Apple & Pecan Cookies

Autumns bounty of apples meets the classic cookie sums up these Apple & Pecan Cookies.

The soft moreish first bite of a cookie always leaves me savoring every crumb and literally picking up any dropped morsels to ensure the taste lasts a little longer.

Apples are great in far more than just apple tarts. I love to use them in crumbles, traybakes and especially in overnight oats.

To put your own twist on these cookies, swap out the nuts or use your favourites, use a mix of apple and carrot or even beetroot for an even more flavoursome cookie.

Makes 12.

  • 125g butter or coconut oil, softened
  • 150g brown sugar
  • 1 egg or 1 flax egg (1 tbsp milled flaxseed with 3 tbsp water)
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tbsp fresh ginger, grated or 1 tsp ground ginger
  • 175g plain flour
  • 50g desiccated coconut
  • 100g apples, cored and grated
  • 50g raisins
  • 50g pecans, roughly chopped
  1. Preheat the oven to 180°C/160°C fan/350°Fand line two baking trays with parchment.
  2. Cream the butter and sugar together with a handheld or stand mixer until smooth. Add the egg and mix again with your mixer until combined.
  3. Fold in all the remaining ingredients until no dry ingredients remain.
  4. Place 1 tablespoonfuls of the cookie mix onto the trays with 6 on each. Leave the cookie mix in heaps with enough room to spread in the oven.
  5. Bake in the oven for 12-14 minutes or until golden brown and a little soft in the centre.
  6. Remove from the oven and allow to cool for 5 minutes on the tray before removing and allowing to cool fully on a wire rack.
  7. Store in an airtight container for up to 4 days.
Apple & Pecan Cookies; Delalicious; Sinead Delahunty
Happy baking,
Sinéad
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