If you’ve been following me lately, you must have notice an apple trend in the blog. I don’t think it as anything to do with me being crazy for apples, which I absolutely am. Rather than that, it’s about seasonal fruits, and the fact that I love using them in my kitchen. It is apple season, and I am enjoying it!This apple spelt cookies are vegan, that is dairy free, and egg free. They are delicious out of the oven or even two days after. With a crisp-y outside, moist inside and full of flavor. They are the perfect fall cookies, and you can bake them for the up coming holiday season.This recipe is adapted from here.
Apple rolled spelt Cookies Recipe
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp fine grain sea salt
- 1 cup rolled spelt
- 2/3 cup chopped walnuts
- 2 mediun apples shreded (makes about one cup)
- 1/2 cup real maple syrup room temperature
- 1/2 cup coconut oil warmed until just melted
- 1 teaspoon grated fresh ginger
Preheat oven to 350° F (175°C) and line two baking pans with parchment paper.
In a large bowl whisk together the flour, baking powder, salt, and spelt. Add the nuts and apples. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.
Using two tablespoons drop onto prepared baking sheets, one tablespoonful at a time, leaving about 2 inches between each cookie. Bake for 10 - 12 minutes or until the cookies are golden on top and bottom.
DID YOU MAKE THIS Apple spelt cookies recipe?
Don’t forget to take a snap and tag #netacooks on instagram, so I can see them.