Ingredients
- 1 ¼ cups quick oats
- 1 cup white whole wheat flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ½ cup honey
- ¼ cup unsweetened applesauce
- 4 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup chopped walnuts (Optional)
Why This Recipe Stands Out
Tips To Improve This Recipe
- Chill the dough for at least 30 minutes before baking to help the cookies hold their shape.
- Avoid overbaking; remove the cookies when the edges are golden but the centers still look slightly soft.
Step 1
Whisk the oats, flour, baking powder, cinnamon, and kosher salt in a large bowl. In a separate bowl, whisk together the honey, applesauce, melted butter, egg, and vanilla until everything’s nicely combined. Pour the wet ingredients into the dry and gently stir until just mixed. Then fold in the chocolate chips and walnuts.
Step 2
Pop the dough into the fridge for at least half an hour, or you can leave it chilled for up to three days if you want to bake later. When you’re ready, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
Step 3
Take the dough out of the fridge and let it sit for a few minutes if it feels too stiff to scoop. Using a spoon or cookie scoop, drop the dough onto the baking sheet in balls about 1 1/2 inches wide, leaving a little space between each. Gently press each ball down with your fingers until it's about 3/4 inch thick.
Step 4
Bake the cookies for 9 to 10 minutes, until they turn golden and feel firm around the edges but still set on top. Once out of the oven, let them cool on the baking sheet for a couple of minutes before moving them to a wire rack to finish cooling. Enjoy!
