It may seem very all-American of me, but there’s no pie I enjoy more than a home-cooked apple pie. 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! This, and many more recipes, are coming to you soon in my NEW cookbook, The Lightened Up Cookbook!
- 1 cup instant oats
- ¾ cup whole wheat flour
- 1 ½ teaspoon 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
- 1/4 cup agave
- ¼ cup maple syrup
- 1 cup finely diced peeled red apple
- 1 cup confectioners’ sugar
- 3 tablespoons maple syrup
- Line a baking sheet with parchment paper.
- In a medium bowl mix together the oats, flour, cinnamon, cardamom, and salt.
- In another medium bowl, whisk the melted butter, egg, and vanilla. Add in the agave and maple syrup.
- Add the flour mixture into the egg mixture, then the diced apples. Stir. Chill for 30 minutes. About 5 minutes before you take out the mixture, preheat the oven to 350°F.
- Scoop the cookie dough into 2-tablespoon size balls onto the baking sheet. Flatten the cookies with the back of a spoon.
- Bake for 12 to 15 minutes
- Cool on the baking sheet for 10 minutes. Place the cookies on a cooling rack.
- While the cookies are cooling make the glaze.
- Whisk the confectioners’ sugar with the maple syrup to a consistency for a drizzle.
- Drizzle the glaze over the cookies and serve.