Apple Pie Oatmeal Cookies

1 c (100g) instant oats (measured correctly) ¾ c (90g) whole wheat flour (measured correctly) 1 ½ tsp (4g) baking powder 1 ½ tsp (4g) ground cinnamon ⅛ tsp (1g) salt 2 tbsp (28g) coconut oil or unsalted butter, melted 1 large egg, room temperature 1 tsp (5mL) vanilla extract ½ c (120mL) agave 1 c (125g) finely diced red apple (about 1 medium)

Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the apple. Chill for 30 minutes. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 13-15 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

Notes: It’s extremely important to measure both the oats and flour correctly using the spoon-and-level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy. Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal.

For the best results, dice the apples very finely. The larger the chunks, the crisper and less soft they’ll be. Finely diced apples will not completely soften while baking, but they won’t be quite as crunchy as larger chunks. If the cookies are stored in an airtight container for a few days, the apple pieces will naturally soften over time as well. I prefer Fuji apples, but any red apple will work. If you prefer a tarter taste, green apples would be fine too.

Honey or maple syrup may be substituted for the agave. Alternatively, ½ cup (105g) brown sugar + 5 tablespoons (75mL) milk may be substituted as well. The chilling and baking times stay the same. For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon (2g) xanthan gum.