Mmmm… coooookies. I LOVE cookies. How can you not? Anyone? Cricket chirp, cricket chip… yep that’s what I thought.
I am a HUGE fan of rich, decadent, moist, dense desserts. I think that’s enough adjectives to describe how I like my sweet thangs. For years I’ve been known in my circle of friends and family for my flourless peanut butter chocolate chip cookies. Amazing if I do say so myself. Dense, rich, melt in your mouth cookies. Now that I’m following the paleo diet and paleo lifestyle I had to say bye bye to my go to dessert creation. As the name suggests, it contains peanut butter (not paleo) and brown sugar (not even close to paleo). Enter my new dessert creation! Paleo apple pie cookies!
Last week I was experimenting with nut butters. Making them from scratch that is. If you’ve checked out this post of mine
you’ll know I love to buy in bulk. I have had a 3 lb bag of walnuts for quite awhile now. I’ve also been spending a lot of money buying fresh ground almond butter and I was running low on my stash. Being the resourceful (and kinda frugal) gal that I am, I decided to attempt to make my own walnut butter. It was a screaming success! Here is the result of that effort.
I mentioned I had 3 lbs of walnuts. Needless to say I made way too much walnut butter. I also found it was so rich, even too rich for me, to eat just as a nut butter the way I had intended. Solution? I created this cookie recipe!
2 cups walnut butter
2 tbsp cinnamon
1 tsp nutmeg
1 tsp vanilla
1 tsp baking soda
½ cup honey
To make the nut butter, place nuts in a food processor. Chop until the consistency turns into nut butter! It takes several minutes so be patient. Every so often stop the processing and scrape down the sides of the bowl, then continue to chop. Depending on the type of nut you use, the consistency may be very thick. If it’s too thick for your liking you can add nut oil to loosen it up a bit. Just a little though. Then keep blending until you are pleased with the texture.
Cut and core the apple, then chop it in the food processor until it’s fairly finely chopped.
Mix all ingredients together.
Preheat the oven to 350 degrees. Place cookie dough on parchment lined cookie sheets.
Bake for 10-12 minutes. Remove from the oven and let cool. Or heck, eat them hot. They’re fantastic that way too.
You can substitute any nut butter for the walnut butter. For the apple I used Granny Smith because I like that tartness, but you can use any kind of apple you want. I’ve also made these without the honey, so no sweetener at all. I prefer them that way for myself, but they are great sweet too. This recipe makes very cake like cookies. A friend of mine likes her cookies crisp, so she stuck a few in the toaster and said they were great that way as well. She also drizzled more honey on top after toasting them.
One recipe, endless options!