Transfer the grated apple to a fine mesh strainer, sprinkle with salt, toss and place over a bowl. Let sit for 10 minutes to remove excess moisture. The salt will also prevent the grated apple from browning.
Preheat oven to 177 degrees Celsius and line a baking sheet with parchment paper.
Whisk the oat flour, oats, cinnamon, and baking soda together in a bowl. Set aside.
Add the coconut oil, maple syrup, egg, and vanilla extract to a medium mixing bowl. Mix with an electric mixer on medium speed until creamy and smooth.
Run the mixer at medium-low speed while you slowly add the dry ingredients. Mix until just combined.
Squeeze the grated apple to release as much liquid as possible, pat dry with a paper towel, then fold into the cookie dough.
Drop heaping tablespoons of dough onto the parchment-lined sheet about 1 ½ inches apart. Leave the mounds of cookie dough as is or flatten a bit for thinner cookies.
Bake for 8 minutes or until golden brown.
Remove from the oven, let cool on the baking sheet for 3 minutes, and then transfer to a cooling rack.
Enjoy.

Feel free to use any baking apple you have on hand.

If you don’t see any moisture in the bowl below the strainer, don’t worry, the salt is doing its job. Press down on the grated apple for proof!

Calories

106

Fat (grams)

Sat. Fat (grams)

Carbs (grams)

Fiber (grams)

Net carbs

Sugar (grams)

Protein (grams)

Sodium (milligrams)

Cholesterol (grams)

Apple Oatmeal Cookies

Hey there, I’m Rachel!