Apple Oatmeal Cookies

Yields: 20 cookies

1 cup diced Fuji apples, 1⁄4- inch dice

1⁄ cup coconut oil, plus 1⁄ teaspoon,

2 2 solid at room temperature

1⁄ cup granulated sugar

2

1⁄ cup light brown sugar

2 1 large egg 1 teaspoon vanilla extract

1⁄ cup creamy peanut butter

2

1⁄ cup whole wheat flour, or white

2 whole wheat flour

1⁄ teaspoon baking soda

2

1⁄ teaspoon cinnamon, ground

2

1⁄ teaspoon allspice, ground

4

1⁄ teaspoon salt

4 11⁄ cups old-fashioned rolled oats 2

1⁄ cup roasted peanuts

2

1⁄ cup white chocolate chips

2

Preheat the oven to 350 F. Line two large baking sheets with parchment paper and set aside. Heat a mediumsized saute pan over medium heat. Add in 1⁄ teaspoon coconut oil, once

2 hot add the diced apples. Cook until apples are tender and some moisture is removed, 5 minutes. Transfer to a plate to chill in the refrigerator. In the bowl of a stand mixer fitted with a paddle, beat the coconut oil and sugars together until smooth and creamy,

30 seconds on medium speed. Add in the peanut butter and mix on medium speed until smooth, 15 seconds. Add the egg and vanilla extract and mix on medium speed until combined, 30 seconds. In a medium bowl, whisk together flour, baking soda, cinnamon, allspice, and salt. With the mixer on low, slowly add in the flour mixture. Mix until just combined. Stir in the oats, peanuts, white chocolate chips and diced apples. Chill batter in the freezer for 10 minutes, or refrigerator for 20 minutes. Measure and roll the cookie dough into 2-tablespoon-sized balls and place on prepared cookie sheet, about 2 inches apart. Bake for

11 to 12 minutes or until golden brown around the edges. Let cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.

Recipe notes: All-purpose flour can be substituted for whole wheat flour.

1⁄ 2 cup softened butter can be substituted with coconut oil.

Refined coconut oil was used for this recipe. Unrefined coconut oil can be used and will have more of a coconut flavor.

Store cookies in an airtight container for up to 1 day. It’s best to eat the cookies fresh as they will be the crispest.

These cookies also freeze very well; you can defrost completely before eating or warm for a few seconds in the microwave.