If you enjoy spicy fall treats – you will love these soft cookies, and they are best warm out of the oven …yummmm. The blend of apples, Autumn spices, maple syrup and nuts or seeds are my fall time obsession! You can use a variety of types of apples and mix them up each time. And if you or your loved ones have a nut allergy, just choose the nut free option in the recipe.
Apple Cinnamon Paleo Cookies
Author: Melissa Malinowski, ND
Serves: 12
Ingredients
- 2 cups chopped apples, skin on
- 2 cups TOTAL of sunflower seeds, chia seeds and flax seeds for a nut-free version *OR* 2 cups raw almonds
- 1 cup coconut flakes, unsweetened
- 2 tbsp cinnamon or apple pie spice
- Pinch of ground ginger
- 1 tsp vanilla
- 1 tsp sea salt (half for cookie mixture, other half to sprinkle on top)
- ⅓ cup maple syrup
- 2 tsp coconut oil, melted
- 3 eggs
Instructions
- Preheat your oven to 350 Degrees F
- Combine all of your ingredients EXCEPT your eggs in your food processor, pulse it until all the pieces are small but still a little chunky.
- Now combine the mixture with the eggs in a large mixing bowl and mix well.
- Using your hands, form the mixture into cookies or "patties" and place on a parchment paper lined cookie sheet or just a plain cookie sheet. The size of the "patties" are up to you, or you could make them into squares or rectangle bars.
- Sprinkle the rest of the sea salt on the top of the cookies.
- Bake for 17-23 minutes.
- Enjoy!
- For leftovers, I also love to warm them up in the skillet to make them warm and crisp again.
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These apple cinnamon cookies are delicious. Satisfies a sweet craving, very moist, and easy to make.. I made the nut free version due to tree nut allergies.
Wonderful Christine, thanks for the feedback. Cheers!