Ingredients
Method
- Preheat the oven to 350 °F. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the rolled oats, whole wheat flour, baking soda, sea salt, and ground cinnamon until well combined.
- In a separate bowl, whisk together the unsweetened applesauce, egg, vanilla bean paste, and honey or maple syrup until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined and no dry pockets of flour remain.
- Let the dough rest for 3 to 5 minutes so the oats can absorb some moisture and the dough thickens slightly.
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart. Gently tidy the edges into rounds if needed.
- Bake one sheet at a time for 12 to 14 minutes, until the edges are lightly golden and the centers look just set but still soft.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Yield is about 24 small to medium cookies using 2 tablespoons of dough per cookie.
- Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, refrigerate in an airtight container for up to 10 days or freeze for up to 3 months.
- For crisper cookies, bake 1 to 2 minutes longer until the edges are more deeply golden and let them cool completely on the baking sheet.
- Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, refrigerate in an airtight container for up to 10 days or freeze for up to 3 months.
- For crisper cookies, bake 1 to 2 minutes longer until the edges are more deeply golden and let them cool completely on the baking sheet.