I was a little bummed this weekend, because I attempted an apple cider recipe that at first did not turn out good. At all. I had taken some really pretty process pictures I was excited to use (apple chunks and cinnamon sticks photograph well, I guess), so I was bummed that I didn’t have a new recipe to share.
Then, Saturday night, I needed to find a way to use up the last of the large batch of apples that our landlords kindly let us pick from one of their trees. Apple cinnamon cookies were born, and the world rejoiced!
This recipe is adapted from these Paleo Dark Chocolate Chip Walnut Cookies by Fed and Fit.
3 cups sifted almond meal (I ground mine at home in the food processor, super easy!)
2 cups finely chopped apples (I peeled mine but I don’t think it’s necessary)
1/4 tsp kosher salt
1/2 tsp baking soda
1/2 cup applesauce
2 tbsp honey
2 tbsp virgin coconut oil (melted)
1/2 tsp vanilla extract
1/2 tsp cinnamon
Preheat oven to 350F
Line a baking sheet with parchment paper (or aluminum foil).
Mix the dry ingredients in a bowl (baking soda, salt, almond meal, cinnamon). Add the apple chunks and stir evenly. My apple chunks were around 1/2 inch in size and I found this to be just a little too big.
In a separate bowl, whisk the wet ingredients (applesauce, honey, egg, oil, vanilla). It may be necessary to heat the honey/oil to soften them. The oil should be melted. As Fed and Fit pointed out, be sure to heat them BEFORE adding the egg!
Make a crater in the dry ingredients, pour in the wet ingredients, and mix well with a fork.
Some commenters on the original recipe complained that their dough wasn’t wet enough, but with the addition of 1/2 cup applesauce you shouldn’t have this problem. I didn’t!
Scoop the dough onto the parchment paper in about 1.5 inch balls and flatten them a bit with the palm of your hand. They really don’t change their shape much during baking, so the shape you give them is the shape they will have. Hooray for not spreading!
Bake for 15 minutes, then let cool for several more minutes before removing from parchment paper. This is important because while the cookies are not crumbly, they are delicate (which goes for a lot of paleo recipes that use some form of flour substitute).
They are very lightly sweet and the flavor is really nice. I think next time I would toss the apple chunks in cinnamon and honey first so they’re coated. The original recipe calls for 1/3 cup honey but I replaced most of that with applesauce, so the sweetness is subtle but perfect. These make an excellent breakfast cookie! They are absolutely best when warm.
Nutrition Facts, thanks to My Fitness Pal.com-
|Generic – Homemade Applesauce With No Sugar Added, 1/2 cup||50||16||0||0||4||12|
|Apple – Raw, Peeled, Sliced, Medium, 2 cup (123 g)||252||64||1||0||0||0|
|Nutiva – Coconut Oil, Organic Extra Virgin, 2 tbsp||260||0||28||0||0||0|
|Honey, 2 tbsp||128||35||0||0||2||34|
|Egg, Large – 1 Large Egg, 1 egg||70||0||5||6||70||0|
|Homemade – Fresh Ground Almonds (Flour/meal), 255 g||1,548||55||137||55||0||9|