Apple crumble cookies with a caramel sauce
Today’s guest blog post is coming from the lovely Laura. Crumbly apple and blackberry cookies with a thick, silky caramel sauce?!? What’s not to like?! I bet these would be great for breakfast on the go too!! Ummmummm!
Laura is one of my lovely close friends who makes the best personalised aprons in the world, comes up with the cutest personalised gifts, has the cutest dog and is always there when I need a chat!! Thank you Laura! Go give her some love! Here’s her blog for more amazing recipes!!
Ingredients makes 12 cookies:
2tbsp chia seeds
6tbsp Apple juice
100g rolled oats
50g jumbo oats
50g spelt flour
3tbsp coconut oil
1/2 tbsp cinnamon
2 sweet apples, grated
50g blackberries (or any other berry) washed
2 tbsp peanut butter
2tbsp maple syrup
Caramel ingredients (serves 6)
3 sweet apples, diced small
60g pecans, chopped
12 tsp coconut sugar
6 tsp coconut oil
- In a small bowl mix the chia seeds and apple juice together, leave aside.
- In a blender, pulse the rolled oats to a flour. Add to a bowl with all the other cookie ingredients.
- Once thoroughly combined, add in the chia ‘egg’ and mix once more.
- Line a baking tray with greaseproof paper, scoop 12 balls of oaty mixture on to the tray and press them flat into cookie shaped.
- Transfer to the oven and cook for 20 minutes or until golden
- To create a hard cookie, turn the oven off after the twenty minutes, and leave the tray in, with the door still closed, leave for a few hours.
- When ready to serve, dice the apples for the Carmel sauce. Melt the coconut oil in a pan and add in the Apple and pecan pieces. When the Apple is slightly softened and the nuts slightly coloured, tip in coconut sugar and cinnamon and leave to cook for around a minute.
- The cookies are best served warm, with either yoghurt or ice-cream and topped with Apple and pecan caramel. Enjoy!