Apple-oatmeal cookies are soft, chewy cookies that are loaded with rolled oats, apples and bittersweet chocolate chips instead of raisins. While the original recipe calls for a lot of sugar and butter, I opted for NO sugar and NO butter. Therefore, I can have two cookies per day, guilt-free!
Every time they come down, basically I take charge cooking for them both. I put Dad on a strict sugar-free diet and insist that he walks at least 30 minutes every day. He LOVES his milk in the mornings, so I decided to switch his milk (which has 12g of sugar) to Almond milk with has 0g of sugar, along with other changes in his diet. And in a few days, I got his sugar level down to 108. A Miracle!
It’s a tough job- but someone gotta do it! But I don’t mind, they are both adorable!
Dad loves these cookies, the bittersweet chocolate chips (which contains less sugar than semi-sweet) adds more than just flavor, they add some antioxidants in there as well. They turned out really good! Better than I imagined. I enjoy having 2 cookies with my coffee, and best of all, Dad does too!
Baking tip: Check cookies while baking to make sure they are not getting overdone on the bottoms, especially if using a dark colored baking sheet. Dark cookie sheets absorb more heat and tend to burn cookies before baking is complete.
- 1+1/2 cups quick rolled oats ( I used Quacker Oats)
- 1/2 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1+1/2 tsp. cinnamon
- 1 cup finely chopped apple ( Fuji, Delicious, or Granny Smith)
- 1 egg
- 1/4 cup honey
- 1/4 cup vegetable oil (I used canola)
- 1/3 cup Almond milk
- 1/4 cup bittersweet chocolate chips ( I used Ghirardelli 60% cacao)
Preheat oven to 375 degrees.
In a large bowl, combine oats, both flours, baking powder, baking soda, salt and cinnamon. Stir to combine.
Add and stir in the apples, egg, honey, oil and milk. Mix to form a smooth batter.
Lastly, stir in the chocolate chips until well combined.
Drop by teaspoon onto a cookie baking sheet. Bake for 10 to 12 minutes, or until lightly golden. Remove and transfer to a cooking rack.
Yields: 3 dozen