Ingredients:
½ Apple (large, grated)
1/3 cup Unsweetened Applesauce
1/3 cup Maple Syrup
3 tbsps melted Coconut Oil
1 tsp Vanilla Extract
1 ½ cups All Purpose Gluten-Free Flour
1 ½ tsps Cinnamon (plus more for on top)
1 tsp Baking Powder
1/8 tsp Sea Salt
Directions:
- Add the grated apple, applesauce, maple syrup, coconut oil, and vanilla extract to a mixing bowl. Mix to combine.
- Using a spatula, mix in the flour, cinnamon, baking powder, and sea salt until well combined and a batter starts to form. Cover and chill in the fridge for 30 minutes.
- Preheat the over to 350 degrees (180 degrees C). Line a large baking sheet with parchment paper. Scoop about two tablespoons of dough per cookie and form into a ball. Place on the baking sheet and slightly flatten, leaving space between cookies.
- Bake for eight to ten minutes. Let the cookies cook for five minutes before transferring them to a cooling rack for another five minutes. Sprinkle some cinnamon onto each cookie and enjoy!
Notes:
Leftovers: Store in an airtight container at room temperature for up to two days. Freeze for up to two months.
Serving Size: One serving is one cookie.
Gluten-Free Flour: This recipe was tested using Bob’s Red Mill 1:1 Gluten-Free Baking Flour: If using another type of flour, note that the results may vary.
Apple: This recipe was tested using Gala apples. Any sweet apple is recommended.
Nutrition, Amount Per Serving:
Calories 113
Fat 5
Saturated 2
Carbs 21g
Fiber 3g
Protein 1g
Sodium 57g