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Chewy Apple Oatmeal Cookies
Apples and oat make a great team. Tender both outside and inside, they will charm anyone who bakes them.This page may contains affiliate links. Click here to see the affiliate disclosure.
- 2 cup(s) quick oats
- ½ cup(s) unbleached all-purpose flour
- ½ cup(s) brown sugar
- 2 eggs
- ¼ cup(s) almond milk (Or any type of milk)
- ¼ cup(s) vegetable oil
- 1 tsp vanilla extract
- 1 cup(s) applesauce (See note)
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground clove
- ⅛ tsp ground nutmeg
- ½ cup(s) peeled, seeded and diced apple (Approximately 1 apple)
- In a first bowl, mix all the dry ingredients.
- In a second bowl, mix all the liquid ingredients and the spices.
- Stir the liquid mix in the dry mix.
- Stir the diced apple(s) in the dough.
- Let the dough refrigerate at least 1 hour before cooking.
- Preheat the oven at 375°F (190°C) 15 minutes before taking the dough out of the refrigerator.
- Make ¼ cup sized cookies with the dough and dispose them on a baking sheet lined with parchment paper. Leave 2 inches of distance between the cookies.
- Bake for 15 minutes, or until the borders are slightly golden.
- Let the cookies cool down. If you have a cookie rack, let them cool 5 minutes on the baking sheet before putting them on the rack.
Even if it’s tempting, don’t skip the refrigeration part. After mixing the liquid mix in the dry mix, you will see that the dough is still pretty liquid. It’s normal. The oat needs time to absorb a part of the liquids before cooking. If you skip that part, your cookies risk to fall apart. Keep in mind that the consistency of your applesauce will affect the consistency of your cookies. If after the refrigeration the mix seems too liquid to make a soft ball with it, add some flour and/or oats.
This recipe is for informational purposes only.