Fresh Apple Cookies - Soy and Dairy Free

Savanna absolutely HATES the car. We have been trying to work on explaining short trips to her, but I believe she thinks that every time we get in the car she will be strapped in there for at least an hour.  So for 5 minute trips around town we just hope that she doesn't cry or we give her a little snack. For anything further we allow her to watch the IPad, it makes the car ride more enjoyable for everyone :)  We have 3 episodes of Sesame Street downloaded that she watches on repeat.  One episode in particular is about the letter A and Apples, which she has watched so many times now.  Well her first real word (besides mama and dada) was Apple and she is obsessed with eating whole apples.  The episode also rubbed off on me (from listening to it so much).  Maria and Luis make fresh apple cookies from the apple tree.  I was intrigued because I have never had a cookie with fresh apples. I found a recipe in a box of my grandmother's clippings for apple cookies but it used dried apples.  I decided to try and use it as a base.  I adjusted a few other parts to make them so Savanna could enjoy them as well.  Additionally, the adjustments made them healthier so they could be a snack vs. a dessert cookie.  

Fresh Apple Oatmeal Cookies

 Ingredients:

1 ½ cups White Whole Wheat Flour

1 ½ cups rolled oats

¾ cup brown sugar

½ cup granulated sugar

1 tbs cinnamon

½ tsp nutmeg

1/8 tsp all spice

¼ tsp salt

¾ tsp baking soda

¾ tsp baking powder

1/3 cup apple sauce

1/3 cup “butter” melted

2 eggs

1 tsp vanilla

1 cup diced apple  (about ¾ of an apple)

¾ cup raisins

 Directions:

1. Preheat your oven to 350.
2. Whisk together all dry ingredients (make sure to get all the brown sugar lumps).
3. Peel and dice your apple into ¼ inch pieces.
4. In a separate bowl whisk together eggs, butter, apple sauce and vanilla.
5. Add your wet ingredients to your dry ingredients until fully incorporated.
6. Fold in apples and raisins. 
7. Scoop cookies (I used medium cookie scoop) 3 across and 4 down on a half sheet pan.
8. Bake for 10-12 minutes total, first half on the bottom and then rotate pan and do 2^nd half on top. 
9. Cool for 2 minutes and then transfer to rack to cool.

Yield: 30-35 cookies

I made half one day and cooked the rest 2 days later.  Save any extra cookies in the fridge (they will go bad on the counter because of the fresh fruit).