Recipe: Apple & Cinnamon Oatmeal Cookies

I have previously posted my Sultana and Oatmeal Cookies, recipe but know that sultanas aren't a dried fruit of choice for many; so with apples coming into season I have started incorporating these into my base oatmeal cookie recipe.   I  grate my apple into the mixture however you could also used stewed apples (apple sauce) though I find that as much as I often would prefer to use stewed apples in this mix I don't necessarily have the time.  Grating the apple works just as well and also keeps more of the nutrients in the apple (perhaps being time poor isn't so bad for you after all).  This recipe doesn't include any sugar either so also makes for a healthy breakfast on the run or morning tea snack as the oatmeal will leave you full for a longer period of time.  Remember that because there are no preservatives your body will be able to process these a lot quicker.  

Apple & Cinnamon Cookies 

Ingredients:
1 cup gluten free rolled oats
1 pink lady apple grated or ½ a cup of apple-sauce
1/4 cup coconut butter
1/2 tsp cinnamon
1/2 tsp pure vanilla extract
1/16 tsp salt
¼ cup of shredded coconut
Honey to your sweetness (I don’t add anything to mine)

Method:
1. Preheat the oven to 180 degrees (fan forced).  Line a biscuit tray with baking paper;
2. Grate the apple with the skin on (gives you extra nutritional value) and combine with the coconut butter, then add all other ingredients and mix until well-combined; and
3. Using your hands, press into cookie shapes and bake for around 30 minutes.

Tips:
Depending on the juiciness of the apple you may need to add more oats to the mixture to ensure that it is not too soggy.  
This recipe requires you to bake them longer than a normal biscuit because of the 'wetness' of the mixture.
I prefer them fresh out of the oven so keep some batter in the fridge (lasts about 2 days) ready to go and whip them up when I am looking for a snack.