Apple and nut cookies Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 140 g (1 cup) all-purpose flour "La Merveilleuse"
• 100 g (1 cup) regular gluten-free oatmeal*
• 5 ml (1 tsp) baking powder
• 5 ml (1 tsp) ground cinnamon
• 0.5 ml (1/8 tsp) salt
• 105 g (1/2 cup) coconut oil** (melt it over low heat)
• 120 g (1/2 cup) honey
• 2 large eggs (110 g)
• 5 ml (1 tsp) of vanilla extract
• 115 g (1 cup) apples, peeled and cut into small cubes
• 50 g (1/2 cup) walnuts, chopped

PREPARATION

1. In a medium bowl, combine the flour, oatmeal, baking powder, cinnamon and salt. Set aside.
2. In a large bowl, combine coconut oil, honey, eggs and vanilla extract. Beat with an electric mixer until smooth and homogeneous.
3. Add the dry mixture to the liquids and mix well with a wooden spoon.
4. Add the apples and walnuts and mix again to combine everything.
5. Cover the dough and refrigerate for 3 to 4 hours.
6. Preheat the oven to 180 °C (350 °F).
7. Using a spoon, divide the dough into 12 equal parts and place them on 2 baking sheets lined with parchment paper. Flatten cookies using a wet fork to form cookies about 1.5 cm to 2 cm (1/2 inch to 3/4 inch) high. Cookies should be about 3 inches (7.5 cm) in diameter.
8. Bake on the top rack, 18 to 20 minutes, until cookies are golden brown.
9. Gently remove them with a spatula and cool on a wire rack.