These soft apple cookies come together with the perfect balance of spice that channels the spirit of apple pie. Whether it’s apple season or not these bars are a go-to sweet treat.

INGREDIENTS (filling)

2 apples, peeled and chopped ( I used organic gala apples)

2 tbsp. coconut sugar or sugar of your choice

1-2 tbsp. water

1/2 tsp or more of apple pie or pumpkin pie spice

INGREDIENTS (cookie dough)

3/4 cup coconut oil (at room temperature)

3/4 cup coconut sugar or sugar of your choice

1 flax egg (1 tbsp. flax soaked in 3 tbsp. hot water)

1 tbsp. vanilla extract

1 3/4 cup gluten free flour (i use equal parts brown rice, sorghum and tapioca flours)

1 tsp. xanthan or guar gum

1 tbsp. baking powder

DIRECTIONS

Prepare the apples by placing apples, sugar, water and spices in a saucepan and simmer 20-25 minutes.

Remove from heat and mash apples down and stir to until it looks like a chunky applesauce. (if there is too much liquid you can drain it off)

Meanwhile, prepare dough by creaming coconut oil and sugar into a large bowl.

Add in flax egg and vanilla.

Sift in flour, xanthan gum and baking powder.

Knead until you have a smooth dough.

Divide dough into 4 sections.

Preheat oven 375F.

Line baking sheet with parchment paper.

Between 2 sheets of parchment paper, roll out one section of dough into 4″x10″ rectangle and approx. 1/8″ thickness. Add additional flour as needed to keep dough from sticking to work surface.

Remove top layer of parchment paper.

Divide apple sauce into 4 sections.

Spoon one section of the apple sauce down the center of the dough.

Use the parchment paper as a guide, fold dough over the filling making sure to seal it. Flatten slightly.

Cut into 10 squares.

Place on prepared baking sheet.

Bake 20-25 minutes or until lightly browned.

Once cooled, dust with coconut flour or coconut milk powder (optional)

Makes 32 cookies.