With the beginning of October, we start to see pumpkins everywhere. But what about apple season?! Somehow we seem to bypass it.
Which is why these cookies are here — as a little reminder to enjoy the classic apples + cinnamon combination before diving headfirst into pumpkin spice.
I love apple crisp, and these cookies were inspired as a way to get all of the flavor into small little bites. They’re grain-free, dairy-free, low in sugar, simple to make, and delicious with a cup of tea in the afternoon or crumbled into a morning yogurt/smoothie bowl.
Apple Butter Walnut Thumbprint Cookies
Makes 24 small cookies
1 1/4 cups whole, raw walnuts
1 cup almond flour or meal
1/4 tsp. baking soda
1/4 tsp. fine sea salt
1/8 tsp. fresh nutmeg
1/4 cup coconut oil, melted
3 Tbs. maple syrup
1 tsp. vanilla extract
1/2 cup organic apple butter
1 Tbs. maple syrup
1/2 tsp. cinnamon
Pulse walnuts in blender or food processor until finely ground with a few larger pieces. Transfer to a medium-sized mixing bowl and combine with almond flour, baking soda, sea salt, and nutmeg. Stir in melted coconut oil, maple syrup, and vanilla extract and mix until a uniform dough forms. Place in refrigerator for 20-30 minutes to firm up.
Meanwhile, preheat oven to 350 degrees and line a sheet pan with parchment paper.
For the filling, mix together apple butter, maple syrup, cinnamon, allspice, and salt.
Once the dough has set, scoop out tablespoon sized balls and roll with the palm of your hand to create a sphere. Place dough balls 2-inches apart on sheet pan. Then press down on each one with your index finger creating an indentation — the deeper the mark the more filling you can add! Spoon a small dollop of apple butter into the center of each cookie.
Bake cookies on the middle oven rack for 9-12 minutes, until golden brown around the edges.
Let cool 5 minutes then transfer to a wire rack.
Cookies will keep room temperature for 2-3 days and in the fridge for up to one week.