Apple Oats Cookies

Well, let me warm you guys right in the beginning. These are not crunchy and crispy cookies. But rather soft, chewy and health bar kind of texture ofcourse with nuts and berries in every bite. Perfect for instant energy after a morning workout or jog. It will keep you full for quite some time. You can bake these in a square cake tin and cut them into be bars. I found them

to be slightly crisp while hot but then it became chewy. But it tastes awesome and my hubby, who is not otherwise a big fan of my cookies or cakes found this to be perfect for his post jog meal.

You can go creative with this recipe and replace the butter with peanut butter or almond butter or coconut oil. You can also add finely chopped dates or dates puree. Add whatever nuts or berries that you like. You can even add flax seeds, chia seeds, pumpkin seeds and so on. Use any berries of your choice like cranberries or black currants or raisins. I have refrigerated these as I am not sure of its shelf life. Please do not forget to share your feedback with me. Till then stay healthy and eat wisely.

Ingredients:

• Apples 125 gm
• Apple cider vinegar 1 tsp
• Oats 150 gm
• Salt a pinch
• Walnuts 10-12
• Almonds 10-12
• Berries 1-2 tbsp
• Cinnamon powder 1/2-1 tsp
• Butter 50 gm
• Jaggery 2-3 tbsp
• Honey 1 tbsp

Method:

• First to make the apple sauce, wash the apples and chop them into small pieces. Discard the seeds.
• Cook the apple pieces with the vinegar and jaggery till they are soft and tender.

• Pulse them in a mixer till you get a smooth puree or use an immersion blender.
• Toast the walnuts and almonds for few minutes and chop them finely.
• Beat the butter and apple sauce till creamy. I have used around 140 grams of apple sauce.
• Add the honey and mix well.
• Coarsely pulse the oats in a mixer. Do not make a fine powder.
• Mix the oats, salt, cinnamon powder, chopped nuts and berries in a mixing bowl.

• Add the dry ingredients into the butter mixture and mix well.

• Refrigerate the mixture for few minutes.
• Line a baking tray with parchment paper or line an 8×8 inch square baking tin with parchment paper so that the extra parchment paper hangs on the sides.
• If making cookies, shape it and place it on the baking tray anf if it looks very soft, you may refrigerate it again for few minutes.

• If planning to make bars transfer the dough into the prepared cake tin and press it well.
• Meanwhile, preheat the oven to around 150-160 degree Celsius for atleast ten minutes.
• Bake the cookies for 22-25 minutes or till it looks a bit firm.
• Remove the tray from the oven and allow the cookies to rest in the tray for five minutes.
• Transfer onto a cooling rack and cool well.
• Store in airtight containers of refrigerate them. These are quite chewy and not crunchy unlike usual cookies.
• If baking in a tin, bake for around 30-35 minutes or more.
• Remove from oven and cut them ino squares or rectangles while still warm.
• Cool and store in airtight containers.