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
- 1 Red Delicious apple weighing ~6-3/8 ounce, once peeled, cored and diced = 1 cup apple
- 1/2 cup and 1 Tablespoon Tropical Traditions Gold Label Organic Virgin Coconut Oil**
- 1/2 cup Bob’s Red Mill Organic Coconut Flour
- 1/2 cup honey
- 3 large eggs
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
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.
These are my new measuring scoops: Good Cook 4-Piece Measuring Scoop Set.
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
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 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
- 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.
- 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 sit 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.
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I don’t usually buy coconut flour, so would sprouted whole wheat flour work? Would I still need to sift it.
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Starlene Reply:
May 26th, 2012 at 6:58 pm
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!
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Also, I’m not on the GAPS diet, just trying to find healthy cookies, treats for granddaughter and I to make.
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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:
June 18th, 2012 at 12:05 pm
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.
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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:
June 18th, 2012 at 9:12 pm
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.
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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
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