So…it’s apple season. My husband’s favorite thing is apple pie, and I *think* he just may be getting tired of pie. (My hint? He didn’t eat his usual quarter-pie “slice” yesterday…) So? Cookie time! Soft, chewy, appley little handfuls of yumminess! I found this on Amy’s blog, and they’re just as good as her other ones!
- 1 c (100g) instant oats (measured correctly)
- ¾ c (90g) whole wheat flour (measured correctly)
- 1 ½ tsp (4g) baking powder
- 1 ½ tsp (4g) ground cinnamon
- ⅛ tsp (1g) salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted
- 1 large egg, room temperature
- 1 tsp (5mL) vanilla extract
- ½ c (120mL) agave
- 1 c (125g) finely diced red apple (about 1 medium)
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal.
For the best results, dice the apples very finely. The larger the chunks, the crisper and less soft they’ll 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. I prefer Fuji apples, but any red apple will work. If you prefer a tarter taste, green apples would be fine too.
Honey or maple syrup may be substituted for the agave. Alternatively, ½ cup (105g) brown sugar + 5 tablespoons (75mL) milk may be substituted as well. The chilling and baking times stay the same.