Description
These Healthy Apple Pie Oatmeal Cookies combine the wholesome goodness of oats and whole wheat flour with the natural sweetness of finely diced apples and agave syrup. Perfectly spiced with cinnamon and baked to a soft, chewy texture, they make a nutritious treat for any time of day.
Ingredients
Scale
Dry Ingredients
- 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
- ¾ cup (90g) whole wheat flour or gluten-free flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ⅛ tsp salt
Wet Ingredients
- 2 tbsp (28g) coconut oil or unsalted butter, melted
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) agave syrup
- 1 cup (125g) finely diced red apple (about 1 medium apple)
Instructions
- Mix Dry Ingredients: Whisk together the oats, whole wheat or gluten-free flour, baking powder, cinnamon, and salt in a medium bowl until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil or butter, the egg, and vanilla extract thoroughly. Stir in the agave syrup until evenly incorporated.
- Form Dough: Add the dry ingredient mixture into the wet ingredients, stirring just until everything is incorporated; do not overmix. Fold in the finely diced apples gently to distribute them evenly throughout the dough.
- Chill Dough: Cover the dough and chill it in the refrigerator for 30 minutes to help it firm up and enhance the texture of the cookies.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Shape Cookies: Using a spoon and spatula, drop the dough into 15 rounded scoops onto the prepared baking sheet. Flatten each scoop slightly to shape the cookies.
- Bake: Bake the cookies at 325°F for 11 to 14 minutes until they are set and lightly golden around the edges.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Use precise measuring for oats and flour to avoid dry or cakey cookies; a kitchen scale is recommended.
- Dice apples very finely (about ⅛ inch) to achieve a soft texture; larger chunks will remain crisp.
- Fuji apples are preferred for natural sweetness and texture, but any red apple works. Green apples can be used for a tarter flavor.
- Peeling apples is optional; the cookie maker usually leaves the skin on for added texture and nutrients.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
