Apple Oat Cookies

Preheat the oven to 350°F (350°F) or set the air‑fryer to the same temperature.

Wash the apple, remove the core, and dice it into small cubes (about ½‑inch pieces).

In a large mixing bowl, combine the diced apple, rolled oats, honey, and cinnamon.

Crack the egg into the bowl and stir until the mixture is evenly moistened; the batter should be sticky but not runny.

Assess the consistency: if the mixture feels too dry, beat an extra half egg and add it; if it’s too wet, sprinkle in a tablespoon more oats and mix.

Line a baking tray with parchment paper (or lightly grease the air‑fryer basket).

Using a tablespoon or small ice‑cream scoop, drop rounded spoonfuls of the batter onto the tray, spacing them about 2 inches apart; do not flatten or knead the dough.

Place the tray in the oven and bake for 15 minutes, or air‑fry for 15 minutes, flipping the cookies halfway through to ensure even browning.

When the edges turn golden and the tops are set, remove the cookies and let them cool on a wire rack for 5 minutes; they will firm up as they cool.

Serve warm or store in an airtight container for up to three days.