Morgan Hunt Ward; Culinary Artist: Julian Hensarling; Prop Designer: Priscilla Montiel
Created by Tricia Manzanero Stuedeman.
1/2 cup of refined coconut oil, at room temperature
1 cup (213 grams) of tightly packed light brown sugar
3/4 cup of unsweetened applesauce
1 1/2 teaspoons of pure vanilla extract
1 large egg, at room temperature
2 cups (178 grams) of quick-cooking oats
1 cup (120 grams) of all-purpose flour
2/3 cup (75 grams) of whole-wheat flour
1 1/2 teaspoons of ground cinnamon
1 teaspoon of baking soda
1 teaspoon of kosher salt
1 1/4 cups of 1/4-inch apple pieces (from 1 large apple and 1 medium honeycrisp, 3 inches in diameter), divided
1/2 cup of refined coconut oil, at room temperature
1 cup (213 grams) of tightly packed light brown sugar
3/4 cup of unsweetened applesauce
1 1/2 teaspoons of pure vanilla extract
1 large egg, at room temperature
2 cups (178 grams) of quick-cooking oats
1 cup (120 grams) of all-purpose flour
2/3 cup (75 grams) of whole-wheat flour
1 1/2 teaspoons of ground cinnamon
1 teaspoon of baking soda
1 teaspoon of kosher salt
1 1/4 cups of 1/4-inch apple pieces (from 1 large apple and 1 medium honeycrisp, 3 inches in diameter), divided
Preheat the oven to 350°F and line three baking sheets with parchment paper. Alternatively, bake in batches.
In a large bowl, whisk the oil until it’s creamy. Then, incorporate the sugar and blend on low speed with an electric mixer until blended, for about 1 to 2 minutes. Boost the speed to medium and beat until the mixture is light and airy, taking roughly 2 minutes. Stir in the applesauce, vanilla, and egg until well mixed, about 30 seconds.
Combine the oats, all-purpose flour, whole-wheat flour, cinnamon, baking soda, and salt with the oil mixture. Mix on low speed until nearly combined, for about 30 seconds. Gently fold in 3/4 cup of the apples.
Scoop the dough into tablespoon-sized balls and arrange them on the baking sheets, spacing them at least an inch apart. Press the remaining 1/2 cup of apple pieces onto the tops of the dough balls.
*The Percent Daily Value (DV) indicates the proportion of a nutrient in a food serving to a daily diet. A general nutrition guideline is based on a daily intake of 2,000 calories.
