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 yesterday.
MY LATEST VIDEOS
Son: “What is it?”
Me: “An apple pie cookie.”
Son sniffs it. Looks an 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’ Pie Cookies – Low Carb, Grain Free, Sugar Free, THM S
‘Apple’ Filling Ingredients:
1 medium zucchini, peeled and diced
1 tbsp coconut oil
3 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)
1 tbsp cinnamon
1 tsp gluccomannan
Crust Ingredients:
1 1/3 cup almond flour
2 tsp coconut flour
4 tbsp butter
3 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)
1 tbsp cold water
1 tbsp gelatin
Instructions:
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.
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
[irp posts=”6460″ name=”Pumpkin Pie Twists”]
- 1 medium zucchini peeled and diced
- 1 tbsp coconut oil
- 3 tbsp Trim Healthy Mama Gentle Sweet or my sweetener blend
- 1 tbsp cinnamon
- 1 tsp gluccomannan
- 1 1/3 cup almond flour
- 2 tsp coconut flour
- 4 tbsp butter
- 3 tbsp Trim Healthy Mama Gentle Sweet or my sweetener blend
- 1 tbsp cold water
- 1 tbsp gelatin
-
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.
| Nutrition Facts |
| Amount Per Cookie |
|
Calories 84
|
|
%Daily Value
|
|
Total Fat 7.8g
12%
|
|
Saturated Fat 2.9g
15%
|
|
TransFat 0.0g
|
|
Cholesterol 8mg
3%
|
|
Sodium 23mg
1%
|
|
Total Carbohydrates 2.5g
1%
|
|
Dietary Fiber 1.4g
5%
|
|
Sugars 0.6g
|
|
Protein 2.3g
|
|
Vitamin A 2%
Vitamin C 4%
|
|
Calcium 3%
Iron 2%
|
Want updates?
Subscribe to my weekly email newsletter on the right of this page.
Min says
Taryn says
Lorna says
Taryn says
Carol Kennedy says
Taryn says