Adapted from an unpublished recipe by local cook and cookbook writer extraordinaire, Joanie Sutton.
I made these cookies partly to use up an over-stocked fruit bowl and partly in hopes the cookies might be slightly more healthful than my usual cookies. I don't know about the health factor, but the cookies were delicious, and the fruit bowl was happily diminished of its oversupply of apples.
I have to admit, these are a bit more healthful than I usual like my cookies to be -- they're more like muffin tops!
3/4 cup brown rice flour
1/2 cup amaranth flour
1/2 cup almond flour (ground almonds)
1/2 cup potato starch flour
1/4 cup tapioca starch flour
1/4 cup flaxseed meal
1/2 tsp xanthan gum
1 tsp baking soda
1 tsp cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1/2 cup butter, softened
1 1/4 cups brown sugar
1 large egg
1 tsp vanilla
1/4 cup buttermilk
2 cups grated apple (about 3 medium apples)
1 cup chopped pecans
Preheat the oven to 375F. Line three cookie pans with parchment paper or silicone baking mats.
In a medium bowl, whisk together flours and starches, xanthan gum, soda, cinnamon, nutmeg, ginger, and salt until well blended.
In a large bowl, cream butter and brown sugar. Beat in egg and vanilla.
With the electric mixer running, beat in the dry ingredients alternately with the buttermilk. Gradually add the grated apple, mixing well to combine. Stir in the chopped pecans.
Drop by the tablespoon onto the prepared cookie pans and bake 12-14 minutes in the preheated oven, until lightly browned and centre springs back from a light touch. Allow to cool on the pans for 5 minutes, or until set. Transfer to a wire rack to cool completely.
Makes approximately 40 cookies.
