These apple oatmeal cookies are perfect for an incredible snack. Packed with apples, walnuts, cinnamon, and raisins, they are a healthy and cozy treat.
Baking these soft and chewy Apple Oatmeal Cookies will make you go crazy for them, their aroma will invade your kitchen and their flavor will invade your palate. They are crunchy but soft at the same time. A little bit of oatmeal, raisins, apples, and walnuts basically falls into a cookie. Its contrast of flavors is incredible, it is an improved version of a granola bar but it is the ideal snack for this Christmas season, something healthy but sweet and delicious. To make these Apple Oatmeal Cookies, I use a mix of unprocessed whole food ingredients. This is what makes them so good (and good for you), flax adds fiber and omega-3s, and acts as a binder, which is why these cookies are egg-free and the oatmeal makes them deliciously soft and puffy and so best? no gluten!
- 2 tablespoons of ground flaxseed + 4 tablespoons warm water
- 1½ cups of oat flour, blended from 2 cups whole rolled oats
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- ½ teaspoon of sea salt
- ½ cup of very creamy almond butter
- ¼ cup of melted coconut oil
- ¼ cup of applesauce
- 1 teaspoon of vanilla extract
- ½ cup of Truvia Brown Sugar Blend or regular brown sugar
- 1 cup of whole rolled oats
- ¾ cup of finely chopped apple
- ½ cup of chopped walnuts
- ¼ cup of raisins
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a small bowl, combine the flaxseed and water. Stir and set aside to thicken for about 5 minutes.
- In a large bowl, stir together the oat flour, baking soda, cinnamon, and salt.
- In a medium bowl, combine the almond butter, coconut oil, applesauce, vanilla, and brown sugar. Add the thickened flaxseed mixture and stir well.
- Stir the whole rolled oats, apples, walnuts, and raisins into the bowl of dry ingredients. Add the wet ingredients to the dry ingredients and stir well to combine. The batter will be thick and sticky.
- Drop rounded tablespoons onto the baking sheet and press down slightly. Bake for 12 to 15 minutes, until the bottoms are nicely browned.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before cooling completely on a wire rack.