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.
- 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
- Preheat the oven to 180°C/160°C fan/350°Fand line two baking trays with parchment.
- 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.
- Fold in all the remaining ingredients until no dry ingredients remain.
- 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.
- Bake in the oven for 12-14 minutes or until golden brown and a little soft in the centre.
- 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.
- Store in an airtight container for up to 4 days.