These Apple Spice Cookies are warm, soft, and absolutely delicious! They’re packed with comforting fall flavors like cinnamon, nutmeg, and apples. Bake these tasty cookies as a treat this fall!
HAPPY FALL!
This time of year prompts warm, cozy, intoxicating flavors and aromas.
- Rich bourbon
- Warm vanilla
- Comforting pumpkin
- Refreshing fig
- …and one of my favorites…
APPLE.
These Apple Spice Cookies get their warmth from cinnamon and nutmeg, but the apples make them a fall-time favorite.
As the cookies bake, they naturally soften the apple that’s been folded in to the dough. They have the perfect amount of “bite”: not overly done (a la apple pie), and not too raw.
These cookies include rolled oats as well, providing a welcome “chew” to each delicious bite. The dough requires a chill in the fridge before rolling them in to balls to be baked in to perfect equally sized treats.
We’ve gotta talk about the crumb on these cookies.
I naturally made these a few times, just to be certain I got the recipe right. One result included me accidentally swapping the nutmeg for the cinnamon…which was interesting (albeit INSANELY delicious – just a tad potent 😉 ).
I find that the cookies get a nice moist, cake crumb when baked for 12 minutes. Obviously, oven temps differ, but start here. If the cookies aren’t done enough to your liking, throw in a few more minutes.
Overdone?
Well, give them to some lucky soul to enjoy and start over. Everyone wins!
One thing you have to trust me on though…these cookies deserve a place in your baking repertoire!
Apple Spice Cookies
Ingredients
- 1 1/2 cups gluten-free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 3/4 cup Coconut Oil melted
- 1/2 cup almond butter
- 1 cup light brown sugar substitute coconut sugar if you like
- 2 tsp vanilla bean paste
- 2 eggs
- 2 cups oats
- 1 1/2 cups apples (see note for types I like using!), peeled and chopped in to small pieces
Instructions
- In a medium bowl, stir together flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.
- In a large mixing bowl, whisk together coconut oil, almond butter, brown sugar, and vanilla bean paste. Whisk in the eggs the eggs.
- Add wet mixture to dry until just combined. Fold in oats and apple, thoroughly combining. Right when the last bits of flour is gone - stop!
- Turn out on to plastic wrap, forming a ball, and refrigerating for at least 2 hours.
- When ready to bake, preheat oven to 350. Roll dough in to 1 inch balls, and place on a parchment lined baking sheet, about 2 inches apart.
- Bake for 10-12 minutes until tops are still slightly soft. Cookies will continue to cook as they cool on the cookie sheet. Move to a cooling wrack after being removed from the oven for 4 minutes.
Notes
- Haralson
- Cortland
- Honeycrisp
- River Belle
- Grany Smith