Healthy Apple Oatmeal Cookies

apple cookiesThese apple cookies are a variation on the Carrot Cake Cookies I previously posted, which is adapted from Amy’s Healthy Baking.  These are great when you want a little something sweet.  This version of the cookie has a small amount of almond butter, which adds some richness.  But to make them State of Slim Phase 2 friendly, just leave it out.  It won’t affect the way the cookie bakes.  Just like in the Carrot Cake Cookies, these are made with some Truvia brown sugar blend, which does contain a small amount of sugar.  It works out to be less than a gram per cookie, but the apple does have sugar naturally as well.  Be sure to read the label on your applesauce and make sure there is NOTHING in the ingredients except apples.

If you plan on having these cookies around for a few days definitely store them in the refrigerator.  They’re so moist that it doesn’t take long for them to get moldy at room temperature.  But I have a feeling they won’t be around that long anyway!

Healthy Apple Oatmeal CookiesSOS Phase 3

Makes about 24 cookies – Serving = 2 cookies (1 Protein, 1 Rebuild Carb)

2 1/2 cups quick oats

1 cup quinoa flour

1/2 cup Stevia in the Raw (or other granulated sugar substitute for baking)

2 tablespoons Truvia brown sugar blend

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon vanilla extract

1 egg plus 1/2 cup egg whites

3 tablespoons nonfat plain Greek yogurt

2 tablespoons applesauce

2 tablespoons almond butter

1 cup grated apple, lightly packed (peeled first)

1 teaspoon ground cinnamon

pinch of ground nutmeg

Place all the ingredients in a medium bowl and mix until well combined.  Refrigerate the dough for 45 minutes.

Pre-heat the oven to 350 degrees.  Scoop the dough into heaping tablespoons and place onto two sheet trays lined with a Silpat, parchment paper, or coated with non-stick spray. I used a number 40 portion scoop, which is .875 ounce.  Flatten the balls slightly and place the cookies in the oven (they don’t spread much at all).  Bake for 8 to 10 minutes.  The cookies should be set, but still a little soft in the center.  Let cool on the pan for 5 minutes and then carefully remove them to a rack to cool completely.

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