1 cup North Bay Produce Apples (Honeycrisp, Fuji, or Cripps Pink), peeled, cored, and diced
2¼ cups gluten-free old-fashioned rolled oats, divided
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
2 tbsp honey
1 large egg plus 1 egg yolk
1 tsp vanilla extract
1½ tsp cinnamon
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup walnuts or pecans, chopped
½ cup golden raisins (optional)
Prep Time: 20 mins
Cook Time: 10 mins
Servings: 12
1 Preheat oven to 350° F (175° C) and line a baking sheet with parchment paper.
2 In a food processor or blender, take 1¼ cups gluten-free oats and pulse until it becomes like coarse flour. In a bowl, combine rolled oats, oat flour, cinnamon, baking soda, baking powder, and salt. Stir until thoroughly mixed and set aside.
3 In a large bowl, beat together softened butter, brown sugar, honey, and granulated sugar until creamy and light in color. Mix in egg, egg yolk, and vanilla extract, until well-blended.
4 Add dry ingredient mixture to wet ingredients, stirring until just combined. Gently fold in diced apples, nuts, and optional raisins.
5 Using a spoon or cookie scoop, drop heaping tablespoons of dough onto prepared baking sheet, leaving at least 1" between each cookie.
6 Bake in preheated oven for 10–12 minutes or until the edges are lightly golden. Let cookies cool on baking sheet for five minutes before transferring to a wire rack to cool completely.
7 Keep cookies at room temperature in an air-tight bag or sealed container for up to 3 days, or freeze in freezer bags for up to 3 months. Enjoy!
To learn more about North Bay Produce,
visit www.northbayproduce.com
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