Low Carb Chewy Apple Cookies
Delight in guilt-free indulgence with these Low Carb Chewy Apple Cookies—perfect for health-conscious cookie lovers! Crafted with a blend of almond and coconut flours, these gluten-free and keto-friendly treats boast a soft, chewy texture and a burst of autumnal flavor infused with cinnamon, unsweetened applesauce, and chopped dried apples. Sweetened with a sugar-free alternative, they strike the ideal balance of sweetness without compromising your diet. Quick to prepare in just 15 minutes and baked to golden perfection in under 14 minutes, these wholesome cookies are perfect for snacking or dessert. Whether you're managing carbs or simply craving a comforting homemade treat, this recipe promises to be a crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.75 cup sugar-free sweetener, such as erythritol
- 1 large egg
- 1.5 teaspoons vanilla extract
- 0.5 cup unsweetened applesauce
- 0.5 cup chopped dried apple pieces
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, cinnamon, and salt. Stir until well mixed.
In a separate bowl, whisk together the melted butter and erythritol until smooth and well combined.
Add the egg and vanilla extract to the butter mixture, and whisk again until fully incorporated.
Fold in the unsweetened applesauce, mixing gently until the wet ingredients are thoroughly mixed.
Gradually add the dry ingredients to the wet ingredients, stirring constantly until a smooth dough forms.
Gently fold in the chopped dried apple pieces until they are evenly distributed throughout the dough.
Scoop tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Flatten each cookie slightly with the back of a spoon or your fingers.
Bake in the preheated oven for about 12-14 minutes, or until the cookies have set and the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.8 g | 263% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 321.3 g | 117% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 72.0 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 520 mg | 40% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 803 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
