re ready to enjoy.

4. Can I use dried apples instead of fresh apples?

Yes, dried apples can be used instead of fresh apples in this recipe. However, dried apples do not require the caramelization step. Simply chop the dried apples and fold them into the cookie dough. The flavor will be more concentrated, making the cookies slightly sweeter.

Apple Crisp Cookies – Easy Fall Recipe (No Bake)

Name: Apple Crisp Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2 medium Granny Smith apples, peeled and diced; 2 tsp unsalted butter; 4 tsp light brown sugar, packed; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp salt; 1 cup unsalted butter, room temperature; 1 cup light brown sugar, packed; 1/4 cup granulated sugar; 2 large eggs, room temperature; 2 tsp vanilla extract; 3 cups rolled oats

Description

Apple Crisp Cookies combine the cozy flavors of fall into one delightful treat. Featuring the warm sweetness of caramelized apples, cinnamon, and a comforting oatmeal cookie base, these cookies are perfect for cooler days when you’re craving something homemade.

Ingredients

Scale

2 medium Granny Smith apples, peeled and diced
2 tsp unsalted butter
4 tsp light brown sugar, packed
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
3 cups rolled oats

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Instructions

Place butter, sugar, and diced apples in a medium frying pan. Cook over medium-high heat, stirring occasionally, until the apples are tender and golden. Spread out on a paper towel to cool.
In a medium bowl, whisk together flour, cinnamon, baking soda, and salt. Set aside.
In the bowl of an electric mixer, beat butter and sugars on medium-high until pale and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each addition. Add vanilla extract.
Turn the mixer to low and gradually add the flour mixture. Mix until combined. Stir in oats and caramelized apples.
Chill the dough in the refrigerator for at least one hour.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using a medium cookie scoop, place dough on the prepared baking sheet, spacing the cookies about 2 inches apart.
Bake for 12-15 minutes, or until edges are golden and the centers are soft.
Let cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

Caramelizing the apples helps remove moisture and intensifies the flavor, preventing soggy cookies.
Chilling the dough is important to help the cookies hold their shape during baking.
Store cookies in an airtight container for up to 5 days, or freeze for up to 2 months.
If you prefer a more intense apple flavor, you can use dried apples instead of fresh apples.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 214 kcal
Sugar: 17g
Sodium: 111mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 2g
Cholesterol: 36mg