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Ingredients

1 ¼ cups quick oats 1 cup white whole wheat flour 1 ½ teaspoons baking powder 1 ½ teaspoons ground cinnamon ½ teaspoon kosher salt ½ cup honey ¼ cup unsweetened applesauce 4 tablespoons unsalted butter, melted and cooled 1 large egg 1 teaspoon vanilla extract ⅓ cup dark chocolate chips ¼ cup chopped walnuts

Nutrition Info

194.5 calories carbohydrate: 29.9 g cholesterol: 25.7 mg fat: 7.8 g fiber: 2.6 g protein: 3.7 g saturatedFat: 3.5 g servingSize: - sodium: 149.8 mg sugar: 12.3 g transFat: : - unsaturatedFat: : -

Whisk oats, flour, baking powder, cinnamon, and kosher salt together in a large bowl.
Combine honey, applesauce, butter, egg, and vanilla extract in a medium bowl. Whisk until blended. Pour into the bowl with the flour mixture, stir until just combined. Fold chocolate chips and walnuts into the batter.
Place batter in the refrigerator and let chill at least 30 minutes or up to 3 days.
When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and place a rack in the center. Line a large, rimmed baking sheet with parchment paper or a silicone baking sheet.
Remove chilled dough from the refrigerator. Let sit for 5 to 10 minutes if very stiff.
Drop dough onto the prepared baking sheet in 1 1/2-inch balls using a cookie scoop or spoon, leaving 1 inch of space around each. Gently flatten each cookie with your fingers to 3/4-inch thick.
Bake in the preheated oven until golden, firm around the edges, and set on top, 9 to 10 minutes.
Place the baking sheet on a wire rack. Let cool on the baking sheet for 2 minutes before transferring cookies to the wire rack to cool completely.

12 cookies

These oatmeal cookies with honey have no raisins!