Whole Wheat Apple Oatmeal Cookies with Peanut Butter Glaze + Giveaway
Mid-week vibes coming in you because We CANNOT await the weekend. Tony and I are headed to Pensacola, FL and we couldn’t become more excited to hit the beach. In some way Chicago proceeded to go from 70 levels last week to a measly 45 having a wickedly cold Lake Michigan wind chill. NOPE, I’m not ready for this.
Plus, I still haven’t unpacked my mittens from our move thus there’s that.
In my mind, cookie season starts as soon as it gets chilly. It’s the absolute ideal excuse to test out as many meals as you possibly can, pawn off goodies for your co-workers and drinks as many sizzling chocolates (because popular chocolates & cookies are the greatest combo EVER.)
I’m not sure if you men understood this, but oatmeal cookies are actually my personal favorite; just a little extra nourishment, a good chew up along with a hearty texture make them difficult to resist. To put a twist on a traditional oatmeal cookie, I added apples – well, SweeTango® apples to become exact. They’re sugary, crunchy and without doubt the best apple (also over the Honeycrisp). Actually, SweeTango apples were made by mating the Honeycrisp and Zester! apples collectively – pretty cool, huh?
The SweeTango apples supply the cookies the absolute perfect amount of sweetness so you don’t require a ton of excess glucose for sweetness. They also help to keep the cookies moist and chewy, which explains why I only needed to use only a tiny bit of coconut oil.
More approximately the ingredients within this recipe:
As for the complete wheat pastry flour, I’ve gotten a few pre-determined questions about that lately from some of you wondering what it is. Here’s the rundown: It’s basically just a lighter edition of whole wheat flour – signifying it still has all the benefits of whole wheat grains, but with a lighter texture and flavor. It is really WONDERFUL in cooked items. Trust the AK.
GIVEAWAY DETAILS:
Calorie consumption: 133
Fat: 5.7g
Carbohydrates: 18.9g
Sugar: 10.5g
Fibers: 1.6g
Proteins: 2.1g
Prep period:
10 mins
Cook time:
10 mins
Total period:
20 mins
Ingredients
2/3 cup coconut sugar
1 teaspoon vanilla extract
1 cup old-fashioned oats
½ teaspoon cooking soda
1-2 tablespoons almond milk
Instructions
Preheat oven to 350 levels F. Line a large baking sheet with parchment paper and set aside.
In a moderate bowl, whisk jointly flour, oats, baking soda, sodium, cinnamon and nutmeg.
In a separate large bowl, beat together coconut oil, coconut sugar, vanilla extract and egg until even and creamy. Collapse in shredded apple with wooden spoon. Slowly add dry ingredients and mix until just combined and a dough forms. Collapse in pecans, if using.
Use a medium cookie scoop to place cookie dough on a baking sheet, about 2 ins apart. Bake for 9-12 minutes or until cookies are golden brown throughout the sides. Allow cookies to awesome on baking sheet for a few minutes, then transfer to some cable rack to cool. Repeat with staying dough.
While the cookies cool, produce the glaze by mixing peanut butter, vanilla, powdered glucose and almond dairy together inside a moderate bowl. The glaze should be drippy plenty of to glaze over cookies. Add even more almond milk if necessary.
Makes 18 cookies.
Nutrition does not include pecans.
TO CREATE GLUTEN Free of charge: Try using oat flour instead of whole wheat grains.
TO CREATE VEGAN: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons drinking water). You may need to increase more flour to form a nice dough.
If you produce anything from AK, make sure to tag #ambitiouskitchen on Instagram – I love seeing your creations and featuring followers! There are also me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).
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