Spiced apple and sultana oat cookies

Cookie selfie / Celfie
Cookie selfie / Celfie

As everyone digs out their best pumpkin recipe in the next few weeks, I am busy perfecting many meals and bakes featuring apples.  I have nothing against pumpkin and spiced lattes, just that I was never surrounded by them growing up.  Autumn always brings nostalgia, and apples perfectly represent that.

Cox, royal gala, pink lady, Suffolk pink.  They have become firm favourites in our fruit bowl.  A year ago, only the pink lady and Bramley varieties were the apples of my eye (sorry – I could not resist!).   Others were mere reminders of the bruised fruits brought in by friends and families when their respective trees were in full bloom; powdery, soft, and tasteless at times.

True to fashion, during Bake-Off season, September has seen many bakes, and many bakes ft. apples.  A family favourite, I have packaged some Bramley apples into cookies, filled with sweet sultanas and crunchy walnuts.  Using some of the applesauce I frequently batch-make, I made some autumnal apple cookies based on another recipe I have used previously.  The fool proof cookie base recipe is quick and easy.  Providing the applesauce has been whipped up before, these make for a great weekday bake.  Perhaps when you are mourning the end of another GBBO season.  Just a suggestion, you know.

Also, kudos to this sweet garam masala powder from Waitrose – an amazingly fragrant addition suitable for any autumn/winter warmers (prepare for an abundance of curry recipes), as well as sweet treats.  My next most-used spice of the season thus far, second to cinnamon only.

Spiced apple and sultana oat cookies

Makes 12 medium-sized cookies.  Consume within 3-4 days.


1 + 1/3 cups of oats (use GF oats, if required)

¼ cup walnut pieces

¼ cup coconut chips (unsweetened)

½ cup sultanas

1 cup applesauce

1 tsp vanilla essence/extract

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp sweet garam masala

½ tsp baking powder

½ tsp baking soda


  1. Pre-heat your oven to gas mark 4/180 (Celsius).  Line your baking tray with some baking parchment.  Set aside.
  2. In a food processor: blitz the walnut pieces, sultanas and coconut flakes until coarse.
  3. In a bowl, add all the dry ingredients (oats, spices, baking powder and baking soda) and mix.
  4. Add the sultana mixture to the mixing bowl and stir.
  5. Add the vanilla extract and applesauce (in batches) and mix carefully.
  6.  Using a tablespoon, scoop the cookie dough mix into the lined baking tray.  It should yield about 12 cookies.  Space them evenly on the sheet, and smooth and flatten using the back of a spoon.
  7.  Bake for 15-20 minutes, until the cookies feel firm and the outside is golden.
  8.  Cool for 30 minutes – 1 hour before peeling from the baking sheet.  Eat immediately – enjoy!

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