It's the time of year when apples and winter squash are seemingly covering every surface of our house. Soon we'll be canning applesauce and fermenting cider, but right now we're mostly enjoying the apples as snacks. Apples with peanut butter being a particular favorite. I couldn't resist the urge to make my favorite snack into a wholesome cookie after a run the other night. These Apple Peanut Butter Cookies are gluten-free, refined-sugar free, and full of satisfying cookie deliciousness.
These are a soft cookie. Crunchy gluten-free cookies without using the flour blends have always escaped me. There's a good bit of peanut butter in these too, meaning that they're almost like a piece of peanut butter candy.
Any Nut or Seed Butter
Allergic too peanuts? Substitute the peanut butter with any nut or seed butter of choice. The apples and sunflower seed butter are quite good together.
Freeze for Quick Treats
Toss the finished cookies into freezer containers where they'll keep for at least 3 months. They are delightful cold and the frozen texture keeps them from getting as crumbly as they do after about 3 days at room temperature.
Add Some Crunch
Because these cookies are so soft, a little-added crunch can be very nice. Use crunchy peanut butter instead of smooth. Fold 1/4 cup chopped nuts into the cookie batter.