These bite sized cookies taste just like fall. Apples are a classic this time of year, so why not throw them into cookies. To be honest this cookie has more of a half cake half cookie texture, which is fine by me. They are soft and chewy and make your house smell like cinnamon when they are baking.
As a bonus, these cookies are pretty healthy, making them the perfect snack or breakfast on-the-go. They are also gluten-free, dairy-free and egg-free. You can easily adjust the recipe to make it nut-free as well if you want to send these to school.
THESE COOKIES ARE A GREAT SOURCE OF HEALTHY FIBRE, WHICH CAN BE HARD TO GET ENOUGH OF THESE DAYS.
There’s lots of fibre from the rolled oats, flax seed, apples and applesauce. Apples are high in pectin, a type of fibre known as soluble fibre, which helps feed our gut bacteria and keep things moving along. Apples are also rich in antioxidants like Vitamin C and flavonoids like Quercetin which has anti-inflammatory properties.
2 cups of apples, peeled and diced into ½ inch cubes
2 tsp of maple syrup
1 tsp of cinnamon (I used ceylon)
1 tsp of coconut oil
1 ½ cups of rolled oats
½ cup of oat flour
½ cup of almond flour (or more oat flour if want to make it nut free)
2 ½ tsp of cinnamon
½ tsp of nutmeg
½ tsp of baking soda
½ tsp of baking powder
½ tsp of sea salt
½ cup of unsweetened applesauce
3 – 4 tbsp of maple syrup
2 flax eggs
1 tsp of vanilla extract
3 tbsp of melted vegan butter or ghee
Preheat the oven to 350F.
In a small pot, heat the coconut oil and add the chopped apples, 1 tsp of cinnamon, and 2 tsp of maple syrup. Cook on low heat, stirring frequently, until the apples are cooked and soft but still retaining their texture. About 15-20 minutes.
While the apples are cooking, make your flax egg and set aside for 10 minutes (2 tbsp of ground flax seed + 5 ½ tbsp of water).
In a large bowl combine the rolled oats, oat flour (you can make this by grinding rolled oats in a high speed blender), and almond flour. If you want to make this nut free simply replace the almond flour with more oat flour.
Add the cinnamon, nutmeg, baking soda, baking powder and sea salt.
In a measuring cup add the applesauce, maple syrup and vanilla extract and stir.
Add the wet applesauce mixture, flax eggs and melted vegan butter to the dry oat mixture and stir to combine.
Fold in the cooked apples. Taste the batter, feel free to add more spices if needed.
Cover a baking sheet with parchment paper. With a spoon, scoop out the batter into balls and place on the cookie sheet. Press down slightly with your fingers but don’t flatten the cookies too much.