These cookies bring together the comforting flavours of cinnamon, toasted nuts, and sweet apple in a way that feels indulgent but is made entirely from wholesome ingredients.
These cookies are soft, satisfying, and perfect for anyone looking for a quick and nourishing treat. The best part? You only need one bowl, making the cleanup as easy as the preparation. They’re also adaptable—you can bake them in an oven or an air fryer, depending on what suits you best.
Whether it’s for breakfast, a midday snack, or a guilt-free dessert, these cookies deliver on flavour and simplicity
How to Make “Flax Egg”
- Add 1 tbsp ground flaxseed to a small bowl.
- Mix in 2–3 tbsp water (start with 2 tbsp; add a bit more if needed for consistency).
- Stir well and let it sit for 5–10 minutes until it thickens into a gel-like texture.
- Once thickened, it’s ready to use in your recipe as one egg substitute.
Tips
- Keep the cubes tiny and even – Small, uniform cubes ensure the apples soften evenly and give a lovely texture in every bite.
- No need to peel – The peel adds fibre and a nice bit of texture. Just wash the apple well and dice finely.
- Firm apples work best – Crisp varieties like Braeburn, Pink Lady or Gala hold their shape nicely without going mushy.
- Shape tightly – Since the apple pieces are chunky, make sure to press the cookie dough firmly together to help everything hold during baking.
- Don’t overcrowd the air fryer or oven tray – Leave space around each cookie for even cooking and golden edges.
- Let the flax gel sit long enough – Give the flaxseed and water at least 5–10 minutes to gel properly. This helps bind the cookies without eggs.
- Warm your peanut butter and honey slightly – If they’re too stiff, warm them gently for 10–15 seconds so they mix more easily with the other ingredients.
- Rest the dough for a few minutes – Let the mixture sit for 5–10 minutes before shaping. It allows the oats and flax to absorb some moisture, making the dough easier to handle.
- Don’t expect spread – These cookies won’t spread like regular ones, so shape and flatten them to your ideal cookie thickness before baking.
- Best enjoyed fresh – These are soft-style cookies, and they’re most delicious the day they’re made. If storing, consider reheating briefly to bring back softness.
Swaps
Peanut butter: Swap with almond butter, cashew butter, or tahini for a different nutty note. Just make sure it’s runny and natural.
Honey: Use maple syrup or date syrup for a vegan-friendly option with a similar natural sweetness.
Apple: Try pear (finely chopped) or even grated carrot for a different seasonal twist while keeping the natural sweetness.
Coconut flakes: Swap with chopped nuts (like pecans or walnuts) or pumpkin seeds for crunch, or even rolled oats if you prefer a less tropical flavour.
Cinnamon: Switch it up with pumpkin spice, nutmeg, or mixed spice for a different warming flavour.
Storage
Room Temperature: Keep the cookies in an airtight container for up to 1-2 days. Store them in a cool, dry place to maintain their softness.
Fridge: For extra freshness, store them in the fridge for up to 3 days. They’ll firm up a bit, making them even more satisfying.
Freezer: Freeze the cookies for up to 2 months. Wrap each cookie individually in parchment paper, or place them in a freezer-safe container. To enjoy, simply let them thaw at room temperature or pop them in the oven for a few minutes to refresh.
More Healthy Cookie
- 3-Ingredient Chocolate Banana Cookies
- 2-Ingredient Healthy Coconut Cookies
- 3-Ingredient Almond Cookies
- 4 Ingredients Flourless Chickpea Cookies
Wholesome Apple Cookies
Ingredients
- 2 tbsp peanut butter 60g
- 2 tbsp honey 30g
- 1 small apple thinly chopped
- 10 g flaxseed mix with ~20ml water
- 30 g coconut flakes
- 25 oat flour you can blend your oats and it will make oat flour
- 1 tsp of cinnamon
Instructions
- Add all the ingredients to a bowl and mix.
- Grab a scoop of the mix and create a cookie shape with your hands.
- Bake: in the Air fryer for 8-10/12 mins air fryer at 180C OR in the oven for 12-15mins at 180C.