Ingredients:

  • 2 cups (300g) Granny Smith apples, finely diced
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (12g) maple syrup
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1 pinch (1g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1/4 cup (50g) coconut sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1g) salt
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (2g) ground cinnamon

Instructions:

  1. Place diced apples, lemon juice, maple syrup, cinnamon, nutmeg, and salt in a saucepan over medium heat. Stir frequently for 8–12 minutes until the apples are tender and the liquid has reduced to a thick, jam-like consistency. Remove from heat and let cool completely.
  2. Cream together the softened butter and coconut sugar until light and fluffy. Beat in the egg and vanilla extract.
  3. In a separate bowl, whisk the flour, baking soda, and salt, then gradually incorporate the dry ingredients into the wet until a soft dough forms.
  4. Scoop about 2 tablespoons of dough and flatten it into a disc in your palm. Place 1 teaspoon of the cooled apple filling in the center. Gently fold the dough over the filling and roll it into a ball.
  5. Roll the ball in the cinnamon-sugar mixture until evenly coated.
  6. Place cookies on a parchment-lined sheet 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set and a light golden brown. Let them cool on the pan for 5 minutes before transferring.