I am not afraid of a sugary cookie. No siree bob. I am reticent to give my toddler sugary cookies, however, because I just don’t think she needs that much sugar right now. But cookies are fun, and portable and an excellent snack when they’re made with good stuff. So while I’m keeping the
double-chocolate chip with butterscotch frosting for the later years, we’re making somewhat
healthier cookies now. And I’m quite partial to a few from time to time, these ones are pretty good!
They only have half a cup of sugar, and you can use a substitute if you like (natvia is good), or you
can use honey or maple syrup, or leave it out entirely. They have a lovely, spicy apple flavour so if your kids (or you) aren’t into that, then cut back or leave out for plain oaty apple goodness. They’re
fine either way.
Oh, and they’re almost like a little cookie-sized cake – they’re not crispy and crunchy, they’re soft and very good for little hands and mouths 🙂
1 cup plain flour (wholemeal is good too)
1/2 tsp baking soda
1 cup rolled oats
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 cup rapadura sugar
1/4 cup butter, melted
1/4 cup applesauce
1/2 tsp vanilla
2 small apples, peeled and diced fine (or grated. I like mine chunky)
1. Mix dry ingredients.
2. In a separate bowl, mix wet ingredients. Add to dry ingredients and mix well.
3. Spoon onto greased or lined trays. They don’t spread much so you can put them reasonably close to gether. I like to flatten them just a little bit.
4. These have a tendency to burn quite quickly so make sure you take them out on the earlier side to save yourself some black-bottomed heartache. I bake at 180C for 10-15 minutes.