When I turned into nine years vintage, my grandma moved from Ohio to California to stay in the same town as my dad and mom so we may want to see her more frequently. As she settled into her new residence, I became giddy with pleasure. Before, she handiest visited a couple of times a yr, but she continually added baked goodies like zucchini or banana bread. With her most effective 10 minutes away, I concept she’d make the ones for us at the least once a week!
My mom fast defined that no, it changed into no longer Grandma’s job to feed us, but Grandma might nonetheless bring over home made candies sometimes. The one I regarded ahead to the most become, hands-down, her apple pie.
- 1 cup (100g) instant oats (measured correctly & gluten-free if necessary)
- ¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ⅛ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) agave
- 1 cup (125g) finely diced red apple (about 1 medium)
- Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the apple. Chill for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 13-15 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal.
For the best results, dice the apples very finely. The larger the chunks, the crisper and less soft they’ll be. Finely diced apples will not completely soften while baking, but they won’t be quite as crunchy as larger chunks. If the cookies are stored in an airtight container for a few days, the apple pieces will naturally soften over time as well. I prefer Fuji apples, but any red apple will work. If you prefer a tarter taste, green apples would be fine too.
Honey or pure maple syrup may be substituted for the agave. Alternatively, ½ cup (105g) brown sugar + 5 tablespoons (75mL) milk may be substituted as well. The chilling and baking times stay the same.
For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon (2g) xanthan gum.