Soft Almond Flour Peanut Butter Apple Cookies
What a crazy busy month it’s been. The first week of June was super busy with me releasing a bunch of new features for Velvet Aroma along with doing last minute stuff to be prepared for speaking at BlogHer Food. After I came back, I had friends visiting me from Australia for a week. These friends are extra special to my husband and myself. So we decided to dig deep into our energy reserves to show them around Tahoe and San Francisco. I think I haven’t done as much in such a short period of time since my early 20s. Which I’m not even close to any more. Then this week has been extra busy with work.
It took me all of this week to get to a point where I wasn’t waking up feeling groggy. If this is what getting “older” (note: not old) means, I’m pretty sure I’m going to be needing to go to bed at 8:30pm soon enough. I’m still a bit overwhelmed and am constantly feeling like I forgot something. And most of the time I have actually forgotten something. Like one day I drove all the way to the office to realize that I had left my laptop at home. Another day I started putting conditioner in my hair before I had even shampooed it. And yes, I was way too exhausted to publish my Sugar Free Sunday post last weekend. Yeah. It’s been kinda weird. Just thinking about it all makes me want to go take a nap.
So what does one do when one is overwhelmed? One cooks yummy sweet food.
These cookies are pretty amazing. I normally make them without the apple, but decided this time to give it a little kick. The apples add a refreshing quality to the cookies. However, I think because I decided to shred instead of chop, the apple flavors are really really subtle. I’m going to chop up the apples next time and see what difference it makes.
Soft Peanut Butter Apple Cookies
Makes: 20 cookies
Prep Time: 15 mins
Cook Time: 25 mins
Ready in: 40 mins
- 1 cup peanut butter (Sugar free, I use Maranatha)
- 1 cup shredded apple (I needed 2 small apples)
- 1 cup almond flour
- 2 eggs
- 1/2 cup soften butter
- 1/2 cup honey
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla essence
Preheat oven to 325°F. In a medium bowl, using a hand blender or whisk, whisk the eggs.
Add the butter and cream. You may have to soften it first by heating for 20 – 30 seconds in a microwave.
Mix in the peanut butter. Blend in the almond flour, honey, baking soda and vanilla essence until it’s a thick smooth mixture.
Shred the apples.
Stir in the apple into the mixture.
On a cookie sheet lined with parchment paper or a slipat mat, scoop out the cookie dough. Leave about an inch between the cookies. You can smoothen it out using fingers wet with water.
Bake till the cookies start to brown; about 15 – 25 minutes. (Check periodically after 15 minutes.)