Whole Wheat Apple Oatmeal Cookies with Peanut Butter Glaze + Giveaway
Mid-week vibes coming at you because I CANNOT await the weekend. Tony and I are going to Pensacola, FL and we couldn’t become more excited to hit the beach. Somehow Chicago went from 70 degrees last week to some measly 45 having a wickedly chilly Lake Michigan wind chill. NOPE, I’m just not ready for it.
Plus, I actually still haven’t unpacked my mittens from our move thus there’s that.
In my brain, cookie season begins as soon as it gets chilly. It’s the absolute ideal excuse to test out as many dishes as possible, pawn off goodies to your co-workers and beverages as many popular chocolates (because warm chocolates & cookies will be the best combo EVER.)
I’m uncertain if you men knew this, but oatmeal cookies are actually my favorite; just a little extra nutrition, a good chew up and a hearty structure make them impossible to resist. To put a twist on a traditional oatmeal cookie, I added apples – well, SweeTango® apples to end up being exact. They’re nice, crunchy and without doubt the best apple (actually on the Honeycrisp). Actually, SweeTango apples had been made by mating the Honeycrisp and Zester! apples together – pretty awesome, huh?
The SweeTango apples supply the cookies the absolute perfect amount of sweetness so you don’t require a ton of excess sugar for sweetness. They also help with keeping the cookies damp and chewy, which explains why I only needed to use just 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 recently from a few of you wondering what it is. Here’s the rundown: It’s basically just a lighter version of whole wheat grains – signifying it still offers all the benefits of whole wheat flour, but with a lighter texture and flavor. It really is really WONDERFUL in cooked goods. Trust the AK.
GIVEAWAY Information:
Calorie consumption: 133
Body fat: 5.7g
Sugars: 18.9g
Sugar: 10.5g
Dietary fiber: 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 baking soda
1-2 tablespoons almond milk
Instructions
Preheat oven to 350 levels F. Line a large cooking sheet with parchment paper and reserve.
In a medium bowl, whisk jointly flour, oats, baking soda, sodium, cinnamon and nutmeg.
In a separate large dish, beat together coconut oil, coconut sugar, vanilla extract and egg until steady and creamy. Fold in shredded apple with wooden spoon. Slowly add in dry substances and combine until just combined and a dough forms. Fold in pecans, if using.
Use a medium cookie scoop to place cookie dough on a baking sheet, about 2 ins aside. Bake for 9-12 minutes or until cookies are golden brown around the edges. Allow cookies to great on cooking sheet for a few minutes, then transfer to a wire rack to cool. Repeat with staying dough.
While the cookies cool, help to make the glaze by combining peanut butter, vanilla, powdered glucose and almond dairy together inside a medium bowl. The glaze should be drippy enough to glaze over cookies. Add more almond milk if necessary.
Makes 18 cookies.
Nutrition will 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 food + 3 tablespoons water). You may want to add more flour to create a nice dough.
If you make anything from AK, make sure to label #ambitiouskitchen on Instagram – I really like seeing your creations and featuring followers! You can also find me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).
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