Last summer, I made a variety of different healthy cookies using coconut flour. I have been wanting to use Almond Flour for quite some time now.
If you have ever baked with coconut flour, then you know that it’s SUPER absorbent. You literally only need a few tablespoons of flour with a whole bunch of liquid.
Well, Almond flour is the opposite. You need a lot of almond flour for just a little bit of liquid. Interesting huh?
I made these cookies vegan. The Apple Pie filling was so moist, that these cookies didn’t need any more liquid. These cookies are naturally sweetened with apples and only a little bit of maple syrup.
These apples don’t look perfect. That is because we picked them.
I made a simple Apple Pie Filling in the microwave just using apple slices and a little bit of maple syrup. I then added it to my cookie dough. It worked out wonderfully. These were chewy and moist.
Almond-Apple Pie Cookies
5 small baking apples or 2-3 larger apples
2 tablespoons of maple syrup
1 teaspoon of cinnamon
2 and 1/2 cups of almond flour
1 teaspoon of baking powder
1 teaspoon vanilla
Method: Preheat oven at 350 degrees. For the Apples: Peel and cube the apples. Place the apples in a microwave safe bowl with maple syrup and cinnamon. Cook for 1 minute. In your food processor or mixer, mic together almond flour, baking powder, vanilla and the cooked apples. Using a cookie scoop, scoop inch balls onto a baking sheet. Press down with a fork. This can be a little tricky, the cookie dough is actually a little sticky. Bake for 15 minutes at 350 degrees.
I loved the nutty flavor of almond flour, and I will be baking with it again soon!