It’s mid-September and classes are in full-swing, and I’m already drowning in my list of daily to-do’s, but failing to complete any academic-related task because motivation is lacking in that sector of my life. I see a “Halloween Club Crawl” flyer in front of me as I type, which means the days of one-exam-per-week is fast approaching and I really should be spending more time actually trying to pass my courses, but I don’t think I’m fully “study & school” mode just yet. My heart tells me to go to yoga and the farmer’s market instead of staying home to do online quizzes.
These soft apple oatmeal cookies are perfect to pack when you have a snack attack; I like to pack 2 of these for those 3pm hunger pangs when I’m stuck on campus for the day.
I was actually very surprised when these cookies turned out as delicious as they did because I thought the apples would make these cookies too soft and mushy, and I was worried they would not stay in their shape. To my surprise, they turned out so good I ate 3 straight out of the oven. Warm, peanut buttery, with a hint of apple, it is the perfect fall cookie.
I imagine this to be super delicious with almond butter too, but peanut butter-dipped apples have always been one of my favourite combinations, and almond butter is way too expensive these days…
I can’t wait to make more batches of these to pack in my lunch box this autumn!
- WET MIXTURE
- ¼ c. coconut oil, softened
- ¼ c. apple sauce
- ½ c. peanut butter
- ⅓ c. honey
- 3 tbsp. coconut sugar
- 1 tbsp chia + 3 tbsp water
- ½ tsp. vanilla
- DRY MIXTURE
- 1½ c. millet flour or regular flour
- ½ c. oats
- ½ tsp. baking soda
- ½ tsp. cinnamon
- FOLD IN
- ½ c. grated apple
- Preheat oven to 375 F. Line baking sheet with parchment paper and set aside.
- In a medium bowl, combine all the wet ingredients together. Add in the dry mixture to the wet and combine. Fold in the grated apple and do not overmix.
- Drop the cookies by the spoonful, one by one, onto the cookie sheet. Bake for 10-12 minutes until cookies are golden brown. Leave them on the pan to cook for 15 minutes before removing onto the cooling rack. Cookies should be soft, like bear paws!