Ingredients
- 150 g/ 1 cup all-purpose flour gluten-free, if needed, see notes
- 80 g/ 1 cup rolled oats certified gluten-free, if needed
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 2 tablespoon unsweetened applesauce
- 60 ml/ ¼ cup olive oil
- 60 ml/ ¼ cup maple syrup
- 1 handful dried cranberries or raisins
- 1 handful walnuts broken into pieces
Instructions
- Preheat your oven to 175 °C / 350 °F. Line a baking tray with parchment paper or a silicone mat.
- In a large bowl, combine the dry ingredients (flour, oats, baking powder and cinnamon) first, then add the wet ingredients (applesauce, olive oil and maple syrup). Combine well until you achieve a slightly sticky cookie dough.The dough should be “dry” enough though so you can roll it into balls. If too sticky, add more flour. If too dry and crumbly, add more applesauce or olive oil.
- If you want to add any cranberries or walnuts, now is the time to stir them through.
- Scoop spoonfuls of cookie dough out of the bowl and roll them into balls. Place them on the prepared baking sheet and flatten with your palm.These cookies won’t spread much so you don’t necessarily need to leave a lot of space between them.
- Bake for 10-12 minutes to get chewy, soft-baked cookies. Bake for up to 15 minutes, or until lightly golden brown, to achieve crispy cookies.
- Let the cookies sit on the tray for 5 minutes before transferring them onto a cooling rack. Enjoy warm and freshly baked, or keep some for later!
Notes
Gluten-free: Replace the all-purpose flour with a gluten-free flour blend. When using a scale, remember that gluten-free flour weighs a lot less (more around 120 g). I love making these biscuits with buckwheat flour (same weight as regular flour). Additionally, ensure that the oats you’re using are certified gluten-free!