Chewy Low-Fat Apple Oat Cookies
Chewy, low-fat apple oat cookies are just as delicious as they are truly healthy. These cookies are also great breakfast cookies or between-meal snacks. The high-fiber ingredients and peanut butter make these cookies an all-around win-win.
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Oats are one of those superfoods that should be eaten every day if possible, and here are a few reasons why:
- The high fiber content.
- Oats provide us with antioxidants, vitamins, and minerals.
- Studies are showing oats have a positive effect on a healthy gut.
To Make These Chewy Low-Fat Apple Oat Cookies You Will Need These Ingredients:
- Lg banana
- Small apple
- Creamy or crunchy peanut butter or any other nut or seed butter ~ sunflower seed butter for nut-free diets
- Pure maple syrup
- Dairy-free milk
- Vanilla extract
- Gluten-free rolled oats
- Gluten-free oat flour
- Cinnamon
- Baking soda
- Salt
- Chopped walnuts ~ omit for nut-free
- Raisins ~ optional
- Mini semi-sweet chocolate chips (allergy-friendly) ~ optional
Apple oat cookies can be stored at room temperature in an airtight container for several days, or for longer storage, you can place them in the refrigerator for up to a week in an airtight container. These cookies will freeze perfectly in a freezer-safe container.
There is minimal or no spreading during baking, so you can load up the cookie sheet and bake many cookies at once.
Here are a few more healthy breakfast and snacking cookies: Sunflower Seed and Banana Cookies,
Quinoa Zucchini Breakfast Cookies, and Chocolate Zucchini Breakfast Cookies.
Enjoy!
Chewy Low-Fat Apple Oat Cookies
Ingredients
- 1 large Banana
- 1/2 cup Grated apple
- 1/4 cup Creamy or crunchy peanut butter or any other nut or seed butter ~ preferably natural ~ sunflower seed butter for nut-free diets
- 1/4 cup Pure maple syrup
- 2 tbsp Dairy-free milk ~ regular is fine is not dairy-free
- 1 tsp Vanilla extract
- 1 cup Gluten-free rolled oats ~ regular if gluten-free is not needed
- 1/2 cup Gluten-free oat flour ~ regular all-purpose if gluten-free is not needed
- 2 tsp Cinnamon
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 2 tbsp Chopped walnuts ~ omit for nut-free ~ sunflower seed butter for nut-free diets
- 3/4 cup Raisins
- 1/4 cup Mini semi-sweet chocolate chip ~ optional
Instructions
- Preheat oven to 350.
Line a baking sheet with parchment paper or a silicone liner.

- Add mashed banana, grated apple, peanut butter (or other nut or seed butter), pure maple syrup, milk substitute, and vanilla in a large mixing bowl. Mix well.

- Add oats, oat flour, cinnamon, baking soda, and salt in a small mixing bowl. Mix to combine.

- Add dry ingredients to the banana mixture and stir to combine.
Fold in nuts, raisins, and optional mini chocolate chips.
- Use 1/4 cup of dough for each cookie and flatten slightly before baking. Leave a little space between cookies, but they won't spread like other cookies.

- 
Bake for 14 minutes.
- 
Cool on a baking sheet for 3-5 minutes, then transfer to a wire rack.
- Cookies can be stored at room temperature in an airtight container for several days, or for longer storage, you can place them in the refrigerator for up to a week in an airtight container. These cookies will freeze perfectly as well in a freezer-safe container.
Nutrition
