Apple and cinnamon cookies

Apple and cinnamon cookies

Festive cookies to get into the Easter spirit. They surely will be enjoyed by everyone in the house. Easy, quick and cheap to make with minimal cooking experience required, they can be a fun way to spend the evening with the kids. To make these cookies healthier and more nutritious, the plain flour has been swapped for wholemeal flour to increase the fibre content.

Serves:  12
Dietary: nut-free
Contains; gluten (oats, flour, baking powder), eggs, soya (margarine)
Preparation time: 15 minutes
Cooking time: 15 minutes


1 cup (100 g) rolled oats
¾ cup (90 g) wholemeal flour
1½ tsp cinnamon
1 tsp baking powder
¼ cup (60 g) soya margarine or blended butter spread, melted
1 medium egg
1 tsp vanilla essence
1 medium apple, grated or finely diced



  1. Preheat the oven to 190oC/170oC Fan/375oF/Gas Mark 5.
  2. Place all dry ingredients into a mixing bowl (flour, oats, cinnamon, baking powder).
  3. Mix all wet ingredients in a separate bowl (margarine, egg, vanilla essence).
  4. Remove the stalk from the apple leaving the skin on. Grate or finely dice the apple.
  5. Add all wet ingredients into the dry ingredient bowl and mix with the apple.
  6. Divide the dough into 12 cookies and place it onto a baking tray.
  7. Place in the oven for 15 minutes.
  8. Take out of the oven and let cool.
  9. Enjoy!


This recipe has been donated by Sylwia Szkup, a student nutritionist at ATU, Galway.


Per serving:  per cookie
Total calories:  104 kcal
Fat:  4.7 g
 of which saturates:  1.0 g
Carbohydrate: 12.0 g
 of which sugars: 1.6 g
Fibre: 1.7  g
Protein: 2.6 g
Salt: 0.16 g



  • Good source of fibre, which contributes to an acceleration of intestinal transit.
  • Good source of both omega 3 and omega 6 fats. Omega 3 fats
  • Excellent source of Vitamin E, which contributes to the protection of cells from oxidative stress.
  • It is also a good source of vitamin D and B vitamins (Thiamin, Niacin, Biotin and Vitamin B12).



  • A few dark chocolate chips can be added for flavour or drizzle melted chocolate on top once cooled.
  • Gluten-free flour and baking powder can be used if coeliac.
  • Blende butter spread can be used instead of soya margarine if allergic to soya.


Consumer tested and checked by Kathy Lewis, Registered Nutritionist


© 2023 The Caroline Walker Trust


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