Ingredients Jump to Instructions ↓

  1. 1 3/4 cups 109g / 3.8oz Whole-wheat pastry flour

  2. 1 2/3 cups 104g / 3.7oz Rolled oats

  3. 1 1/4 cups 296ml Oat bran

  4. 1 teaspoon 5ml Cinnamon

  5. 1/2 teaspoon 2 1/2ml Baking powder

  6. 1/4 teaspoon 1 1/3ml Nutmeg

  7. 1 1/2 cups 355ml Apples of choice - peeled, sliced, and divided

  8. 1/2 cup 118ml Frozen apple juice concentrate - thawed

  9. 1/2 cup 164g / 5.8oz Maple syrup

  10. 1/3 cup 78ml Safflower oil

  11. 1 teaspoon 5ml Vanilla

  12. 1/2 teaspoon 2 1/2ml Almond extract

  13. 2/3 cup 106g / 3.7oz Raisins

  14. 1/2 cup 73g / 2.6oz Chopped walnuts

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large bowl, place the flour, oats, oat bran, cinnamon, baking powder, and nutmeg, and stir well to combine. Finely dice 1/2 cups of the sliced apples and set aside. Place the remaining sliced apples in a blender or food processor, and puree. Add the apple juice concentrate, maple syrup, oil, vanilla, and almond extract, and blend for 1 minute. Add the apple puree mixture to the dry ingredients and stir well to combine. Fold in the reserved apple, raisins, and walnuts. Drop the batter by rounded tablespoonfuls on to two non-stick cookie sheets. Bake at 350 degrees for 12 to 15 minutes or until lightly browned around the edges and on the bottom. Allow the cookies to cool on the cookie sheets for 3 minutes before transferring them to a rack to cool completely. Store in an airtight container.


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