Melt in your mouth Spiced Apple Cookies with chopped walnuts & an almond butter 'caramel' glaze | Gluten Free + Paleo + Dairy Free
In a mixing bowl, with an electric mixer beat together your melted coconut oil and coconut sugar. Add the egg and vanilla extract until well combined.
Once combined add your tapioca flour, coconut flour, baking soda, salt, cinnamon and apple pie spice to the egg mixture. On a medium speed, beat until everything is fully mixed together. Stir in the walnuts and apple chunks.
Cover the dough and place in the refrigerator for at least 30 minutes. This time in the fridge helps the cookies set to prevent them from spreading too much while baking.
While the cookie dough is chilling in the fridge heat your oven to 325°F/170°C and line your baking sheets with parchment paper.
Scoop out 1 tablespoon of the chilled dough and roll into a ball.
Place the cookie dough balls on your lined baking sheet and leave at least 2 inches on all sides so that the cookies have room for spreading. Press the dough down slightly so that you get less of a rounded top on the cookie and then bake for 8-10 minutes. Less time in the oven will result in a chewier cookie, more time will make for a crispier cookie. They should be a golden brown color when you take them out of the oven. Allow the cookies to rest on the baking sheet for a couple of minutes before moving to a cooling rack.
Almond Butter Glaze
Melt the almond butter glaze ingredients together in a small pot or in a heat safe bowl in the microwave. Stir everything together until combined. When the are done baking and cooling on the rack drizzle the glaze over the tops. If you like your cookies with a little extra crunch/texture sprinkle a few more chopped walnuts/apple pieces over the top.
Prep includes chilling time