PALEO APPLE PIE PILLOW COOKIES
PALEO / GLUTEN FREE
I’m back with another festive recipe for the fall and winter months, because what could be better than apples, pecans, and cinnamon, in the form of a PILLOW COOKIE topped with a warm icing? Basically nothing.
Let me start by saying that this recipe was born in my kitchen by playing with ingredients I had on hand. I’ve tested it twice, and both times they came out perfectly. But what that also means is that I haven’t tested every variation known to mankind that I’m sure you guys are bound to ask me. The one thing I do know, however, is that you can easily make this vegan by replacing the egg with a flax egg. But other than that, either stick to these instructions or try different variations at your own risk (KJ doesn’t guarantee results :))
If you make these, I want to see your creations! Be sure to tag me on Instagram and use hashtag #kalejunkie for a chance to be reposted!
Makes 20 cookies
for the Cookies:
1 1/4 cups almond flour
3 tablespoons arrowroot powder (or tapioca) - this is what makes these cookies PILLOWS
1 teaspoon baking soda
1 apple, diced into small pieces (I like Pink Lady for this recipe, but any will do!)
1/4 cup chopped pecans
2 tb apple pie spice
1/2 cup almond butter
1/4 cup maple syrup
1/4 cup coconut oil, melted
for the Icing: (optional)
1/2 cup coconut butter, melted
2 tablespoons maple syrup
1 teaspoon apple pie spice
Preheat oven to 350 and line a baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, arrowroot powder (or tapioca), baking soda, and apple pie spice. Set aside.
In another medium bowl, whisk together the almond butter, egg, maple syrup, and coconut oil, until there are no clumps.
Slowly pour the dry ingredients into the bowl with the wet ingredients, and stir ingredients together.
Next, fold in the chopped apples and pecan.
Refrigerate the dough for 10-15 minutes, so it gets nice and thick.
Using a spoon or cookie scoop, form cookies and place them onto the prepared baking sheet.
Bake for 11-13 minutes. Note, these cookies are supposed to be soft and chewy, so don’t over bake them.
To make the icing, melt the coconut butter and combine the rest of the icing ingredients. Drizzle over the cookies once completely cooled.