Apple Pie Cookies

By Bailey1_

Ingredients

• Apple Pie Jam:
• 2 large or 5 medium organic apples, peel intact*, cored and diced (about 2 cups)
• 1/2 c raw honey (palm syrup for vegan alternative)
• 3 Tbs water
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp cardamom
• 1/8 tsp clove
• Sunflower Cookie:
• 3 1/2 c ground sunflower seeds
• 1/4 tsp sea salt
• 1/4 tsp baking soda
• 1/2 c melted coconut oil
• 4 Tbs raw honey (palm syrup for vegan alternative)
• 1 Tbs lemon juice
• 1 Tbs pure vanilla extract

Details

Servings 1
Adapted from andloveittoo.com

Preparation

Step 1

Because we have many friends who cannot have nuts, I chose to use finely ground sunflower seeds to make this safe for those who can’t.  And while we chose to use finely ground sunflower seeds, any nut-based flour should work for this recipe.

Use the leftover jam for future batches of cookies, as a topping to your favorite grain-free bread or straight off the spoon.  It is delicious and easy to make! Something worth keeping on hand.

In large sauce pan, bring diced apples, raw honey, water, cinnamon, nutmeg, cardamom and clove to a light boil over medium high-heat. Drop heat to low and simmer until mixture becomes thick. Remove from heat and carefully transfer jam to pint-sized mason jar. Refrigerate and store for up to 10 days until ready to use. Jam will set when completely cool.

Preheat oven to 350f.

In large mixing bowl, mix together ground sunflower seeds, salt, and baking soda. In separate bowl, whisk together coconut oil, honey, lemon juice and vanilla extract. Blend the wet ingredients in with the dry ingredients until completely blended. Scoop by heaping spoonful’s on to parchment lined cookie sheet. Using your thumb, gently press the center of each cookie to make a ‘bowl’ that will be used to hold the jam after cookies have cooled. Once each cookie has the proper dent, bake for 10-12 minutes or until bottoms are golden brown. Remove from oven and allow to cool on the cookie sheet until ready to serve.
When ready to serve, scoop approximately 1 tsp of apple pie jam onto each cookie. Serve immediately.
Makes approximately 24 cookies
*I recommend using organic apples always, but especially for this recipe because the pectin in the peel is essential for the jam to thicken properly. Removing the peel will likely impede the ability of the jam to set.