Apple Pie Oatmeal Cookies

Easy, quick, healthy, vegan, gluten-free dessert/breakfast cookie

If you can't tell, I love cookies! So it's no surprise that the other day I was craving cookies, well specifically oatmeal raisin cookies. They're my absolute favorite. I'm that person who would eat all of the oatmeal raisin cookies everyone else left behind in the variety packs at parties or family gatherings.

Even though they may seem like a healthier option, in many cases they are even worse with more butter and sugar added in order to get the chewy texture. So, I tried coming up with my own recipe that cut back on the added sugars and fats. While they didn't turn out exactly as I wanted, they still taste amazing! The flavors are spot on with an apple pie or crisp. They're even good enough that you could have a few with breakfast or as an on-the-go snack guilt-free.

These apple pie cookies are chewy, thick, and slightly sweet; just the way I like them. All of the ingredients required for these are pantry staples for me, so they're easy to whip up last minute.

If your a peanut butter lover like me, these cookies also make great cookie sandwiches. Just smear some peanut butter on one cookie then take another and stick them together and you have perfection!

Now for the recipe:

Apple Pie Oatmeal Cookies

Yield 12 servings

Ingredients:

1 tablespoon ground flaxseed

3 tablespoons filtered water, room temperature

1 1/2 cup old-fashioned rolled oats

3/4 cup oat flour

1 1/2 teaspoons baking powder

2 teaspoons ground cinnamon

1/4 teaspoon salt

2 tablespoons coconut oil, melted and cooled slightly

1 teaspoon vanilla extract

1/4 cup pure maple syrup, room temperature

1/4 cup unsweetened applesauce, room temperature

1/2 cup raisins

Directions:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a medium sized bowl, combine the ground flaxseed and filtered water. Set aside. Allow to rest for at least 5 minutes in order to make a flax egg.

3. In a large bowl, whisk together the oats, oat flour, baking powder, cinnamon, and salt until well combined. In the bowl with the flax egg, add the melted coconut oil, vanilla extract, maple syrup, and applesauce. Whisk until well combined.

4. Add the wet ingredients to the dry ingredients, stir together with a spatula until just combined. Add in the raisins and stir until the raisins are evenly distributed.

5. Form 12 cookie dough balls, about two heaping tablespoons per cookie, flatten, and evenly space on prepared baking sheet. They do not spread during baking, so keep that in mind when forming the cookies! Place in the oven and bake for 10-12 minutes. Cool for 5 minutes and then transfer to a wire cooling rack to cool completely. Store in an airtight container for up to 3 days at room temperature or in the freezer for up to a month. Enjoy!

Comment how your cookies turn out and let me know what you think!