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.
- 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.
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