Soft, chewy, and full of cozy apple-spiced goodness — these Apple Almond Cider Oatmeal Cream Pies are next-level comfort cookies. With crisp edges, gooey centers, and a swirl of salted caramel frosting, they taste like autumn wrapped in a hug. The secret? Java Momma Apple Almond Crisp Coffee brewed right into a syrupy cider reduction for deep, rich flavor that makes these irresistible.
Why You’ll Love It
- Soft and chewy oatmeal cookies packed with apples and almonds
- Coffee cider reduction adds rich, caramel depth
- Salted caramel filling = perfection
- Customizable with almond, all-purpose, or sunflower flour
Recipe Overview:
Makes: 10–12 sandwich cookies • Prep Time: 25 minutes • Cook Time: 12 minutes • Total: 45 minutes
Makes: 10–12 sandwich cookies • Prep Time: 25 minutes • Cook Time: 12 minutes • Total: 45 minutes
Ingredients
For the Cookies:
- 1 cup unsalted butter
- 1½ cups light brown sugar, packed
- ½ cup granulated sugar
- 2 eggs, room temperature
- ⅓ cup Java Momma Apple Almond Crisp Coffee
- ⅓ cup apple cider
- 1¾ cups almond flour, all-purpose flour, or sunflower flour
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp Chai Spice Blend
- ½ tsp salt
- 1¾ cups old-fashioned oats
- ½ cup crushed almonds
- 1 cup peeled & finely diced apple
Salted Caramel Filling (optional):
- 1 cup unsalted butter, softened
- 3½–4 cups powdered sugar, sifted
- ½ cup caramel sauce
- 1 tbsp reduced Coffee Cider mixture
- Pinch of sea salt
Instructions
- Simmer apple cider and Apple Almond Crisp Coffee in a saucepan until reduced to about 3 tbsp of syrup. Cool completely.
- Brown the butter over medium-low heat until golden and nutty, then cool until soft but not liquid.
- Whisk flour, baking soda, baking powder, Chai Spice Blend, and salt in a medium bowl.
- In a large bowl, beat browned butter, sugars, and eggs. Add 2 tbsp reduced coffee-cider mixture. Stir in dry ingredients until just combined. Fold in oats, almonds, and diced apples. Chill dough 30–45 minutes.
- Preheat oven to 350°F. Scoop dough onto parchment-lined baking sheets, 2 inches apart. Bake 10–12 minutes until golden at edges and soft in the centers.
- While hot, use a glass rim to gently swirl around each cookie for a perfect round shape. Cool on a wire rack.
- Beat butter for filling until fluffy. Add powdered sugar gradually, then caramel, reduced coffee-cider, and salt. Adjust texture if needed.
- Pipe or spread frosting on one cookie, then top with another. Gently press to sandwich. Enjoy!
Recipe Note: Lower Sugar Option
Reduce the sugar by swapping half of the brown sugar for an allulose or monk fruit/erythritol blend. They’ll still bake up chewy and flavorful, just a bit lighter in sweetness!
