Directions

• In a large mixing bowl, whisk together the instant oats, whole wheat flour, baking powder, ground cinnamon, and salt until evenly combined.
• In another bowl, melt the coconut oil (or unsalted butter), then let it cool slightly. Add the room-temperature egg and vanilla extract, mixing well. Finally, stir in the agave syrup until combined.
• Gradually pour the wet ingredients into the dry mixture. Stir until just incorporated, and then gently fold in the finely diced apples.
• Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes.
• Preheat your oven to 325°F (160°C) and prepare a baking sheet by lining it with parchment paper.
• Once chilled, take rounded scoops of the cookie dough and drop them onto the prepared baking sheet, slightly flattening each scoop.
• Place the cookie sheet in the preheated oven and bake for 11-14 minutes.
• After baking, let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack.