“Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree.” Martin Luther
When I came across this cookie in the September issue of Family Circle Magazine, I knew I would be trying it out. Oatmeal and apple? Count me in! With less than a cup of flour, 3 cups of rolled oats, egg whites, no leavening agent and chock full of chopped apples, it was a pretty healthy version of a classic oatmeal cookie. The recipe called for jumbo sizes but I made them regular-sized and got twice as many cookies. The texture is a bit granola-like with big soft chunks of apple and a nice spicy note. The maple glaze puts these over the top! Turn them into a fall ice cream sandwhich by pressing a scoop of maple-walnut ice cream between 2 cookies. A delicious back-to-school lunch box cookie with a big dose of fiber and fruit. A+
- 3 cups rolled oats
- 3/4 cup unbleached flour
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 stick of unsalted butter, room temperature
- 1 cup packed brown sugar
- 2 egg whites
- 1/2 teaspoon maple extract(I substituted maple syrup)
- 1/2 teapoon vanilla extract
- 1 cup cored, peeled and diced apples
For the glaze:
- 1/2 cup confectioners’ sugar
- 1 teaspoon pure maple syrup
- 1 tablespoon water
- Preheat oven to 350F. Line 2 baking sheets with parchment paper.
- Combine oats and next 3 ingredients.
- In a large bowl, beat butter and next 4 ingredients until smooth. Stir in the oats mixture and the apples.
- Drop heaping tablespoonfull of batter on your prepared sheets.
- Bake in center of oven for 15-18 minutes until bottom is golden. Cool 3 minutes on sheets before drizzling with the glaze. To make the glaze, whisk together the confectioners’ sugar with the maple syrup and water until smooth.