1 c (100g) instant oats (measured correctly)
¾ c (90g) whole wheat flour (measured correctly)
1 ½ tsp (4g) baking powder
1 ½ tsp (4g) ground cinnamon
⅛ tsp (1g) salt
2 tbsp (28g) coconut oil or unsalted butter, melted
1 large egg, room temperature
1 tsp (5mL) vanilla extract
½ c (120mL) agave
1 c (125g) finely diced red apple (about 1 medium)
- 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.
Yield: 15 cookies