Spiced Apple Walnut Coconut Oil Cookies
Chewy spiced apple walnut coconut oil cookies that are perfect for fall! With plenty of spices, dried apples and walnuts! And they’re dairy free!
Monday calls for cookies. Fall-like cookies! With apples and spices and walnuts! Oh my!
I feel like I say this every single time I share a cookie recipe. Whether it’s Monday, Wednesday, Friday. All days of the week call for cookies. <— Truth.
But anyways. This is my favorite time of the year to bake. The weather is getting cooler. The cozy blankets are coming out. The house is full of the smell of cinnamon and apple getting all awesome together in the oven! So much happiness.
Coconut Oil Cookies
So today we talk cookies. Specifically coconut oil in cookies.
It’s something I’ve really come to love … especially as someone who has had to cut back a bit on dairy for reasons that I won’t bore you to tears with. It makes for a nice substitute for melted butter in baking!
And ever since I made these dark chocolate zucchini coconut oil cookies (so good!) last summer, I’ve been brainstorming different flavor ideas.
Now that it’s fall, apple and walnut seemed like the way to go. Along with lots of fall spices and whole wheat flour. Yes and yes.
Now, these may not be the prettiest cookies on the block, but I promise they make up for it in taste. Slightly chewy, a little puffy, full of cinnamon, nutmeg and a touch of cloves!
And kinda sorta jam packed with dried apples and chopped walnuts. I mayyy have gone a tad overboard but they are just so good with all that chunkiness packed in!
They are slightly addictive all warm out of the oven. But if you can resist, wait for them to cool and then we’ll top with a spiced glaze. Takes them totally over the top in an absolutely fantastic way.
But not like in a sickeningly sweet way. Justttt right.
I’ll take that whole plate and glass of almond milk, please and thank you.
Additional Coconut Oil Cookie Recipes You Might Enjoy!
- Coconut Oil Oatmeal Cookies
- Mint Chocolate Chip Cookies
- Soft & Chewy Cardamom Spice Cookies
- Soft & Chewy Whole Wheat Gingerbread Cookies
- Coconut Oil Espresso Chocolate Chip Cookies
- Soft & Chewy Whole Wheat Pumpkin Cookies
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the cookies:
- 1 cup plus 2 tablespoons white whole wheat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- pinch of ground nutmeg
- pinch of ground cloves
- ½ cup melted coconut oil, cooled to room temperature
- ½ cup plus 2 tablespoons coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup diced dried apples
- ¾ cup chopped raw walnuts
For the glaze:
- ½ cup confectioners’ sugar
- 1 tablespoon unsweetened vanilla almond milk
- dash of ground cinnamon
- dash of ground nutmeg
- dash of ground cloves
For the cookies:
- In a small bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the cooled coconut oil and the coconut sugar. Beat on medium speed until blended. Add in the egg and vanilla. Beat again on medium until well combined, scraping down the bowl as needed. With the mixer on low, slowly add in the flour mixture and mix until just combined. Remove the bowl from the mixer and gently fold in the apples and walnuts. Transfer to the refrigerator and let chill for 30 to 40 minutes.
- Meanwhile, preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
- Scoop about 1 ½ to 2 tablespoons of the chilled dough and drop onto the prepared baking sheet about 2 to 3 inches apart. It will be a harder type of dough.
- Bake for about 9 to 10 minutes, until the cookies are set. Let the cookies cool directly on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the glaze:
- In a small bowl, add the confectioners’ sugar, milk, cinnamon, nutmeg and cloves. Whisk until well combined. Add additional sugar or milk to get it to a consistency of your liking (I like it as written, which is on the thicker side for a glaze - this way you can see it on the cookies!).
- Drizzle / smear the glaze over the cooled cookies. Let the glaze set before storing the cookies in an airtight container.
Make sure to melt the coconut oil first, then measure out the correct amount. Otherwise you may use too much. Also, I have not tried making these with regular whole wheat flour. The white whole wheat flour keeps baked goods a little lighter, so I would stick with that here.
This could also be done just using a hand mixer!
Prep time includes time for the cookies to chill before baking.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 116 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 10mg Sodium: 72mg Carbohydrates: 8g Fiber: 1g Sugar: 7g Protein: 1g