Apple Honey Cookies

A very dear friend of mine asked me to create a recipe for a sweet treat which he could make for Rosh Hashana. Looking at the tradition of including apples and honey, I came up with this cookie recipe. They are easy to make, healthy, have a soft, cake-like consistency and are rather delicious!

Apples are a rich source of antioxidants, are low in fat, sodium and cholesterol and are a good source of VitC and fibre. The fibre comes from pectin in the apple, that aids in digestion. It’s best to eat an apple with its skin but the meat of the apple is filled with good nutrition too. Recent research has shown that components in apples supports and enhances the production of new brain cells, which in turn supports learning, memory and works against cognitive decline.

Honey is an antioxidant, antifungal and antibacterial, supports digestion and gut health, wound healing with its natural microbial inhibitor components and supports brain health. Honey never spoils – jars of honey have been found in royal tombs in Egypt.

As always, when you make this recipe, I would love to see your creation so please post a photo of your Apple Honey Cookies goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: makes 14-16 cookies

Ingredients

2 Eggs
¼ Cup Honey
¼ Cup Apple Sauce
¼ Cup Coconut Oil – melted. Alternate: Olive Oil
1 teaspoon Vanilla
1 Medium Apple - grated
2 Cups Oat Flour – alternate: a gluten free 1-to-1 flour or all-purpose unbleached flour
½ Cup Almond Flour
¼ Cup Coconut Sugar – alternate: brown sugar
1 teaspoon Ground Cinnamon
½ teaspoon Baking Powder
¼ teaspoon Baking Soda
Pinch of Sea Salt – optional

Cinnamon Sugar:

1 teaspoon Coconut Sugar
½ teaspoon Cinnamon

How It’s Made

Preheat your oven to 350°F.

Prep a large cookie sheet with a silicone pad or covering with parchment paper.
In a large bowl, whisk together the eggs, honey, applesauce, coconut oil and vanilla.
Stir in the grated apple.
Mix together the oat flour, almond flour, coconut sugar, cinnamon, baking powder, baking soda and salt (if using).
Add the flour mixture to the wet mixture stirring well to combine the batter well.
Rest the batter in the fridge for 20 minutes to let it set, and by doing this the cookies will not spread out flat when cooking. You can let it rest overnight and back the cookies in the morning if you choose.
Make up the cinnamon sugar by mixing the cinnamon and coconut sugar together in a small bowl.
After the batter has sat in the fridge, spoon 1 tablespoon sized dollops onto the prepared cookie sheet, spacing the cooking apart with an inch or so in between.
Sprinkle each cookie with a bit of the cinnamon sugar.
Bake for 15 minutes until the cookies are lightly browned.
Remove from the oven and let the cookies cool for a few minutes before removing them to a rack to cool completely.
Store the cookies in an airtight container on your counter for 2 days, then move them to the fridge so they will stay fresh longer.