In a medium bowl, whisk together the rolled oats, whole wheat flour, baking powder, cinnamon, and a pinch of salt until combined.

In another bowl, combine melted coconut oil or butter with a room-temperature egg and a splash of vanilla extract. Blend until smooth, then stir in the agave syrup.

Pour the wet mixture into the dry ingredients and stir until just combined, then fold in the diced apples.

Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.

Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.

After chilling, use a scoop to place rounded spoonfuls of dough onto the baking sheet, spacing them 2 inches apart.

Bake for 11-14 minutes, or until the edges are golden brown.

Let the cookies cool on the pan for about 10 minutes before transferring to a wire rack.