Apple Pie Spice Cookies

Apple Pie Spice Cookies

Yield: 24
Prep Time: 30 minutes
Cook Time: 13 minutes
Additional Time: 43 minutes
Total Time: 1 hour 26 minutes

An inspired take on classic apple pie!

These gourmet cookies are a truly unique and welcomed addition to your holiday dessert favorites.

Ingredients

  • APPLE FILLING
  • 3 cups (350 g) cored, peeled, diced apples (Honey crisp, Golden Delicious, Cortland, or Mitsu)
  • ¼ cup (50 g) light brown sugar firmly packed
  • ¼ cup unsalted butter
  • 2 tsps. My Sage Gourmet Apple Pie Spice
  • 2 tsps. cornstarch
  • COOKIE DOUGH
  • 1 cup (226 g) unsalted butter softened.
  • 1 cup (200 g) light brown sugar firmly packed
  • ½ cup (100 g) granulated sugar
  • 2 large eggs room temperature preferred.
  • ½ tsp. vanilla extract
  • 4 cups (500 g) all-purpose flour
  • 2 Tbsps. cornstarch
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • 1 Tbsp. My Sage Gourmet Apple Pie Spice
  • 1 tsp. salt
  • STREUSEL
  • 6 Tbsps. (85 g) unsalted butter melted.
  • 1 ¼ cups (155 g) all-purpose flour
  • ½ cup (100 g) light brown sugar firmly packed
  • ⅓ cup (65 g) granulated sugar 65g
  • ¼ tsp. salt
  • 1 tsp. My Sage Gourmet Apple Pie Spice

Instructions

Apple Filling

  1. Combine apples, sugars, butter, cornstarch, and apple pie spice in a medium sized skillet over medium-low heat.
  2. Stir frequently until butter is melted and sugar is dissolved. Increase heat to medium and bring to a simmer. Simmer for 5 minutes, stirring occasionally, until apples are tender when pierced with a fork.
  3. Remove from heat and pour into a heatproof bowl. Place in refrigerator while preparing the dough.

Cookie Dough

  1. Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
  2. Combine softened butter and sugars in a large bowl and use an electric mixer (or a stand mixer with paddle attachment) to beat until light and fluffy.
  3. Add eggs and vanilla and stir until combined.
  4. In a separate, medium-sized bowl whisk together flour, cornstarch, baking powder, baking soda, Apple Pie Spice and salt.
  5. Gradually add dry ingredients to wet, stirring until completely combined.
  6. Cover bowl with plastic wrap and place in the refrigerator to chill slightly while you prepare the streusel.

Streusel

  1. Melt butter in a small bowl and allow it to cool until it is no longer warm to the touch.
  2. Drizzle cooled butter into flour mixture and claw together with a fork until you have a clumpy streusel.
  3. Combine flour, sugars, salt and Apple Pie Spice in medium-sized bowl and stir until combined.

Preheat oven to 350F.

Remove apple filling and cookie dough from refrigerator.

Scoop dough into 24 balls (about 2 tbsp. ea.) and roll until smooth.

Place on a baking sheet and make an indent in the cookie (I used the back of the cookie scoop to make the indent. (Do not push too deep or make the cookie too thin or the cookie won’t be able to support the weight of it after baking).

Scoop a level tablespoon of filling into the indent you just created.

Place 1 Tbsp. of streusel gently on top of the filling, enough to completely cover it.

Transfer to center rack of a preheated oven. Bake 13-14 minutes or until edges begin to turn a light golden brown.

Suggestions:

Top your cookie with a scoop of vanilla ice cream, and/or a sprinkle of our Espresso or Merlot Infused Sea Salts!

Notes

Adapted by Carol Takakura from an original recipe by Sam Merritt

Visit the My Sage Gourmet Shop for more tasty seasonings.

Recommended Products

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 420

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Vanilla Coconut Pound Cake

Vanilla Coconut Pound Cake

Yield: 6
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Absolutely one of my favorite GF recipes of all time

Ingredients

  • 1 1/4 cup Bob’s Red Mill Gluten Free Flour
  • ½ cup Organic Coconut Flour
  • 2 tsp. baking powder
  • ¼ tsp. sea salt
  • 1 tsp. Apple Pie or Pumpkin Pie Spice Blend.
  • ½ cup raw sugar
  • 1/3 cup coconut oil
  • 2 eggs, beaten
  • 1 tsp. vanilla extract
  • 12 ounces coconut milk (well stirred)
  • 1 cup ripe blueberries
  • Optional topping: 2 cups fresh berries and 4 tsp. grated lemon peel

