Description
These Apple Cinnamon Oatmeal Raisin Cookies are a wholesome and delicious treat that combines the natural sweetness of apples and raisins with warm cinnamon and nutmeg spices. Made with whole wheat flour and rolled oats, these cookies are a healthier alternative to traditional cookies, featuring no added butter and using coconut oil and unsweetened applesauce for moisture. Baked to golden perfection, they offer a chewy texture with a soft center, perfect for a snack or dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup raisins
- 1/2 cup diced fresh apple (peeled and finely chopped)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, whole wheat flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Stir well to evenly distribute all dry components.
- Prepare Wet Ingredients: In a separate bowl, whisk together the unsweetened applesauce, melted coconut oil, brown sugar, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined, ensuring not to overmix to maintain a tender cookie texture.
- Add Raisins and Apple: Carefully fold in the raisins and the finely chopped, peeled fresh apple to distribute them evenly throughout the dough.
- Shape Cookies: Using a tablespoon, scoop portions of the dough onto the prepared baking sheet, spacing each about 2 inches apart. Slightly flatten each cookie to help them bake evenly.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes or until the edges turn golden brown, indicating they are cooked through.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure to peel and finely chop the apple for even distribution and to avoid large wet chunks in the cookies.
- Using whole wheat flour adds fiber and a nuttier flavor but can be substituted with all-purpose flour if desired.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, use gluten-free rolled oats and oatmeal flour.
- Optional: Add chopped nuts like walnuts or pecans for extra crunch.
