Apple Oatmeal Cranberry Cookies
The fall cookie has landed!
A few days ago I got an email from a blog spot that I stalk, Love and Lemons. There was this gorgeous photo of these fall cookies that made me want to jump and shout FALL! They are loving called Apple Oatmeal Rasin Cookies. Now any other oatmeal raisin cookie would have made me hit the delete button, but my eye widened as I read the ingredients and realized that a fresh apple had made an appearance and that they were VEGAN! Knowing I had all the ingredients in my kitchen, I got up from my desk went to my kitchen and made the cookies. Robin came through the kitchens and asked curiously “are you making cookies?” YES, I AM!
I made some switcheroos in the recipe to fit my fall flavor favorites, but they are very close to the original recipe from Jeanine at Love and Lemons. This a good reminder that if a recipe has good bones like this one you can add your favorite flavors easily! I switched the raisins (I don’t like raisins) for cranberries, walnuts for pecans (I have tons of them in storage) and the almond butter for organic, local peanut butter (I just needed a good excuse to use it). They were perfect. I served them at an event a few days later, and everyone was desperate for the recipe!
Enjoy the G2K version or the Love and Lemons version…just remember to tag us both in the photo! @go2kitchens and @loveandlemons
Fall is back and Love and Lemons has squeezed all the favorite fall flavors in this recipe! I gave it a G2K spin and adapted it for my own favorite fall flavors. It is spiked with cinnamon, apples, pecans, oats and cranberries. Yum!
- 2 tablespoons ground flaxseed + 4 tablespoons warm water
- 1½ cups oat flour blended from 2 cups whole rolled oats*
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ½ cup very creamy peanut butter butter
- ¼ cup melted coconut oil
- ¼ cup organic unsweetened applesauce
- 1 teaspoon vanilla extract
- ½ cup coconut sugar
- 1 cup whole rolled oats
- ¾ cup finely chopped apple I like hard sweet apples
- ½ cup chopped pecans
- ¼ cup dried cranberries
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Preheat the oven to 350°F and line a large baking sheet with parchment paper.
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In a small bowl, combine the flaxseed and water. Stir and set aside to thicken for about 5 minutes.
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In a large bowl, stir together the oat flour, baking soda, cinnamon, and salt.
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In a medium bowl, combine the peanut butter, coconut oil, applesauce, vanilla, and coconut sugar. Add the thickened flaxseed mixture and stir well.
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Stir the whole rolled oats, apples, pecans, and cranberries 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.
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Drop rounded tablespoons onto the baking sheet and press down slightly. I use a cookie scoop sprayed with coconut oil. I packed them tightly so the cookie would not fall apart.
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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).
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Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before cooling completely on a wire rack.
These are soft cake-like cookies. Do not underbake them, they will fall apart. When storing them they are better if they have a little air around them. Putting them into a sealed container might cause them to crumble!
