Apple Crumble Cookies

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These refined sugar free Apple Crumble Cookies combine the flavours and textures of classic apple crumble and a healthy breakfast cookie into one delicious delight. You’ll love the flavour of the natural coconut sugar and warming cinnamon paired with the tartness of the diced cooking apple. (Vegan option below.)

an aerial shot of healthy apple crumble cookies sitting on a round wire cooling rack – a man has taken one cookie and holds it in his hand while the opposite hand is wrapped around a mug of tea

This post was originally published on 15 October 2018 and updated on 8 January 2020.

One of my favourite things to bake in the colder months is apple crumble. There’s something about the tart acidity of Granny Smith apples combined with a generous layer of sweet and crunchy crumble topping that just makes my taste buds dance a jig.

So, of course, it comes as no surprise that I decided to mate this delicious dessert with a cookie. These Apple Crumble Cookies are one of my go-to bakes once apples come out in full force.

These cookies are best on the first day when they’re still slightly crisp from the oven. The extra moisture from the coconut sugar and fresh apple do tend to make them softer and more delicate than a regular cookie – as they sit, they become a bit more crumbly. Not a bad thing, in my opinion, but just a little heads up if you plan to make these in advance!

healthy cookies with apples and oats on a brown linen napkin sat next a mug of tea

Because they’re full of good-for-you, whole food ingredients, these cookies are perfect for any time of day from breakfast to a midnight snack! Here are just a few of their benefits:

Healthy fats

As far as cookies are concerned, these Apple Crumble Cookies live on the lighter end of the spectrum. I omitted butter and instead opted for unrefined coconut oil to give them a boost of healthy fats.

Full of fibre

They’re chock-full of fibre from the rolled oats, whole wheat flour, and apples. So you’ll stay regular by eating these cookies. I’d say that’s a win.

Vitamin C & Potassium

Apples are a great source of both vit C and potassium and there’s an entire diced apple in this recipe!

Make it vegan

You can quickly adapt these healthy cookies to suit a vegan diet by substituting a flax egg for the egg white.

One-bowl recipe

All you’ll need to clean is a bowl, a wooden spoon, some measuring spoons, and a baking tray. I mean, come on. If that doesn’t convince you to make these, nothing will!

an aerial shot of a pile of healthy apple crumble cookies on a round wire cooling rack with a brown linen napkin underneath, surrounded by green apples

Ingredients in this recipe

I love that these cookies contain only a handful of staple pantry ingredients and the best part is that they’re all good for you! Here’s what you’ll need to make these cookies:

  • Unrefined coconut oil: To give the cookies a dose of healthy fats and act as a butter replacement.
  • Coconut sugar: This natural sweetener is low-glycemic and adds a touch of caramel to impart that classic crumble flavour.
  • Egg white: Our binding agent – this holds everything together.
  • Vanilla extract: To add a dash of extra sweetness and flavour.
  • Rolled oats: Large oats add so much texture to these Apple Crumble Cookies!
  • Whole wheat flour: Instead of plain flour, we’re adding a bit of extra fibre and nutrients to our cookies by using whole wheat.
  • Sea salt: Essential for seasoning the dough.
  • Baking powder: Gives the cookies lift so they’re soft on the inside.
  • Ground cinnamon: I can’t have an apple crumble without a load of cinnamon. This spice is essential to the flavour.
  • Apple: A tart cooking apple is best for this recipe because it retains its texture once baked.
two apple crumble cookies made without sugar sit on a brown linen napkin, one has a bite removed, and there is a mug of tea beside them

How to make healthy Apple Crumble Cookies from scratch

These Apple Crumble Cookies are one of my favourite go-to recipes. They take about 20 minutes to throw together – start to baked – and only use one bowl! Let’s start with the wet ingredients:

1. Cream together the oil and coconut sugar:

In a large bowl, beat together the room temperature coconut oil and coconut sugar until pale and fluffy.

2. Mix in the wet ingredients:

Then add the rest of the wet ingredients and give it all a good whisk.

3. Mix in the dry ingredients:

Tip in your oats and other dry ingredients and sti everything together until it forms a thick-ish dough.

4. Fold in the diced apple:

Finally, mix in the diced cooking apple until well combined.

5. Roll and bake:

The last step is to roll the dough into 11-12 equal-sized balls and place them on a baking tray. Gently squash them down into a slight disc and then bake for the allotted time.

Full details are in the recipe card at the end of this post.

