JUICI Apple Cinnamon Thumbprint Cookies

Yield 

12

Prep Time

40 minutes

Cook Time

15 minutes

Ingredients 

Filling:
2 JUICI Apples, peeled and diced into very small pieces
Juice from half lemon
2 tsp Pumpkin Spice Blend (Trader Joes)
2 tbsp unsalted butter
1 tsp water
2 tbsp brown sugar
1 tsp cornstarch
1.5 tsp vanilla extract
Pinch of sea salt
Cookie:
2 cups almond flour
¼ cup maple syrup

Filling Instructions:

  1. Toss JUICI apples, lemon juice, pumpkin spice blend, brown sugar in a medium bowl.
  2. Melt butter in a saute pan and add in apple mixture, stirring periodically for 10-12 minutes.
  3. Add ¼ cup water and bring to a boil.
  4. Once boiling, add cornstarch, vanilla and sea salt and stir well.
  5. Remove from heat after about 1-2 minutes and set aside.
  6. Spoon 1 tsp of mixture for each thumbprint cookie.

 

Cookie Instructions:

  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  2. In a large bowl, whisk together maple syrup, olive oil, vanilla and almond extract. Add the almond flour, salt, and pumpkin spice blend and combine together with a wooden spoon until mixture turns to a ball – then further mold together with hands.
  3. Add almonds to a blender or food processor and pulse until almond mixture is textured and grain-like and set aside.
  4. Using 1 tbsp – scoop dough mixture and mold with hands into a small ball, cover with almond mixture and line your cookie sheet – about 12 cookies fit on a standard cookie sheet.
  5. Using your thumb or the tip of a spoon, press gently into the dough until a small indent forms and pinch together and large cracks that arise in the process. Fill the indent with about ½-1 tsp of apple pie filling.
  6. Place in oven and bake for about 12-15 Preheat oven to 350 degrees for about 12-15 minutes.
  7. Cool slightly and allow cookies to harden.
  8. Sift confectioner’s sugar over cookies and enjoy!