Lower Carb Appledoodle Cookies

It’s a long weekend. Tomorrow, we celebrate President’s Day here in the US. For the first time in a long time, I had time to do a pantry cleanup. I rarely get moments like this these days. It was almost therapeutic… Suddenly, I found myself with an immaculately clean kitchen and a weird need to bake something. Why can’t I just enjoy the “clean kitchen” vibe??!!

I had a couple apples in the fridge, some almond flour, and a lot of spice… What could I make? I started googling apple granola bars, apple cake, apple torte, apple scones… Apples can be used for so many things! I did notice however, that apple cookies were a thing.

Inspired by a few recipes, for example Appledoodle Cookies by the Girl Who Ate Everything, I decided to try out my own version with what I had on hand. In our house, eggs are now forbidden since Rob has an egg allergy… and all-purpose flour and sugar is a wee bit hard on the type 1 diabetes life. However, I had lower carb almond flour!! Also, I didn’t have the brown sugar or white sugar that the Girl Who Ate Everything suggested for her recipe, so I used Splenda!

This is the recipe that resulted from a momentary clean kitchen, google, and the Girl Who Ate Everything. Rob loved these so much that he had these cookies for lunch (I am not exaggerating).

Yield: 48

Appledoodle Cookies

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Ingredients

• ¾ cup butter, unsalted
• ¾ cup brown sugar*
• ¼ cup sugar*
• 1 tsp vanilla
• 2 tbsp Bob's Red Mill Egg Replacer plus 4 tbsp water (or 2 eggs)
• 2 cups almond flour
• 1 tsp baking soda
• 3.5oz instant vanilla or cheesecake pudding mix, not prepared
• 1 tsp cinnamon, ground
• 1/4 tsp nutmeg
• 1/4 teaspoon salt
• 1 cup apples, grated, peeled
• 1/2 cup chocolate chips, white**
• 1/2 cup walnuts, chopped
• Topping: 1 tsp cinnamon or British Baking Mix**

Instructions

1. Preheat oven to 350 degrees. Line baking sheets with parchment.
2. If using egg replacer, combine 2 tbsp of egg replacer with 4 tbsp water. Set aside for 5 minutes.
3. Cream together butter, sugar and vanilla in a large bowl. Add egg or egg replacer combination.
4. In a second bowl, combine flour, baking soda, pudding mix, cinnamon, nutmeg and salt.
5. Add dry ingredients to wet ingredients. Stir in apples and chocolate.
6. Use a cookie scoop to drop roughly 1.5 tbsp of batter onto parchment. Continue for remaining.
7. Form dough into a balls. Flatten with fork.
8. Sprinkle with a dusting of cinnamon or British Baking Mix.
9. Bake for 12-15 min. Allow cookies to cool before devouring.

Store in an airtight container at room temperature for 1 week (if they last that long).

Notes

* Brown sugar and white sugar may be substituted for Splenda or Stevia.

** I used a dark chocolate bar, chopped. I imagine that white chocolate chips will be ultimate in these cookies!

*** My British Baking Mix: I keep this spice combination on hand. It's so simple to add to baking recipes when cinnamon or nutmeg are in use! Simply use 2 tbsp cinnamon, 1 tbsp + 2 tsp ground coriander, 2 tsp ground nutmeg, 2 tsp ground ginger, and 1tsp of cloves. It's a lovely spice mix that you can use in various dishes.

Let me know what you think below! Also, don’t forget to thank my inspiration – Christy Denney, from The Girl Who Ate Everything! Happy eating.