After another day of 90F+ temperatures, I am starting to look forward to cooler weather, and Fall baking. At the top of my list for September baking is a new recipe which combines Fall harvest apples, almonds and unsweetened coconut in a moist, chewy cookie. This cookie is good for gluten-free diets and other special diets.
(makes about 12 cookies)
1 granny smith apple, peeled, cored and seeded
1 cup unsalted almonds
1/2 cup shredded unsweetened coconut
1 teaspoon extra virgin olive oil
1 large egg, slightly beaten
1/4 teaspoon cinnamon
Line baking sheet with parchment.
Preheat oven to 350 degrees.
Peel and quarter the apple.
Combine all ingredients, except for egg, in a food processor and pulse until coarsely ground.
Mix in egg and cinnamon.
Form into 1″ balls and flatten with bottom of a glass.
Bake at 350 degrees for about 15-20 minutes until light brown and firm to touch. Cool on baking sheet for 5 minutes. Remove to cooling rack and cool completely.
Store cookies in airtight container for 3-5 days.