- Instant Oats: 1 cup / 100 grams
- Flour: ¾ cup / 90 grams
- Baking Powder: 1 ½ tsp / 8 mL
- Ground Cinnamon: 1 ½ tsp / 8 mL
- Salt: pinch
- Coconut Oil / Unsalted Butter: 2 tbsp / 28 grams
- Flaxseed “egg” * / Egg: 1 egg
- Vanilla Extract: 1 tsp / 5 mL
- Agave Syrup: ½ cup / 120 mL
- Finely Diced Apple Pieces: 1 cup / 125 grams
- * Vegan substitutions available: How to make a flaxseed “egg”: 1 tbsp ground flaxseed/flaxseed meal + 3 tbsp water, mixed and wait 10 minutes.
- Mix oats, flour, baking powder, cinnamon, and salt together in a medium mixing bowl.
- In a separate bowl, whisk together coconut oil or butter with egg* and vanilla. After they are mixed, add in the agave syrup and thoroughly combine together.
- Add the liquid ingredients mixture into the flour mixture, and stir together until fully incorporated. Evenly fold in apple pieces, then store and chill in refrigerator for 30 minutes.
- Preheat the oven to 325°F/163°C, and prepare baking sheet with parchment paper or use a silicone baking mat.
- After 30 minutes have passed, scoop the cookies onto the baking sheet, flatten, and bake in the oven for 13-15 minutes, or until golden brown. Cool on the sheet for 10 minutes before transferring to a cooling rack.
These cinnamon-packed, apple filled cookies will leave you feeling warm and ready for the Fall! Perfect for those chilly days, these Apple Pie Oatmeal Cookies are filled with amazing ingredients that will satisfy you with 6% of your Daily Value Fibre intake, as well as 4% of your Daily Value protein intake, and only 94 calories per cookie! Using cinnamon, you will take in the benefits of reducing inflammation, reducing the risk of heart disease and diabetes, while also consuming antioxidants! Oatmeal contains lots of fibre, 4 grams per cup to be exact! Its fibre source has been known to help lower the bad cholesterol. . Apples are also high in fibre and are rich in vitamin C. This cookie will not only taste amazing and perfect for the Autumn, but will also provide you with plenty of various nutrients to help satisfy your daily nutrient intake! This recipe can be made vegan by substituting butter for coconut oil and flaxseed egg (recipe above) rather than an egg. Can also be made gluten-free by replacing flour and oats with gluten-free options .