This is a new addition to my ever-growing list of recipes. But since I’ve had to make a batch every week for the past 4 weeks, I think it’s time that I shared it here.
Moist, chewy, packed with pieces of apple and raisins, these apple oatmeal cookies are easy to make and serve as a perfect treat to add into the lunch box of your little ones! Hope you enjoy them as much as we do!
As usual, I’ve reduced the sugar quantity from the original recipe. But I did add raisins to compensate for that! I also use a small sized cookie scoop to help reduce the portions. Sneaky mom!
Apple Oatmeal Cookies (adapted from here)
(yields 30 using a 1 1/2 tbsp cookie scoop)
- 170 g (about 1 2/3 cups) rolled oats
- 125 g (1 cup) white whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 60 g (1/4 cup) butter, melted and slightly cooled
- 150 g (3/4 cup) brown sugar
- 90 g (1/2) unsweetened applesauce
- 1 large egg, at room temperature
- 100-120 g (about 1) peeled and finely diced or shredded apple, (choose from a baking variety)
- 1/2 cup raisins
- 1/2 cup chopped walnuts or pecans (optional)
- Preheat oven to 350ºF (177ºC).
- Mix together the oats, flour, baking soda, salt and cinnamon in a large bowl.
- In a bowl of a stand mixer, beat butter and sugar until well combined, add apple sauce and egg and beat to combine.
- Add the dry mixture to the wet and mix until just combined (do not overmix).
- Using a rubber spatula, fold in apple pieces and raisins.
- Using a cookie scoop or with the aid of two spoons, place balls of cookie dough on a cookie sheet, 2-3 inches apart. Slightly flatten each ball with the back of a spoon or two fingers. (These will not spread too much.)
- Bake for about 20 minutes or until lightly browned and set at the edges. Cool on a rack. Store in an airtight container in the refrigerator for up to a week.