Plump and soft, these old-fashioned cookies love to cozy up to a cold glass of nut milk.
1 1/2 cups whole wheat pastry flour
1/2 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. salt
1 cup unsweetened apple butter*
1/3 cup maple syrup
1/4 cup tahini
1 tsp. vanilla extract
Preheat the oven to 350-degrees F and line 2 baking sheets with parchment.
In a small bowl, combine the flours, baking powder, baking soda,, cinnamon, ginger and salt. Set aside.
In a large bowl, whisk together the apple butter, maple syrup, tahini and vanilla extract. Add the dry ingredients to the wet ingredients and mix until well-combined. This is a thick, sticky batter so you may want to dip a spoon into water to form the cookies.
Drop the dough by large tablespoonsful onto the cookie sheets. Bake for 12-14 minutes or until firm and lightly browned on the bottoms.
Use my sugar-free Apple Butter recipe (link in post) or I recommend R.W. Knudsen’s organic which has no added sugar.