Finding ways to make sweets with whole foods and quality ingredients is one of my favorite things to do. These chewy apple cookies are for EVERYONE; dairy free for those who are lactose intolerant, gluten free for those with Celiac, and vegan for those who follow a vegan regime. The cinnamon, nutmeg, and apple give these a warm flavor you will love; perfect for a snack on the go or a dessert after a meal.
2 cups Oat flour (for those who eat gluten, you can use spelt or all-purpose; can also use 1 cup oats with 1 cup gluten-free flour)
1 tsp Baking soda
½ tsp Salt
2 tsp Ground cinnamon
½ tsp Ground nutmeg
1 cup Coconut palm sugar (you can also use unrefined sugar)
½ cup Almond milk, unsweetened
1 tsp Vanilla extract
4 tbsp Oil of choice
1 medium Sweet apple (i.e. Honeycrisp, Gala, Fuji), peeled, cored and diced into small pieces
Optional Glaze ½ cup Powdered sugar
½ tsp Vanilla extract
2 tsp Almond milk
Preheat oven to 325 degrees F.
Whisk together dry ingredients (flour, baking soda, salt, cinnamon, nutmeg, and sugar)
Add in wet ingredients (milk, vanilla extract, oil). Mix until a dough is formed.
Fold in the diced apples. Chill dough by placing in the freezer for 15-20 minutes.
Grease a baking sheet. Roll 24 balls and space evenly on the baking sheet, giving a little room between each ball.
Bake for 10 minutes.
Prepare the glaze (optional) while the cookies bake by whisking together the glaze ingredients in a small bowl. Whisk until smooth.
When you take cookies out, they will look underdone; that’s okay. Take a fork and press down each cookie until slightly flattened. Drizzle optional glaze over the top and let cool for 10 minutes, which will allow the cookies to firm up.
Servings: 24 cookies
Serving size: 1 cookie (no glaze)