Apple Almond Cider Oatmeal Cream Pies

These Apple Almond Cider Oatmeal Cream Pies are the cozy fall treat you didn’t know you needed — apple, almond, chai spice, and coffee-cider caramel all wrapped up in one chewy sandwich cookie.

Apple Almond Cider Oatmeal Cream Pies

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

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

  1. Simmer apple cider and Apple Almond Crisp Coffee in a saucepan until reduced to about 3 tbsp of syrup. Cool completely.
  2. Brown the butter over medium-low heat until golden and nutty, then cool until soft but not liquid.
  3. Whisk flour, baking soda, baking powder, Chai Spice Blend, and salt in a medium bowl.
  4. 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.
  5. 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.
  6. While hot, use a glass rim to gently swirl around each cookie for a perfect round shape. Cool on a wire rack.
  7. Beat butter for filling until fluffy. Add powdered sugar gradually, then caramel, reduced coffee-cider, and salt. Adjust texture if needed.
  8. 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!

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Apple Almond Cider Oatmeal Cream Pies

Soft, chewy oatmeal cookies filled with apple, almond, and a coffee-cider caramel twist — layered with salted caramel frosting for the ultimate fall treat.

Author
Sally Valenti
Prep Time
25 minutes
Cook Time
12 minutes
Servings
10–12 sandwich cookies
Category

Dessert, Cookies, Fall Recipes

Cuisine

American

Ingredients

  • 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

Directions

  1. Simmer apple cider and Apple Almond Crisp Coffee in a saucepan until reduced to about 3 tbsp of syrup. Cool completely.
  2. Brown the butter over medium-low heat until golden and nutty, then cool until soft but not liquid.
  3. Whisk flour, baking soda, baking powder, Chai Spice Blend, and salt in a medium bowl.
  4. 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.
  5. 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.
  6. While hot, use a glass rim to gently swirl around each cookie for a perfect round shape. Cool on a wire rack.
  7. Beat butter for filling until fluffy. Add powdered sugar gradually, then caramel, reduced coffee-cider, and salt. Adjust texture if needed.
  8. Pipe or spread frosting on one cookie, then top with another. Gently press to sandwich. Enjoy!
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