A recipe is only as good as it’s ingredients, so when I came home with pounds of fresh apples that I had picked right from the tree I decided to waste no time and whipped up an endless supply or apple inspired dishes. We pretty much lived on apples for a full week after apple picking. I made home made apple sauce, apple cider donut holes, and apple cinnamon muffins– just to name a few.
But after a week of recipes and apples that were loosing their freshness I began to loose my inspiration for all things apple. That was, until I decided to use apples in a new, unique way… in a cookie! Well these “cookies” actually turned out to be a cross between a cookie and a biscuit but they were delicious and made a great addition to my morning cup of coffee.
How would you use apples in a new and unique way? Share your apple recipes below!
- 3 large apples, peeled, cored and chopped
- 2 cups almond meal
- 1 cup shredded unsweetened coconut
- 3 large eggs, lightly beaten
- 2 tsp coconut oil, melted
- 2 tsp vanilla extract
- 2 tbsp of cinnamon
- A pinch of kosher salt
- Preheat the oven to 350 degrees
- Shred the apples in blender (apples can also be shredded in a food processor or mashed well using a potato masher)
- In a large bowl, combine the almond meal, cinnamon, coconut oil and vanilla
- Add in the apples, coconut and salt and stir to combine
- Add the eggs and mix everything together well
- Scoop out the dough onto a parchment lined cookie sheet and flatten each cookie until about a 1/2 inch thick
- Bake for about 15 minutes, rotate the tray and finish baking for 10-15 minutes, until golden brown