1-First, in a medium bowl, whisk together the instant oats, whole wheat flour, baking powder, cinnamon, and salt until everything is evenly mixed. This step helps distribute the flavors and ensures your cookies bake up nicely textured.

2-Next, in another bowl, whisk the melted coconut oil or butter with the egg and vanilla extract, then stir in the agave syrup for that perfect sweetness.

3-Now, combine the dry ingredients with the wet ones, stirring just until everything comes together don’t overmix, as that keeps the cookies tender. Gently fold in the finely diced red apple to add bursts of freshness throughout. At this point, chill the dough in the fridge for 30 minutes; it’s a must to prevent spreading and keep those cookies thick and chewy (I always do this and it makes a big difference).

4-Preheat your oven to 325°F and line a baking sheet with parchment paper. Scoop the dough into 15 rounded portions on the sheet, flattening each one slightly for even baking. Pop them in the oven for 11 to 14 minutes, watching closely so they come out soft in the center. Once done, let them cool on the pan for 10 minutes before moving to a wire rack; this helps them set without getting too crisp.