I’ve had a pretty busy month and haven’t been able to get a recipe together to sample for a few weeks now, but I’m back!
All month I’ve wanted to try to recreate something I used to eat often before I was diagnosed as gluten-intolerant…Erin Baker’s Breakfast Cookies. They are made within a few blocks of our Cordata neighborhood store, and they were easy to grab on the way to a morning meeting. I looked at various recipes, and decided on one that I found on food.com that I felt had a good base.
Last weekend I drove to Hood River, OR for a preliminary meeting for this year’s Provender Alliance Conference at the beautiful Hood River Inn. You may remember that last year I served as the conference kitchen food liaison and I’ve signed up again this year. Susan (Provender’s Executive Director) and I met with the hotel catering/banquet managers and their head chef to plan another amazing conference buffet. I decided a test batch of cookies for my trip was in order.
I found these cookies to be quite a bit different from a Baker’s cookie, but they were delicious nonetheless. This oatmeal cookie is light and chewy, and extremely easy to put together. After I decided on a few tweaks to the recipe (and a new name – they are reminiscent of apple pie), I knew I had a winner to share with everyone!
I would urge you to think about the ingredients you choose to use in this recipe, as they can make a difference in how it turns out. Make sure you use a thick applesauce to get the correct consistency of batter. I used Nana Mae’s Organics Mid-Season Heirloom apple sauce because it is made with 100% organic apples – no added sugar (and because it’s delicious). One other key ingredient are the dried apple slices that I used. We are now carrying some cinnamon apple slices in our bulk department made by GloryBee Foods, a family owned, natural foods ingredient wholesaler out of Eugene, OR. While these slices do contain sugar, they are the most tasty dried apples I have ever tasted (besides homemade!) and work amazing in these cookies. If you can’t find these slices at your local co-op or natural foods store, than regular dried apples will work but I would suggest re-hydrating them a little.
Apple Pie Oatmeal Cookies
makes 36 cookies
- 1 2/3 c flour—you can use a gluten-free blend or wheat flour
- 1 t baking soda
- 1/2 t sea salt
- 1 1/2 t ground cinnamon
- 3/4 c butter or margarine, softened (1 1/2 sticks)
- 1/3 c sugar (can substitute coconut sugar, stevia sugar replacement, etc.)
- 1/2 c packed brown sugar
- 2 large eggs
- 1 1/2 c applesauce (thick works best)
- 1 c chopped dried apples
- 3 c quick cooking oats (Bob’s gluten-free for GF version of cookie)
- Preheat oven to 375°F.
- Line cookie sheets with parchment paper.
- Mix the flour, salt, cinnamon, and baking soda in a medium bowl.
- Cream the butter and sugars together in a stand mixer or with a handheld mixer (in a large bowl). Scrape bowl as needed.
- With the mixer on, add the eggs one at a time and mix until combined. Scrape down sides of bowl as needed.
- Add the applesauce on low-speed and mix until combined. Scrape down the bowl.
- Add the flour mixture to the batter and mix until combined, scraping bowl as needed.
- Add the oats and apples to the now empty flour bowl and mix to combine. Make sure to break up apple bits so they don’t stick together.
- Remove (cookie dough) bowl from mixer (if using) and stir in the oats/apples with a spoon.
- At this point, your dough should be moist and very light but very workable; if it seems too wet then add up to 3 T of flour, 1 T at a time, mixing between each addition.
- Using a small scoop or tablespoon, drop batter onto prepared cookie sheets. Flatten cookie slightly, as they will not spread while cooking.
- Bake for 12-16 minutes, or until lightly browned along the sides and bottom. Turn baking sheet halfway during cooking time to get an even bake.
- Cool on wire rack for about 5 minutes, then remove cookies from sheet to cool completely.
Cookies will keep in an airtight container at room temperature for 5 days.
You can also use coconut butter in place of the butter/margarine, but it will slightly effect the taste of the cookie, and you may need to adjust the cooking time.