Follow these steps to make these fantastic cookies:
- Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the apple. Chill for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 13-15 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes:
- It’s extremely important to measure both the oats and flour correctly using the spoon and level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.
- Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal.
- For the best results, dice the apples very finely. The larger the chunks, the crisper and less soft they’ll be. Finely diced apples will not completely soften while baking, but they won’t be quite as crunchy as larger chunks. If the cookies are stored in an airtight container for a few days, the apple pieces will naturally soften over time as well. I prefer Fuji apples, but any red apple will work. If you prefer a tarter taste, green apples would be fine too.
- Honey or maple syrup may be substituted for the agave. Alternatively, ½ cup (105g) brown sugar + 5 tablespoons (75mL) milk may be substituted as well. The chilling and baking times stay the same.
Amy shows how to put everything together in the video (substituting raisins for the diced apple in this case) …
Source: Amy Atherton
when I first scrolled though this I thought it was a pile of vomit then I went back and read it now I;m thinking damn that looks good. Strange!
Monika Mady Ingrid Mady
Jay Fernando
Ellen Engstrom
This is a strange recipe…did anyone notice the metric instructions are all absolutely wrong wrong wrong…says 1 cup flower or 100 grams haha it is 250 grams and then below it says 1 cup of apple bu 125 grams haha does apple differ from flower haha stick with cups and 1/2 cups to make this recipe. Then it says 3/4 of a cup or 90 grams haha since when is 3/4 of 100 90 duhhhh think i will pass on this recipe…
Thanks for your comment, Fay! The whole topic of measuring in the kitchen is confusing for many. Yes, a cup of flour normally weighs less than a cup of apples. Maybe this link will help: http://www.energyhealthteam.com/measuring-in-grams-or-cups-or-what/
Why the rudeness, don’t make the recipe and be quiet.
The grams is the weight, professional cooks measure ingredients by weight not volume, so 1 cup of flour weights more than 1 cup of apples.
Dried apples??
Good
Look good
Like
Brittany Hood
Sil Val Mal
Miles Barella we need to try this one day bro!
Cheyenne Williams Austin Williams
Nicole is right. Fay you need a metric to imperial conversion app. It depends if luquid, solid, fats or powders. Good recipe btw
Diane Rowe
What can be substituted for agave?
What is agave?
Buster Ingram Melissa Marie
Honey or maple syrup. I used honey 1:1 and they’re wonderful.
Thank you.
Looks easy
Fay you’ve mistaken grams with ml
Fay you’ve mistaken grams with ml
Fay you’ve mistaken grams with ml
Did u make these
What is agave, never heard of it
These are good
Ate Oia Moira Tanedo
Randy Wallbridge
Julia Holland
Yum
Vanessa Gallegos-Luna can u please make me some
YUUMMMY
My latest favorite.