these cookies have a unique granola-esque texture and a honey-apple sweetness to them that make them a perfect breakfast cookie or a healthy-ish dessert choice.
This cookie is the best of both worlds. That is to say, it’s the best of the cookie and the granola world, combined for one yummy and wholly satisfying cookie that can be enjoyed at any time of the day, be it breakfast, afternoon snack, or dessert.
They’re very bendy and chewy, and they’re made with pecans and cashews that are blended until crumbly in the food processor, hence their granola-esque texture that makes them so unique. They’re also unique in the way their sweetened, with honey that’s brought to a simmer alongside apples so that the apples are softened, meanwhile the honey is infused with the apple flavour (apparently I have a thing for infusing honey with fruit flavours, but when your sweetener options are limited, you must be inventive!).
These cookies also contain a heaping tablespoon of cinnamon, because what is the flavour of apple without the flavour of cinnamon to go along with it, riddle me that, riddler???
And then of course, it calls for a pinch of salt, and butter or coconut oil, as well as an egg and an egg yolk to help keep things all together. Nonetheless these cookies are definitely delicate when they first emerge from the oven, but allow them to cool and they will be bendy without being so extremely delicate.
I am truly enamoured by these cookies, I love the combination of pecans and cashews, and have been baking a lot more with both ingredients, as opposed to almond flour and coconut flour, so this will surely not be my last cookie creation using the two types of nuts.
Let me know if you try these cookies, how you find them! You can drop me a comment or a review below, or follow me over on IG for more daily recipe shares that are all/mostly SCD diet friendly.
A few more recipes if you’re looking for some cookies:
- SCD “CHOCOLATE” COOKIES WITH VANILLA ICING (PECAN FLOUR & COCONUT FLOUR)
- ORANGE POPPYSEED COOKIES (ALMOND FLOUR)
- SUPER SOFT PEANUT BUTTER COOKIES (ALMOND FLOUR & COCONUT FLOUR)
- PUMPKIN PECAN PEANUT BUTTER BREAKFAST COOKIES (CASHEWS)
grain free chewy apple granola cookies: ingredients
- 1 cup pecans
- 1 cup cashews
- 1 tbsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 apple, peeled and chopped into small chunks
- 1/3 cup honey
- 1/8 cup butter sub coconut oil
- 1 egg + 1 egg yolk
grain free chewy apple granola cookies: how to
- start by simmering the honey, butter and apple chunks in a saucepan over medium heat, until it begins to bubble. turn down and allow to simmer for five minus, the apples should soften.
- meanwhile, place the nuts in a food processor with the cinnamon, baking soda and salt, and blend on high until the texture is crumbly and well ground.
- remove the blade from the food processor and mix in your honey mixture, combining, before finally adding in your egg and egg yolk.
- allow the batter to cool in freezer for an hour before preparing your cookies for easier manipulation.
- once the batter is cold, roll two tbsp of batter per cookie on to a parchment paper-lined baking tray. flatten each cookie slightly with the palm of your hand (slightly wet to avoid sticking to the cookie!).
- bake the cookies in a preheated oven at 340 for 20-30 minutes – depending on their thickness, keep an eye after 20 minutes. allow to cool completely before moving, they are very delicate/breakable when hot!
grain free chewy apple “granola” cookies
Ingredients
- 1 cup pecans
- 1 cup cashews
- 1 tbsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 apple, peeled and chopped into small chunks
- 1/3 cup honey
- 1/8 cup butter sub coconut oil
- 1 egg + 1 egg yolk
Instructions
- start by simmering the honey, butter and apple chunks in a saucepan over medium heat, until it begins to bubble. turn down and allow to simmer for five minus, the apples should soften.
- meanwhile, place the nuts in a food processor with the cinnamon, baking soda and salt, and blend on high until the texture is crumbly and well ground.
- remove the blade from the food processor and mix in your honey mixture, combining, before finally adding in your egg and egg yolk.
- allow the batter to cool in freezer for an hour before preparing your cookies for easier manipulation.
- once the batter is cold, roll two tbsp of batter per cookie on to a parchment paper-lined baking tray. flatten slightly each cookie with the palm of your hand (slightly wet to avoid sticking to the cookie!).
- bake the cookies in a preheated oven at 340 for 20-30 minutes – depending on their thickness, keep an eye after 20 minutes. allow to cool completely before moving, they are very delicate/breakable when hot!