Apple - Peanut Butter Cookies {grain-free, sugar-free}
One of my favorite combinations: A slice of toasted Ezekiel bread, smothered in natural peanut butter, with sprinkle of cinnamon, sliced apples and a drizzle of raw honey.
It's the perfect power snack or quick meal. Especially now, when the fall apples are plentiful and crisp.
This cookie is inspired by that winner peanut butter and apple combination.
Plus, there are no sugars or grains in this baked treat. So, it can be a healthy breakfast, an afternoon pick-me-up or an after-dinner treat. Take your pick!
Apple-Peanut Butter Cookies {grain-free, sugar-free}
(makes 16-18 cookies)
- 1/4 cup coconut flour
- 1/2 cup natural peanut butter
- 6 Medjool dates, pitted and soaked in warm water for 15 minutes
- 3/4 cup unsweetened shredded coconut
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup diced apple (1 small apple, skin on)
- 1/4 cup golden or regular raisins
Directions:
- In a food processor, blend the coconut flour, dates and peanut butter until it is all processed and combined (about 30 seconds). The dates should be blended.
- Place the mixture into a large bowl. Add the coconut, eggs, applesauce, vanilla, salt, baking soda and cinnamon. Mix with a wooden spoon until it is all incorporated. Fold in the diced apples and raisins.
- Scoop tablespoons of dough onto a baking sheet. Press down to flatten (these will not spread much during baking).
- Bake at 350 degrees for about 10-12 minutes, rotating sheets halfway through baking. Take out and let cool on the sheets before removing to wire racks. Store in the refrigerator in an airtight container.
These are best made with fresh-picked apples. So it's a perfect excuse to get to your local orchard or farmer's market!