Posted on October 11, 2012
I love cookies. A lot. I just never seem to make them at home, but that will have to change. These delicious morsels are based on a Pumpkin Oatmeal Cookie recipe that I made last year, and are so much tastier. They may not be AS healthy, but they are still much better than their competition.
Instead of flattening them out a bit, I made mine into little mounds; so they have a near muffin consistency. Personally, I really enjoy that, but if you want something more crunchy, flatten them out more and bake them for a little longer. Chunks of apple jut from its soft interior, dotted with tart dried cranberries and buttery walnuts, everything melds together in a tasty melody.
These cookies are really easy to make, and even easier to enjoy. Maybe for breakfast? For me, it’s any time. I don’t see them lasting very much longer on the cooling rack in the middle of my kitchen. I’m pretty sure that they are teasing me with their presence alone. Maybe cookies were a bad idea…
One Year Ago: Crisp Apple Pie Oatmeal
- 1 C. Whole Wheat Flour
- 1½ C. Rolled Oats
- ½ tsp. Baking Powder
- ½ tsp. Baking Soda
- ½ tsp. Salt
- 1 Tbsp. Ground Cinnamon
- ½ C. Warm Water
- 1 Tbsp. Ground Flaxseed
- ¼ C. Coconut Oil (Room Temperature)
- ½ C. Apple Sauce
- ½ C. Turbinado Sugar
- 1 Tbsp. Molasses
- 2 tsp. Vanilla Extract
- 1 C. Diced Apples (make sure they are small!)
- ½ C. Dried Cranberries
- ½ C. Chopped Walnuts
- In a large bowl, stir together the flour, rolled oats, baking powder, baking soda, salt, and cinnamon.
- Preheat the oven to 350ºF. And in a small cup, stir together the warm water and ground flaxseed and let it sit for 3 minutes.
- Use a whisk in a small bowl to mix the coconut oil, apple sauce, sugar, molasses, and vanilla together.
- Then, add the flax/water to the wet mixture and whisk together until it has an even consistency.
- Pour the wet ingredients into the large both with the dry and stir together. Fold in the apple, dried cranberries and walnuts into the cookie dough until even distributed.
- Using two baking sheets coated with a very thin layer of coconut oil, spoon 2.5-3 Tbsp.-sized mounds of dough 1" apart.
- Bake for 15 mins., or more if you prefer crunchier cookies.
Also, I have to thank my boyfriend’s lovely mom for giving me these plate/tea-cup sets she found. They’re so cute! So, thank you, Linda! I finally used them! 😉