Applesauce is often used to lighten up cookie recipes. This one uses a grated apple instead. I like the resulting texture and I’m more likely to have an apple on hand than a jar of applesauce.
(adapted for the Sun Oven from Weight Watchers New Complete Cookbook)
1/2 cup white whole wheat flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups old-fashioned oats
4 tablespoons butter, softened
1/4 cup light brown sugar, packed
1 apple, peeled, cored, and grated
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1/2 cup dried cranberries
Set Sun Oven out to preheat. Line 2 baking racks or rimmed baking sheets with parchment paper or silicone baking mats.
In a large bowl, whisk together the flour, cinnamon, nutmeg, and salt. Stir in the oats.
In a separate large bowl, use and electric mixer on medium speed to beat together the butter and brown sugar until fluffy. Beat in the apple, egg, and vanilla until well combined. On low speed, gradually beat in the oat mixture until blended. Stir in the cranberries.
Drop half of the dough by tablespoonfuls, about 1 inch apart on the prepared baking racks, about 6 cookies per rack. Use the back of a spoon to slightly flatten each cookie. Stack the baking racks in the Sun Oven and bake until lightly browned, 15 to 20 minutes. Top rack will bake slightly faster. Transfer cookies to a wire rack to cool. Repeat with the remaining dough.