Description
These healthy oatmeal cookies are packed with nutritious ingredients, making them a perfect snack or dessert!
Ingredients
Scale
- 1 cup unsweetened applesauce
- 1/4 cup light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 cups old-fashioned oats (also called rolled oats)
- 2/3 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons hemp hearts (or chia seeds, optional)
- 2/3 cup peanut butter
- 1/4 cup toasted pumpkin seeds
- 1/4 cup toasted pecans
- 1/4 cup raisins
- 2/3 cup almond butter
- 1/2 teaspoon almond extract
- 1/3 cup toasted sliced almonds
- 1/3 cup unsweetened dried cherries
- 1/3 cup dark chocolate chips (semi-sweet also works)
Instructions
- Preheat the oven to 350F. Line a cookie sheet with parchment paper.
- In a large mixing bowl, whisk together the applesauce, peanut butter, brown sugar, egg, and vanilla extract until well combined.
- Add dry ingredients: rolled oats, flour, cinnamon, baking soda, salt, hemp hearts. Stir until combined. Fold in the remaining ingredients: pumpkin seeds, pecans, and raisins. It will be a relatively wet, sticky batter.
- Use a 2-ounce cookie scoop or 1/4 cup measure to scoop out 12 cookies onto the parchment-paper-lined baking sheet. Flatten each cookie with your hand or a spatula, as they’ll keep their shape as they bake.
- Bake on the middle rack at 350F for 11-13 minutes, until golden and set at the edges. The cookies will still be soft in the center when you remove from the oven, but should firm up as they sit.
- In a large mixing bowl, whisk together the applesauce, almond butter, brown sugar, egg, vanilla extract, and almond extract until well combined.
- Add dry ingredients: rolled oats, flour, cinnamon, baking soda, salt, hemp hearts. Stir until combined. Fold in the remaining ingredients: toasted almonds, dried cherries, and chocolate chips. It will be a relatively wet, sticky batter.
- Use a 2-ounce cookie scoop or 1/4 cup measure to scoop out 12 cookies onto the parchment-paper-lined baking sheet. Flatten each cookie with your hand or a spatula, as they’ll keep their shape as they bake.
- Bake on the middle rack at 350F for 11-13 minutes, until golden and set at the edges. The cookies will still be soft in the center when you remove from the oven, but should firm up as they sit.
Notes
- Note #1: Use natural peanut butter for the best flavor.
- Note #2: Pumpkin seeds add a nice crunch and are packed with nutrients.
- Note #3: Sliced almonds can be substituted with other nuts if desired.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg