Ingredients:

  • 1 ½ cups (150g) rolled oats (old-fashioned, not instant)
  • ¾ cup (90g) whole wheat flour (or all-purpose if preferred)
  • ½ cup (50g) chopped nuts (almonds, walnuts, pecans)
  • ¼ cup (30g) seeds (sunflower, pumpkin, flax)
  • 1 teaspoon (5ml) ground cinnamon
  • ½ teaspoon (2.5ml) baking soda
  • ¼ teaspoon (1.25ml) salt
  • ½ cup (120ml) unsweetened applesauce
  • ¼ cup (60ml) maple syrup (or honey)
  • ¼ cup (60ml) melted coconut oil (or vegetable oil)
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • ½ cup (85g) raisins or dried cranberries (optional)
  • ¼ cup (40g) dark chocolate chips (at least 70% cacao) (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together the rolled oats, flour, nuts, seeds, cinnamon, baking soda, and salt.
  3. In a medium bowl, whisk together the applesauce, maple syrup (or honey), melted coconut oil (or vegetable oil), egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the raisins/cranberries and dark chocolate chips (if using).
  6. Cover the bowl and chill the dough in the refrigerator for 15 minutes. This helps prevent the cookies from spreading too thin.
  7. Use an ice cream scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
  8. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.