Description
Wholesome oatmeal cookies with whole wheat flour, applesauce, and your favorite mix-ins. A healthier and delicious treat!
Ingredients
Scale
- 1 ½ cups rolled oats (not instant)
- 1 cup whole wheat flour (or all-purpose flour)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup unsweetened applesauce
- ½ cup maple syrup (or honey)
- ¼ cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1 large egg
- ½ cup raisins (or chocolate chips, chopped nuts, dried cranberries)
- Optional: ¼ cup chopped walnuts or pecans
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the rolled oats, whole wheat flour, baking soda, cinnamon, and salt.
- Mix Wet Ingredients: In a separate, medium-sized bowl, whisk together the unsweetened applesauce, maple syrup (or honey), melted coconut oil, vanilla extract, and egg until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Do not overmix.
- Add Mix-ins: Gently fold in the raisins (or chocolate chips, chopped nuts, or dried cranberries) and the optional chopped walnuts or pecans.
- Chill Dough (Optional): Cover and refrigerate the dough for at least 30 minutes, or up to 2 hours.
- Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Scoop Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Flatten (Optional): Gently flatten the dough balls with the back of a spoon if desired.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Cool: Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Sweetness: Adjust sweetness by adding more maple syrup or honey.
- Spices: Experiment with nutmeg, ginger, or cloves.
- Nut Butter: Add a tablespoon or two of your favorite nut butter to the wet ingredients.
- Chocolate Chips: Substitute raisins with chocolate chips.
- Dried Fruit: Get creative with your dried fruit! Dried cranberries, chopped apricots, or even dried cherries can be a delicious addition to these cookies.
- Nuts: If you’re not a fan of walnuts or pecans, you can use other nuts, such as almonds, macadamia nuts, or even sunflower seeds.
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Vegan: Replace the egg with a flax egg (1 tbsp ground flaxseed meal + 3 tbsp water, let sit for 5 minutes).
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- Cookies are too flat: This could be due to several factors, such as using too much melted coconut oil, not chilling the dough, or using an oven that is not hot enough. Make sure to measure the coconut oil accurately, chill the dough for at least 30 minutes, and preheat your oven properly.
- Cookies are too dry: This could be due to overbaking or using too much flour. Make sure to bake the cookies for the recommended time and measure the flour accurately. You can also add an extra tablespoon of applesauce to the dough.
- Cookies are too hard: This could be due to overmixing the dough or using too much baking soda. Be careful not to overmix the dough and measure the baking soda accurately.
- Cookies are not sweet enough: Add more maple syrup or honey. You can also use brown sugar for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes