New Fashioned Apricot Oatmeal Cookies
Slightly adapted from The All Natural Diabetes Cookbook by Jackie Newgent, RDN, CDN. I added the dried apricot which are optional. Nutritional information is without.
Prep Time18 mins
Cook Time22 mins
Total Time40 mins
Servings: 18 servings
- 1 1/4 cup rolled oats sometimes called Old-fashioned
- 1/2 cup whole wheat flour
- 1 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 1 tsp cinnamon
- 1 cup coconut palm sugar (or turbinado white sugar)
- 3 tbsp butter room temp
- 4 tbsp applesauce
- 1 large egg
- 1 1/2 tsp vanilla
- 1 cup dried apricots chopped (optional)
Preheat oven to 350°F. Combine the oats, flour baking powder, cinnamon and salt in a small bowl, set aside. Chop the dried apricots into small pieces, set aside. Line baking sheets with parchment paper.
Cream the butter and sugar at medium speed in a medium sized bowl or stand mixer. Add applesauce, egg and vanilla and blend until mixture is smooth. Slowly add the dry ingredients until all is combined.
Using a spoon, drop rounded tablespoonfuls of the batter on the baking sheets, making 18 cookies.
Bake for 20-22 minutes or until edges are a golden brown and crispy. Center will appear slightly undone and will be fine. Allow to cool completely before removing from baking sheet. Store in an airtight container.
Serving: 1g | Calories: 95kcal | Carbohydrates: 17.4g | Protein: 1.6g | Fat: 2.7g | Saturated Fat: 1.4g | Trans Fat: 0.1g | Cholesterol: 15.4mg | Sodium: 119.6mg | Fiber: 1g | Sugar: 11g