By Carol Song

• ⅓ cup (75 ml) butter
• 1½ cups (375 ml) oat flour (see Notes)
• ½ cup (125 ml) rolled oats
• 1 teaspoon (5 ml) non-alum baking powder
• 1 teaspoon (5 ml) stevia powder
• ½ teaspoon (2 ml) baking soda
• ¼ teaspoon (1 ml) sea salt
• 3 egg yolks
• 1 cup (250 ml) apple fiber (see Notes)
• ¾ cup (175 ml) yogurt cheese (see Notes)
• 1 teaspoon (5 ml) pure vanilla extract
• 1 cup (250 ml) unsulphured raisins or bittersweet chocolate chips
• 1 cup (250 ml) unsweetened coconut
• 1 cup (250 ml) chopped walnuts (optional)

Preheat oven to 375° F (190° C). In a small saucepan, melt the butter; set aside to cool while preparing the remaining ingredients.

In a medium bowl, combine the oat flour, oats, baking powder, stevia, baking soda, and salt. Mix well.

In a large bowl, mix together the melted butter, egg yolks, apple fiber, yogurt cheese, and vanilla. Add the dry ingredients to the wet mixture one cup at a time, mixing well after each addition. Stir in the raisins (or chocolate chips), coconut, and walnuts, if using. Drop by heaping tablespoons onto a cookie sheet and flatten each cookie until about 1½ cm thick. Bake for 8 to 10 minutes. Makes approximately 30 cookies.

Notes:

• You can make your own oat flour by grinding oats in a coffee grinder until they are the consistency of flour.
• To make apple fiber, put 2¼ cups of unsweetened applesauce in a sieve lined with a clean tea towel or several layers of cheesecloth. Place the sieve over a bowl to catch the liquid and leave to drain in the fridge for several hours or overnight.
• To make yogurt cheese, follow the above instructions for apple fiber, substituting approximately 1¾ cups of low-fat plain yogurt for the applesauce.