Who knew cookies could be both a treat and a friend to your waistline? As I watched the latest episode of “Great British Bake Off” last night, I was inspired to whip up a batch of these guilt-free delights. They’re like a hug in cookie form—comforting, yet surprisingly light on your conscience.
Steps
- In a large mixing bowl, combine oats, flour, baking powder, cinnamon, and salt. In a separate bowl, mix applesauce, butter, egg, vanilla extract, and honey, whisking until smooth.
- Combine the liquid ingredients with the dry mixture, stirring just until the dough is formed. The dough will be sticky. Incorporate chocolate chips, raisins, and walnuts into the dough.
- Refrigerate the dough for at least 30 minutes or up to 3 days. When ready to bake, preheat your oven to 350°F and line a baking sheet with parchment or a silicone mat.
- Remove the dough from the fridge and let it soften if needed. Use a spoon or cookie scoop to form 1 1/2-inch balls, placing them on the baking sheet with 1-inch spacing. Flatten each ball slightly to about 3/4-inch thick.
- Bake the cookies for 9 to 10 minutes until the edges are golden and the tops are set. Let them cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Store leftover cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.
Ingredients
- Quick oats: 1 1/2 cups
- Whole wheat flour: 1/2 cup
- Baking powder: 1 teaspoon
- Cinnamon: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Unsweetened applesauce: 1/4 cup
- Butter: 1/4 cup, melted
- Egg: 1 large
- Vanilla extract: 1 teaspoon
- Honey: 1/4 cup
- Dark chocolate chips: 1/3 cup
- Raisins: 1/3 cup
- Walnuts: 1/3 cup, chopped
- free and vegan by substituting certain ingredients.
FAQ
- Can I substitute all the butter with applesauce in this oatmeal cookie recipe?
- No, it’s not recommended to replace all the butter with applesauce. The small amount of butter is essential for ensuring the cookies maintain their desired texture and aren’t too cakey.
- How can I make these oatmeal cookies gluten-free?
- To make the cookies gluten-free, use a 1:1 gluten-free baking blend instead of wheat flour. Also, ensure that the oats used are certified gluten-free to avoid any gluten contamination.
- What can I use as a vegan alternative in this recipe?
- For a vegan version, you can substitute the butter with a vegan butter alternative or coconut oil, and replace the honey with maple syrup. While I haven’t tried it, a flax egg might work as an egg substitute.
- Are these cookies freezer-friendly?
- Yes, these oatmeal cookies freeze well. You can either double the recipe and freeze half of the dough or bake only a portion and freeze the remaining dough for fresh cookies whenever you desire.
- What type of oats should I use for the best results?
- Quick oats are recommended as they result in a more tender cookie. You can use regular rolled oats, but expect a heartier texture.
Tips
- Use applesauce to replace half the butter to keep the cookies moist while reducing fat content.
- Sweeten the cookies with honey instead of sugar for a wholesome flavor that pairs well with oatmeal.
- Chill the dough for at least 30 minutes before baking to ensure the cookies maintain their shape and texture.
- For a gluten-free version, substitute the wheat flour with a 1:1 gluten-free baking blend, ensuring your oats are certified gluten-free as well.
Equipment
- Silicone Baking Mat – Useful as a reusable alternative to parchment paper for lining baking sheets.
- Cookie Scoop – Helps in forming evenly sized cookie dough balls.
- Wire Cooling Rack – Essential for cooling cookies evenly after baking.
- Large Rimmed Baking Sheet – Provides enough space for baking a batch of cookies without overcrowding.
- Mixing Bowls – If you don’t have a set, having a variety of sizes is useful for different mixing tasks.
