Yield: 15 cookies | Prep Time: 10 minutes plus 30 minutes chill time | Cook Time: 12–15 minutes
It may seem very all-American of me, but there’s no pie I enjoy more than a home-cooked apple pie. I go apple picking with my friends every fall, and I often end up baking at least four pies with my haul. I challenged myself to find a healthier version and came up with this handy oatmeal cookie variation. The portion sizes are smaller, and the oats add a nutritious boost!
INGREDIENTS
Cookies
1 cup instant oats
¾ cup whole-wheat flour
1½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon cardamom
1/8 teaspoon kosher salt
2 tablespoons unsalted butter, melted
1 large egg, room temperature
1 teaspoon vanilla extract
¼ cup agave
¼ cup maple syrup
1 cup finely diced peeled red apple
Glaze
1 cup confectioners’ sugar
3 tablespoons maple syrup
DIRECTIONS
1. For the cookies: In a medium bowl, mix together the oats, flour, baking powder, cinnamon, cardamom, and salt.
2. In another medium bowl, whisk the melted butter, egg, and vanilla. Add in the agave and maple syrup.
3. Add the flour mixture to the egg mixture, then add the diced apples. Stir. Chill for 30 minutes.
4. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
5. Scoop the cookie dough onto the baking sheet in 2-tablespoon portions. Flatten the cookies with the back of a spoon.
6. Bake for 12 to 15 minutes or until lightly browned.
7. Cool on the baking sheet for 10 minutes. Place the cookies on a wire rack to cool completely.
8. For the glaze: Whisk the confectioners’ sugar with the maple syrup to a consistency for a drizzle.
9. Drizzle the glaze over the cookies and serve.