I have been craving cookies for about a week. Then I started thinking about the Apple-Cranberry Crumble I made recently and decided that the crumble would make a phenomenal cookie.
So here you go, this is my take on and Apple-Cranberry Crumble in cookie form. The cookies are cooling as I write this – Oh, they smell so good. Just a couple more minutes and they will be mine. I am a happy girl right now.
These cookies are gluten-free (of course) and vegan. I have been doing a lot of experimenting and cooking/baking with plant based ingredients, as you will notice by my blog. I am really enjoying the challenge of coming up with scrumptious eats and treats that are plant based.
- 1/3 c almond butter
- 1/2 c applesauce, unsweetened
- 1/2 c maple sugar
- 1 tsp vanilla
- 2/3 c oat flour
- 1/3 c sorghum flour
- 1/2 tsp baking soda
- 1/4 tsp Himalayan salt
- 1/2 tsp cinnamon, ground
- 1/4 tsp nutmeg, freshly grated
- 1/8 tsp ginger, ground
- 1 apple, grated
- 1 c oats, rolled
- 1/2 c dried cranberries
Preheat oven to 350 degrees. Line sheet pan with parchment paper or silicone baking mat.
In a large mixing bowl mix together almond butter, applesauce, maple sugar and vanilla.
Add oat flour, sorghum flour, baking soda, salt, cinnamon, nutmeg and ginger. Stir until well mixed.
Mix in apple, oats and dried cranberries.
Spoon out into mounds onto sheet pan.
Bake for about 10 – 12 minutes. The longer they are baked the crisper the cookie. I prefer soft chewy cookies.
Remove from oven and cool on pan for 5 minutes, then transfer to cooking rack. Let cook completely.