I spent quite a bit of time fighting with these cookies before finally perfecting them, but I was determined to make them work because of how delicious they tasted even when the texture wasn’t quite there. It just goes to show that persistence pays off, because these subtly sweet, spiced apple cookies turned out to be some of my favorites. The only thing I’d advise is to store them uncovered since they tend to get extra soft when sealed.
- Yield: 16 cookies
- ¾ cup (192 g) almond butter
- 1 large egg
- 6 tbsp (75 g) coconut palm sugar
- ¼ cup (59 ml) unsweetened applesauce
- 1 tsp vanilla extract
- 2 tsp (5 g) ground cinnamon
- 1 tsp baking soda
- 1¾ cups (141 g) old-fashioned rolled oats
- 1 cup (120 g) finely diced apple (about 1 medium apple)
- Preheat your oven to 350°F (177°C) and line a cookie sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, use an electric mixer to beat the almond butter, egg, coconut palm sugar, applesauce and vanilla for about 1–2 minutes or until the mixture becomes smooth and creamy. Add the cinnamon and baking soda, and continue beating for about 30 seconds or until both become well incorporated. Finally, fold in the oats and diced apple by hand.
- Using a heaping tablespoon, drop the dough onto your prepared baking sheet, spacing them about 2 inches (5 cm) apart. The dough might seem a bit wet, but this is normal.
- Bake the cookies for 13–15 minutes, until the edges begin to turn golden brown. They’ll seem a little soft and under baked at first, but they’ll continue to firm up as they cool. Allow the cookies to cool on the baking sheet for about 15 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, cover them tightly and store them at room temperature for up to 7 days.