Instructions

  1. Preheat the oven to 350°F.
  2. Spray a 9x5 inch loaf pan with cooking spray. I like Chosen Foods Avocado Oil Spray.
  3. In a bowl, combine the flours, baking powder, salt and apple pie or pumpkin blend; set aside.
  4. In a mixing bowl, cream together sugar and coconut oil until blended well.
  5. To the sugar mixture, add eggs and vanilla blend well.
  6. To the sugar mixture, alternate between adding dry ingredients, with coconut milk ending with the coconut milk, scraping bowl till well incorporated.
  7. Pour into prepared loaf pan.
  8. Bake for 40-50 minutes or lightly golden and until a toothpick or wooden chopstick inserted in the center comes out clean.
  9. Allow to cool for 5 minutes in the pan and then remove from pan to cool completely on a wire rack.

Optional:

Serve with ½ cup fresh berries and 1 tsp grated lemon peel

Notes

Gluten free desserts can sometimes have a funky grain like taste. This has none of that nonsense. Just pure, simple deliciousness.

Bob's Red Mill is one of my favorite go to's for GF flours. This recipe is actually a redo of a old recipe I found on their website which I tweaked to suit my taste. I'm pretty happy with how moist and fluffy it came out.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 26gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 292mgCarbohydrates: 28gFiber: 3gSugar: 6gProtein: 6g

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Gluten Free Chocolate Chip Banana Muffins

Gluten Free Chocolate Chip Banana Muffins

Yield: 1 dozen
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

Delicious and Healthy-ish gluten free muffins you will love.

Ingredients

  • 1 cup Cassava flour
  • 1/2 cup Coconut flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon apple pie spice blend
  • 1/2 teaspoon sea salt
  • 3 small very ripe bananas (about 1 cup mashed)
  • 1/4 cup pure maple syrup
  • 3 tablespoons NuNaturals
  • 2 tablespoons blueberry syrup
  • 1/2 cup coconut oil, melted and cool
  • 1 whole egg (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 375 degrees
  2. Lightly grease muffin tins or use liners.
  3. In a medium bowl whisk together cassava and coconut flours, baking powder, baking soda, apple pie spice blend and salt - set aside.
  4. In a separate large bowl, combine mashed banana, both maple syrups, coconut oil, egg and vanilla extract whisking together.
  5. Fold dry ingredients into wet ingredient bowl stirring gently to combine.
  6. Gently fold in chocolate chips
  7. Spoon batter into muffin tins filling ¾ of the way to the top
  8. Bake approximately 20-22 minutes depending on your oven
  9. Allow to cool 10 mins on a rack then hide them from your family 😊 Or Share if you dare!

Notes

I recommend Bob's Red Mill Flour
If you prefer not to use NuNaturals Maple Flavored Syrup, increase the maple syrup by 1 tablespoon instead. I find it plenty sweet either way.
You can find both of these items on Amazon, at Sprouts (certain locations) and Thrive Market.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 13gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 134mgCarbohydrates: 30gFiber: 2gSugar: 14gProtein: 3g

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Devilishly smooth and sweet Chocolate, Avocado and Almond Butter pudding packed with nutrition. What a fine combo!

Avocado Banana Pudding with Whipped Coconut Cream

Avocado Banana Pudding with Whipped Coconut Cream

Yield: 4 servings

Ingredients

  • 3 1/2 bananas, divided
  • 1 avocado, pitted and peeled
  • 1/4 cup cacao powder or unsweetened cocoa powder
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon pure vanilla extract, optional
  • 1/4 teaspoon ground cinnamon
  • 1 cup whipped coconut cream
  • 1/4 cup roasted salted peanuts, chopped

Instructions

  1. Add 1 1/2 bananas, avocado and cocoa powder to a food processor and process until just a few chunks remain, about 1 minute.
  2. With processor running, pour maple syrup through feed tube and process until completely smooth, scraping down bowl as needed, about 1 minute.
  3. Add vanilla and cinnamon and process until combined, about 10 seconds.
  4. Transfer to an airtight container and refrigerate until completely chilled, about 1 1/2 – 2 hours.
  5. When ready to serve, divide pudding between 4 small bowls.
  6. Slice up remaining two bananas and layer on top of each of the puddings.
  7. Place a dollop or two of coconut cream on each pudding and sprinkle tops with chopped peanuts. Serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 565Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 70mgCarbohydrates: 84gFiber: 9gSugar: 61gProtein: 7g

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Want to learn more about this fab fruit?

Avocado

Check out my article where you will find a terrific avocado, yogurt and honey mask to die for!