Pumpkin Apple Pie Cookies (oil free/refined sugar free)

The thing about being a food blogger is that it’s likely one gets into food blogging by being obsessed with other food blogs. That means that I’m daily visiting other food blogs and desperately wanting to try making some of their delicious recipes. This means that it’s sometimes difficult to make time for my own original recipes when there are so many already-created recipes to try!

With that disclaimer, it’s important to give credit to Angela from Oh She Glows for the foundation of this delicious cookie (or what Angela called a “muffin top“). I made very few changes, but it felt worth re-posting since I added pumpkin, and that made it the perfect fall healthy dessert! (Heck, these are so healthy (no oil or margarine!), you could probably eat them for breakfast!).

When Angela made them she said they came out more like “muffin tops” than cookies, but whatever changes I made seemed to make them more cookie-like….They are very soft, but still cookie-consistency.

They taste like healthy apple pie in cookie form, with a hint of pumpkin. Autumn for your belly!

Ingredients:

Baked sweetened/spiced apples-

2 apples of your choice; 1 chopped, 1 grated (I grated mine in a food processor)

1/4 cup maple syrup (or agave)

1/2 T cinnamon

1 T lemon juice

Dry stuff

1 and 1/4 c spelt flour

1 c oats

1/4 c Sucatant

1/3 c chopped walnuts

1/2 tsp baking powder

1 T cinnamon

1 tsp pumpkin spice

1/2 tsp kosher salt

Wet stuff

1/3 c pumpkin puree

1 flax egg (1 T ground flax seed + 3 T water; mixed until gel consistency)

1/4 c almond milk

1 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees. Make your flax egg and set aside to let it gel.

2. Chop and grate your apples, respectively. Put all the apple ingredients in a small pan and heat over medium heat, stirring often. About 7 minutes. If you already have baked apples, that will work too!

3. Mix all the dry ingredients in a bowl.

4. Mix all the wet ingredients in a bowl, making sure to whisk this mixture together thoroughly.

5. Add the wet to the dry and mix well. Add the cooked apples, mix some more.

6. Place heaping spoonfuls of the mixture on a lined or cooking-spray’d cookie sheet. They should look kind of sloppy. (Sloppy cookies bother you? Just embrace it. It will be okay).

Bake for about 14 minutes.

We had these for dessert last night. Mike had 5 of them. “They’re healthy,” we both rationalized. ;)

I’m submitting this recipe to Healthy Vegan Friday and Wellness Weekend!

What fall treats are you loving right now?

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3 thoughts on “Pumpkin Apple Pie Cookies (oil free/refined sugar free)

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