Photo of Apple pie cookies by WW

Apple pie cookies

Points® value
Total Time
40 min
25 min
15 min


Low Fat Spread

50 g

Golden Syrup

25 g

Light Brown Sugar

50 g

Vanilla Extract

1 teaspoon(s), level

Egg, whole, raw

1 medium, raw, lightly beaten

Wholemeal Flour

100 g

Porridge oats

100 g

Bicarbonate of Soda

½ teaspoon(s), level

Ground Cinnamon

1¼ teaspoon(s), level

Mixed Spice

1 teaspoon(s), level


1 zest(s) of 1


1 medium, peeled, cored and cut into 1cm cubes.

Icing Sugar

15 g


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4 and line 2 baking trays with baking paper. Melt the spread and golden syrup together in a pan. Remove from the heat and stir in the sugar. Then leave to cool for 2 minutes before stirring in the vanilla extract and the egg.
  2. Add the flour, oats, bicarbonate soda, cinnamon, mixed spice and lemon zest. Then stir to combine. Fold the apple in to the mixture.
  3. Spoon 14 scoops of the cookie mixture onto the prepared trays, spacing them well apart, then flatten slightly with wet fingers. Bake for 10 minutes until golden. Cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.
  4. Mix the icing sugar with enough cold water to reach a drizzling consistency. Drizzle over the cooled cookies, then leave to set before serving. The cookies can be kept in an airtight container for up to 3 days, or frozen for up to 1 month.