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Recipe: Apple Pie Medallions Coconut Cookies – Dairy Free

Apple Pie Medallions Coconut Cookies

These Apple Pie Medallions are yet another variation of my coconut cookies.   They are light and moist and taste like apple pie!  Especially when you get a bite of apple.

Apple Pie Medallions Coconut Cookies

Peel and core apple.  Saute in 1 Tablespoon of coconut oil over medium heat for 11 minutes or until soft and lightly browned.  Stir frequently.

Sift the coconut flour to remove any lumps.  Measure one half cup of coconut flour and go ahead and pat it down (you don’t want it to measure fluffy just from sifting or you will have much less flour than in my recipe), and use a knife to scrape across the top of the measuring cup.  I have learned with coconut flour you really need to get precise measurements (I should begin weighing for best accuracy). Add to a medium sized mixing bowl.

Add the remaining ingredients (except for the apples) into the bowl with the coconut flour.  Use a mixer and blend until thoroughly mixed. Allow to set five minutes so that coconut flour can absorb the moisture. Once again this is a very moist batter.

Add the sauteed apples to the batter and mix.

Preheat oven to 325°F.

Drop by measured tablespoons onto a greased cookie sheet.

Oil your fingers with coconut oil and lightly pat each dropped shape into a small round cookie.

Bake for 10 minutes, or until cookies lose their shiny appearance and are firm to the touch.

Yields: 30 cookies

This post was shared at Fat Tuesday on May 14th, 2012.

**If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

Diced Apples

These are my new measuring scoops: Good Cook 4-Piece Measuring Scoop Set.

My New Measuring Scoops

The cheap stainless measuring cups broke at the handle and that became quite annoying, hence my investment in these professional grade stainless steel measuring cups some time ago: Amco Advanced Performance Measuring Cup Set #8440

Amazon Image

Unfortunately, I’m not the only one that likes to use my nice stainless steel measuring cups… my sons think they are dipping bowls or drinking vessels since when it’s time for me to cook I am rarely able to locate the entire set.  I’m hoping these scoops will not be as tempting as the stainless steel ones have been.

1 cup diced apples

Sauteed Apples

Eggs, Coconut Oil, Coconut Flour, Nutmeg, Cinnamon, Honey

Cookie Batter with Diced Apples

Raw Apple Pie Cookie Dough

Apple Pie Medallions Coconut Cookies

 

 

4.0 from 1 reviews

Recipe: Apple Pie Medallions Coconut Cookies – Dairy Free
Prep time: 
Cook time: 
Total time: 

Serves: 30
 

Ingredients
  • 1 Red Delicious apple weighing ~6-3/8 ounce, once peeled, cored and diced = 1 cup apple
  • ½ cup and 1 Tablespoon Gold Label Organic Virgin Coconut Oil
  • ½ cup Bob’s Red Mill Organic Coconut Flour
  • ½ cup honey
  • 3 large eggs
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg

Instructions
  1. Peel and core apple.
  2. Saute in 1 Tablespoon of coconut oil over medium heat for 11 minutes or until soft and lightly browned.
  3. Stir frequently.
  4. Sift the coconut flour to remove any lumps. Measure one half cup of coconut flour and go ahead and pat it down (you don’t want it to measure fluffy just from sifting or you will have much less flour than in my recipe), and use a knife to scrape across the top of the measuring cup.
  5. Add to a medium sized mixing bowl.
  6. Add the remaining ingredients (except for the apples) into the bowl with the coconut flour.
  7. Use a mixer and blend until thoroughly mixed.
  8. Allow to sit five minutes so that coconut flour can absorb the moisture. Once again this is a very moist batter.
  9. Add the sauteed apples to the batter and mix.
  10. Preheat oven to 325°F.
  11. Drop by measured tablespoons onto a greased cookie sheet.
  12. Oil your fingers with coconut oil and lightly pat each dropped shape into a small round cookie.
  13. Bake for 10 minutes, or until cookies lose their shiny appearance and are firm to the touch.

Nutrition Information
Serving size: 1 Calories: 70 Fat: 5 Carbohydrates: 6 Fiber: 1 Protein: 1

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11 comments to Recipe: Apple Pie Medallions Coconut Cookies – Dairy Free

  • Dona

    I don’t usually buy coconut flour, so would sprouted whole wheat flour work? Would I still need to sift it.

    [Reply]

    Starlene Reply:

    Hi Donna, coconut flour and wheat flour are two totally different flours. Coconut flour tends to be extremely absorbent and you would definitely need to add more wheat flour. You might want to check out the http://www.nourishedlivingnetwork.com/ for more “real food” recipes. Thanks for stopping by! :-)

    [Reply]

  • Dona

    Also, I’m not on the GAPS diet, just trying to find healthy cookies, treats for granddaughter and I to make.

    [Reply]

  • These are really delicious thanks Starlene.

    I used half the honey and they are sweet because of the apple

    Enjoyed by all!

    [Reply]

    Starlene Reply:

    Shelley, thanks for reporting back on your success with using half as much honey. This is always of interest to me so I appreciate your feedback.

    [Reply]

  • You know, Starlene, I was thinking about the honey-thing…recently I travelled outside NZ and ate some local honey there. It was nothing like what we eat at home – less sweet, less tasty which made me wonder if its because of the type of honey I use. I;m pretty lucky here in NZ cos I can source cheap manuka honey straight from the hive! Perhaps thats why…? I really like these cookies though! Thanks for putting up the recipe

    [Reply]

    Starlene Reply:

    Shelley, is your honey thicker? I wonder if it is condensed or reduced, or maybe other honey has been “stretched” by adding a tiny bit of water? I really do appreciate you letting me know when you tweak a recipe, I almost can’t follow a recipe exactly it is so hard for me to do. LOL. So I think it’s great when others are as experimental. :-)

    [Reply]

  • Starlene – yes the honey we have is very think – kind of like peanut butter consistency thick. It really is straight out of the hive cos I order my honey and she bottles what I want straight from the source. I know that it is the best honey I’ve ever eaten! Maybe thats why we don’t need so much. The honey in a bottle that is squeezable is different. I guess you gotta just go with what suits your family

    [Reply]

    Nancy Reply:

    Now for the lower sugar version:
    I cut the honey (just regular, raw honey in the US, not Manuka Honey) down to 2 Tablespoons. I added 2 Tablespoons of coconut milk (don’t know if that could have been left out entirely, but figured the cookies would need some type of additional moisture to make up for not having the extra honey….also potentially might try a few tablespoons of something like spaghetti squash to help with binding, and not need the coconut milk)
    doubled the vanilla, cinnamon, nutmeg.
    Cookies were still complete mush after 10 minutes. I lost track of just how long they cooked for, but it was at somewhere in the 20 minute range.

    They were yummy! My 8 year old daughter loved them too. I can see a lot of possibilities with this recipe with using other fruits such as peaches or pears.

    Even the batter is good. I only got 2 dozen cookies because somehow the last few spoon fulls I scraped from the sides of the bowl wound up in my mouth instead of on the cookie sheet. Don’t know how that happened.

    Oh, and somehow the rating information would only let me fill in 4 stars. I couldn’t get the 5th star filled in.

    [Reply]

    Starlene Reply:

    Hi Nancy, thank you for reporting back on your experiment! I always like to see less honey being used. You made me laugh about the last few spoon fulls. :-)

    [Reply]

  • […] Apple Pie Medallion Coconut Cookies from GAPS Diet Journey ~ gluten free, grain free, dairy free, vegetarian, GAPS […]

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