Soft Cookies with Fresh Apples, Apple Sauce, Rolled Oats and Cinnamon
Apple season is starting and I have already a basket full of apples waiting to be turned into something tasty, like these soft and chewy apple cookies.
Plus 30 minutes for the dough to sit.
Plus 30 minutes for the dough to sit.
Servings: 18
Equipment
- 2 baking sheets
Ingredients
- 3 big apples peeled and grated (about 450-500 g grated apples)
- 3 tablespoon apple sauce
- 2 tablespoon rapeseed oil
- 3 tablespoon birch sugar
- 50 g all purpose gluten free flour
- 50 g buckwheat flour or brown rice flour
- 100 g rolled oats
- 2 teaspoon cinnamon
Instructions
- Combine the grated apples, the apple sauce, and the rapeseed oil.
- Combine the dry ingredients (all the remaining ingredients).
- Stir in the liquid ingredients to the dry ingredients, and stir together until well blended. Let the dough sit for about 30 minutes so that the oats can soften and soak in the apple aroma.
- Line two baking sheets with parchment paper.
- Drop dough by tablespoonful onto the lined baking trays, and pat each heap into a flat cookie shape.
- Bake at 150° C (fan on) for about 15-20 minutes, until the edges turn golden brown.
- Leave the cookies to cool completely before removing them from the tray.