• 1 c gluten-free instant oats
  • 3/4 c Better Batter All-Purpose Flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • Pinch of salt
  • 2 Tbl unsalted butter, melted and cooled
  • 1 egg
  • 1 tsp vanilla
  • 1/2 c agave (or substitute maple syrup, honey, or a mixture of 1/2 c brown sugar and 5 Tbl milk)
  • 1 c finely diced red apple


Prepare the dough. Stir together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In the bowl or pan used to melt the butter, whisk together the butter, egg, and vanilla. Stir in the agave (or agave substitute). Add the wet ingredients to the dry ingredients and stir until just incorporated. Fold in the apple. Chill the cookie dough for 30 minutes. Preheat and prepare the pan. Preheat the oven to 325 degrees and line a baking sheet with parchment paper. Drop the cookie dough into 9-12 rounded scoops on the prepared baking sheet. Flatted dough slightly. Bake. Bake for 13-14 minutes or until just beginning to brown on top. Cool on pan for 5 minutes before cooling completely on a wire rack. Repeat with remaining cookie dough. Makes 15-18 cookies.