Apple season is starting and I have already a basket full of apples waiting to be turned into something tasty.
As much as I love them raw and fresh, I can’t eat more than one or two a day. It’s a tough decision, though, what dessert to turn them into as I’m crazy about any sweet treat featuring apples: Apple pie, baked stuffed apples, apple cake, apple strudel, apple muffins, apple crumble, apple cobbler.
You name it.
What? Apple cookies?
Hey, this is not something I heard of or tried before, but as soon as the thought crossed my mind I had to give it a try. I wanted to squeeze in as many fresh apples as possible, and so I did (3 big grated apples, yeay).
They turned out extremely delicious, with a strong apple aroma and taste thanks to not only the grated apples but also to adding apple sauce, which also serves as a binder.
Adding cinnamon to the cookie mix wasn’t a bad idea either, as apples and cinnamon always make for a true love match. Really tasty!
The texture after baking is soft and chewy, something between a pancake and a cookie. So, if you can’t decide which one to have, consider having both with these tasty soft, chewy cookies.
Soft Cookies with Fresh Apples, Apple Sauce, Rolled Oats and Cinnamon
Plus 30 minutes for the dough to sit.
- Kitchen grater
- 2 baking sheets
- 3 big apples peeled and grated (about 450-500 g grated apples)
- 3 tbsp apple sauce
- 2 tbsp rapeseed oil
- 3 tbsp birch sugar
- 50 g all purpose gluten free flour
- 50 g buckwheat flour or brown rice flour
- 100 g rolled oats
- 2 tsp cinnamon
- Combine the grated apples, the apple sauce, and the rapeseed oil.
- Combine the dry ingredients (all the remaining ingredients).
- Stir in the liquid ingredients to the dry ingredients, and stir together until well blended. Let the dough sit for about 30 minutes so that the oats can soften and soak in the apple aroma.
- Line two baking sheets with parchment paper.
- Drop dough by tablespoonful onto the lined baking trays, and pat each heap into a flat cookie shape.
- Bake at 150° C (fan on) for about 15-20 minutes, until the edges turn golden brown.
- Leave the cookies to cool completely before removing them from the tray.