In my backyard, it's apple season! We have two huge apple trees and so I am at work creating recipes using the abundance of apples we have been gifted.
Our apple season just started and I am already having trouble keeping up. But I am not complaining. There is truly nothing more glorious than food that came out of your garden. Knowing where your food comes from is empowering. It creates connection to what we eat, which creates a mental and soul nourishment. The more food we can grow, the happier I am.
Here's the thing, as soon as a food is removed from it's life source, being a tree, a bunch or a root, it starts loosing nutrients. So when food travels from far away and is picked before it's ripe, so many nutrients are lost. The more we can grow or buy from local farmers, the more our bodies benefit.
Let me be clear though, I do not have a green thumb. It's actually brown. I am learning as I go... learning a lot. It's not about perfection, it's about trying. It's about learning from my mistakes and celebrating my successes. That's kinda how I roll.
I love these cookies. They are seriously so good... I actually surprised myself. Because not everything I make is a hit. But these... they're a hit.
This recipe makes approximately 16 cookies.
- 1 1/4 cup chopped apple, I used fresh apples from my apple tree
- 1/4 cup water
- 1/4 cup coconut oil
- 2 tsp vanilla extract
- 1/4 cup pure maple syrup
- 1 large farm fresh egg
- 1 cup pumpkin seeds, ground into powder
- 1/4 cup coconut flour
- 1/4 cup + 2 tbsp tapioca starch
- 1 tbsp true cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup shredded coconut
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- In a blender, add apple, water, coconut oil, vanilla, maple syrup and egg. Blend until smooth and creamy.
- In a coffee grinder or dry Vitamix blender, grind pumpkin seeds into a powder.
- In a large bowl, add pumpkin seed powder, coconut flour, tapioca starch, cinnamon, baking powder, baking soda and sea salt. Mix until well combined.
- Add liquid from blender to the bowl and mix together. Stir in shredded coconut.
- Scoop a heaping tablespoon of batter on to baking sheet, leaving enough room beside for it to expand.
- Bake for 18-20 minutes. Let cool for 5 minutes before digging in.
These cookies are perfect for making in batches and freezing. Simply toss in the toaster to reheat and it will be like they just came out of the oven. They are also school friendly.