These cookies get most of their sweetness from the applesauce, apples, and dried fruit. They are a good snack, or could work as a breakfast cookie for picky eaters. The recipe will make 2 dozen large cookies, or 3 dozen medium-sized.
Servings: 2dozen large cookies
Author: Mary Gillespie
Ingredients
1tablespoon/ 15 ml ground flax
3tablespoons/ 45 ml water
1/2cup/ 125 ml vegetable oil
1/2cup/ 125 ml brown sugar
1cup/ 250 ml unsweetened applesauce
1medium applepeeled, cored and grated (about 1 cup / 250 ml grated apple)
1teaspoon/ 5 ml vanilla extract
1cup/ 250 ml oatmeal
1cup/ 250 ml whole wheat flour
1teaspoon/ 5 ml cinnamon
1/2teaspoon/ 2.5 ml ground ginger
1teaspoon/ 5 ml baking powder
1teaspoon/ 5 ml baking soda
1/2teaspoon/ 2.5 ml salt
1/2cup/ 125 ml raisins or dried cranberries
Instructions
Preheat oven to 350 degrees F / 176 degrees C. Line cookie sheets with parchment paper, or lightly grease.
In small dish, stir together the ground flax and water. Let the mixture sit for 5 minutes, or until it has thickened. It should be gelled and have the consistency of a beaten egg when it is ready.
While the flax mixture is setting, beat the oil, sugar, applesauce, grated apple and vanilla together until thoroughly blended.
In separate bowl, stir together the oatmeal, flour, cinnamon, ginger, baking powder, baking soda, salt and raisin or cranberries.
Add the prepared flax to the oil and applesauce mixture and stir until thoroughly mixed. Stir in the oatmeal mixture until all the ingredients are moistened.
Spoon large tablespoons of the cookie batter onto prepared sheets. Flatten slightly.
Bake for 20-25 minutes, or until cookies are firm and lightly browned around the edges. (Start checking around the 15 minute mark.)
Remove cookies to cooling rack. Store in an airtight container.