Ingredients

The following ingredients have 4 Servings
  • ⅓ cup (55g) apple (grated, peeled*)
  • 4 tablespoons (66g) unsweetened applesauce
  • 4 tablespoons (46g) coconut oil (melted)
  • 4 tablespoons (100g) raw honey (or maple syrup)
  • 2 teaspoons (7g) vanilla extract
  • 1 ½ cups (171g) blanched almond flour
  • 1 tablespoon (8g) coconut flour
  • 1 tablespoon golden flaxseed meal
  • ½ teaspoon plus more for sprinkling on top ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon fine Himalayan salt

Instruction

  • In a large bowl, mix the grated apple, apple sauce, coconut oil, honey and vanilla extract.
  • In a separate bowl, mix the almond flour, coconut flour, flaxseed meal, cinnamon, baking soda and salt.
  • Using a rubber spatula, gently mix the wet and dry ingredients together just until combined. Do not over mix.
  • Cover bowl and refrigerate dough for 30 minutes.
  • Preheat oven to 350°F and line a cookie sheet with parchment paper.
  • For each cookie, spoon about 1½ tablespoon of the chilled dough onto the prepared baking sheet, placing each 2-inches apart (I use a medium cookie scoop). Flatten each cookie slightly with the palm of your hand, then sprinkle the top with ground cinnamon.
  • Bake for 15 minutes or until the top and bottom start to turn brown. Set sheet on a wire rack to cool.