I originally planned to go apple picking with my friend Leslie yesterday, but despite having one of the
mildest best summers since I've lived in D.C., mother nature decided to spice up October 6th by reaching 90 degrees, to which I was all "fuck that." So, we've decided to reschedule for a day that actually feels like fall.
But since I already had my heart set on the idea of coming home with North West's weight in apples, I decided I needed to bake something apple-y. Since I haven't made any variations on this recipe (which, btw, is the my most popular recipe of all time), I thought I'd do something special and put a new fall spin on it. Hence, apple spice cookies.
I know a lot of you are obsessedies with Fall, so I'm pretty sure you'll like these: you'll get the sweetness from the apples and honey paired with spicey cinnamon and ginger. It'll kind of be like those Britney Spears perfume commercials where she place the nice AND naughty versions of herself. But for your mouth!!
If for some reason you HATE apple, well, first of all, what's wrong with you? And second, you could probably sub the apple in this recipe for pumpkin puree. Not too much though, or it might change the texture. And if you're scared to give it a try, then just make these cookies exactly as I made them.
Apple Spice Cookies (Paleo)
Makes 9 large cookies
- 1 cup unsweetened almond butter
- 1/2 cup raw honey
- 1 egg
- 1 tsp baking soda
- 1/2 tsp salt
- half an apple, diced (use something sweet like Fuji or Gala)
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/8 tsp nutmeg
- 1 tsp fresh ginger, grated on a microplane
1. Pre-heat oven to 350 degress F.
2. In a large bowl, combine almond butter, honey, egg, baking soda, and salt until well incorporated. Add apple, spices, and ginger and stir to combine.
3. Spoon batter onto a baking sheet (you may have to spread the batter a little to get it into a round shape) about 1-2 inches apart from each other--they'll spread a bit.
4. Bake about 10 minutes, or until slightly set.
5. Remove cookies and allow to cool on pan for about 5-10 minutes. Then finish cooling on a cooling rack.