WHOLE WHEAT GRAINS Apple Oatmeal Cookies with Peanut Butter Glaze + Giveaway
Mid-week vibes coming at you because We CANNOT wait for the weekend. Tony and I are headed to Pensacola, FL and we couldn’t be more excited to hit the beach. Somehow Chicago proceeded to go from 70 levels last week to some measly 45 with a wickedly frosty Lake Michigan blowing wind chill. NOPE, I’m just not ready for this.
Plus, I still haven’t unpacked my mittens from our move so there’s that.
In my brain, cookie season starts when it gets chilly. It’s the absolute perfect excuse to try out as many meals as possible, pawn off treats to your co-workers and beverages as many warm chocolates (because scorching chocolates & cookies will be the best combo EVER.)
I’m uncertain if you guys understood this, but oatmeal cookies are actually my favorite; just a little extra nutrition, a good chew and a hearty consistency make them difficult to resist. To place a twist on a normal oatmeal cookie, I added apples – well, SweeTango® apples to end up being exact. They’re lovely, crunchy and hands down the best apple (also on the Honeycrisp). In fact, SweeTango apples had been made by breeding the Honeycrisp and Zester! apples together – pretty awesome, huh?
The SweeTango apples supply the cookies the absolute perfect quantity of sweetness which means you don’t need a ton of excess sugars for sweetness. In addition they help to keep the cookies damp and chewy, which is why I only had a need to use just a little bit of coconut oil.
More on the subject of the ingredients within this recipe:
As for the complete wheat pastry flour, I’ve gotten a few questions about that recently from some of you wondering what it is. Here’s the rundown: It’s simply a lighter edition of whole wheat grains – signifying it still offers all the advantages of whole wheat grains, but with a lighter structure and flavor. It really is truly WONDERFUL in cooked products. Trust the AK.
Calorie consumption: 133
Body fat: 5. If you treasured this article and you would like to receive more info pertaining to vegan stuffed zucchini boats recipe kindly visit our own internet site. 7g
2/3 cup coconut sugar
1 teaspoon vanilla extract
1 cup old fashioned oats
½ teaspoon baking soda
1-2 tablespoons almond milk
Preheat oven to 350 degrees F. Line a large cooking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, oats, baking soda, sodium, cinnamon and nutmeg.
In another large bowl, beat together coconut oil, coconut sugar, vanilla extract and egg until smooth and creamy. Flip in shredded apple with solid wood spoon. Slowly add in dry ingredients and combine until just combined and a dough forms. Flip in pecans, if using.
Use a medium cookie scoop to put cookie dough on the cooking sheet, about 2 ins apart. Bake for 9-12 minutes or until cookies are fantastic brown throughout the edges. Allow cookies to cool on baking sheet for a couple minutes, then transfer to some wire rack to great. Repeat with staying dough.
While the cookies cool, produce the glaze by blending peanut butter, vanilla, powdered sugar and almond milk together inside a moderate dish. The glaze should be drippy plenty of to glaze over cookies. Add even more almond milk if required.
Makes 18 cookies.
Nutrition does not include pecans.
TO CREATE GLUTEN Free of charge: Try using oat flour rather than whole wheat flour.
TO CREATE VEGAN: Work with a flax egg (1 tablespoon flaxseed food + 3 tablespoons drinking water). You may want to add more flour to form a good dough.
If you produce anything from AK, be sure to tag #ambitiouskitchen on Instagram – I really like seeing your masterpieces and featuring followers! There are also me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).