Nothing validates a cookie more then a 13 year old girl (who knows her way around sweets) who eats a couple of the freshly baked cookies you made but doesn’t say much. Then asks to takes a couple home. Then texts you in the middle of the night to ask you to make more cookies because they are the best cookies that she has ever had. That is a true story and even though she woke me out of my well needed slumber, that girl is for sure going to get her own batch of these here, best cookies she has ever had. I guess I am a sucker for a baking complement.
These cookies, they are a chewy, cinnamon apple-y, oatmeal situation. Everything and more you could want out a cookie that just might taste a bit like apple pie. And who doesn’t want to eat apples right now? Especially if you are an apple picker (who isn’t?) Using fresh from the tree apples, they really are the perfect cookie for this time of year.
Ah, fall. It really is the best.
Now to the best cookies a 13 year old girl has ever had!
The stuff. White whole wheat flour, old fashion oats, brown sugar, baking soda and powder, salt, coconut oil, flax eggs, vanilla, a raw sugar and cinnamon mixture, and of course, apples.
Start by taking apples, cutting away seeds and core, and dicing into small little bits, like the size of a chocolate chip.
Now dough. Mix together the wet until combined then add in dry and mix until completely incorporated.
Fold in th apple chunks.
Scoop dough into balls and dip each ball into the raw sugar and cinnamon mixture. Place each cookie on baking sheet and smoosh down a little to help with the spreading. Once baking sheet is full with enough space for cookies to spread while they bake, place into oven.
Bake for 15-17 minutes or until tops look baked and not gooey and bottoms are nice deep golden brown.
Lovey baked cookies.
Get them onto a wire rack to cool and to free up the baking sheet for the next batch.
And then cookies. To eat at your very leisure.
Enjoy your apples and Happy FALL!
-C
Apple Cinnamon Oatmeal Cookies
makes about 2 dozen
2 cups white whole wheat flour
2 cups old fashion rolled oats
2 tablespoons cinnamon
1 teaspoon each baking soda and baking powder
1 teaspoon salt
1 1/2 cups packed brown sugar
3/4 cups coconut oil melted but not hot
2 flax eggs (2 tablespoons ground flax seeds and 6 tablespoons warm water)
1 teaspoon vanilla extract
1/4 cup turbano (raw) or white sugar mixed with 2 teaspoon cinnamon
1 large or 2 small Macintosh apples (about 1 1/2 cups small diced)
Preheat oven to 350
In a large bowl, mix together the sugar, oil, flax eggs, and vanilla until completely incorporated and there are no big chunks of sugar. Dump in flour, oats, baking powder and soda, salt, and cinnamon and fold into wet until completely combined. Fold in apple chunks until evenly distributed.
Scoop dough into a ball and dip the top into the raw sugar and cinnamon mixture then place on a cookie sheet. Gently smoosh each dough ball down a bit. Once baking sheet is full, with enough room for spreading, place in the oven and bake for 15-17 minutes or until cookies look cooked on top and are golden brown on the bottoms. Once baked, remove from baking sheet (gently) and place on a wire rack to cool.
Then eat. And store left over cookies in a air tight container at room temp for up to a week (if they last that long). Also can be frozen.