Paleo Friendly Applesauce Cookie Recipe - Allrecipes.com
Paleo Friendly Applesauce Cookie Recipe
  • READY IN 25 mins

Paleo Friendly Applesauce Cookie

Recipe by  

"Very little sugar, no dairy, and no grains or added fats. These are truly good and good for you!"

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and lightly grease with coconut oil.
  2. Stir applesauce and baking soda together in a large bowl until baking soda dissolves. Mix in almond flour, crystallized sugar cane juice, pecans, cranberries, eggs, coconut flour, ground cinnamon, and cake spice. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
  3. Bake in the preheated oven until set, about 15 minutes.
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Footnotes

  • Cook's Notes:
  • If cane sugar is not in your diet, use 1/2 cup coconut sugar instead.
  • Walnuts and raisins can be used in place of pecans and dried cranberries.
  • Baking time varies depending on the baking sheet. For non-stick baking sheets, reduce heat to 375 degrees F (190 degrees C) and bake for 11 minutes.
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Reviews More Reviews

Jan 26, 2014

Very good. More of a drop biscuit than a cookie, but tasty either way!

 
Aug 07, 2013

We really liked these! They aren't too sweet, but they do kill the sweet tooth. I would eat these for breakfast! I'll be making these again! Thank you for a great recipe.

 

4 Ratings

Nov 16, 2014

Really delicious! They're a bit fluffier than a typical cookie, but still tasty. I actually doubled the spices and used my own blend of ginger, cloves, and allspice. On some of them, I drizzled chocolate over the top which was a nice touch but not necessary because they were already really good. Everyone at my coffee and treats get together loved them! I do think that 400 was a bit high for my oven and on my second round I cooked them at 350 for 5 minutes longer. My final comment is that they don't spread or change very much while baking, so if you want flatter cookie-looking ones, you should shape them yourselves when you put them on the pan.

 

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Nutrition

  • Calories
  • 159 kcal
  • 8%
  • Carbohydrates
  • 14.1 g
  • 5%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 84 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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