Apple Sauce Pumpkin Cookies

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.

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Apple Sauce Pumpkin Cookies

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Serves 14

Per Serving 90 calories

Fat 5 g

Carbs 10 g

Protein 2 g

14

Ingredients

For the apple sauce

• 1 apple (peeled and sliced)
• 1 cup water
• 2 tbsp. brown sugar
• ¼ tsp cinnamon powder

Others

• 1 cup coconut flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup pumpkin puree
• 1 tsp olive oil
• 1 tbsp. vanilla extract
• 1 cup unsweetened coconut milk

Instructions

1. In a saucepan combine all the ingredients of apple sauce and cook until apples are soft and mushy. Turn off the flame and let it cool down.
2. In mixing bowl combine coconut flour, baking powder and salt and mix well with a spoon until no lumps are present in it.
3. Once the apple sauce cools down puree it in a blender. (Consistency would be slightly liquidy as compared to other apple sauce/store bought apple sauce).
4. Preheat the oven at 375 degree Fahrenheit and prepare a cookie sheet with a parchment paper and grease it well.
5. Now, fold in all the ingredients (including apple sauce) into the coconut flour mixture and mix well with a spoon. (You may use your hands in the end to make sure there are no lumps in the batter).
6. The batter would be sticky and extremely soft but not liquid. Now divide the batter into 14 equal parts and form small balls between your palms. Gently press with your palm to give it a cookie shape and place on a prepared cookie sheet.
7. Repeat the process for the rest of the batter and place the cookie sheet in the middle rack of the oven. Bake for 30 minutes then shift the cookie sheet to the top rack and bake again for 10 minutes. (If you feel the cookies are still little tender bake for another 5 minutes).
8. Take out the oven let it cool until slightly warm and serve because it tastes best when it’s mild warm.

Notes

These cookies are soft cake texture.

Do not over bake. So bake these cookies for maximum 50 minutes.

These cookies can be refrigerated in an air tight container up to 5 days. Just microwave for 10 seconds before serving.