- 1 1/2 cups old-fashioned oats
- 1/2 cup whole wheat pastry flour
- 1/2 cup flax seed meal
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 Eggs
- 1/2 cup milk
- 1/3 cup molasses
- 1 teaspoon vanilla
- 1 medium apple, cored and diced
- 1/2 cup chopped walnuts
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Pre-heat oven to 350º F and line two baking sheets with silicone baking mats. In a large bowl, whisk together dry ingredients: oats through salt. In a separate medium bowl, whisk together wet ingredients: eggs through vanilla. Slowly stir the wet ingredients into the dry and stir until evenly incorporated being sure to scrape down the sides of the bowl with a rubber spatula. Fold in the diced apples and chopped walnuts.
Use a large cookie scoop to scoop out batter on prepared baking sheets leaving 2 inches in between each cookie. Gently press batter with fingers to flatten slightly. Bake cookies for 10-12 minutes or until centers are firm to touch. Cool in pan on wire rack.
Cookies can be stored in an air-tight, refrigerated container for up to 7 days. Cookies freeze well when wrapped individually in plastic wrap.