Servings: 10 cookies 1x
Ingredients
- 1¼ cup old-fashioned rolled oats
- 3/4 cup quick-cooking oats (may substitute 3/4 cup old-fashioned rolled oats)
- 2 Tbsp. ground flax seed (optional)
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1/3 cup plain or vanilla Greek yogurt (may substitute unsweetened applesauce)
- ¼ cup unsalted butter, softened (may substitute coconut oil for dairy-free)
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup finely diced apple (about 1 small apple) or 1/3 cup chopped dried apple rings
- 1/3 cup raisins and/or dried cranberries (optional)
- 1/4 cup chopped walnuts (optional – omit for nut-free)
*May substitute: 1 1/4 teaspoon of apple pie spices
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
- In a large bowl, mix together the oats, ground flax (optional), cinnamon, nutmeg, ginger, baking powder, salt, eggs, yogurt, butter, maple syrup, and vanilla. Stir until well combined.
- Fold in apples, raisins or dried cranberries, and walnuts (optional).
- Scoop the cookie dough with a ¼ cup measuring cup and drop onto baking sheet. Flatten to about ½-inch thickness (10-12 cookies).
- Bake cookies for 15-18 minutes or until cooked through and edges are golden brown and slightly crisp. Transfer to a wire rack to cool before storing in an airtight container.
Notes
Pro tip: Store in an airtight container in the fridge for up to 1 week. This recipe is perfect for weekend meal preps and is freezer-friendly.
Nutrition Information
- Serving Size: 1 cookie (with optional ingredients)
- Calories: 175
- Fat: 8 g
- (Sat Fat: 3 g)
- Sodium: 160 mg
- Carbohydrate: 23 g
- (Fiber: 2 g
- Sugar: 5 g)
- Protein: 4 g