Apple Butter Oatmeal Cookies are an easy gluten-free oatmeal cookie recipe made with apple butter. These soft and chewy cookies are a great way to use your apple butter during apple season.
What is Apple Butter?
I always thought apple butter was made with butter and lots of sugar. But to my surprise; it is not made with any butter and barely any sugar. Apple butter is made with apples, spices, and a little sugar. The apples do most of the sweetening and there are lots of great, flavorful spices. Apple butter is cooked for a long period of time with spices such as cinnamon, nutmeg, cloves, etc. It’s similar to concentrated applesauce except the long cooking times allow the apples to brown and caramelize and give it a more intense flavor. Check out my Instant Pot Apple Butter recipe.
I never know what to do with apple butter besides the obvious; put it on toast. I had a stock of apple butter from last year and one from the year before. I brainstormed what else I could do with apple butter and come up with this oatmeal apple butter cookie recipe (with the help of my husband who loves oatmeal cookies).
Sometimes I test a recipe and get it right on the first try. But not this one. This one took me four tries to perfect. I tried with different flour varieties until I finally got a perfect match! For the first batch, I used oat flour which resulting in spread-out cookies that made one big, flat cookie. Then I tried it with regular all-purpose flour which was drier than I would like. My third batch appeared to turn out perfect until it all crumbled into granola. Still tasty but not what I was going for. Cookies can be so finicky. Different types of flour change the taste and texture drastically. So here we are on the fourth and final batch. They are soft and chewy like oatmeal cookies should be, gluten-free, and include the delicious flavors and warming spices of apple butter. The perfect apple butter oatmeal cookie recipe!
Ingredients in Apple Butter Cookies
How to Make Apple Butter Oatmeal Cookies
- Beat. Butter and sugar on medium speed until light and fluffy (approximately 1-2 minutes). Add apple butter, egg, and vanilla continue to beat until completely combined. Scrape down the sides as needed.
- Stir in. Oats, gluten-free flour, baking soda, cinnamon, and salt until combined.
- Scoop batter. Into prepared cookie sheets using a 1 1/2tbsp cookie scoop.
- Bake. 10-12 minutes until the bottom and edges are just golden and the center soft.
- Cool. On the cookie sheet for at least 10 minutes before transferring to a cooling rack to continue cooling.
How to Store Cookies
Store in an airtight container for up to 4 days or freeze in a Ziploc bag for up to 3 months.
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More Oatmeal Recipes
More Yummy Fall Treats
Apple Butter Oatmeal Cookies
Equipment
- cookie sheet
- parchment paper or a silicone baking mat
- mixer or mixing bowl
- spatula
- cookie scoop
Ingredients
- 1 stick butter softened
- ½ cup sugar
- 3 tbsp apple butter store-bought or homemade (see notes for recipe)
- 1 egg
- 1 tsp vanilla extract
- 1½ cups oats
- 1 cup gluten-free flour such as Bob's Red Mill 1:1
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
Instructions
- Preheat oven to 375°F. Line a cookie sheet with parchment paper or a silicone mat.
- In a mixer, beat butter and sugar on medium speed until light and fluffy (1-2 minutes). Add apple butter, egg, and vanilla. Continue to beat until well combined, scraping down the sides as needed.
- Stir in oats, flour, baking soda, cinnamon, and salt. Mix until completely combined.
- Scoop batter onto the prepared cookie sheet using a 1½ tbsp cookie scoop. Bake 10-12 minutes or until bottom and sides are golden. Edges will be set and the center will be soft. Let the cookies cool 10 minutes on the cookie sheet then transfer to a cooling rack to finish cooling.
- Store in an airtight container for up to 4 days.
I made these and they were very dry. I am wondering what kind of oatmeal you used? instant? rolled?
I’m not sure why your cookies turned out so dry. I used old fashioned oats and bobs red mill gluten free flour. Bob’s red mill gluten free flour is my favorite brand for baking. I have noticed other brands result in dry baked goods.