Individual apple pies in a chewy cookie cup topped with ice cream! And they're healthy! No gluten, dairy, or sugar. (Vegan, Paleo & Low-Carb with sweetener choices)
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time40 minutesmins
Keyword: apple pie, gluten-free, grain-free, low-carb baking
Servings: 8cookies
Calories: 228kcal
Author: Emily
Ingredients
Apple Pie Filling
3green applespeeled (I left 1 unpeeled) and chopped into small pieces
Heat oil in a skillet over medium heat. Add chopped apples, sweetener and spices and stir well to coat. Bring to a simmer and reduce heat slightly, stirring occasionally, until apples are softened (about 15-20 minutes) Stir in cashew butter at the end.
Turn heat down to low to keep warm until cookies are ready. While the apples are cooking, prepare the cookie cups.
To make the cookie cups:
Preheat oven to 375. Grease a muffin pan with oil and line 8 wells with two ½" strips of parchment paper crossways for easy removal.
In a small bowl, whisk together flaxseed, oil, water and sweeteners. Set aside to thicken.
In a medium mixing bowl, whisk together almond flour and salt.
Pour wet mixture over dry and mix into a dough. (If too dry, add a small splash of water. If too wet, add a dash of flour)
Scoop roughly 1 ½ Tbs dough into each well. Cover with a piece of parchment and press into the bottom and up the sides to form cookie cups. Use a small measuring cup and or your fingers to help form even cups, careful not to make it too thin around the top edge or it will burn.
Bake for 8-10 minutes until lightly golden. Don't worry if they have bubbled up; you can press them back into shape with a shot glass or small measuring cup. Set aside to cool for 5-10 minutes before removing from the pan.
Fill each cookie cup with about 2 Tbs apple pie filling. Flatten.
Enjoy warm or at room temp with a scoop of homemade dairy-free ice cream (recipe in notes), a sprinkle of chopped pecans and a dash of cinnamon.
To make it: Blend all ingredients together in a small blender. Chill for 1 hour. Process in an ice cream maker. Chill again for 30-60 minutes until solid. Enjoy!Macros (without ice cream) calories228 Fat 18 g Carb11 g Fiber3 g Net Carbs 8 gProtein5 gTo store leftovers, keep ice cream separate. Crust may be frozen without filling for 1 month. Filling is best kept refrigerated and served within 5 days. May be reheated in the oven on a low heat.