Preheat oven to 350°F and line a baking sheet with parchment paper.

In a medium-sized bowl, toss together the cubed apple with ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and the lemon juice. Set aside.

In a blender or food processor, add 1 cup of the rolled oats, and pulse until it turns to a powder.

Add the oat “powder”, the remaining oats, and the ground flax to a large bowl. Add in the apples and apple sauce, maple syrup, the beaten egg, and the vanilla. Stir everything together using a wooden spoon or rubber spatula.

Using a large cookie scoop, place the dough about 1-2 inches apart. These won’t spread or flatten, so you need to slightly flatten the tops down with your fingers.

In a small bowl, mix together the coconut sugar and cinnamon, and sprinkle the mixture over the top of the flattened dough.

Pop in the oven for about 15 minutes. The cookies don’t get crispy, but they will firm up and hold shape.

Store in the fridge in an airtight container or large zip lock bag. Pop in the microwave for 20-25 seconds before enjoying!