Since my new oven arrived a couple of months back I have tried so many baked recipes in just over 2 months which I have never done before. In the process I realized that I actually love baking and so I went a little over board and experimented baking with a wide variety of ingredients. I tried breads, bagels and desserts but my favorite one is still cookies. I find baking cookies is less time consuming, quick and creates minimum mess. It’s also interesting to play around with ingredients, flavor it as per your taste and decorate them for more fun or if you feel lazy like me just enjoy biting on the cookies as is.
Yashvi has been eating quite a bit of apple sauce in her school and kept asking me to buy her some all of last week. I got this idea of baking Apple Sauce Pumpkin Cookies from her demands of buying apple sauce. This way I get make some healthy apple sauce at home where I know my ingredients and I can manipulate ingredients as per my wishes to make apple sauce healthier. So, I made a small sample of apple sauce with my idea and tested it on Yashvi, she loved it and didn’t even realize that I made it differently than the store bought.
I had some leftover pumpkin puree and wanted to use it instead of wasting, so I combined my homemade apple sauce and pumpkin puree together and whipped them up with some coconut flour. It took me few attempts to come up with the right oven temperature. Finally, 375 degree Fahrenheit was the best oven temperature for these cookies because coconut flour takes a while to bake and moreover it absorbs lots of liquid. All in all I would say it requires a little practice to bake with coconut flour but once you are set with it, the ingredient brings wonderful flavor to your desserts.
These soft, chewy, cake like cookies were liked by everyone in my home. It’s a perfect dessert for this holiday season or be it a thanksgiving dessert by pairing it with some coffee or tea.