Very little sugar, no dairy, and no grains or added fats. These are truly good and good for you!

Gallery

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
24
Yield:
2 dozen
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and lightly grease with coconut oil.

    Advertisement
  • Stir applesauce and baking soda together in a large bowl until baking soda dissolves. Mix in almond flour, crystallized sugar cane juice, pecans, cranberries, eggs, coconut flour, ground cinnamon, and cake spice. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.

  • Bake in the preheated oven until set, about 15 minutes.

Cook's Notes:

If cane sugar is not in your diet, use 1/2 cup coconut sugar instead.

Walnuts and raisins can be used in place of pecans and dried cranberries.

Baking time varies depending on the baking sheet. For non-stick baking sheets, reduce heat to 375 degrees F (190 degrees C) and bake for 11 minutes.

Nutrition Facts

148 calories; protein 4g 8% DV; carbohydrates 12.4g 4% DV; fat 10.1g 16% DV; cholesterol 13.6mg 5% DV; sodium 84.2mg 3% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/16/2014
Really delicious! They're a bit fluffier than a typical cookie but still tasty. I actually doubled the spices and used my own blend of ginger cloves and allspice. On some of them I drizzled chocolate over the top which was a nice touch but not necessary because they were already really good. Everyone at my coffee and treats get together loved them! I do think that 400 was a bit high for my oven and on my second round I cooked them at 350 for 5 minutes longer. My final comment is that they don't spread or change very much while baking so if you want flatter cookie-looking ones you should shape them yourselves when you put them on the pan. Read More
(12)

Most helpful critical review

Rating: 3 stars
09/14/2016
I could not find cake spice and used pumpkin pie spice instead. The cookies turned out ok but I had to bake about 10 minutes longer to get them to set up. Due to the expense of the almond flour I will probably won't make it again. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/16/2014
Really delicious! They're a bit fluffier than a typical cookie but still tasty. I actually doubled the spices and used my own blend of ginger cloves and allspice. On some of them I drizzled chocolate over the top which was a nice touch but not necessary because they were already really good. Everyone at my coffee and treats get together loved them! I do think that 400 was a bit high for my oven and on my second round I cooked them at 350 for 5 minutes longer. My final comment is that they don't spread or change very much while baking so if you want flatter cookie-looking ones you should shape them yourselves when you put them on the pan. Read More
(12)
Rating: 5 stars
08/07/2013
We really liked these! They aren't too sweet but they do kill the sweet tooth. I would eat these for breakfast! I'll be making these again! Thank you for a great recipe. Read More
(9)
Rating: 5 stars
01/26/2014
Very good. More of a drop biscuit than a cookie but tasty either way! Read More
(7)
Advertisement
Rating: 4 stars
01/06/2018
Very good cake-like cookies. Tastes similar to a typical applesauce cake. I used raisins and chopped pecans. To Cut down on carbs - will use non-refined sugar and omit cranberries. Read More
Rating: 3 stars
09/13/2016
I could not find cake spice and used pumpkin pie spice instead. The cookies turned out ok but I had to bake about 10 minutes longer to get them to set up. Due to the expense of the almond flour I will probably won't make it again. Read More