I’m a big fan of small batch baking. A few months ago I posted a recipe for Oatmeal Chocolate Chip Cookies made with mashed banana, almond meal and old fashioned oats. Since banana seems to be a love it or hate it ingredient in cookies, I promised an applesauce version of the recipe. Here’s the cookie recipe using applesauce in place of the banana and dried fruit in place of the chocolate.
The cookies are soft from the applesauce, and a bit chewy from the oats. They’re like apple cinnamon oatmeal in cookie form.
Applesauce Oatmeal Cookies Recipe
1/3 cup unsweetened applesauce, room temperature
2 tablespoons virgin unrefined coconut oil, melted (liquid)
1 tablespoon pure maple syrup
1/2 teaspoon pure vanilla
3/4 cup old fashioned rolled oats
1/4 cup almond meal (almond flour)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
1/4 cup chopped dried apple, dried cranberries or raisins
Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In medium bowl stir together applesauce, coconut oil, maple syrup and vanilla until well blended.
Add oats, almond meal, cinnamon, ginger and salt; mix well. Stir in dried apples.
Use small cookie scoop or a tablespoon measure to drop mounds of cookie dough onto parchment-lined baking baking sheet. Flatten cookies with your fingers. (This helps the cookies bake more evenly.)
Bake 13 to 18 minutes until bottoms are browned. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these cookies.) Cool completely on baking sheet.
Makes 16 small cookies
Tip: The dough isn’t as thick as traditional wheat flour cookie dough, but it should hold together when you scoop and mound the dough on the baking sheet. (You may need to push the mound together with your fingers.) If the dough appears too dry to hold together, try stirring in an additional 1 to 2 tablespoons applesauce.