I still have SO many apples left to use up after a trip to the apple orchard and my kids do love a breakfast cookie. So I decided to would combine apple and cookie and see what they thought. They really are good taste testers for me. This one was a HUGE winner.
They are moist, soft and incredibly sweet without using ANY refined sugar.
Raisins are a great optional addition to this cookie.
1/2 cup unsweetened applesauce
3 TB raw honey
2 chia eggs (2 tbsp chia seeds+6 tbsp water – mix in a small bowl and let sit for a moment to get gel-like)
½ cup almond flour
½ cup coconut flour
½ cup tapioca flour
½ cup sorghum flour
1 TB cinnamon
2 tsp aluminum free baking powder
2 tsp vanilla extract
2 small apples, cored, unpeeled – I chop mine in the food processor to get smaller bits of apple for better disbursement throughout the dough.
- Pre-heat the oven to 375 degrees.
- Mix the applesauce and honey in a medium sized bowl.
- Add the chia eggs to the applesauce and honey, whisk until combined.
- Add the rest of the ingredients, except the apples, mix to combine, and then stir in the chopped apples. It will seem crumbly but when you squeeze them into balls it will hold shape.
- Squeeze into golf ball sized balls, then gently press to flatten into cookie shape onto a baking sheet.
- Bake at 375 degrees for 13-14 minutes.