Apple Ginger Oat Cookies
Cookies for breakfast! Nothing beats these chewy, oat-filled apple cookies first thing in the morning. They’ll also readily find their place in a lunchbox or a picnic basket.
We love how the Granny Smith apple adds moisture and just the right touch of acidity to the cookies. You can of course substitute them for your favorite variety of apple. Crystalized ginger gives these oaty devils a kick but can be omitted to make them more kid-friendly.
To turn this cookie into a dessert or an after school treat you can add an optional light glaze as pictured.
1 cup rolled oats
1/2 cup all-purpose flour
1/4 cup oat flour
1 1/2 teaspoons baking powder
1 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup maple syrup
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup Granny Smith apple, peeled and diced (about 1 medium apple)
2 tablespoons crystallized ginger, diced small (optional)
- Line a baking sheet with parchment paper. Set aside.
- In a medium bowl combine the dry ingredients: oats, all-purpose flour, oat flour, baking powder, ground cinnamon, ground ginger, and salt.
- In a small bowl, mix the wet ingredients: maple syrup, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry and mix until everything is combined but take care not to overmix.
- Stir in the apples and crystalized ginger if using.
- Let the batter sit for 10-15 minutes while preheating oven to 325°F / 165°C. This will give the oats time to soak up some of liquid and make for moist cookies.
- Spoon batter onto the lined baking sheet one heaping tablespoon at a time, then bake in the oven for 12-15 minutes, until lightly browned around the edges.
3/4 cup powdered sugar
1 teaspoon lemon juice (fresh preferred)
1/4 teaspoon vanilla extract
1- 2 tablespoons milk (a plant based milk, like almond, oat or soy would work too)
- Make the glaze while the cookies are baking. Thoroughly combine the powdered sugar, lemon juice and vanilla extract. Then add milk 1/2 tablespoon at a time until consistency is fluid but not runny. You may not need all of the milk.
- Take the cookies out of the oven and transfer onto a wire rack to cool.
- Drizzle the glaze over the cookies in a zigzagging motion using a spoon.
- Let the glaze set, about 5 minutes, then serve.
Recipe and photo courtesy of Meg Raines and Chelan Fresh