I've mentioned my love of apples before and warned you that there would be many posts about apples in the future. Well, here's one right now. Fresh Apple Cookies, a not too sweet, part cookie, part pie, all irresistible treat. To tell the truth my inspiration was Archway's apple filled cookie. But I believe I took the concept to new heights.
I started with this recipe from the talented and lovable Duff Goldman and tweaked the heck out of it. The dough is very soft and sticky, but with a little chilling and a damp offset spatula or fingers you can get it where it needs to go. The effort is well worth it because the finished cookie is so wholesome that you could have it for breakfast without feeling guilty. The texture is tender and airy with a bit of crunch around the edges. The flavor is delicate, piqued with cinnamon and lemon.
I had some apple filling left over so I combined it with Greek yogurt and raisins as my baker's treat while I was waiting for the cookies to cool!
1 cup whole wheat pastry flour
1/2 cup oats, processed to a course meal
1/2 cup almond flour
1 teaspoon baking powder
pinch of salt
1/2 teaspoon cinnamon
1/3 cup vegetable oil
2/3 cup raw sugar
zest of 1 lemon
1/4 cup orange juice
1 teaspoon vanilla extract
2 large apples, peeled, cored and finely chopped (something with a lot of personality like crisp's pink or honey crisp)
1/4 cup raw sugar
1/2 teaspoon cinnamon
2 tablespoons water
1/2 teaspoon lemon zest
1/4 teaspoon vanilla extract
more raw sugar for sprinkling
In a medium bowl whisk together flour, almond flour, oats, baking powder, salt and cinnamon. In a large bowl whisk together oil, eggs, sugar, lemon zest, orange juice and vanilla extract.
Pour wet ingredients into dry and mix with a wooden. Cover and chill for at least 1 hour.
Make the filling: in a medium, heavy bottomed pot combine apples, sugar and cinnamon. Cook over a medium heat until mixture thickens, about 5-10 minutes. Chill before using.
Preheat oven to 350 degrees. Scoop 2/3 of the dough onto parchment lined cookie sheet pans by the tablespoon, no more than 12 to a sheet. Moisten your fingers and flatten each cookie so it's about 2 inches round. Fill each cookie with about a tablespoon of filling making sure to leave some space around the outer edges of the cookie. Cover 1/2 the filling with scoops from the remaining dough and flatten around the filling. The idea is to have a bit of filling peeking out from the cookie.
Bake for 12-15 minutes, or cookie is lightly golden around the edges. Makes about a baker's dozen. Store uneaten cookies in an airtight container for up to 2 days.