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Apple pie cookies

Apple pie cookies

Total Time
40 min
25 min
15 min
The humble apple pie turned into a cookie - need we say more? The perfect accompaniment for a hot cup of tea or coffee.


Reduced fat oil spread

50 g

Golden syrup

1 tbs

Brown sugar

¼ cup(s), (55g)

Vanilla bean extract, alcohol free

1 tsp


1 medium, lightly beaten

Plain wholemeal flour

cup(s), (100g)

Rolled oats, dry

1 cup(s), (90g)

Bicarbonate of soda

½ tsp

Ground cinnamon

1 tsp

Mixed spice

1 tsp

Fresh lemon rind

2 tsp, finely grated


1 medium, peeled, cored, cut into 1cm pieces

Icing sugar

3 tsp


  1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
  2. Melt spread and golden syrup in a medium saucepan over low heat. Remove from heat and stir in brown sugar. Cool for 2 minutes, then stir in vanilla and egg. Add flour, oats, bicarbonate of soda, spices, lemon rind and apple. Stir until well combined.
  3. Use clean wet hands to shape mixture evenly into 16 balls. Place on prepared trays, spacing them well apart and flatten slightly with fingers. Bake for 10 minutes, or until golden. Stand cookies on trays for 5 minutes, then transfer to a wire rack to cool completely.
  4. Place icing sugar in a small bowl. Stir in enough cold water to reach a drizzling consistency. Drizzle over cookies and leave to set before serving.


To Freeze: Cookies will keep in an airtight container for up to 3 days or can be frozen for up to 1 month. Defrost at room temperature.