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.
1/2cupalmond butterpeanut butter not recommended as a substitute
2tablespoonshoney
2tablespoonsbrown sugarlightly packed
Pinch of salt
1teaspooncinnamon
heaping 1/4teaspoonnutmeg
1/8teaspoonground cardamom
1teaspoonbaking soda
1cupoat flourblend up regular oats
1largeegg
1/2cupapplemeasured after grating
1/2teaspoonlemon juice
1/3cupchopped pecansoptional
Optional Glaze
1/3cuppowdered sugar
1teaspoonmaple syrup
2-3teaspoonsmilkI used almond milk
1/4teaspoonvanilla extract
Instructions
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.
Notes
**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!)