Peel, core and slice the apples, and add them in a pan with enough water to cover them. Bring to a boil and simmer until the apples are soft enough you can poke through them.
Ingredients List
Jumbo Rolled Oats
170g
Baking Powder
1tsp
Salt
1pinch
Almonds
40g
Hazelnuts
40g
Almond Milk
4tbsp
Maple Syrup
40g
Sugar-Free Applesauce
50g
Blackcurrants
50g
STEP 2
Drain the cooked apples and tip into a food processor. Blitz until they form a smooth sauce.
Ingredients List
Jumbo Rolled Oats
170g
Baking Powder
1tsp
Salt
1pinch
Almonds
40g
Hazelnuts
40g
Almond Milk
4tbsp
Maple Syrup
40g
Sugar-Free Applesauce
50g
Blackcurrants
50g
STEP 3
Blitz half of the oats into flour and add them to a bowl along with the remaining oat flakes, baking powder, salt, chopped almonds, and hazelnuts. Then, add the milk, maple, applesauce, and blackcurrants.
Ingredients List
Jumbo Rolled Oats
170g
Baking Powder
1tsp
Salt
1pinch
Almonds
40g
Hazelnuts
40g
Almond Milk
4tbsp
Maple Syrup
40g
Sugar-Free Applesauce
50g
Blackcurrants
50g
STEP 4
Work the ingredients until they come together into a soft and moist cookie dough. Then, refrigerate the dough for 20 minutes in a bowl covered with a tea towel. Scoop a spoonful of cookie dough, roll it in the palm of your hands, and flatten it down on a baking tray covered with parchment paper.
Ingredients List
Jumbo Rolled Oats
170g
Baking Powder
1tsp
Salt
1pinch
Almonds
40g
Hazelnuts
40g
Almond Milk
4tbsp
Maple Syrup
40g
Sugar-Free Applesauce
50g
Blackcurrants
50g
STEP 5
Bake the cookies at 180°C (356°F) in a fan oven for 20 minutes or until they are lightly golden. Next, transfer them over a wire rack and let them crisp up as they cool down. Enjoy!