Several people have asked for the recipe for my apple variation of the no-butter pumpkin oatmeal cookies I mentioned in a previous post. These recipes are very flexible… I have made these cookies with applesauce and fresh apples and applesauce and a combination of fresh and dehydrated apples… and both are delicious!
1 cup flour
2/3 cup uncooked oats
3/4 cup sugar (I use at least half brown sugar)
1 teaspoon ground cinnamon
1/4 teaspoon allspice (I use slightly more)
1/2 teaspoon baking soda
1/2 teaspoon salt
Combine the dry ingredients. Mix thoroughly with a whisk. Add:
1 egg, well-beaten
1/3 cup vegetable oil (or half oil and half applesauce)
1 teaspoon vanilla
Mix until well-combined but do not over-mix. Add:
1/2 cup diced fresh apples
1/2 cup diced dehydrated apples (optional)
1/2 cup raisins (I put raisins in boiling water to plump them, then drain in colander)
1/2 cup chopped walnuts
Stir in apples, raisins and nuts. Drop rounded tablespoons of cookie dough on parchment or a greased cookie sheet, or use a small scoop. Flatten the dough slightly. Bake at 350°F for approximately fifteen minutes. Test for doneness.
Note: Dehydrated apples are a wonderful addition to these cookies (a few quick pulses in the food processor changes dehydrated slices into smaller than raisin-sized bits). Don’t leave out the raisins and nuts… the variety of textures and flavors is what makes these no-butter oatmeal cookies so appealing!