Blueberry Apple Pie Cookies

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

Dice the apples into large pieces.

Cook the diced apples in a skillet over medium heat with the maple syrup, cinnamon, a pinch of salt, and lemon juice, stirring occasionally, until softened, about 6–8 minutes.

In a separate bowl, combine the vanilla protein powder, honey, oat flour, old‑fashioned oats, and nonfat Greek yogurt. Mix until the mixture is thick and wet; add milk a splash at a time if it’s too dry.

Fold the cooked apples and frozen blueberries into the batter until evenly distributed.

Scoop the batter into 12 tightly packed mounds onto the prepared baking sheet.

Bake until the cookies are set but still soft, about 12 minutes.

Allow the cookies to cool slightly on the sheet before serving.

Store the cookies in an airtight container at room temperature, or freeze for longer storage.