Apple Spice Cake Cookies

Apple Spice Cake Cookies (gluten free) (thank you Denby)

(makes 10 to 18 cookies depending on size of scoop)

Ingredients:

12 x dried dates or 6 Medjool dates, pitted

1 ½ tablespoons water, divided

½ cup (125g) unsweetened applesauce or pureed stewed fruit

1 tablespoon extra-virgin unrefined coconut oil, melted

1 teaspoon apple pie spice (see recipe below) or ground cinnamon, plus more for sprinkling

1 teaspoon vanilla extract

1 ¼ cups (150g) almond flour

½ teaspoon baking soda

Pinch of sea salt

½ cup (75g) shredded apple

Method:

1. Preheat oven to 180 degrees (I usually cook at 150 degrees and keep an eye on them).
2. Line a tray with baking paper.
3. Microwave on high for 30 seconds the dates and 1 tablespoon water.  Mash and add remaining ½ tablespoon water.  Microwave on high for further 30 seconds and mash again.
4. Food process dates, applesauce, coconut oil, spice and vanilla until smooth.
5. Combine almond flour, baking soda & salt in a bowl. 
6. Grate apples (squeeze the surplus juice out of the grated apple as the recipe can be too sloppy to form cookies).
7. Mix the date mixture into the dry ingredients and stir.  Add the shredded apple to the bowl and stir well.
8. Scoop the batter into balls and transfer to the baking tray.  Slightly press down on the tops with damp fingers.  Sprinkle with additional spice.  Bake for 20 to 25 minutes or until golden and cooked through.
9. Store in an airtight container in the refrigerator for up to 6 days.  They may also be frozen for up to 2 months.

Apple Pie Spice (makes 3 teaspoons): 2tsp cinnamon, ½ tsp nutmeg, ½ tsp allspice, dash of cardamon