Prep 15 mins
Cook 15 mins
Recipe by Gina Homolka of SkinnyTaste.com. More oats than flour, and very little butter (1/5 teaspoon per cookie) these are are a soft, chewy alternative to higher-fat recipes. We like to use chopped dried tart cherries instead of the raisins, but any dried fruit could be substituted. Pecans would be nice, too.
- 236.59 ml all-purpose flour
- 4.92 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 2.46 ml ground cinnamon
- 29.58 ml unsalted butter, room temperature
- 118.29 ml sugar
- 1 large egg
- 118.29 ml pure maple syrup
- 59.14 ml unsweetened applesauce
- 2.46 ml vanilla extract
- 473.18 ml rolled oats
- 118.29 ml raisins
- 78.07 ml chopped walnuts
- Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
- In a large bowl, with a mixer, cream together the butter and the sugar on medium speed. Add the egg, followed by the maple syrup, apple sauce and vanilla extract.
- Working by hand with a spatula, stir in the dry ingredients until just combined and no streaks of flour remain; stir in the oats, raisins and chopped walnuts.
- Drop heaping tablespoonfuls of the dough onto prepared baking sheets. Bake for about 12 - 15 minutes, or until cookies become light brown at the edges.
- Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.