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Apple Gouda Cheese Cookies

Published by Cheryl Mussatto, MS, RD, LD on Mar 10, 2021

Cheese…in a cookie? It gets my seal of approval!


I know and love a good cookie when I eat one. And here’s a cookie my unofficial taste testers gave two thumbs up making me want to share the recipe with YOU! Once you make the recipe and try it out with your own taste testers (family/friends), they’ll rubber stamp their endorsement too.

That’s because this cookie is not the usual run-of-the-mill treat. Not too sweet, with just a hint of brown sugar, this cookie relies instead on unexpected flavors tantalizing you with a subtle nuance that makes this cookie special.

What makes it special?  I give full credit to the blend of ingredients…sweetness without being overbearing and a surprising savory note you normally wouldn’t predict from such an unassuming looking cookie.  But hey, in the end, it all works for the good of what your taste buds will experience and enjoy. To begin with, instead of butter or margarine, it calls for heart healthy olive oil. While there is a small amount of brown sugar, the recipe goes in a different direction trusting the natural sugars found in dried fruit and shredded tart apples.

And then there’s the kicker….gouda cheese. Named after the city of Gouda in the Netherlands, it’s one of the oldest cheeses still being made and one of the most popular worldwide. Made with whole milk, Gouda has a rich, buttery, mild, slightly sweet flavor and a smooth, creamy texture. You’ll discover the cheese melts into a crisp, lacy fritter around the edges, helping hold the cookie together into one sweet and savory snack.

These cookies are guaranteed to be a new family favorite with their moist, chewy middle, slightly crisp edges, and a delicious taste leaving everyone craving for more!

Apple Gouda Cheese Cookies

Course Dessert
Cuisine American
Servings 9 (Makes about 1 ½ dozen. Serving size is 2 cookies)
Calories 270 kcal


  • 2/3 cup olive oil
  • 1 egg
  • 1 teaspoon vanilla
  • ¾ cup white whole wheat flour
  • ½ cup brown sugar
  • 1 teaspoon ginger
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups old-fashioned oats
  • ½ cup golden raisins
  • 1-2 tart apples or about 1 cup, peeled and shredded (examples of tart apples – Pink Lady, Braeburn, McIntosh, Jonathan, Honey Crisp, Granny Smith, and Cortland apples)
  • 4 ounces or 1 cup finely chopped or shredded Gouda cheese


  • Preheat oven to 375 degrees Fahrenheit
  • In a glass measuring cup, whisk olive oil and egg together until combined. Whisk in vanilla. Set aside.
  • In a large bowl, whisk together flour, brown sugar, ginger, baking powder, salt, and oats. Stir in raisins.
  • Peel and core apple(s) and then shred.
  • Shred the Gouda cheese.
  • Add both the shredded apple(s) and Gouda cheese to dry ingredients, stir in gently until mixed.
  • Add the combined olive oil, egg, and vanilla to the dry ingredients and stir until combined.
  • Drop medium-sized spoonfuls on an ungreased baking sheet.
  • Bake for 15-17 minutes or until cookies are golden brown, then remove from oven. They will be very soft when first removed from the oven.
  • Let cookies cool on the baking sheet for 5 minutes to continue to firm up before transferring to a cooling rack to continue to cool to room temperature.
  • Store in an airtight container at room temperature for up to 5 days.


Nutrition per serving: Calories – 270; Total Fat – 16 grams; Protein – 6 grams; Carbohydrates – 26 grams; Fiber – 3 grams; Sodium – 250 milligrams




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Cheryl Mussatto, MS, RD, LD

Cheryl Mussatto MS, RD, LD is a registered dietitian with a master’s degree in Dietetics and Nutrition from the University of Kansas and a bachelor’s degree in Dietetics and Institutional Management from Kansas State University. She is a clinical dietitian for Cotton O’Neil Clinics in Topeka and Osage City; an adjunct professor for Allen Community College, Burlingame, KS where she teaches Basic Nutrition; and is a freelance writer and blog contributor for Dr. David Samadi, Urologic Oncologist Expert and World Renowned Robotic Surgeon in New York City. Cheryl is also the author of The Nourished Brain, The Latest Science on Food’s Power for Protecting the Brain from Alzheimers and Dementia and The Prediabetes Action Plan and Cookbook, both available on Amazon in Kindle and paperback editions.

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