Ingredients:

  • ½ cup Refined Coconut Oil (softened, not melted)
  • ½ cup Pure Maple Syrup (Grade A Dark)
  • ¼ cup Unsweetened Applesauce
  • 1 Large Egg (lightly beaten)
  • 1 tsp Pure Vanilla Extract
  • 1 cup Whole Wheat Pastry Flour
  • 1 ½ cups Rolled Oats (Old Fashioned)
  • 1 tsp Baking Soda
  • 1 tsp ground Cinnamon
  • ¼ tsp ground Nutmeg
  • ½ tsp Fine Sea Salt
  • ½ cup Toasted Pecans (roughly chopped)
  • ½ cup Dried Cranberries or Raisins

Instructions:

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the whole wheat pastry flour, oats, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In the bowl of your stand mixer (or a large bowl), beat the softened coconut oil and maple syrup on medium speed until well combined (about 1 minute).
  4. Beat in the applesauce and vanilla extract. Scrape down the sides of the bowl. Add the beaten egg and mix until just incorporated.
  5. Reduce the mixer speed to low. Gradually add the dry ingredients to the wet mixture, mixing only until just combined. Do not overmix.
  6. Remove the bowl from the mixer. Use a rubber spatula to fold in the chopped pecans and dried cranberries until evenly distributed.
  7. Cover the bowl with cling film and refrigerate the dough for a minimum of 30 minutes. (This chilling step is crucial to prevent the cookies from spreading too thin.)
  8. Using a 1.5-2 tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between each one.
  9. Gently press the top of each cookie dough ball down slightly with the back of a fork or your fingers to encourage even baking.
  10. Bake for 10–12 minutes at 350°F (175°C), rotating the pan halfway through. Cookies are done when the edges are set and lightly golden brown.
  11. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.