And then there are cookies.
Sometimes there are even cookie pies.
But today we’re talking pie cookies.
And let me tell you, pie cookies – these Apple Pie Cookie Bites, to be exact – are taking our house by storm.
A New Favorite Homemade Cookie
My husband is a fan of cookies (who isn’t?)
His lifelong favorites have been homemade chocolate chip cookies (which only taste right if his mom makes them…I’ve given up trying to change that one) and homemade snickerdoodles.
But last weekend, when I made these little gems??
Let’s just say, Apple Pie Cookie Bites take the lead.
Healthier Apple Pie
We don’t keep sweets or too many refined foods in the house. So, when we want a treat, I make it from scratch.
There are all kinds of health-related reasons why we do this; but, to be honest, there’s also the fact that homemade desserts just taste better, plain and simple.
Who in the world cares about mass produced, heavily preserved, artificially flavored and colored treats from the grocery store when you could have homemade hot apple pie nestled inside a maple and spice cookie crust??
No one – at least, no one in the Norton house.
Still, everything I make at home is from ingredients I keep on hand, which are mostly unrefined.
I also splurged on organic pure maple sugar for the first time and really loved the warm, maple flavor it added to this recipe. Brown sugar would make a good substitute if you aren’t as a big a fan of maple as I am.
And the real keys to this recipe – fresh apples and my DIY Apple Pie Spice!
- 1/2 cup virgin coconut oil softened (but not melted)
- 1/2 cup salted pastured butter softened (but not melted)
- 1 1/2 cups pure maple sugar*
- 2 eggs
- 1 tsp pure vanilla extract
- 2 3/4 cups Einkorn flour**
- 4 tsp aluminum free baking powder
- 1/4 tsp sea salt
- 1 tsp apple pie spice
- * can substitute brown sugar
- ** can substitute organic unbleached unbromated white flour
- Place all ingredients in a medium saucepan, stirring to mix.
- Cook over low-medium heat for about 10 minutes, stirring occasionally (apples should be soft, but not overcooked and mushy).
- Preheat oven to 375 degrees.
- While the apple pie filling is cooking, cream the coconut oil, butter and maple sugar in a large mixing bowl. Add eggs and vanilla.
- In a separate bowl, stir together the remaining (dry) ingredients, then add to wet ingredients, stirring until just combined.
- Fill 3 dozen mini muffin tins about 2/3 full with cookie crust batter.
- Once batter is in tins, use clean fingers to make a shallow "well" in the center of each crust. (This will push the batter up the sides toward the tops of the tin).
- Use a melon baller or small spoon to add a rounded tsp of apple pie filling to each "well", allowing the filling to create a little mound in the center.
- Bake for 12-15 minutes, or until surface is golden brown and sides of crusts are firm.
- Allow to cool completely in pan before running a knife around the edge of each to release them from the pan.
Note: This post contains affiliate links. By making purchases through these links, you’ll be sending a little extra cash my way to buy more of that wonderful, but expeeensive maple sugar. Thanks!