Chewy Lemon-Oatmeal Cookies (WFPBNO)
Prep Time
Ready in 70 minutes
Prep Notes
Preheat the oven to 275 dF. Line baking sheets with parchment paper.
Cooking Time
The trick to keeping these chewy, flavorful cookies moist is the low-and-slow baking--45 minutes at 275 dF--which allows them to bake through without drying out.
Yields
14 to 16 cookies
Ingredients
10 dates, pitted
1 cup unsweetened applesauce
1-1/2 teaspoons apple cider vinegar
1 cup rolled oats
1 cup oat flour
1/2 cup oat flour
1/2 cup quick-cooking oats
3/4 cup roughly chopped walnuts
2 tablespoons grated lemon zest (from about 2 lemons)
2 teaspoons natural cocoa powder
1 teaspoon vanilla powder
1/2 teaspoon baking soda
Pinch of sea salt
Directions
Place the dates in a medium bowl and cover with hot water. Set aside to soak for 20 minutes. Drain any excess water from the bowl and transfer the dates to a blender or food processor. Add the applesauce and vinegar and blend into a paste. Set aside.
In a arge bowl, stir together the rolled oats, oat flour, quick-cooking oats, walnuts, lemon zest, cocoa powder, vanilla powder, baking soda, and salt. Add the date and applesauce paste and use a wooden spoon to mix lightly but well. The mixture should be on the dry side.
Scoop a golf-ball-size portion of dough with your hands. Gently roll it into a ball and then pat it flat; be very gentle and do not compact it. Place the round on the prepared baking sheet and repeat with the remaining dough.
Bake until the tops of the cookies appear crispy and browned, 35 to 45 minutes. Transfer to a wire rack to cool. Store in an airtight container at room temperature for about 4 to 5 days (if they last that long without being gobbled up!)
Credit
From the Forks Over Knives Plan by Darshana Thacker