Step 1

Prepare the flax egg by mixing together the flaxseed meal and water in a small bowl and setting it aside for 15 minutes to thicken.

Step 2

In a large bowl, whisk together the prepared flax egg, maple syrup, coconut oil, peanut butter, and vanilla extract until smooth. Next, add in the oats, flour, baking powder, cinnamon, and salt and mix until well combined. Lastly, fold in the diced apple until it is evenly distributed and well incorporated. Cover the bowl with a clean towel and place it into the refrigerator to chill for 30 minutes.

Step 3

Preheat the oven to 325°F, and line a baking sheet with parchment paper or a reusable silicone mat.

Step 4

Using a tablespoon sized scooper, drop the cookie dough into ~12 rounded scoops onto the prepared sheet and flatten slightly. You may need to press the apples in a bit to ensure that they do not fall out. Place the tray into the oven and bake for 15-17 minutes, or until golden. Cool the cookies for at least 10 minutes and then transfer them to a wire cooling rack.

Step 5

While the cookies cool, prepare the glaze. Whisk together the ingredients until smooth. If the glaze is too thick, add more liquid 1/2 teaspoon at a time (a little goes a LONG way). If it is too thin, add powdered sugar 1/2 tablespoon at a time. Once the cookies have cooled, drizzle them liberally with the glaze.

Step 6

Store in an airtight container in the refrigerator for up to 1 week.