PREP TIME:  10 mins

COOK TIME:  15 mins



  • ⅓ cup (55g) grated peeled apple*
  • 4 tablespoons (66g) unsweetened apple sauce
  • 2 tablespoons (46g) melted coconut oil
  • 3 tablespoons (100g) raw honey (or maple syrup)
  • 2 teaspoons (7g) vanilla extract
  • 1½ cups (171g) blanched almond flour
  • ½ teaspoon ground cinnamon plus more for sprinkling on top
  • ½ teaspoon baking soda
  • ¼ teaspoon salt


  1. In a large bowl, mix the grated apple, apple sauce, coconut oil, honey, and vanilla extract.
  2. In a separate bowl, mix the almond flour, cinnamon, baking soda and salt.
  3. Using a rubber spatula, gently mix the wet and dry ingredients together just until combined. Do not over mix.
  4. Cover the bowl and refrigerate the dough for 30 minutes.
  5. Preheat oven to 350°F and line a cookie sheet with parchment paper.
  6. For each cookie, spoon about 1½ tablespoon of the chilled dough onto the prepared baking sheet, placing each 2-inches apart. Flatten each cookie slightly with the palm of your hand, then sprinkle the top with ground cinnamon.
  7. Bake for 15 minutes or until the top and bottom start to turn brown.
  8. Set sheet on a wire rack to cool.

Nutritional values (16 servings):

Total carbs 8.3g; Fiber 1.4g; Net carbs 5g; Protein 2.5g; Fat 7g; Calories 92 


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