I made these oatmeal applesauce cookies (using scrap ingredients) on a rainy Paris night to quench my after midnight huger pangs and post breakfast munchies. It’s just getting warm enough to leave to window open when it rains and let me pretend I’m back in Miami during those bursts of tropical rain I love so much, but wintry enough still for warm comforting treats. ‘What I love about these cookies are that they’re so satisfying and cookie-like while made with nutrient dense ingredients. I am always hungry. After breakfast, late at night, just always. It must have to do with my absorption issues and the pure exhaustion of being tired and in pain all the time (food is fuel and comfort). But it’s also incredibly frustrating. I’m hungry, I eat, and then I get a stomach ache.
But these cookies are made for sensitive stomachs. They are gluten free, dairy free processed sugar free and can be made vegan, without the eggs. The oats are soaked overnight in vanilla spiced almond milk to make them easier to digest (and the nutrients therefore easier to absorb). The high fibre count of the apples and oats helps clean out and balance the digestive system (fiber also helps “clean” arteries from cholesterol and of excess hormones). And the good fats and nuts are packed with antioxidants and nourishing nutrients (think heart, liver, brain health, and hormone balancing effects).
Late night snack and breakfast cookies that quench your appetite, help lower cholesterol, support a healthy digestion and heart? Definitely shouldn’t feel worried about eating the whole batch in one go!
1.5 cups ( 150g) oats
1/2 cup (50g) almond powder
1.5 cups (400g) apple sauce
1 egg (or 2 tablespoons chickpea liquid (aquafaba)*
1/2 cup (170g) honey
1 teaspoon of vanilla
1 teaspoon powdered ginger
Pinch of salt
Garnish of chopped hazelnuts
Preheat the oven to 350ºF/180ºC.
Combine all the ingredients together in a mixing bowl and add spoonfuls of cookie batter to a greased pan an inch apart . Mold the cookies to form them into rounds as they won’t expand much in the oven. Add a garnish of chopped hazelnuts (or any other topping!) and bake for 10 minutes. Let cool for a couple pf minutes before lifting off the baking sheet. Eat these healthy cookies with abandon!
*For the vegan version, add the aquafaba to a bowl and whisk until it reaches soft peaks and fold into the batter last).