Ingredients
- 1 cup Apples unpeeled, shredded
- 1 cup Apple juice unsweetened
- 1 cup Granulated sugar
- 1 cup Dried cranberries or raisins
- 1 lrg Egg
- 1 cup Brown sugar, packed
- 1 teaspoon Vanilla extract
- 1 cup Vegetable oil
- 1 cup All-purpose flour unbleached
- 1 cup Rye flour
- 1 cup Multigrain cereal quick-cooking such as quaker
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Pumpkin pie spice
Make it step by step
- Preheat oven to 375 degrees; coat 2 cookie sheets with nonstick cooking spray. Combine the shredded apple, apple juice, granulated sugar and cranberries; set aside. Beat the egg, brown sugar, vanilla extract and oil with an electric mixer until smooth. Add the apple mixture and stir it into the batter by hand. Add the flours, cereal, baking powder, baking soda and pie spice; stir into the batter by hand. Let the batter sit for about 5 minutes to absorb all of the liquid.
- Drop by rounded teaspoonfuls about 2 inches apart onto the cookie sheets and bake for 10 to 12 minutes, or until the cookies are lightly browned. Cool on wire racks. Repeat until all of the cookies are baked.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kitch-N-Chik, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.