Can I use coconut flour instead of almond flour?

No, coconut flour absorbs much more liquid and would make the dough crumbly. Stick with almond flour for the soft, chewy texture that makes these cookies special.

Do I need to peel the apple first?

No, keep the peel on! It adds a bit of color, fiber, and nutrition, and it disappears right into the dough once grated.

Can I use honey instead of maple syrup?

You can, but honey has a stronger flavor and a thicker texture. If using honey, reduce the amount slightly and check the dough’s consistency before baking.

Can I make these vegan or dairy free?

They already are! These cookies are naturally dairy free and vegan since there are no eggs or butter involved.

How do I keep almond flour cookies from falling apart?

Let them cool completely before moving. Almond flour cookies are delicate when hot but firm up beautifully once they’ve rested.

Can I add protein powder?

Yes, a scoop of unflavored or vanilla protein powder can work. Just reduce the almond flour slightly to balance the texture.

Almond Flour Apple Cookies

Recipe by Liliya

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Total Time28 minutes
Yield8 cookies 1x
DietGluten Free

These Almond Flour Apple Cookies are made with just 6 simple, wholesome ingredients and still manage to be soft, flavorful, and naturally satisfying. They’re completely egg free, dairy free, and gluten free yet packed with 8 grams of protein and 5 grams of fiber per serving. Perfect for a healthy snack, cozy dessert, or quick breakfast treat.

Ingredients

Scale

2 ½ cups almond flour
3 tablespoons maple syrup
1 cup grated apple (about 1 large apple, unpeeled)
1 teaspoon apple extract
1 teaspoon cinnamon
⅓ cup finely chopped pecans

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly oil with coconut oil.
Grate one large apple (unpeeled) until you have one cup of grated apple.
Chop the pecans finely on a cutting board.
In a large bowl, stir together the almond flour, maple syrup, grated apple, apple extract, and cinnamon. Mix until a sticky dough forms.
Fold in the chopped pecans gently to avoid breaking them.
Roll the dough into eight balls, lightly oiling your hands if needed. Place on the baking sheet and flatten slightly.
Bake for 16–18 minutes until golden on the edges.
Cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Choose firm apples like Granny Smith or Braeburn for the best flavor.
If your dough feels too dry, add a teaspoon of water. If too wet, add a little more almond flour.
Store cookies in an airtight container at room temperature for 3 days or refrigerate for up to a week.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 5g
Sodium: 10mg
Fat: 14g
Saturated Fat: 1g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg

Find it online: https://wearerecipes.com/almond-flour-apple-cookies/