These paleo cinnamon apple cookies are made with tahini, sweetened with maple syrup and loaded with bits of dried apples. They have a chewy texture and delicious cinnamon and apple flavor. Better yet, these cookies are paleo, vegan and gluten free!
Apples are one of my favorite types of fruit. I used to eat one every single morning - no exceptions!
While I don't do that anymore, I still love apples. I enjoy them fresh, baked in desserts like apple pie, dried and eaten plain or used in energy balls, or even made into apple sauce and used in pancakes or muffins.
These paleo cinnamon apple cookies use crisp dried apples. Not only do the apples provide flavor, but they add to the chewy texture. As, once the apple chips are baked into the cookie they lose their crispness.
These cookies come out of the oven golden brown, with a deliciously chewy texture. I like storing them in the freezer, which changes their texture to more of a crisp cookie. In fact, you can even make them into ice cream sandwiches.
Why You'll Love these Cinnamon Apple Cookies
- paleo & vegan friendly - accommodate many dietary restrictions
- gluten free & grain free - made with tahini, ground flax and coconut flour
- nut free - great for those with nut allergies
- no refined sugar - sweetened with maple syrup
- dairy free - no butter
- egg free - no eggs needed
Ingredients
The full recipe for these apple and cinnamon cookies can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- tahini - I recommend an organic salted tahini
- maple syrup - to sweeten the cookies
- coconut oil - for texture purposes
- vanilla extract - added for flavor
- ground flax - since these apple cookies are made without eggs, they contain a bit of ground flax to help bind the dough and give the cookie structure. I use a coffee grinder to grind whole flax seed.
- coconut flour - necessary for the texture of these cookies and I cannot recommend a substitution
- baking soda - to help the cookies spread when baking.
- cinnamon - for flavor.
- salt - enhances the flavors.
- crisp dried apples - I used Bare fuji apple chips
How to Make Paleo Cinnamon Apple Cookies
These easy apple cookies are made in one bowl, chilled and then baked in the oven. Here are the steps:
- Combine the wet cookie ingredients.
- Mix in the dry ingredients.
- Fold in the apple chips. Then chill the dough for at least 30 minutes.
- Preheat your oven to 350 degrees and scoop the chilled dough onto a lined baking sheet.
- Place the cookies in the oven and bake at 350 degrees for 9-11 minutes. The longer you bake them, the crispier they will be. Less baking time results in a chewier cookie texture.
- After baking, remove the cookies from the oven and cool for 5 minutes on the baking sheet, then transfer them to a wire cooling rack.
Storage
These paleo apple cookies should be kept in a sealed, air-tight container or baggie. They will last a couple days at room temperature, keeping their chewy texture.
Other options are to store them in the fridge (up to one week) or the freezer (up to one month). The cookies soften in the fridge and crisp up in the freezer. Personally, I prefer the cookies stored in the freezer.
FAQ
This recipe has only been tested with tahini, but any other nut/seed butter should work as a replacement.
I recommend dry apples for this recipe to get the proper cookie texture and shape. Crunchy or soft dried apples will both work and you can buy them from the store or make them yourself.
More Paleo Apple Recipes
Paleo Cinnamon Apple Cookies (Vegan)
- Prep Time: 5 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 1 dozen cookies 1x
Description
These chewy paleo cinnamon apple cookies are made with tahini and dried apples. They're paleo, vegan, gluten free and nut free.
Ingredients
- ⅓ cup tahini (salted)
- ¼ cup maple syrup
- 2 Tbsp melted coconut oil
- 1 tsp vanilla extract
- ¼ cup ground flax (21g)*
- 3 Tbsp coconut flour (22g)
- ½ tsp baking soda
- ½ tsp cinnamon
- ⅛ tsp salt
- ⅓ cup dried apples, crushed (20-25g)**
Instructions
- In a medium-sized mixing bowl, combine tahini, maple syrup, melted coconut oil and vanilla. Mix until well combined.
- Mix in the the ground flax, coconut flour, baking soda, cinnamon and salt.
- Fold the apple pieces into the dough.
- Refrigerate cookie dough for 30 minutes.
- While dough is chilling, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- When the dough is ready, scoop the cookie dough onto your lined baking sheet. Each cookie should be 1 rounded tablespoon in size, making 12 cookies.
- Place the cookies in the oven and bake at 350 degrees for 9-11 minutes.
- Cool cookies on baking sheet for 5-10 minutes, then transfer them to a wire cooling rack.
Notes
*To make the ground flax, I suggest using a coffee grinder to grind whole flax seed
**I recommend crispy dried apples for this recipe. Crush the dried apples so that they are in small pieces (using crumbs from the bottom of the bag is great too).
Katie
These apple cookies are perfect for the fall! Hope you all love them!