Apple is probably my favorite flavor of pie. I never get tired of the flavors of buttery crust, brown sugar, spices and, of course, juicy apples all mixed together. Apple pies are also fun to make, which is a nice little bonus. They are a bit time consuming, however, and lately I’ve been experimenting with other applications for apple pie spices and flavors. These apple pie cookies are the result – or one of the results – of this venture. They have flavor and fruit of a pie, in a cookie form.
The cookies are big, soft and chewy. They actually use fresh apples, which adds a lot of moisture to the cookies and does make them more reminiscent of pie than, say, dried apples would if they were also in the cookies. When I said that the cookies were big, I wasn’t kidding. Each one uses about a 1/4 cup of cookie dough! For me, this is like getting a bigger slice of pie. You get more apples and more cookie. I think that these are a great “breakfast” cookie, one that will satisfy you for a couple of hours if you have one with your coffee in the morning.
Since the apples let off more moisture as time goes by, these cookies will start to stick together slightly after a day of being stored in an airtight container. To prevent this, as well as to make the cookies easier to eat, layer them with pieces of wax paper or parchment paper and you’ll have no problems.
Apple Pie Cookies
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 cup butter, room temperature
3/4 cup brown sugar
1 large egg
2 tbsp maple syrup
1 1/4 cups diced fresh apples (2 medium)
3/4 cup toasted pecans, coarsely chopped
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and maple syrup. With the mixer on low speed, gradually blend in the flour mixture. Once all flour has been incorporated, stir in apples and pecans.
Drop by 1/4 cupfuls onto prepared baking sheet.
Bake for 15-18 minutes, until cookies are browned around the edges. Cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Makes about 16 large cookies