- 1¼ cup old-fashioned rolled oats
- 3/4 cup quick-cooking oats
- 2 Tbsp. ground flax seed
- 1 tsp. apple pie spice*
- ½ tsp. baking powder
- ½ tsp. salt
- 2 organic large eggs, beaten**
- 1/3 cup Organic Valley Plain Grassmilk Yogurt (may substitute unsweetened applesauce or vanilla yogurt, if desired)
- ¼ cup pure maple syrup
- 1 tsp. pure vanilla extract
- ¼ cup Organic Valley Unsalted Butter, softened
- 1/3 cup chopped Made In Nature Dried Apple Rings
- 1/3 cup Made In Nature Raisins (optional)
- ½ cup walnuts, toasted and chopped (optional – omit for nut-free)
*May substitute: ½ tsp. Cinnamon + ¼ tsp. nutmeg + ¼ tsp. ground ginger
** To make Egg-Free we recommend using this Bob’s Red Mill Egg Replacer mixed according to package directions PLUS 1 extra tablespoon of water in place of the eggs.
- Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
- In a large bowl, mix together the oats, ground flax, apple pie spice (or cinnamon, nutmeg, ginger) baking powder and salt.
- In another bowl, combine the eggs, yogurt, maple syrup and yogurt. Whisk. Add egg mixture and softened butter to the dry ingredients and stir until well combined.
- Fold in dried apples, walnuts and raisins (if using).
- Scoop the cookie dough with a ¼ cup measuring cup and drop onto baking sheet. Flatten to about ½-inch thickness.
- Bake cookies for 15 minutes or until cooked through and edges are golden brown and slightly crisp. Transfer to a wire rack to cool before storing in an airtight container.
Pro tip: Store in an airtight container in the fridge for up to 1 week. This recipe is perfect for weekend meal preps and is freezer-friendly.
- Serving Size: 1 cookie (with optional ingredients)
- Calories: 238
- Sugar: 13 g
- Sodium: 35 mg
- Fat: 13 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 5 g