Apple and oatmeal cookies

How to make oatmeal and apple cookies.

My friend Miriam García , from the blog ” The Winter Guest “, which you probably already know, has just launched a new book.

” Sugar and Butter Free ” contains 66 delicious recipes and is loaded with tips and reliable information on how to substitute sugar and butter in our sweets.

It is a journey for the senses that will help us eat healthy and healthy in terms of sweets.

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It goes without saying that, as I opened the book, I had a crazy desire to make many of his recipes. I start with these oatmeal and apple cookies because I had all the ingredients at home, but in the queue I have many others that will fall in the future, the beet and chocolate cake , the mini apple tarte tarts , the sliced ​​bread with cinnamon , among other.

About these oatmeal and apple cookies we will tell you that they are super easy to prepare and that in less than an hour they are ready to sink the tooth. So on a whim, they are a lifesaving recipe.

Perfect to accompany breakfasts, snacks or to snack between meals. Since they have no sugar or butter, they come without regrets. All a recipe bargain.

These cookies have a low degree of sweetness, something that I love (I prefer the little sweet sweets) and that places them directly among my favorite cookies. They are healthy and very tasty, delicious cookies, you will tell me.

Preparation of applesauce

1. Before we start making cookies per se, we need to prepare dense applesauce, which is one of the ingredients required in the list. It’s very easy, so be lazy about it already.
2. Peel and chop the apples, place them in a saucepan and add the lemon juice.
3. Add the spices and cook over very low heat, with the saucepan covered, until the apples are perfectly soft and can be easily mashed with a fork.
4. When we have a puree we add the stevia, stir it so that it integrates well and let it cool before using.
5. Once the dense applesauce is ready, we can start with the preparation of the cookies.

Preparation of oatmeal and apple cookies

1. In a deep and wide container we introduce the oat flakes and the whole wheat flour. We mix well.
2. We incorporate the rest of the ingredients, that is, stevia, the chemical yeast, a pinch of ground cinnamon, the thick applesauce and the Greek yogurt.
3. Stir until all the ingredients are well incorporated and obtain a homogeneous mass.
4. Peel the apple, remove the core and chop into small cubes. Add to the dough and mix again to integrate.
5. We will obtain a sticky dough with which we make balls that we place on a baking tray covered with vegetable paper.
6. We can use two spoons or do it with our hands, previously dipped in water or greased in oil so that the dough does not stick to us.
7. We crush each ball using the back of a moistened or greased spoon to shape it into a cookie. Keep in mind that they do not expand in the oven, so the shape we give them now is the one they will have when they come out of the oven.

Baking and final presentation of cookies

1. For this same reason it is not necessary to leave a lot of space between cookie and cookie. They are not going to stick.
2. We introduce the tray in the oven, preheated to 190 – 200º C with heat up and down, and cook for 10-15 minutes or until golden.
3. We remove the tray from the oven, transfer the cookies to a metal rack (better if we do it with the baking paper because they are very fragile when hot) and let cool before consuming.

You can see all the step by step photos of the recipe for oatmeal and apple cookies in this album. Do not miss any detail and you will get some delicious cookies.

Tips for perfect oatmeal and apple cookies

• These cookies are crisper when we leave them thinner, as they have a tendency to be soft on the inside.
• They are ideal for those who enjoy not very sweet sweets and, above all, for those who have a healthy diet. We encourage you to give them to your little ones at breakfast or snack time and get them used to healthier snacks.
• The apple can be substituted for pear, either in its puree form or in the cubes that are added to the dough once formed.
• They last in good condition for a couple of days, stored in an airtight container, but as best they are, they are freshly made. Therefore, if you are not going to eat them all, we recommend that you make half the amount.