These delicious cookies are gluten-free, packed with protein and good-for-you-ingredients. No white flour, no butter, and no oil in these glazed “apple pie” cookies.
Today’s a special day! It’s Chelsea’s Messy Apron’s first birthday! …So, you would probably expect some grand cake or something right? Wrong. I made cookies. Oh and they are healthy too! Which, admittedly, seems a little bit of a weird and boring birthday celebration treat for this blog’s birthday, but if you tried these, you would know. They are far better than any cupcakes! (In a healthy, wholesome type of way of course.)
Okay, so let’s talk about these cookies. Do they look healthy to you? Yeah, me either. Surprise! They are SUPER healthy! Well, maybe not the glaze so much, but it’s completely an optional kind of thing. Like, a birthday addition for sure!
I can’t believe I’ve been blogging for a whole year! It has just flown by and been such an amazing year. I’m super, super grateful for you people that have read this little blog, tried the recipes, and left such nice comments. Seriously, you all are the BEST! <3 And it means the world to me! When I published my first post a year ago, I was so nervous. I knew I was super passionate about food and the prospect of blogging, but I was so worried no one would read my blog (or even like it). Or ever try my recipes. Just ask my husband, I’m pretty sure he had to give me about ten pep talks! Okay, maybe more than ten.
Anyways, I’m super grateful for all the support I’ve had! And it’s all thanks to YOU! (I promise we’ll talk cookies soon).
So let’s talk cookies. These are pretty dang simple to make and the taste is amazing! Here are all my “best practice” tips for these cookies:
- I tried a batch with almond butter and a batch with peanut butter. I HIGHLY recommend the almond butter. Although these worked with peanut butter, the flavor was overpoweringly peanut butter. With the almond butter, these taste much more “apple-y.” These do work with peanut butter, but they cook a little quicker (about 1-2 minutes quicker). Again, definitely do almond butter and only use peanut butter as a last resort. With the almond butter, I like to get the “roasted” almond butter variety – so much more flavor!
- Everyone likes different amount of spices. I have three spices in these cookies and I would recommend starting with what I call out in the recipe and then increasing the amounts to your preference. (Just taste the batter before putting in the egg and adjust accordingly.)
- I call for oat flour in this recipe. I never buy oat flour in the store, I always just make my own. Which, if you are new to oat flour, may seem like too much work but I promise it’s not!! It’s SO quick. You just take regular old fashioned oats (or even quick oats) and pulse them in a blender or food processor. Within seconds, you’ll have some awesome oat flour. Make sure when you are measuring the oat flour, to measure it AFTER grinding the oats and not before. (The measurements will be very different).
- This glaze is sugary, but SO good. These cookies are great with or without them, so it’s totally up to you if you want it on it. I made several batches and glazed some for me (I like my sugar) and left some unglazed for the babe. He ate 3 right in a row! If you do chose to omit the glaze, I would recommend increasing at least the cinnamon in these cookies.
- For the apple – chose whatever variety you like best. Then make sure to peel the apple before grating it. I used a cheese grater to grate the apple and then quickly chopped it into even smaller pieces – this makes sure you have lots of apple in every bite!
Thanks for the best first year of blogging! Here’s to many more!! XOX
- 1/2 cup almond butter peanut butter not recommended as a substitute
- 2 tablespoons honey
- 2 tablespoons brown sugar lightly packed
- Pinch of salt
- 1 teaspoon cinnamon
- heaping 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cardamom
- 1 teaspoon baking soda
- 1 cup oat flour blend up regular oats
- 1 large egg
- 1/2 cup apple measured after grating
- 1/2 teaspoon lemon juice
- 1/3 cup chopped pecans optional
- 1/3 cup powdered sugar
- 1 teaspoon maple syrup
- 2-3 teaspoons milk I used almond milk
- 1/4 teaspoon vanilla extract
- Preheat the oven to 350 degrees F.
- In a large bowl, beat together the almond butter, brown sugar, and honey. (If the almond butter is cold, don't warm it up or the cookies will spread)..
- Add in the salt, cinnamon, nutmeg, cardamom, baking soda, and oat flour. (Adjust spices and increase if desired or add slowly if wanting to decrease.)
- To make oat flour, simply place old-fashioned or quick oats in a blender or food processor and pulse until they reach a flour consistency. Measure AFTER the oat flour has formed (not the oats beforehand). Beat in the egg.
Peel a small apple, and grate it on a cheese grater. Coarsely chop the grated pieces and toss with the lemon juice. Stir in the apple pieces and pecans if desired. Place about 1 and 1/2 tablespoons dough balls onto a parchment paper lined sheet pan.
- Bake for 8-10 minutes. Remove and allow to stay on the cookie sheet for another 2-3 minutes before transferring to a cooling rack. Allow to cool before glazing them.
- For the glaze: beat all the ingredients together. Either spoon the glaze on, or dip the cookies into the glaze.
**Make sure to use certified gluten-free oats if gluten intolerant. (Also, I have some tips for these cookies in the last paragraph of the post!)
Here are some more flourless + healthy cookie recipes to try next!: