These apple oatmeal cookies are soft - they're more similar to these Carrot Breakfast Cookies or a yummy muffin top than to a classic flat & crisp/chewy cookie. Great for an afternoon snack, dessert, or lunch box treat!
2tablespoonsground flaxseed + 4 tablespoons warm water
1½cupsoat flour, blended from 2 cups whole rolled oats
½cupvery creamy almond butter
¼cupmelted coconut oil
½cupTruvia Brown Sugar Blend or regular brown sugar
1cupwhole rolled oats
¾cupfinely chopped apple
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
In a small bowl, combine the flaxseed and water. Stir and set aside to thicken for about 5 minutes.
In a large bowl, stir together the oat flour, baking soda, cinnamon, and salt.
In a medium bowl, combine the almond butter, coconut oil, applesauce, vanilla, and brown sugar. Add the thickened flaxseed mixture and stir well.
Stir the whole rolled oats, apples, walnuts, and raisins into the bowl of dry ingredients. Add the wet ingredients to the dry ingredients and stir well to combine. The batter will be thick and sticky.
Drop rounded tablespoons onto the baking sheet and press down slightly. Bake for 12 to 15 minutes, until the bottoms are nicely browned. (Note: do not under-bake or your cookies will be more likely to fall apart). Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before cooling completely on a wire rack.