Servings: 15 Total time: 55 minutes
Ingredients
1 cup rolled oats
3/4 cup whole wheat flour
1/2 cup coconut palm sugar
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/8 tsp salt
2 tbsp coconut oil, melted
1 large egg*, room temperature
1 tsp vanilla extract
1 cup finely diced (1/8”) apple (Honeycrisp or Pink Lady)
Directions
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
Stir together the oats, flour, coconut palm sugar, baking powder, cinnamon, and salt in a medium bowl.
In a separate bowl, whisk together the melted coconut oil, egg, and vanilla. Add to the flour mixture and stir until incorporated.
Fold in the apples. Chill mixture in the fridge for 30 minutes.
Use a tablespoon to scoop out cookie dough and roll into 15 balls onto the baking sheet.
Bake at 325°F for 10-12 minutes. DO NOT OVERBAKE. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes
Serving Size: 1 serving = 1 cookie
Vegan: Substitute regular egg for 1 Tbsp ground flax seeds/flax seed meal + 3 Tbsp water.
Recipe from https://amyshealthybaking.com
