These apple oatmeal chocolate chunk cookies are soft, chewy, healthy and tasty. Low in granulated sugar and made with oats, apple sauce and fresh cashew purée, they’re great as a mid-day snack or to boost your energy before going to the gym.

Apple Oatmeal Chocolate Chunk Cookies [Vegan]





Cooking Time





  • 1/2 cup raw cashews
  • 1/4 cup water
  • 3 tablespoons light oil such as canola, vegetable or grape seed
  • 1 cup apple sauce, unsweetened
  • 1/2 cup organic sugar cane (granulated)
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon (can substitute with 1 tablespoon finely grated ginger root or orange peel.)


  • 1 cup white teff flour (or another type of wholesome flour such as spelt, wholewheat pastry or white whole wheat flour)
  • 2 cups small-size rolled oats (no sugar; no salt added)
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup coarsely ground almonds
  • 1/4 teaspoon sea salt
  • 1 cup dark chocolate (60-70% cacao), chopped in small chunks


  1. Oven 350 °F.
  2. Line 2 cookie sheets with parchment paper.
  3. First, you need to soften the cashews. Here are three ways:
  4. Put the raw cashews in a bowl and cover them with water and allow to soften with a lid on overnight -or- for 2 hours in boiled water -or- for 3 minutes on high heat in microwave with a lid on. When done, with a fine mesh sieve, strain the water and rinse the cashews under tap water.
  5. Now you can make some cashew purée with the first three ingredients listed above:
  6. Put the softened cashews in the bowl of your NutriBullet blender and add 1/4 cup of water and 3 tablespoons oil. Whizz for 2 to 3 minutes until creamy and velvety. This makes a heaping 1/2 cup cashew purée. Use a small rubber spatula or spoon to take out the purée. It will come out easily given the smooth texture it has.
  7. In a medium-size bowl, add the cashew purée, apple sauce, sugar cane, vanilla, cinnamon (or ginger/ orange peel). Mix with a fork until well combined and the sugar dissolves. Set this aside.
  8. In a bigger bowl, sift the flour. Add the oats, baking soda, baking powder, ground almonds, salt and dark chocolate chunks. Mix the dry ingredients with a wooden spoon.
  9. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until thoroughly combined.
  10. Gather a tablespoon-size of dough and roll between the palms of your hands to form a ball (an ice cream scoop works well too). Place the dough balls on the sheet leaving 2 inches in between. With a fork dipped in cold water, press on the top of each ball to flatten it and form 1/4-inch thick rounds.
  11. Bake for 10 minutes in preheated oven on middle rack until the bottoms are light golden and the centre top of the cookies is still soft.
  12. Take out and let the cookies settle for two minutes on the hot sheet. Then, with spatula, transfer cookies on a cooling rack. Allow to cool completely. Store cookies in a covered container, preferably in the fridge. They also freeze well. Enjoy!

Nutritional Information

Per Serving: Calories: 107 | Carbs: 16 g | Fat: 4 g | Protein: 3 g | Sodium: 55 mg | Sugar: 7 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.