Apple Pie Cookies

I feel like these cookies are an analogy of my life… How can a cookie be a life analogy you ask? 

 
Well, let’s see… What’s more American than Apple Pie? 
 
And, although I’ve lived outside of America most of my life I am in fact an American. 
 
The flour I used is cassava flour (which is amazing and a wonderful addition to the Paleo/ AIP baking world)

and growing up in Tanzania, cassava was the staple food of the area where we lived. We had no idea how special of an ingredient it would become. 

 
And finally, these cookies are sweetened with dates which are a staple of the part of the world where I live now (Dubai). It’s like my life is all rolled up in this one cookie.
 
You may have noticed that I’ve been posting a lot more treats recently. I promise that’s not all I eat, but I’ve had guests in town and special occasions and treats seem to be the order of the day. These cookies were created on a whim one afternoon when I wanted something sweet and I saw a couple of apples sitting on the counter. Not only are these AIP & Paleo and naturally sweetened, but you can almost feel good about eating them because of the gelatin content. We all need more gelatin in our lives.
 
These come out chewy (almost like I remember oatmeal raisin cookies being) and keep well in an airtight container on the counter for 3 days…if you don’t eat them all immediately. 
 
 


**A note about “AIP Treats”: While it is true that these cookies and other treats on this blog are made with AIP friendly ingredients, it should be noted that the AIP diet is primarily about nutrient density and healing and with that in mind treats should be reserved for special occasions. This are occasional foods, not everyday food. Treat often are higher in sugar content (even fruit) and as sugar causes inflammation for many of us following AIP, we need to make treats an occasional part of our lives.
 


Apple Pie Cookies

Serves: makes +/- 15 cookies
Time: 45 minutes (including cooling time)

Ingredients:
– 3/4 cup + 3T cassava flour
– 1/2 t sea salt (or pink himayalan salt)
– 1/2t baking soda
– 1/2t ground cloves
– 1t ground ginger
– 1t ground cinnamon
– 3T coconut oil (solid/ room temperature)
– 5 dates
– 1 apple
– 2 gelatin eggs (2T gelatin + 1 T cold water + 3T hot water)

Method:
– preheat oven to 180C/ 350F
– mix all dry ingredients
– using a fork, cut the coconut oil into the dry ingredients (My grandma would say until it resembles grains of sand)
use a food processor (or grater) or chop/grate the apples and dates into fine pieces (no need to peel the apples)
– add the chopped apple and dates and mix well
– make the gelatin eggs – put 2 T gelatin in a small bowl, add 1 T of cold water and mix well with a fork and let sit for a minute, add 3 T of hot (almost boiling) water and whisk together with a fork until all dissolved
– add gelatin eggs to the batter and mix well until all incorporated
– line cookie sheet with parchment paper
– use a small cookie scoop or a spoon to drop about 1T of batter onto cookie sheet
– flatten with the back of a fork or spoon
– makes about 15 cookies
– they will not spread or rise, so make them the shape you want them to be
– bake for 14-16 minutes until brown around the edges
– let cool for about 15 minutes and enjoy!


 
 
 
**This recipe was shared on the “Allergy Free Wednesday” link-up

and the Phoenix Helix AIP RoundUp and Real Food Forager Fat Tuesday and Real Food Fridays


**Products I recommend for this recipe (affiliate links):

Cassava Flour
parchment/ baking paper

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