When I was 9 years old, my grandma moved from Ohio to California to live in the same town as my parents so we could see her more often. As she settled into her new house, I was giddy with joy. Before, she only visited once or twice a year, but she always brought baked goodies like zucchini or banana bread. With her only 10 minutes away, I thought she’d make those for us at least once a week!
My mom quickly explained that no, it was not Grandma’s job to feed us, but Grandma would still bring over homemade goodies every so often. The one I looked forward to the most was, hands-down, her apple pie.
She always made a double-crusted apple pie with the flakiest texture on both the top and bottom. The crusts were perfectly golden, without a burned patch in sight, and concealed the tender fruit hiding inside.
Grandma usually chose tart Granny Smiths, the traditional option she grew up with. She thoroughly doused them in cinnamon and sugar, then baked the pie until the sliced fruit was supremely soft and nearly falling apart.
She usually brought over one of her apple pies on the 4th of July and my dad’s birthday in September, and sometimes when I asked nicely, she would bake one around my birthday too.
This past week, in an effort to get back on the healthy track after the holidays, I bought a big bag of apples, but as I stared at them, willing myself to snack on a crisp and juicy one, all I could think of were Grandma’s pies. Because I didn’t have the patience for crusts or waiting for hours while it baked and cooled, I made these Apple Pie Oatmeal Cookies instead!
Over the past few years, I’ve realized just how much you love cookies. They were your top three choices in the Readers’ Favorite Recipes of 2014! So a new clean-eating recipe for healthy January sounded perfect. Diets shouldn’t be about deprivation, after all!
Like my other clean-eating oatmeal cookies, these ones are made with 100% whole wheat flour and lots of instant oats. (They’re also called quick-cooking or minute oats and are sold in big canisters next to the old-fashioned oats. They aren’t the ones in the little flavored packets for breakfast!)
I love my oatmeal cookies to be chock-full of oats, so I actually use more oats than flour. Be sure to use the instant kind because they provide a better chewy texture. And even more importantly, measure them correctly using the spoon-and-level method like with flour! Too many oats will dry out your cookies and make them much less chewy.
These cookies are sweetened with agave, but I also included other options in the recipe notes below. Because of the liquid sweetener, chilling is mandatory! If all of the ingredients were measured correctly, the cookie dough should look more like thick muffin batter. Chilling helps prevent the cookies from spreading into thin, flat discs on the baking sheet.
Hint: Check out my video for visuals and more tips!
Just like their namesake, these Apple Pie Oatmeal Cookies are full of fruit and lots of warm spices. With this easy, no-fuss recipe, they’re ready much sooner than pie, which makes them a little dangerous! I can’t stop eating them… But at only 97 calories each, I still feel on track for a healthy New Year!
More apple oatmeal cookie recipes from other bloggers…
♥ Oatmeal Cookies with Apples, Raisins, and Pecans by A Farmgirl’s Dabbles
Original article and pictures take http://amyshealthybaking.com/blog/2015/01/03/apple-pie-oatmeal-cookies/ site