Filling Instructions:
- Toss JUICI apples, lemon juice, pumpkin spice blend, brown sugar in a medium bowl.
- Melt butter in a saute pan and add in apple mixture, stirring periodically for 10-12 minutes.
- Add ¼ cup water and bring to a boil.
- Once boiling, add cornstarch, vanilla and sea salt and stir well.
- Remove from heat after about 1-2 minutes and set aside.
- Spoon 1 tsp of mixture for each thumbprint cookie.
Cookie Instructions:
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- 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.
- Add almonds to a blender or food processor and pulse until almond mixture is textured and grain-like and set aside.
- 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.
- 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.
- Place in oven and bake for about 12-15 Preheat oven to 350 degrees for about 12-15 minutes.
- Cool slightly and allow cookies to harden.
- Sift confectioner’s sugar over cookies and enjoy!