Ingredients:

  • 1 cup (120g) Rolled Oats (old-fashioned oats, not instant)
  • ¾ cup (90g) Whole Wheat Flour (or spelt flour for a lighter texture)
  • ½ teaspoon Baking Soda (2.5ml)
  • ½ teaspoon Ground Cinnamon (2.5ml)
  • ¼ teaspoon Salt (1.25ml)
  • ½ cup (1 stick, 113g) Unsalted Butter, softened
  • ⅓ cup (67g) Coconut Sugar (or light brown sugar)
  • ¼ cup (50g) Unsweetened Applesauce
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract (5ml)
  • ½ cup (85g) Raisins
  • ¼ cup (30g) Chopped Walnuts (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together the rolled oats, whole wheat flour, baking soda, cinnamon, and salt.
  3. In a separate bowl, cream together the softened butter and coconut sugar until light and fluffy using an electric mixer.
  4. Beat in the applesauce, egg, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in the raisins and chopped walnuts (if using).
  7. Drop rounded tablespoons (or use a cookie scoop) of dough onto the prepared cookie sheet, leaving about 2 inches between each cookie.
  8. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.