Description
These Apple Oatmeal Cookies combine wholesome rolled oats with fresh apples, warm spices, and a touch of sweetness from dark chocolate chips and crunchy walnuts. Lightly baked to a golden perfection, these cookies offer a moist, chewy texture with a delightful natural fruit flavor, making them a perfect snack or breakfast treat.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups rolled oats
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- a pinch of salt
Wet Ingredients
- 4 small apples or 2 medium deseeded and roughly chopped
- 3 medium eggs, yolks separated from whites
- 1 tsp vanilla extract
Add-ins
- 1/4 cup dark chocolate chips
- 1/4 cup walnuts, chopped
Instructions
- Preheat Oven: Preheat your oven to 360°F (182°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Pulse Oats: In a food processor, pulse the rolled oats briefly to break them down slightly. Do not over-process, as you want to retain some texture—think coarse oat meal rather than fine oat flour.
- Mix Dry Ingredients: In a large mixing bowl, combine the pulsed oats with baking powder, cinnamon, nutmeg, and a pinch of salt. Stir well to evenly distribute the spices.
- Prepare Apple Paste: Add the roughly chopped apples to the food processor and pulse until they form a thick paste. Add this apple paste into the bowl with the oat mixture.
- Combine Egg Yolks and Vanilla: Separate the egg yolks from the whites. Add the yolks along with the vanilla extract into the oat and apple mixture. Mix thoroughly to combine.
- Whip Egg Whites: In a separate small bowl, whip the egg whites using an electric mixer until they form a thick white foam. This step adds lightness to the cookie dough.
- Fold Egg Whites into Dough: Gently fold the whipped egg whites into the main mixture, combining until you have a thick, uniform dough.
- Add Chocolate Chips and Walnuts: Fold in the dark chocolate chips and chopped walnuts carefully to distribute them evenly throughout the dough without deflating it.
- Shape Cookies: Using a 3-tablespoon scoop, form dough balls on the prepared baking sheet. Flatten each ball slightly with the back of a spoon, as the cookies won’t spread much during baking.
- Bake: Bake the cookies in the preheated oven for 25 minutes until golden and set.
- Cool: Remove the baking sheet from the oven and transfer the cookies to a wire rack to cool for about 5 minutes before serving. This cooling step helps cookies firm up and enhances texture.
Notes
- Do not over-pulse the oats to maintain texture and chewiness in the cookies.
- Separating and whipping egg whites creates a lighter, fluffier cookie.
- You can substitute walnuts with other nuts like pecans or almonds according to preference.
- These cookies keep well in an airtight container for up to 3 days.
- For a vegan version, replace eggs with flax eggs and adjust moisture as needed.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 125 kcal
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg
