Apple Cookies
Submitted by loisadavis
Soft drop cookies loaded with shredded apples, dried cranberries, and multi-grain cereal. Rye flour adds earthy depth, while pumpkin pie spice brings warmth to every chewy bite.
YIELD
2 dozenPREP
30 minCOOK
30 minREADY
60 minThese cookies blur the line between healthy and indulgent. Shredded apples and apple juice soak into the batter, creating cookies that stay soft for days. Multi-grain cereal and rye flour give them texture and a nutty undertone that pairs beautifully with the sweet-tart cranberries.
The batter needs to sit for 5 minutes after mixing. This lets the oats and cereal absorb the liquid, preventing flat, greasy cookies.
Pumpkin pie spice does the heavy lifting on flavor, so you get cinnamon, nutmeg, and ginger all at once.
Baking Tips
- Shred apples with the peel on for flecks of color
- Let batter rest exactly 5 minutes before scooping
- Space cookies 2 inches apart, they spread slightly
- Bake 10-12 minutes until edges are lightly browned
Ingredients
Directions
Preheat oven to 375 degrees; coat 2 cookie sheets with nonstick cooking spray.
Combine the shredded apple, apple juice, granulated sugar and cranberries; set aside.
Beat the egg, brown sugar, vanilla extract and oil with an electric mixer until smooth.
Add the apple mixture and stir it into the batter by hand.
Add the flours, cereal, baking powder, baking soda and pie spice; stir into the batter by hand.
Let the batter sit for about 5 minutes to absorb all of the liquid.
Drop by rounded teaspoonfuls about 2 inches apart onto the cookie sheets and bake for 10 to 12 minutes, or until the cookies are lightly browned.
Cool on wire racks. Repeat until all of the cookies are baked.
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