Link to Original Recipe
About this recipe
These cookies are absolutely delicious! The original recipe is for 12 cookies but I prefer to make only 6 at once. The cookies are big. The dough is soft and because it’s with apples the cookies soften after a few days even more.
You can store them in an air-tight container for 3 days at room temperature or for a week in the fridge. I prefer to keep them in the fridge. Because I make the cookies with almond flour they don’t go stale.
Apple Cookies
Ingredients
- 1 apple
- 1 slice of lemon
- 1.5 vegan eggs or 1 regular egg
- 1 banana mashed
- 50 g softened butter
- 220 g almond flour or a flour blend (see variations below)
- 1.5 tsp baking powder
- pinch of salt
Instructions
- Mix your vegan "egg": 1.5 tbsp ground linseeds and 4.5 tbsp water. Leave to rest in the fridge for 15min.
- Peel the apple and cut it into small pieces. Squeeze the juice from the lemon slice all over the apple pieces.
- In a separate bowl mix the almond flour and the baking powder together. I don't sift the flour so I use a fork to mix the baking powder in and break any lumps apart while I'm at it.
- Mash the banana and mix it thoroughly with the softened butter. I use a handheld mixer.
- Add the vegan "egg" and keep mixing until the mixture is well combined.
- Add the flour and keep mixing.
- Fold in the apple slices with a spatula.
- Line a baking tray with baking paper and form six thick cookies with the dough.
- Bake in a pre-heated oven (180ºC fan; 200ºC other oven types) for 25 minutes or until they are golden brown. Let them cool on the tray before you move them to a storage container!
Notes
Variations
Vegan
I’m already using a vegan “egg” because the cookies are firmer. Replace the butter with 4 tbsp of oil. I prefer avocado oil because I don’t like the taste of olive oil.
Flour Mix
I experimented quite a bit with flour mixes so here are a couple of variations. First, my personal favourite: 140g almond flour, 40g almond flour from almonds with skin, 40g pumpkin seed flour. If you like the taste and texture of wholewheat replace the entire almond flour with almond floud from almonds with skin.
Apples
Depending on which type of apple you use, you can change the sweetness of the cookies. If you use a sweeter apple like Pink Lady the result is very sweet. Apples like Fuji or Braeburn taste a bit more sour-sweet.
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