The Best Healthy Caramel Apple Oat Cookies (Gluten Free, Vegan)

Prep: 15 minutesCook: 12 minutesTotal: 27 minutes
Yield: 6 to 8Category: Baking
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These healthy apple oat cookies are so delicious and just bursting with flavour. I love the cosy flavours that Autumn brings and these are honestly just like a hug in a cookie, I’m not sure any baked recipe of mine has had such a wholesome feel before!

I love spiced apple flavour desserts and I would go as far as to say it is my favourite flavour of Autumn, (sorry pumpkin spice!) so I thought I should take the opportunity to create a delicious new cookie recipe while they are in season. These soft centred cookies are packed full of warming flavours and make a great dessert or afternoon snack with a coffee once the temperature starts to drop. As this recipe uses oats, is refined sugar free and includes one portion of your five a day, I see no reason that one or two of these cookies shouldn’t be considered a great on the go option for breakfast. Although I do keep referring to this as an autumnal recipe, it is one that could be made all year round due to the constant accessibiity of apples.

I based these cookies on my Healthy Oat Chocolate Chip Cookies, I simply substituted the chocolate chips for the apple chunks and added a few more ingredients to perfect this Autumnal bake. I call these ‘Caramel Apple Cookies’, however, they do not actually contain any caramel, instead I add chunks of pitted dates to give these cookies that sweet caramel style flavour. If you wanted, you could soak your dates in boiling water for ten minutes before adding to the batter, just be sure to dry them well afterwards, in order to replicate the sticky gooey texture of caramel pieces.

If desired, you could omit the dates and just make a cinnamon apple version of these cookies. Similarly, you could increase or decrease the amount of cinnamon used to suit your personal preference or even add a pinch of ginger for some extra warmth. I like these cookies topped with a drizzle of melted dairy free white chocolate but this is completely optional, you may even prefer to throw white chocolate chips into the batter before baking instead.

I use a mixture of gluten free oats and gluten free flour in this recipe but if you wanted you could make these using just oats. Simply omit the flour and use 175g of oats instead of the amount noted. Personally I much prefer the texture that the addition of gluten free flour lends to these. In order to prepare the oats you will need to blitz them in a food processor or blender for a few minutes until they take on a fine, powdery consistency.

I like these cookies to be really thick so I usually only make six out of each batch of dough, however, the amount you yield will of course depend on the scoop size that you use. Use a tablespoon or ice cream scoop to scoop out evenly sized chunks of batter, roll them into balls and place them on a lined baking tray roughly two inches apart. Press down gently on each ball to shape them into discs.

When you remove these from the oven, bash the tray a couple of times against a surface that the heat won’t damage to help the cookies flatten a little bit more. If any of the cookies are a funny shape, you can use the back of a spoon to help shape the cookies into perfect circles while they are still hot. Allow to cool completely before removing from the tray.

I do not peel or core the apple before dicing and using it in this recipe, however, you can if preferred. If you like my Caramel Apple Oat Cookies you may also like my Tahini Apple Oat Bars, my Cinnamon Baked Apples, my Cinnamon Apple Crumble Bars or my Apple & Rhubarb Crumble which you can find here. You might also like my Spiced Apple Pancakes for an Autumn inspired breakfast, brunch or dessert.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 135g 1 + 1/2 cups gluten free oats
  • 100g 1/2 cup coconut sugar
  • 1 medium sized red apple
  • 60g 1/3 cup pitted dates
  • 50g 3 tbsp + 2 tsp coconut oil (melted)
  • 40g 1/4 cup plain gluten free flour
  • 1 tbsp flax seed
  • 3 tbsp cold water
  • 1 tsp cinnamon
  • 1/2 tsp bicarbonate of soda
  • splash vanilla essence
  • pinch sea salt


  1. Mix the water and flax seed together in a cup or small jug and set to the side for ten minutes until a gel like consistency forms
  2. Add the oats to a blender or food processor for a few minutes until a fine powder forms
  3. Add the coconut sugar to a large mixing bowl and, once the melted coconut oil has cooled, add to the bowl along with the vanilla essence and the flax seed. Mix well
  4. Dice the apple into small pieces and add to the bowl containing the liquid. Peel and core the apple first if preferred
  5. Roughly chop the dates and add to the bowl, stir
  6. Add the oats, plain flour, bicarb, cinnamon and salt to the bowl and mix well using your hands, ensure the pieces of date and apple are evenly distributed across the dough
  7. Once the mixture has come together and resembles a sticky dough, use an ice cream scoop or tablespoon to scoop out even balls of the mixture and place them on a lined baking tray two inches apart
  8. Gently press down on top of each ball to flatten it into a thick disc before placing in a preheated oven and baking for 12 minutes at 175 degrees Celsius
  9. When you remove the cookies from the oven, tap the tray firmly on a worktop that cannot be damaged by the heat a couple of times to flatten the cookies
  10. Top with an optional drizzle of melted white chocolate and allow to cool before serving


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