Ingredients
The following ingredients have 4 Servings
- ¼ cup coconut oil (solid at room temperature (should be the same consistency as softened butter))
- ⅓ cup coconut sugar
- 1 egg yolk (room temperature)
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon grated nutmeg
- 1 cup (96g) blanched almond flour
- 1 apple (peeled and diced)
- ⅓ cup pecans (toasted and roughly chopped)
- 1 tablespoon coconut oil
- 2 tablespoons coconut sugar
- ¼ teaspoon cinnamon
- 1 apple (peeled and diced)
Instruction
- Preheat the oven to 350ºF. Lightly grease a 6″ cast iron skillet with coconut oil.
- Beat together the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
- Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in 1/2 cup diced apples and toasted pecans.
- Press the dough into the prepared pan and bake for 15-18 minutes or just beginning to turn golden brown around the edges.
- While the cookie is baking, melt the coconut oil over medium heat in a medium skillet. Add the diced apples, coconut sugar and cinnamon and stir, cooking over medium heat until the apples are softened and a thin caramel sauce forms, about 5 minutes. Once cooked, let cool until serving.
- Remove the cookie from the oven and serve warm with apple topping, whipped coconut cream or ice cream, and paleo caramel sauce, if desired.
