Apple Cake Cookies -- big, soft, gluten-free and plant-based cookies

Ever wonder what happens when you take a muffin or cake batter, and bake it as a big soft cookie? The thing you need to understand is that gluten-free muffin or cake batter is much thicker and stiffer than its non-gluten-free cousin, so this works perfectly in the gluten-free world. In the non-gluten-free world, you might end up with a sloppy mess on your hands. 

We're big into the cake-cookies these days. For one thing, they are a perfect way to portion cake so that you don't eat too big a piece. (I'm looking at you, 12 year old) For another thing, they make cookies that are soft enough for ice-cream sandwiches. For yet one more thing, my partner loves soft cookies. So: win-win-win. 

We've been rocking the oatmeal and chocolate chip cake cookies, the double chocolate cake cookies, the banana and chocolate chip cake cookies, and today, the apple cake cookie. Think double chocolate cake cookies with a decadent layer of rich chocolate blender ice cream inside, or gorgeous banana chocolate chip cake cookies sandwiching some  incredibly creamy vanilla blender ice cream. 

I've packed as much flavour as possible into these little delights -- and for anyone who knows me and my flavour layering obsession, that is a fair-bit. I have apple flour in this recipe, because I had an opportunity to try some and I thought it would be fun. If you don't have any, don't worry. You can simply add in an extra 1/4 cup of oat flakes instead, or an extra 1/4 cup of date powder if you're feeling wild.

equipment needed:

oven

kettle

baking sheets

silicone baking mats or baking parchment

spatula

mixing bowls

mixing spoon

whisk

measuring cups

measuring spoons

knife

cutting board

cup of water

fork

4 tbsp scoop

ingredients:

A)

2 cups water (warmed in kettle to melt coconut oil)

1/2 cup coconut oil (alt you can use 1/2 cup avocado oil)

1 tbsp molasses

1 tbsp apple cider vinegar

1 tsp vanilla extract

5 drops lemon essential oil (or you can sub in lemon flavouring if you like. Lemon juice isn't the same)

B)

2 tbsp date powder (aka date sugar, literally dehydrated and powdered dates)

1 cup coconut sugar (aka coconut palm sugar)

C)

1 tsp xanthan gum

1 tsp baking soda

1 tsp cream of tartar

1 tsp ceylon cinnamon (yes there is a difference, bu you can simply throw in 2 tsp of what you've got)

1 tsp saigon cinnamon

1 tsp ginger powder

1/2 tsp tonka bean powder (tonka what?? don't worry -- totally optional!!)

1/2 tsp himalayan salt

D)

1 cup almond flour

1/4 cup apple flour

1/4 cup tapioca starch

1/4 cup chickpea flour

1/4 cup soy milk powder 

E)

1/2 cup sorghum flour

1/2 cup millet flour

1/2 cup oat flakes

F)

2 apples, cored and diced (I left the skin on, but you do you) (I used gala -- choose your fav baking apple!)

directions:

1. preheat the oven to 345

2. in a bowl, combine the ingredients from A and set aside

3. in a large bowl, combine the ingredients from B, C, D, and E. I use a whisk to make sure the distribution is as good as possible.

4. prepare your apples! wash, core, dice. make sure the pieces are not too big! 1 cm cube or less.

5. pour your mixture from A into the large bowl of dry ingredients, and stir well, scraping down the sides until it is perfectly combined.

6. when the batter is mixed, add in the diced apple, and stir until fully incorporated.

7. using a 4 tbsp scoop, place the batter on a baking sheet, adequately spacing the balls that you can flatten them a little. I use baking sheets lined with silicone mats, and place 12 per baking sheet. (makes about 27 (or you can just add a wee bit extra onto each one, and make 24)

8. One the batter has been scooped, flatten the cookies a little using a fork dipped in water.

9. bake at 345 for 35-40 minutes, or until they spring back nicely

10. cool on the baking sheets for a little while

11. remove from the baking sheets using a metal spatula, and fully cool on a cooling rack.

12. store in an airtight container in the fridge