Ingredients:

  • 1 ½ cups (150g) rolled oats (old-fashioned, not instant)
  • 1 cup (125g) whole wheat flour (or all-purpose flour for a lighter texture)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (120ml) unsweetened applesauce
  • ⅓ cup (75g) coconut oil, melted and slightly cooled
  • ⅓ cup (113g) honey (local honey preferred)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup (75g) chopped walnuts or pecans (optional)
  • ⅓ cup (50g) raisins or dried cranberries (optional)
  • ¼ cup (25g) sunflower seeds (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together the rolled oats, flour, baking powder, baking soda, cinnamon, and salt.
  3. In a separate small bowl, whisk together the applesauce, melted coconut oil, honey, egg, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in your choice of nuts, dried fruit, and/or seeds.
  6. Drop rounded tablespoons (or use a cookie scoop) of dough onto the prepared baking sheet, leaving about 2 inches (5cm) between cookies.
  7. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
  8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.