Servings: 12 1x
Scale
Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 2 large eggs
- ⅓ cup plain or vanilla Greek yogurt
- ¼ cup unsalted butter, melted
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup finely diced apple (about 1 small apple)
- ⅓ cup raisins
- ¼ cup chopped walnuts
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or mist with cooking spray; set aside.
- To a mixing bowl, add the oats, cinnamon, nutmeg, ginger, baking soda, and salt; stir together.
- Add the eggs, yogurt, butter, maple syrup, and vanilla; stir together well.
- Fold in the apples, raisins, and walnuts.
- Scoop the dough out into 12 even cookies (about ¼ cup dough each). Flatten each one to about ½-inch thickness.
- Bake until the cookies are lightly browned on the bottom, 15 to 18 minutes. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
For dairy-free cookies, use plant-based yogurt instead of Greek yogurt, and use plant-based butter instead of dairy butter.
For a nut-free option, omit the walnuts.
Oats are naturally gluten free, but if serving these cookies to someone with celiac disease, use certified gluten-free rolled oats.
Finely dice the apple into roughly ¼-inch pieces so it distributes evenly throughout the cookies and softens as they bake.
Nutrition Information
- Serving Size: 1 cookie
- Calories: 141
- Fat: 7 g
- (Sat Fat: 3 g)
- Sodium: 162 mg
- Carbohydrate: 15 g
- (Fiber: 2 g
- Sugar: 6 g)
- Protein: 4 g
- Cholesterol: 41 mg