Ingredients:

  • 1 cup Whole Wheat Pastry Flour
  • 1 ¼ cups Old-Fashioned Rolled Oats (Do not use instant oats)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Fine Sea Salt
  • ¼ cup Unsalted Butter, softened
  • ¼ cup Unsweetened Applesauce
  • 1 Large Egg, room temperature
  • ½ cup Pure Maple Syrup (Grade A or B)
  • 1 teaspoon Vanilla Extract
  • ½ cup Raisins (or Currants)
  • ¼ cup Chopped Walnuts or Pecans (Optional)

Instructions:

  1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the whole wheat pastry flour, baking soda, salt, and cinnamon until thoroughly combined. Set aside.
  3. Cream the Fats: In the large mixing bowl, beat the softened butter and applesauce together until light and homogenous (1-2 minutes).
  4. Add Wet Components: Add the egg, maple syrup, and vanilla extract. Beat until the mixture is smooth and emulsified.
  5. Incorporate Dry: Add the dry flour mixture to the wet mixture. Mix on low speed (or fold by hand) until just combined—meaning no streaks of dry flour remain. Stop immediately to avoid tough cookies.
  6. Fold in Oats and Inclusions: Using a spatula, fold in the rolled oats, raisins, and chopped nuts (if using). Ensure they are evenly distributed.
  7. Chill (Mandatory Step): Cover the bowl and refrigerate the dough for a minimum of 20 minutes. This allows the oats to hydrate and the dough to firm up, preventing excessive spreading.
  8. Scoop: Using a 1.5-inch scoop or spoon, portion the dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between each cookie.
  9. Bake: Bake for 12 to 14 minutes. The cookies are ready when the edges are set and lightly golden brown, but the centres still look slightly soft.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.