Mini Apple Pie Thumbprint Cookies
Ingredients
Shortbread Cookie Base
-
1 ¼
cups
almond flour
-
¼
cup
coconut oil, melted
-
2
tablespoons
maple syrup
-
½
teaspoon
vanilla extract
Apple Pie Filling
-
¾
cup
finely chopped apple (about 2 medium-sized apples)
-
1
teaspoon
cinnamon
-
1
teaspoon
maple syrup
Optional
Instructions
- 1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- 2. In a medium bowl, whisk together the ingredients for the cookie base.
- 3. Chill the dough in the refrigerator for at least 30 minutes.
- 4. While the dough chills, prepare the apple pie filling by chopping the apples and sautéing them with cinnamon in a lightly oiled pan over medium-low heat for 3-5 minutes until tender.
- 5. Transfer the sautéed apples to a bowl to cool, then stir in maple syrup once cooled to room temperature.
- 6. After chilling, form about 16 balls of cookie dough and press your thumb into the center of each to create an imprint.
- 7. Spoon apple filling into each cookie imprint.
- 8. Bake for 10-12 minutes or until the edges are golden.
- 9. Optionally, sprinkle with flaky sea salt before serving.
Nutrition Facts (estimated)
Servings
8 mini cookies
Calories
150
Total fat
8g
Total carbohydrates
18g
Total protein
2g
Sodium
5mg
Cholesterol
0mg
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