Ingredients
Equipment
Method
- Preheat the oven to 350°F and place the oven rack on the second lowest shelf.
- Measure out and add oats to the food processor. Pulse and blend until the oats are broken down but have not turned into flour. Set aside.
- In a medium bowl, measure out the flour, baking powder, cinnamon, and salt, Gently stir until combined and set aside.
- In a large glass mixing bowl, cream the butter, applesauce, maple syrup, and vanilla. Mix until fully blended and light and fluffy.
- Add the dry ingredients to the butter mixture and mix until just blended, making sure to scrape down the sides for even blending.
- Add the oats a portion at a time, and mix until you have a soft dough and everything is smooth and incorporated.
- Using the medium cookie scoop, place the cookie dough balls, approximately one inch apart, on the silicone or parchment-lined baking sheet.
- Place the cookies in the oven and bake for approximately 12-14 minutes, until cookies are slightly golden brown.
- When done, take the cookies out of the oven and allow to cook directly on the baking sheet for a few minutes.
- Once the cookies have cooled slightly, transfer the cookies to a cooling rack to cool completely before storing them.
- ENJOY!
Nutrition
Notes
- If you do not have a hand-held mixer, feel free to mix the cookie dough by hand. I've done it both ways, and this dough is fairly easy to work with.
- You can make these cookies gluten-free by using gluten-free flour such as GF all-purpose or buckwheat flour.
- These cookies contain much less fat than a regular butter-filled cookie so the baking process is a little different. They will take just a bit longer to cook and turn golden brown.
- Frankly, because these cookies do not contain any dairy, you could essentially eat the dough raw but I wouldn't recommend it. These cookies taste delicious soft and warm right out of the oven!
- These cookies will last on your kitchen counter for approximately 3-5 days as long as they are stored in a tightly sealed container. I like to use glass containers but you can also use a plastic, BPA-free, bag.
- You can also freeze these cookies to be served at a later date. They will last in the freezer, in a freezer-safe container, for up to 3 months.
- It is very easy to defrost these cookies. Just take them out of the freezer and let them defrost on a cooling rack. I like to put my cookies on a rack to defrost to get warm air circulation under the cookies as well. Defrosting will only take about 10-15 minutes.
- Here is a list of delicious little extras you can add to your cookies if you wish.
- vegan mini chocolate chips
- raisins, dried cranberries, blueberries, or cherries
- nut pieces like walnuts or pecans
- shredded coconut
- ENJOY!