1/2cupWhole Wheat Flouror Gluten Free 1 to 1 Flour
1/2cupPecanschopped
1/4 cupFlax Seedmilled
1tspBaking Powder
1/2tspBaking Soda
2tspCinnamon
1/2 tspSea Salt
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Instructions
Preheat oven at 350° F.
In a large bowl, whisk egg. Add rest of WET ingredients. Whisk until combined and smooth. Set aside.
In a medium bowl, whisk together all DRY ingredients. Set aside
Peel apples. Dice up 1 apple to a small dice. Should be about 1 cup of diced apple. Put in wet ingredient bowl and stir. This prevents oxidization. With a box grater, shred the other apple to 1/2 cup of shredded apple. Place in bowl with other wet ingredients.
Mix dry ingredients into wet ingredients. Fold until just combined.
Scoop out on a greased cookie sheet. Flatten cookies with scoop or finger. Bake for 12-15 minutes until slightly golden.
Video
Notes
Once apples are diced and shredded, immediately put in with wet ingredients.Gluten free 1 to 1 flour works beautifully with this recipe as a sub for the whole wheat flour.These cookies don't spread while baking.These cookies will keep for 3 days on the counter.They freeze well. Put in freezer zip bag or container. Freeze for up to 3 months.