Watch the recipe video

More of a visual learner? Me too! Check out how I make these healthy Apple Crumble Cookies here:

Tips for making this recipe perfectly

  • Use a tart baking apple for this recipe. This will guarantee bags of flavour. My favourite ones to use are Granny Smith or Bramley, but any crisp apple will do. Don’t use soft eating apples as they’re often too moist, and you’ll end up with mushy cookies.
  • Cold hands are best for rolling. This is a loose dough, so you’ll want to make sure that your hands are fairly cold before you roll the dough balls or the coconut oil will melt. Run your hands under a cold tap for a couple of minutes before starting and shape them relatively quickly.
  • Keep an eye on them in the oven. These cookies brown very quickly, so set a timer and watch them for the last minute or so to avoid over baking them. Once they look dry on top and slightly golden around the edges, they’re done!
These refined sugar free Apple Crumble Cookies combine the flavours and textures of classic apple crumble and a healthy breakfast cookie into one delicious delight. You’ll love the flavour of the natural coconut sugar and warming cinnamon paired with the tartness of the diced cooking apple. Visit for the recipe.

Looking for more healthy dessert options?

No Bake Peanut Butter Cookies
Sugar Free Banana Chocolate Chunk Muffins
Cranberry Almond Vegan Breakfast Cookies
Peanut Butter Flapjacks
Sugar Free Apple Cinnamon Flapjacks
Honey Lemon Shortbread Bars
The Best Peanut Butter Granola Bars
15-Minute Apple Crisp
Orange Creamsicle Parfaits
Cherry Almond Smoothie
Blueberry Scones

If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this Apple Crumble Cookies recipe by leaving a comment and star rating below!

two healthy apple crumble cookies sitting on a brown linen napkin with a grey mug in the background
4.8 from 5 votes

Apple Crumble Cookies

These refined sugar free Apple Crumble Cookies combine the flavour of classic apple crumble and a healthy cookie into one delicious delight.

Category Cookies
Keyword Apple Crumble Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 12 cookies
Author Amanda | Naturally Sweet Kitchen


  • 70 g unrefined coconut oil, room temperature
  • 75 g coconut sugar
  • 1 large egg white, room temperature
  • 1 tsp pure vanilla extract
  • 100 g rolled oats
  • 60 g whole wheat flour
  • ½ tsp fine sea salt
  • ½ tsp baking powder
  • ½ tbsp ground cinnamon
  • 120 g finely diced apple


  1. Preheat the oven to 190°C (375°F) and line a baking sheet with a silicone baking mat.
  2. Beat the coconut oil and sugar together in a medium bowl using a wooden spoon or hand mixer until fluffy and pale. Whisk in the egg white and vanilla extract.

  3. Tip the oats into the bowl, then sift in the flour, salt, baking powder, and cinnamon. Stir the dry ingredients into the wet ingredients until fully combined. Fold in the diced apple.
  4. Using a tablespoon, measure out 12 2-tablespoon-sized portions. Roll each portion into a ball and evenly space them on the baking tray. Gently press each dough ball to flatten them slightly.

  5. Bake the cookies for 9–11 minutes, or until they appear dry on top and are golden on the bottom.
  6. Allow the cookies to cool on the baking tray for 5 minutes and then transfer them to a wire rack to finish cooling.

Recipe Video


  • These cookies are best consumed the day they are made for optimum crispy edges. They will keep sealed in an airtight container at room temperature for up to 4 days.
  • To make these cookies vegan, swap in one flax egg for the egg white.

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  1. I made these cookies for a staff event and they were a huge hit. No worries about allergies, moist, flavourful and everyone loved them. So thanks for making me look good!

    1. Hi Clara! I wouldn’t completely omit the sweetener in this recipe – the cookies won’t taste nice without it. I haven’t tried substituting with honey, so I can’t guarantee it would work as it’s a liquid sweetener. You could try using 60g honey and adding a little more flour if the dough is too loose. Do let me know what happens if you give it a go!

  2. I made a batch of these today and they more than live up to their write up. Before they were even fully cooled, they were flying off the rack. Such a great recipe, easy, quick, healthy and an absolute winner.

  3. Made these twice in the last 2 weeks and they turned out amazing both times! So so good and they taste great the next day… if you accidentally (on purpose) make too many! 😅 Great recipe Amanda, looking forward to trying out some more of your recipes!

    1. Hi Crystal! Thanks for your feedback. I’m glad you liked the cookies! I’m not sure how you got just 8 as I’ve made this recipe dozens of times and with the 2 tbsp size portion listed, it always works out to at least 11-12 cookies. :)

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