1cupall-purpose flour (or sub 1:1 gluten-free baking flour)
1 1/2cupsrolled oats or large flake oats (or sub certified gluten-free rolled oats)
1 1/2cupsdiced apple (about 1 large Gala apple)
Instructions
Preheat oven to 375F. Line a large baking sheet with parchment paper.
Whisk together the melted butter, egg, maple syrup and vanilla extract in a large bowl and set aside. Whisk in the ground cinnamon, ground nutmeg and baking powder. Switch to a wooden spoon or rubber spatula, and stir in the flour and oats until combined. Stir in the diced apple. You’ll get a thick dough.
Scoop out about a 1/4 cup per cookie onto the parchment-lined baking sheet and then gently flatten each cookie to about a 3/4 inch on the cookie sheet. Makes 10 cookies.
Bake 14-16 minutes until set and golden brown on the bottom / just around the edges of the cookie. Cool on the pan for 5 minutes and then remove to a cooling rack.
Store in an airtight container on the counter for up to 2 days and in the fridge for 5 days. Freeze for up to 2 months.
Notes
How to make these cookies gluten free: I've tested this recipe using 1:1 baking flour to replace regular flour and certified gluten-free oats instead of regular oats. Just substitute the same amounts and you're all set.
I like to use a more sweet apple like a Gala or Ambrosia apple but you can use green apples too like Granny Smith if you prefer.
If you want to add-in any additional ingredients, I'd suggest adding in 1/2 cup of another favourite ingredient like chopped pecans or toasted walnuts; sunflower or pumpkin seeds; or you could add raisins if that's something you like.