When I got home from work, I rounded up my little sous chefs and we set to work making apple cinnamon cookies from Civilized Caveman Cooking Creations. It was Mother’s Day and this mama wanted some cookies!
I love making cookies with my boys so it was fun baking a batch that were tasty and healthy. Yes, skeptics, those two adjectives can go hand in hand. These cookies are really simple to make and they’re sweet enough to satisfy this reformed sugar addict. Plus, the smell of baked apples, cinnamon, coconut, and almonds is HEAVENLY!
The recipe and my step-by-step photos after the jump…
I followed the original recipe and quantities pretty closely but I subbed in blanched, slivered almonds for whole raw almonds; peeled the apples (since my boys are picky about that kind of thing); and added a pinch of salt. Also, instead of chopping everything together in the food processor, I chopped/shredded the ingredients separately and combined them afterwards. My boys were in charge of pressing the buttons on the Cuisinart so there was a high probability that the dough would turn into a pile o’ mush if everything was dumped in together.
Here’s what I gathered to make 18 medium cookies:
- 2 large apples, peeled, cored and cut into eighths (I used Fuji apples)
- 2 cups blanched, slivered almonds
- 2 teaspoons coconut oil, melted
- 2 teaspoons vanilla extract
- 1 tablespoon of cinnamon
- 1 cup finely shredded unsweetened coconut
- A pinch of Kosher salt
- 3 large eggs, lightly beaten
Here’s how I made them:
I preheated the oven to 350 F, gathered the ingredients…
…and grated the apples using the shredder disc on the food processor.
I measured out 2 cups of shredded apples…
…and put them aside.
Then, I replaced the shredding disc with the regular chopping blade, put almonds, cinnamon, coconut oil, and vanilla in the work bowl…
…and pulsed everything until they were coarsely ground.
I combined the apples, almonds, shredded coconut, and salt in a large bowl and stirred to combine.
Next, I added the eggs and mixed everything evenly.
I used a disher to scoop out the dough and placed each dollop on a parchment lined cookie sheet.
Then, my kids and I took turns flattening them with our hands.
I stuck the tray in the oven for about 25-30 minutes, rotating it at the halfway mark. I took the cookies out of the oven when they started turning brown around the edges.
Then, I cooled the cookies on a rack for about 20 minutes.
When we finally sampled them, we all gave the cookies a big thumbs up!
These cookies were yummy – soft and nutty with just the right touch of sweetness. Make sure you have sweet and ripe apples because there’s no other sweetener in these cookies. If your apples aren’t fantastic or you like your cookies sweeter, you can probably add a couple teaspoons of raw honey or blend in a date or two.
Thanks for the great recipe, George! (BTW – his site is filled with lots of yummy-looking, easy-to-prepare Paleo nosh. Go check it out!)62
Linda Crowley says
Going to try. How should they be stored? Thanks
Michelle Tam says
I’d store them in a sealed container in the fridge for up to 4 days.
Shannon McNeil says
Delicious. I might have made them a little too thick so browning on edges but the pretty soft like a muffin type cookie.