These oatmeal cookies are full of fruit and cinnamon with agave to sweeten! The outcome is incredibly soft and chewy. They’ll stay that way for an entire week if stored in an airtight container—if they last that long!
1 cup (100g) instant oats (measured correctly & gluten-free if necessary)
¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
⅛ tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted
1 large egg, room temperature
1 tsp vanilla extract
½ cup (120mL) agave
1 cup (125g) finely diced red apple (about 1 medium)
Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring until incorporated. Fold in the apple. Chill for 30 minutes (necessary so the cookies won’t fall flat when you spoon them on the baking sheet).
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 13-15 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
These cookies are only 97 calories each! Perfect for a guilt-free treat!