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These Paleo Apple Cookies are the bomb.com! They taste like warm, buttery, apple pie cookies that just melt-in-your mouth. Ultimate. Fall. Cookies. And the best part is they are made without any butter, flour, or sugar. I’m in love. Seriously, they are my favorite new Fall cookie, you’ve got to try them!
These cookies were inspired by and paleoized from this Fresh Apple Cookies recipe from Food.com.
There were so many great reviews that my mind was made up… a Paleo version was needed.
During the paleoizing process, I struggled with whether to make these cookies with eggs or not.
The food.com recipe didn’t require any eggs, but I was still hesitant. Cookies without eggs?! I almost added an egg in at last minute!
But with all the rave reviews for these cookies, and with my experimental interest peaked, I decided it could be worth trying them without eggs.
And the egg-less version turned out to be really fantastic!
Buttery apple-pie cookie heaven, in a paleo, grain-free, gluten-free form, if you ask me.
I think that grating the apple really made all the difference taste-wise. I’m going to start baking with grated apples more often now, that’s for sure.
One thing that is worth noting is that these cookies are very soft, light, and delicate. They stay soft and gooey long after coming out of the oven…. which is dangerous.
As in 4-cookies-will-disappear-before-your-eyes dangerous.
Please make these and let me know how you like them! 🙂
Paleo Apple Cookies (GF, grain-free)
Ingredients
- 1/4 cup maple syrup
- 1/4 cup honey
- a scant 1/2 cup coconut oil, , melted
- 1/2 tsp vanilla
- 1 apple, (I used a Gala apple), grated
- 2 cups almond flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees. Cover a cookie sheet in a silicone cookie liner.
- Put the maple syrup, honey, coconut oil, and vanilla into a bowl and mix together with a hand-held electric mixer until the mixture thickens, about 1 minute.
- Add the grated apple to the bowl and mix with a fork. (I didn't peel the apple prior to grating it, but you can if you want to)
- In another bowl, put the almond flour, salt, baking powder, baking soda, and cinnamon into it and mix everything together with a fork until everything is mixed. Pour the dry ingredients into the wet ones and mix with a fork until everything is mixed.
- Take small spoonfuls of the dough and place onto the cookie sheet. These cookies spread while baking, so you may want to cook these in two batches. This recipe should yield 22-24 cookies.
- Bake the cookies for 10-12 minutes (until slightly browned on top), remove from the oven and let the cookies cool on the cookie sheet for 4-5 minutes. Then, let the cookies cool some more on a cooling rack( if you can wait that long). These cookies are very soft and delicate and remain this way long after being removed from the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I needed a quick dessert, and these sounded perfect. I had to make a couple of recipe changes, due to the necessity of using what I had on hand. They still came out delicious! I used all honey, as I was out of maple syrup. I used evoo, as I was out of coconut oil. I had no vanilla. These cookies are absolutely perfect. Thanks
I’m SO glad. I love this recipe and I’m happy to see the recipe changes that work!
I made these and I found them to be way too salty and I only used 1/2 tsp because I thought a whole tsp was too much. Aside from the salt, the flavor was really good and they were very delicate looking and very moist. Next time I’m just going to use just a pinch of salt. Thanks for this recipe, as a person who can’t eat grains, I look for any grain free recipe, and these were good.
Thanks for letting me know! I’ve been meaning to retest this recipe lately. 🙂
Hi there! I’m not one to normally post comments but these cookies rock my world…they are phenomenal!! I come back to them time & time again & my family absolutely loves them.
I make a double batch every time & I also make a few slight adjustments – I add a bit of nutmeg & powdered ginger for extra spice, and I also skip the honey & add (pre soaked & sliced) medjool dates right at the end so that still hold their shape. Still sweet enough with the gooey addition of dates. Congrats on the most delicious cookies ever!
Omg thanks so much for the comment! These cookies are seriously one of my favorites 🙂 I love the idea to add nutmeg and ginger. Yummm. Confession: I have never used dates in my baking but after this comment, I very much want to!
batter seemed a bit thin so i just put it into a muffin tin and they made perfect muffins!
Ohhh what a great idea, thanks for sharing! 🙂
These cookies are SOOOOO good! I I used my Ninja food processor to mix the ingredients and it blended nicely. I followed the recipe and had no issues. They are soft, so be careful transferring them to a container— if they make it that far!
They are soo delicate! But soooooo good. Still one of my all time favorite Paleo cookie recipes. 🙂
another good one! so good and perfect for fall.