Apple pie cookies (gluten free and with a raw option)

Some people claim that fall is pumpkin everything, and while I love pumpkin as much as the next person, for me, apple will always make the best fall time desserts!

Recently, I created these cookies to help my close friend celebrate finishing their US medical USMILE examations – a grueling two eight-hour day exam. While we are still awaiting the results of the exam, the cookies turned out to be amazing and since Halloween and Thanksgiving are both right around the corner, I've decided to share this tasty treat with you all. Apple Pie Cookies! These little pie-like patties are perfect to get you in the mood for fall and can be made raw or baked. I baked these.

Makes about 20 cookies

5- 6 red apples, cored (I used a mix of New York grown gala and honey crisp)

1 cup date paste*

½ cup raw almonds

½ cup raw cashews

½ cup old fashioned oats

1 cup raisins

1 handful of cacao nibs (optional)

½ teaspoon of Cinnamon, and a pinch of nutmeg and clove to taste

* making date paste is easy. Simply put 3-4 dates in a blender or food processor along with ½ cup of water (to start) blend until smooth and add more water incrementally until you have enough. I like to add a teaspoon of maple syrup to round out the flavor. It should be relatively think and very sweet. If you don’t have a high powered blender, soak the dates in the water for a few hours prior to blending to help soften them.

Blend the raw almonds and cashews together until they are roughly ground but not a complete powder. Some small pieces of nuts are ideal. Add the roughly ground nuts and the oats to a mixing bowl.

Now core the apples, and using a food processor with a shredder, shred three and a half of the apples. Set these in the large mixing bowl and now using the slicing attachment, slice the remaining apples so that you have shredded apples as well as sliced apples.

Add the sliced apples to the mixing bowl with the nuts and oats. Add in the raisins and cacao nibs (if using) along with the spices. Add the date paste on top and using your hands, mix all of the ingredients well.

(Raw option): Using your hands, create small cookie sized patties and place them onto your dehydrator’s food trays.  Put into the dehydrator and set to 115° and dehydrate for 15 hours until the cookies are firm.

(Bake option): Using your hands, create small cookie sized patties and place them onto parchment paper lined cookie sheets. Have the oven preheated to 250°. Place the trays into the oven and cook for 45 minutes, checking the cookies to make sure they don’t burn about half way through. 

As always the information presented in this blog is for educational purposes only. It should not be considered as specific medical, nutritional, lifestyle, or other health-related advice.