Monday, October 7, 2013

Apple Spice Cookies (Paleo)

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!!
These cookies have a slightly cakey texture compared to the classic version because I made it from memory and changed a few proportions of things, but they're still amazing. I suppose you could even bake them in a muffin tin, but I prefer eating cookies to muffins. Feels more like a treat to me that way.
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.


Megan | Freckled Italian said...

I can't remember the last time I went apple picking but I really really want to go. These cookies look awesome and fall-y.

palm beach prep said...

so i just discovered your blog and i absolutely LOVE it! think you are so funny and pretty. love all your posts :) i have been wanting to try paleo for a while and your recipes look delicious:) i am definitely making these for my family this week!

Alycia said...

I made these tonight and they were amazing. I did modify the recipe though. Instead of almond butter, I used sunflower butter. I also used only about 1/4 a cup of honey and added 4 packets of stevia instead. Stevia is paleo to some people because it is considered natural, but it honestly seems to depend on who you talk to. Last but least, I just added about a teaspoon of pumpkin pie spice instead of separately adding the spices. These cookies were slightly sweet, really soft and not bad for you! Enjoy!

Anonymous said...

I loved the thought of being able to make paleo cookies, however when I cooked them, they seemed to brown a lot, yet they turned out to be still a little gooey inside, any ideas why? Was it not meant to be a fan forced oven?

Unknown said...

I made these cookies last night and they turned out like one big pancake. Seems to me that they need some type of flour binder, almond or coconyt maybe?

Anonymous said...

I was wondering if I can substitute the egg for a tablespoon of apple sauce or even powder egg substitute. Which do you recommend?

Anonymous said...

Also turned out like big pancakes to me. Not really like a cookie but a gooey flat pancake. The taste was there but not the texture and thickness of a cookie. What did I do wrong?

Unknown said...

I used 1/3 cup of canned pumpkin and cooked it slightly longer. It was delicious!

Anonymous said...

Try adding a little xanthan gum to hold everything together better :)

Harriette Knight said...

I love these cookies. I sub gelatin for the egg and it works out great. I don't mind that they spread out while cooking, I just separate them when they cool. These are my favorite cookies. All gooey and yummy. I add more apples, too. So delicious.

Kathy said...

I loved the thought of these cookies but they weren't hard enough for my husband, could I add almond flour to give them a little more hardness?

Kathy said...

Can you use almond flour to give the cookies more of a denser texture?

DCogs24 said...

I just made these and did only five per pan and still had them merge to the "pancake" effect. Any ideas how to resolve because these SMELL AMAZING!!!!!

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