My beautiful friend Jennifer has been at it again……Baking, that thing we all love to do when we have the time…….hehehe.
I got to sample a batch of Jennifer’s little treasures recently and just one mouthful into my cookie I knew I had to ask for the recipe. Being the gorgeous, generous, super efficient lady that Jennifer is I had a copy in no time at all.
Deliciously wholesome are the words I’d use to describe these ‘Spiced Apple Cookie’ treasures. They remind me of a carrot cake turned cookie, minus the carrot, if that makes sense?
Trust me they are delicious and just a tad more nourishing than my ‘Dark Chocolate & Salted Caramel Cookies’, although I do think it’s all about a good balance, so why not make a batch of each? As one of my gorgeous FB readers put it, ‘I agree – balance = one in each hand – perfect balance’……and the perfect reasoning I say!
I’ve made a few little tweaks to the original recipe including the addition of some chia seeds (my little sister Kaymac has me very well stocked at the moment).
Recipes that can be adapted to suit big and little people’s tastes/needs are always winners in my books, nuts for the bigs (you’re going to love the maple syrup walnuts in these treasures) and nut free for the littles (keeping them safe and perfect for school lunch boxes).
They freeze really well too which means you can make a nice big double batch ahead of time for those lunchbox or afternoon tea snacks, while you’re at it make the Salted caramel ones too…..kidding, actually no I’m not, do it, you’ll hug yourself!
Here’s your How-To:
Spiced Apple Cookies
Recipe type: Baking
- 125g walnuts, chopped (for a nut free school lunchbox snack loose the nuts, they still taste great)
- 1 tablespoon maple syrup
- 125g butter, softened
- 1 cup brown sugar
- ½ cup caster sugar
- 1 egg
- 1 large green apple, grated
- 1¼ cups rolled oats
- ¼ cup chia seeds
- 1½ cups plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ginger
- ½ cup currants
- ½ cup craisins (dried cranberries)
- Optional 80g white chocolate melted for drizzling over cooled cookies.
- Preheat oven to 160C fan forced.
- Line 3 oven trays with baking paper.
- In a bowl combine walnuts and maple syrup. Spread on one oven tray. Bake 8-10 minutes until golden. Cool on tray then break up into small pieces.
- In a medium bowl beat butter and sugars together with an electric mixer until pale and creamy. Add egg and beat well.
- Stir in apple, oats, chia seeds followed by sifted flour, baking powder, soda and spices. Lightly stir currants, craisins and walnuts into mixture (leave nuts out if doing for school lunchboxes).
- Shape heaped tablespoons of cookie mixture into rounds.
- Arrange on trays 5cm apart, flatten slightly using a floured fork.
- Bake 15-20 minutes until golden.
- Cool on tray 5 minutes before transferring to a wire rack to cool completely.
- OPTION: To pretty up, drizzle with melted white chocolate (spoon melted chocolate into a snap lock bag, snip a tiny piece of corner off and drizzle away!)
- Once chocolate sets store in an airtight container for up to 5 days, alternatively wrap with cling wrap store in a freezer friendly air tight container and freeze for up to 2 months.
- NOTE: when I made the kidlets cookies I made them smaller using heaped teaspoons of mixture and baked for 10-15 minutes or until golden.
The nut free school lunchbox version….
So there you have it a great little number for both the bigs and littles to enjoy.
Do you have special friends that share recipes with you too? I love it!
Until the next time……
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My beautiful friend Jennifer has been at it again......Baking, that thing we all love to do when we have the time....