hearty, healthy and packed with good-for-you ingredients, these maple almond butter - apple cookies are a sweet treat you can feel great about - anytime of day!
cookies - any kind of cookies - are in our house all the time. but, as we all know, standard cookies, while so scrumptious and rich, are maybe not the best everyday treat. these cookies, on the other hand, are something you can feel good about, from breakfast to snack time to anytime. the almond butter and maple syrup make them rich and just sweet enough. the apples provide texture and just a bit of crunch, and the cinnamon and vanilla round out the whole thing.
these maple almond butter - apple cookies might just be my favorite cookies. ever. we make them at least once a week, and more often than not half the batch is gone before they've even left the cooking rack. they are more-ish in the best possible way.
not only are they insanely easy & quick to make, but these cookies are healthy, hearty & studded with raisins, pecans & chocolate chips. filled with oats, apples, maple almond butter & cinnamon. cakey and soft. when it comes to cookies, these hit the mark, every time.
recipe:maple almond butter - apple cookies
- 2 medium apples*
- 1 1/4 oat flour
- 1/4 c oats (we use quick oats)
- 1/2 tsp salt
- scant 3/4 tsp cinnamon
- 1/2 tsp baking soda
- generous 1/2 tsp vanilla extract
- 1/4c chunky, salted almond butter
- 1/4c maple syrup
- 1/4c plain greek yogurt
- 1 flax egg (1tbsp ground flax mixed with 3 tbsp cold water)
- 1/4 c mix of raisins & dried cranberries (or all raisins or cranberries)
- 3 tbsp mini chocolate chips - optional
- 3 tbsp unsweetened, shredded coconut - optional
- 3 tbsp chopped pecans - optional
- preheat the oven to 350 & spray a cookie sheet with cooking spray
- make the flax egg & set aside
- grate the apples (skin on)
- in a large bowl, mix the oat flour, oats, salt, cinnamon & baking soda.
- in a separate bowl, mix the almond butter, yogurt, vanilla & maple syrup
- stir the almond butter mix into the dry - the dough will be pretty stiff
- stir in the raisins & any of the optional mix-ins
- roll into generous golf ball - size balls and lightly flatten. place on a baking sheet
- *these cookies rise a bit but do not spread, so you do not need to worry about placing them too close together
- bake for 10 - 15 minutes until the cookies are slightly firm to the touch, and beginning to brown. they will firm up as they cool, so they need to be removed from the oven before they are completely set up.
- cool on a wire rack, then store in the fridge for 30 minutes
- these cookies are delicious the same day they are baked, but are even better the next day!
*note: depending on what type of apple you used, the cookies with have more or less noticeable apple pieces. any apple will work, but we recommend using a slightly softer - but not macintosh - like a golden delicious, pink lady, winesap... regardless of what type you use, the cookies will turn out amazing.
h & s