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)
- 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.
Savvy Substitutions and Additions: 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.
Sweetener Note: 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).