When I saw the pin for these Apple Pie Cookies from Passion For Savings I know I wanted to make a healthy version. They are just so cute. My ‘Apple’ Pie Cookies don’t actually contain apples. Keep reading to find out my secret…
I was a bit nervous subbing zucchini for apples in a dessert. I have very sensitive taste buds. I could taste that my faux apple filling was really zucchini a tiny bit after I sauteed it and a tiny bit less in the cookies. Even being able to taste that it is zucchini instead of apple wasn’t unpleasant. Zucchini has such a mild flavor it works well in baked goods.
The real test with my ten-year-old son. Apples have been one of his favorite fruit since he was a baby. I handed him one of these apple pie cookies yesterday.
Son: “What is it?”
Me: “An apple pie cookie.”
Son sniffs it. Looks at me. Takes a bite. “Pretty good”. Eats the whole thing.
Me: “So what did you think?”
Son: “I’d like it better if it was more like apple crisp.”
He prefers crumb topping to pie crust just like his dad. But the take away from this conversation was the fact he had no idea this was zucchini. And I’m not going to tell him. I’m just going to chuckle under my breathe and keep my healthy mom secrets.
‘Apple’ Filling Ingredients:
1 medium zucchini, peeled and diced
1 tbsp coconut oil
1 tbsp cinnamon
1 tsp gluccomannan
1 1/3 cup almond flour
2 tsp coconut flour
4 tbsp butter
1 tbsp cold water
1 tbsp gelatin
Here are some other great recipes that use zucchini in place of apples:
Mapple Caramel Pie from Chrissy Benoit in Love
Apple Dumpling Cake from Wonderfully Made and Dearly Loved
Mock Apple Crisp from Low Carb Yum
Fried “Apples” from Maria Mind Body Health
'Apple' Filling Ingredients:
- Heat coconut oil in a large frying pan over medium heat. Saute zucchini until softened. Add the sweetener and cinnamon and cook a couple more minutes. Sprinkle the gluccomannan on top and mix well. Set aside.
- Preheat oven to 350.
- Combine the crust ingredients in a food processor and pulse until a dough forms. Roll it out into a large rectangle about 1/4 inch thick and cut out 16 1.5-2 inch circles. I used an upside down sippy cup. Reroll the scraps and cut thin strips of dough. Make a criss cross pattern on top of the cookies.
- Bake for 20-30 minutes or until golden brown.
Looking for more fall flavors? Check out these:
FREE Mug Cake Cheat Sheet!
Six delicious low carb mug cake recipes on one printable page to keep on the fridge!