Even though we’re still in full on summer weather here in south FL, I’m attempting to cozy up to fall with these Apple Crisp Cookies. The weather might not be speaking fall here yet, but these cookies are most definitely making my house smell like it. Now, I just need to turn the air down a few notches for some crisp weather.
I happened across Clean Eating’s PB & Oatmeal Cookies some time ago, and they brought to mind one of my all time favorite desserts—apple crisp. After numerous experimentations and adaptions, Apple Crisp Cookies were born. If you haven’t checked out Clean Eating, you definitely should. They have so many healthy recipe ideas, and most are easy to make.
Why will you love these Apple Crisp Cookies? They are gluten-free and refined sugar-free, but no one will ever know it. Trust me on this. My coworkers had no idea! This is a cookie you can feel good about both eating and serving to others.
PREPARE APPLE CRISP COOKIES:
In a stand mixer, cream together the butter and coconut sugar Add in the egg, date nectar, and vanilla. Mix until well combined.
Add one cup of the flour, and mix at a low s speed until combined. (Low speed is important. Cassava flour is lighter than all purpose flour, and you will have a mess at higher speeds.) Once combined, add the oats, remaining flour, baking soda, baking powder, apple sauce, cinnamon, and nutmeg. Mix at a low speed until all ingredients are combined, scraping down the sides of the bowl as needed.
Finally, add the dried apples and walnuts (if using). Give all ingredients one last stir to thoroughly combine.
Refrigerate the dough while preheating the oven to 350ºF. Line a baking sheet with parchment paper then create rounded tablespoon sized balls of dough. Place about one inch apart on the baking sheet.
Press the balls with the palm of your hand to flatten to about a half inch thick. Bake 9-11 minutes, until cookies begin to slightly brown. Cool on the sheet about five minutes, then transfer to a wire rack to finish cooling completely.
RECIPE NOTES:
- Refrigerating the dough isn’t absolutely necessary, but it does make it easier to work with.
- I used Trader Joe’s Organic Unsweetened Applesauce. The only ingredient is apples!
- You can mix this cookie dough by hand, but a KitchenAid mixer makes the job so much easier, especially mixing the sugars and butter together.
- You could spray your baking sheet with non-stick spray, but I love the ease of clean up using parchment paper. I like to use If You Care’s unbleached parchment paper. It’s chlorine free and compostable.
- If you need to keep this recipe gluten-free, make sure that your oats are certified gluten-free. I use Trader Joe’s or Bob’s Red Mill.
- Coconut sugar and date nectar are both staples in my pantry to replace refined sugar.
- Cassava flour is a good alternative for those with nut allergies that want to use a gluten-free flour. However, you should know that it is significantly higher in carbs than almond flour.
(Note: My posts do contain affiliate links that provide me a small commission if you purchase a product through my link. Thanks for supporting Inspired Fresh Life.)
Thanks for stopping by, and as always, if you try a recipe and love it, please rate it or leave a review.
PIN THIS RECIPE FOR LATER:
YOU MIGHT ALSO LIKE:
Snickerdoodle Apple Crisp
Gluten-free Apple Date Bars
Apple Crisp Cookies
Apple Crisp Cookies are gluten-free and refined sugar-free, but no one will ever know it. Trust me on this. These cookies are pure comfort food.
Ingredients
- 1 stick butter (8 tablespoons)
- ⅔ cup coconut sugar
- 2 eggs
- ⅓ cup date nectar or pure maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups rolled oats
- 1 ½ cups cassava flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup applesauce unsweetened
- ½ cup dried apples chopped
- ½ cup walnuts chopped
Instructions
- In a stand mixer, cream together the butter and coconut sugar Add in the egg, date nectar, and vanilla. Mix until well combined.
- Add one cup of the flour, and mix at low speed until combined. (Low speed is important. Cassava flour is lighter than all purpose flour, and you will have a mess at higher speeds.) Once combined, add the oats, remaining flour, baking soda, baking powder, apple sauce, cinnamon, and nutmeg. Mix at a low speed until all ingredients are combined, scraping down the sides of the bowl as needed.
- Finally, add the dried apples and walnuts (if using). Give all ingredients one last stir to thoroughly combine.
- Refrigerate the dough while preheating the oven to 350ºF. Line a baking sheet with parchment paper then create rounded tablespoon sized balls of dough. Place about one inch apart on the baking sheet. Press the balls with the palm of your hand to flatten to about a half inch thick. Bake 9-11 minutes, until cookies begin to slightly brown. Cool on the sheet about five minutes, then transfer to a wire rack to finish cooling completely.
Recommended Products
Inspired Fresh Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to Amazon.com. Thank you for supporting Inspired Fresh Life.
Nutrition Information
Yield 36 Serving Size 1Amount Per Serving Calories 93Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 17mgSodium 76mgCarbohydrates 13gFiber 1gSugar 6gProtein 1g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
Leave a Reply