As the season changes from fall to winter, my kitchen shifts from autumn baking to holiday baking. This recipe suits the transition, it includes my favourite fall fruit and a touch of extravagance that comes with Christmas recipes (toffee and chocolate!). If you’ve made homemade applesauce from your picked apples, now is the time to use it to make these cookies extra moist and sweet.
These hearty cookies combine oatmeal, applesauce, toffee bits (or caramel bits), cinnamon, and if you want to go crazy -a drizzle of melted dark chocolate!
They are easy to whip up and bake beautifully on my Baker’s Secret cookie sheets. I like to use parchment paper for easy cleanup, but you can also lightly grease the baking sheets and they won’t stick while baking. My son loves these cookies for the subtle apple taste that he detects and the sweet toffee crunch that surprises him – since I don’t put very much, it’s just a little extra sweetness.
On half the batch, I melted a bar of dark chocolate and drizzled it over the cookies. As you can see I don’t quite have the baker’s finesse – making thick and thin stripes and getting it all over the place while I’m at it. But, no one seems to mind when they are eating them, so I guess that’s okay.
With all the holiday baking ahead and cookie exchanges, this gluten-free recipe is a nice one to add to the list. It’s simple to make and everyone loves them.
- 1 1/2 cups old-fashioned rolled oats
- 1 1/4 cups of Cup4Cup Gluten-Free Flour or another all-purpose gluten-free flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons virgin coconut oil, melted (or butter)
- 1/2 cup golden brown sugar
- 1/2 cup coconut sugar
- 1/2 cup homestyle applesauce
- 1 large egg
- 1/2 cup of toffee (or caramel) bits
- Preheat oven to 350F.
- In a medium bowl, add melted coconut oil and sugars, mix together. Add egg and applesauce, mix until smooth and blended.
- Add in gluten free oats, gluten free flour, baking soda, baking powder, and salt.
- Lastly, gently fold in the toffee bits.
- Scoop balls of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden. Aproximately 13 to 15 minutes.
- Allow cookies to cool before moving.
- If you would like, melt one 100g dark chocolate bar in double-boiler or microwave, use a teaspoon to drizzle over the cookies and let cool.
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