Whole grain flour and rolled oats increase the fiber, while the combo of dark chocolate chips and sweet cherries provides a double shot of antioxidants.
Yield: 14Cookies
Prep Time: 15 minutesmins
Cook Time: 25 minutesmins
Total Time: 40 minutesmins
Ingredients
1½cupsoats, old-fashioned rolled, or quick-cooking
½cupwhole-wheat flour
½cupall-purpose flour
½cupsugar, granulated
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonKosher salt
⅓cupsemisweet or dark chocolate chips
½cupdried cherries or dried cranberries
½cupapplesauce, unsweetened
1tablespoonavocado oil
2egg whites or 1 whole egg, lightly beaten
1tablespoonvanilla extract
Instructions
Preheat the oven to 350°F. Coat one or two baking sheets with oil spray.
In a medium bowl, whisk together the rolled oats, flours, granulated sugar, baking powder, baking soda, and salt until the ingredients are evenly distributed. Add the chocolate chips and dried cherries, and stir to combine.
In a large bowl, combine the applesauce, avocado oil, egg whites, and vanilla, stirring until smooth. Add the dry ingredients to the applesauce mixture. Stir until just combined and no streaks of flour remain.
Drop scant tablespoons of cookie dough onto the baking sheets, and press them lightly with your fingers to flatten the cookies slightly. (To prevent the dough from sticking to your fingers, dip your fingers in water before pressing on the cookies.)
Bake for 12 to 16 minutes, or until the cookies start to turn golden brown at the edges. Let them cool on the baking sheets for 3 minutes; then transfer them to a wire rack to cool completely. Store in an airtight container.
Notes
How to make them gluten-free: make sure the oats are gluten-free certified, and swap the two ½ cup flours (whole wheat + all-purpose) for 1 full cup of any 1:1 gluten free baking flour.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.