Ingredients
The following ingredients have 13 Servings
- 1 cup rolled oats
- 1 cup oat flour
- 1/3 cup raisins
- 1/4 cup unsweetened finely shredded coconut or hemp seeds
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 tsp lemon or orange zest (optional, but adds a beautiful essence)
- 1/4 teaspoon sea salt
- few pinches freshly grated nutmeg (optional, but adds extra flavor if not using zest)
- 1/2 cup unsweetened applesauce (see note for substitution)
- 1/4 cup pure maple syrup (see note)
- 2-3 tablespoons non-dairy chocolate chips (optional)
Instruction
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the oats, oat flour, raisins, hemp seeds, baking powder, cinnamon, zest, salt and nutmeg, stirring to mix well.
- Add the applesauce, maple syrup, and chocolate chips. Stir until well incorporated.
- Use a cookie scoop (or take spoonfuls, about 1-1 1/2 tablespoons in size) to transfer mounds of the batter to the baking sheet.
- Bake for 14 to 15 minutes, remove from the oven, and let cool on the pan for about a minute, then transfer to a cooling rack. <br> <br> <strong>Notes:</strong> <br> <br> <strong>Savvy Substitutions and Additions:</strong> You can substitute 1/2 cup of pureed overripe banana for the applesauce. Since very ripened banana is typically sweeter than unsweetened applesauce (and also a little thicker) you can then reduce the maple syrup to 2 to 3 tablespoons and add 1 to 2 tablespoons of nondairy milk. <br> <br> <strong>Sweetener Note:</strong> To make these snackles slightly sweeter, add either extra raisins, or 1 to 2 tablespoons of an unrefined sugar as Sucanat or coconut sugar. You can also add another 1 tablespoon of maple syrup (note that adding much more liquid sweetener will change the consistency of the batter).
