On a bit of an apple kick right now. These Brown Butter Apple Oatmeal Cookies are the perfect way to add another apple treat to your fall baking goals. They are soft, chewy, packed with fresh bits of apple and for an added treat, glazed with an Apple Crisp Glaze to take it over the top. I highly recommend taking it over the top! I mean if you are going to celebrate the joys of fall, you really need to go all in.
These Brown Butter Apple Oatmeal Cookies are 100% vegan (as are all things you’ll find here). However, you may be asking how? Obviously we need to start with a plant based butter. However, not all plant based butters are the same and most will not brown since they are heavily oil-based. There is one that I’ve found works, the Miyoko’s European Style butter. Brown butter adds a rich, buttery nutty flavor to the cookies, but if you aren’t able to find this brand of butter in your neighborhood store, you can skip the browning process and simply add melted butter. Don’t let this one step deprive you of these delicious cookies.
As I mentioned earlier, I am currently all things apple. When creating these cookies I knew I wanted to add a glaze that could be drizzled over the top. The original plan was to make a standard glaze of powdered sugar and non-dairy milk. As I opened the refrigerator to grab the milk I saw the jar of Apple Crisp Syrup from the Apple Crisp Macchiato Latte and thought, why not? It gives a boost of the apple flavor, but is not required for the cookies. You can enjoy the cookies just as much with a standard glaze.
Here are some more ways to use all those apples you picked for the gram:
Brown Butter Apple Oatmeal Cookies
Ingredients
- 1/2 cup apple, diced honey crisp, gala, fuji or granny smith
- 1 cup rolled oats
- 2/3 cup brown sugar, packed
- 3/4 cup flour
- 1/2 tsp cinnamon
- 1/2 tbsp baking soda
- 1 tsp cornstarch
- 1/4 tsp salt
- 1/4 cup vegan butter Miyoko's European Style
- 1/4 cup non-dairy milk
- 1/2 tsp vanilla extract
Apple Crisp Glaze
- 1/2 cup powdered sugar
- 1 tsp non-dairy milk (plus more as needed)
- 2 tsp Apple Crisp Syrup
Instructions
- If browning the butter, add the butter to a small saucepan over medium heat letting it melt until it begins to foam & bubble and turn a light brown. Remove from heat & set aside.If omitting the browning step, simply melt the butter. Set aside.
- Dice the apple into tiny pieces. Leave the peel on if desired.
- In a large mixing bowl add the flour, oats, sugar, cinnamon, salt, baking powder & cornstarch. Stir to combine.
- Add the diced apples and stir.
- Add the butter, milk & vanilla. Stir to mix until no dry ingredients remain and the dough has formed. Place the dough in the refrigerator to chill for at least 15 minutes.
- Preheat oven to 350° and line a baking tray with parchment paper. Remove dough from the refrigerator & scoop out dough into 12 cookies. Gently press down to flatten. Bake for 12-15 minutes until the edges start to turn a golden brown. Remove from oven and let cool before icing.
- While the cookies cool make the icing. Add the icing ingredients to a small container & whisk well until a well mixed with no lumps. Add a tiny bit of milk as needed if you want a thinner glaze.
- Once the cookies have completely cooled, drizzle the icing over the top.
