I’m fully aware that pumpkin is the international flavor of fall, and I’m partially on board. Maybe I’m the only one out there who isn’t totally crazy about it, but I think it’s just ok. I’ve liked baking with it, but I definitely don’t seek out the lattes or other fancy drinks, nor do I even like pumpkin pie (which I finally tried twice this holiday weekend) . The exception – Kyle’s mom makes the MOST amazing pumpkin cheesecake, which I was thankful made an appearance at our Thanksgiving dinner.
Anyhow, my recent fall-themed focus has fallen on the apple. True, apples are great all year round, but fall highlights them – I’ve been jealous of all the family apple orchard pictures which have flooded my Facebook feed lately. We sadly didn’t get to an orchard this year. I thought about making it a Thanksgiving outing with my parents, but we did that last year when they visited so I felt lame suggesting it again when my real motivation was solely to get a freshly baked apple fritter – fat kid at heart!
Grocery store apples have filled the void, and I’ve used them in a few recipes so far. For now, I bring you Apple Oat cookies. These may be the best cookies I’ve made so far this month (if I say so myself)! I had a vision in mind – a thick, sweet oat cookie with chunks of apple – and this totally worked. AND I wrote it all down! Successful baking trial! Enjoy:
- 1 Granny Smith apple, peeled and chopped
- 1/4 cup unsweetened applesauce
- 1/2 cup egg whites
- 1 whole egg
- 2 TBSP vanilla extract
- 1.5 cups oats
- 1/2 scoop vanilla protein powder
- 3 TBSP coconut flour
- 2 TBSP oat flour
- 1 TBSP cinnamon
- 3 tsp sweetener (can start with 2 tsp, and taste to see if you want more)
- 1 tsp brown sugar (I used stevia brand)
- 1 tsp baking powder
- Preheat oven to 350.
- Put chopped apple and wet ingredients into bowl, mix together.
- Add dry ingredients and mix well. Batter should be fairly thick and sticky.
- Place spoonfuls of the batter on a greased tray, or silicon baking mat.
- Bake for 14 minutes, remove and allow to cool on trays before storing.
- EAT. I found they tasted better as they cooled… and they would be amazing with toppings like whipped cream, ice cream, chopped nuts….
I made these on Wednesday evening, then we trained shoulders on Thursday morning, so I like to think the few I ate just helped fuel a stronger delt workout… right?
I also made an apple French Toast baked casserole over the weekend, which was really good, but not perfect. I need to try it again with a few small changes (and make note of what goes into it) before I can share it. Stay tuned for this – it was a great breakfast which you can make in advance – perfect when you have guests over the weekend.