Applesauce Chocolate Chip Oatmeal Cookie
Applesauce Chocolate Chip Oatmeal Cookies
When a friend’s husband had a heart attack recently I suggested she try a few recipes from the blog to help him cut down on saturated fat (beef, high fat dairy products) and add healthier fats (olive oil, avocado, nuts/seeds) and fibers (apples, oats, lentils, beans). We had to reduce the salt in a few recipes by switching to low-sodium chicken broth or no salt added tomato products, but these are easy adjustments. She’s already prepared Creamy Chicken and Rice Soup and Lemon Basil Chicken over Whole Wheat Penne Pasta to hearty approval. She’s added Strawberry Avocado Salad with Honey-Glazed Grilled Salmon to her list for this week.
She also wondered if I had a lower fat, lower sugar cookie recipe her hubby could enjoy so after exploring a few ideas I came up with these tasty applesauce oatmeal cookies. Remember oats are a valuable fiber in helping to lower cholesterol. READ MORE. Yes you can eat oatmeal every day which is good, but when you’re looking for a baked goodie, these might just satisfy that sweet tooth while benefiting your heart too!
These cookies are soft and chewy, much like the Chunky Apple and Peanut Butter Cookies. They are half the sugar and fat of typical cookie recipes because of the addition of applesauce, a fabulous substitute for both. I love how well they store in an air-tight container retaining their moist, chewy texture.
Sometimes illness is the mother of creativity; we do what needs to be done to help repair some damage. If anything, my friend’s crisis reminds me that health is unpredictable at times and that we need to be as proactive as we can be. Here’s to eating for health and happiness.
- Applesauce Chocolate Chip Oatmeal Cookie
- 1 cup brown sugar
- 1 cup unsweetened applesauce
- 1/4 cup melted unrefined coconut oil
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups regular oats (not quick-cooking)
- 1 1/2 cups whole wheat pastry flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- Pinch of sea salt
- 1 cup mini semi-sweet chocolate chips
- 1/2 cup unsweetened coconut flakes
- 1/2 cup chopped walnuts or pecans
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone sheets.
- Whisk together the brown sugar, applesauce, coconut oil, egg and vanilla extract in a medium bowl until smooth.
- Stir together the oats, flour, baking soda, baking powder, cinnamon and salt in a large bowl.
- Pour the wet ingredients into the dry and stir just until mixed.
- Stir in the chocolate chips, coconut and nuts.
- Drop rounded tablespoons of batter 2 inches apart on your baking sheets.
- Bake until puffed and golden brown, about 10 minutes.
Notes
Cookies will store well in an air-tight container for up to week. They will soften and become even more moist and chewy a few days later.
You might also enjoy:
Oatmeal Chocolate Chip Cookie Bars
Pumpkin Oatmeal Chocolate Chip Cookies
Debbie
Made these last week and my family loved them. I skipped the nuts and flaked coconut because of personal taste. These are very sweet (can’t believe they have 1/2 the sugar!) moist and cakelike. Will certainly make again. Was asked for the recipe and referred them to this great website.
Karen
Hey Deb: So glad you and your family enjoyed the cookies. Even the leftovers are tasty which you can’t say about many cookies which dry out over time. Thanks for commenting!