You might be scrambling in the fall to use up all those apples on your tree. We like this delicious cookie recipe to share with our neighbors when apples are abundant.
1 cup (100g) instant oats
¾ cup (90g) whole wheat or gluten-free* flour
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
⅛ tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted
1 large egg, room temperature
1 tsp vanilla extract
½ cup (120mL) honey
1 cup (125g) finely diced red apple
- Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the apple. Chill for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 13-15 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Instant oats are also called quick-cooking oats.
For the best results, dice the apples very finely. The larger the chunks, the crisper and less soft the cookies will be. Finely diced apples will not completely soften while baking, but they won’t be quite as crunchy as larger chunks.
If the cookies are stored in an airtight container for a few days, the apple pieces will naturally soften over time as well.