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Apple Pie Oatmeal Cookies…mmmmmmmmm

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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.

Enjoy!

photo of apple oatmeal cookies

Apple Pie Oatmeal Cookies © Sassy Sampler 2013

Apple Pie Oatmeal Cookies

makes 36 cookies

INGREDIENTS

  • 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)

INSTRUCTIONS

  1. Preheat oven to 375°F.
  2. Line cookie sheets with parchment paper.
  3. Mix the flour, salt, cinnamon, and baking soda in a medium bowl.
  4. Cream the butter and sugars together in a stand mixer or with a handheld mixer (in a large bowl).  Scrape bowl as needed.
  5. With the mixer on, add the eggs one at a time and mix until combined.  Scrape down sides of bowl as needed.
  6. Add the applesauce on low-speed and mix until combined.  Scrape down the bowl.
  7. Add the flour mixture to the batter and mix until combined, scraping bowl as needed.
  8. 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.
  9. Remove (cookie dough) bowl from mixer (if using) and stir in the oats/apples with a spoon.
  10. 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.
  11. Using a small scoop or tablespoon, drop batter onto prepared cookie sheets.  Flatten cookie slightly, as they will not spread while cooking.
  12. 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.
  13. 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.

Apple Pie Oatmeal Cookies PDF