3-Ingredient Apple Almond Flour Cookies

Fresh apple is the heart of these 3-ingredient apple almond flour cookies, providing moisture, structure, and just enough natural sweetness. The cookies bake up soft and cake-like, with lightly crisp edges and no added sugar. They are also vegan, gluten-free, grain-free, and oil-free.

Fall has arrived. Mercifully.

That does not yet mean crisp mornings and sweaters where I live. But when the temperature drops into the 80s, I am more than willing to declare it baking weather and bring out the apples.

This recipe began with a question from a reader named Susan. Her son cannot eat bananas, and she wondered whether she could replace the banana in my Almond Flour Banana Cookies.

I did not know. Banana supplies moisture, sweetness, and structure, so I did not want to offer an untested substitution. I headed to the kitchen instead.

Applesauce seemed like the obvious answer. It was not. The cookies were flat, rather cracker-like, and disappointingly short on apple flavor.

Fresh apple was an entirely different story. Processed into a thick, juicy puree, it bound beautifully with the almond flour. As the cookies baked, the apple became sweeter and more flavorful, producing soft, cake-like centers and lightly crisp edges.

The result is a lovely little cookie in its own right: three ingredients, no added sugar, and plenty of true apple flavor.

I ate half a dozen after a run yesterday. In the interest of thorough testing, naturally.

Why You’ll Love This Recipe

• Only three ingredients:All you need is almond flour, a fresh apple, and cinnamon. I also recommend a small pinch of salt.
• Made with a whole fresh apple:Fresh apple produces much more flavor and natural sweetness than applesauce.
• No added sugar:A naturally sweet apple provides all the sweetness these cookies need.
• Soft and cake-like:The cookies have tender middles with a touch of crispness along the bottom edges.
• Suitable for multiple diets:As written, the cookies are vegan, gluten-free, grain-free, oil-free, Paleo, and refined sugar-free.
• Straightforward to prepare:Puree the apple, stir together the dough, scoop, and bake. No hand mixer required.
• Reliable for snacks or breakfast:These mildly sweet cookies are especially good with coffee or tea, tucked into a lunchbox, or enjoyed after a workout.
• Freezer-friendly:Make a batch now and freeze a few for later.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

The exact amounts are provided in the recipe card below, but here are a few helpful notes about each ingredient.

• Almond flour:Finely ground almond flour gives the cookies their soft, tender texture. Fine blanched almond flour will produce the lightest, most delicate cookies, although almond meal can also be used for a slightly heartier texture and darker appearance.
• Fresh apple:Choose a naturally sweet or tart-sweet apple. Gala, Fuji, Honeycrisp, Pink Lady, Braeburn, McIntosh, and Red Satisfying are all good possibilities. The apple must be processed into a thick raw puree and measured after pureeing.
• Ground cinnamon:Cinnamon gives the cookies their warm, cozy flavor without overpowering the fresh apple.
• Fine sea salt, optional:A small pinch of salt heightens both the apple flavor and the natural sweetness. I strongly recommend including it.

Why Fresh Apple Works Better Than Applesauce

The most important detail in this recipe is using a fresh apple rather than applesauce.

I tested the cookies with applesauce first, but the results were disappointing: flat, somewhat cracker-like cookies with very little apple flavor or sweetness.

Fresh apple puree behaves differently. It retains the apple’s natural fiber and produces a thicker, more structured dough. As the cookies bake, the apple flavor and sweetness become more concentrated, much like they do in baked apples.

You can leave the peel on or remove it. I generally leave it on for added fiber and less food waste. Wash and dry the apple well before using it. If you prefer a smoother puree or are using an apple with a thick or tough peel, peel it first.

Just like baked apples, the apple flavor and sweetness intensify as the cookies bake–without the need for any additional sweeteners!

I prefer to leave the peel on for these cookies. It is packed with extra fiber (about half the fiber content of the apple is in the peel), vitamins, and the antioxidant quercitin.

If you choose to follow my lead, I recommend using an organic apple. Non-organic apples are often waxed, plus pesticides can be more concentrated in the peel. Further, organic apples tend to be more flavorful, IMHO. If using a regular apple, be sure to peel it.

How to Make Apple Almond Flour Cookies

Note that the complete instructions are also in the recipe card below.

The complete instructions are also included in the recipe card below.

• Preheat the oven.Preheat the oven to 350°F (180°C). Line a baking sheet or cookie sheet with parchment paper.
• Prepare the apple.Cut the apple flesh away from the core and chop it into small chunks. Discard the core.
• Puree the apple.Place the apple pieces in a food processor. Process until very finely chopped and pulpy, stopping several times to scrape down the sides of the bowl. The finished mixture should resemble a thick, raw applesauce with its juices released.
• Measure the puree.Lightly spoon the apple puree into a measuring cup and measure exactly 1/2 cup (118 mL). Do not pack it into the cup. Save any extra puree for oatmeal, smoothies, or a future batch of cookies.
• Mix the dough.In a medium bowl or large bowl, stir or fold together the 1/2 cup apple puree with the dry ingredients (almond flour and ground cinnamon), and the optional salt. Continue stirring until a soft, evenly combined dough forms.
• Scoop the cookies.Use a small cookie scoop or rounded spoon to portion small mounds of dough (or cookie dough balls) onto the prepared baking sheet. Space them evenly apart.
• Bake.Bake for 15 to 18 minutes, until the cookies are set through the centers and golden brown along the bottoms and edges. These cookies require a relatively long baking time for their size because of the moisture in the fresh apple.
• Cool.Let the cookies cool on the baking sheet for several minutes before transferring them to a cooling rack or other kind of wire rack. They will continue to firm as they cool.

Taste and Texture of Apple Almond Flour Cookies

The cookies have a gentle sweetness from the fresh apples, complemented by the toasted almond flavor from the almond flour. They are like little apple pie cookies. They have some crispness at the bottom edges, but are soft and cake-like otherwise, with a tender bite.

Storage and Freezing

Allow the cookies to cool completely before storing them.

• Refrigerator: Place the cookies in an airtight container and refrigerate for up to 5 days. Enjoy them chilled straight from the fridge, let them come to room temperature, or warm them briefly before serving.
• Freezer:Freeze the cookies in a single layer until firm, then transfer them to an airtight freezer container or freezer bag. If stacking the cookies, place parchment paper between the layers. Freeze for up to 3 months. Thaw the cookies at room temperature or overnight in the refrigerator.
• Room Temperature:The cookies can also be stored in an airtight container at cool room temperature for up to 2 days.

Tips for Success

• Use fresh apple, not applesauce.The fiber, moisture, and natural sweetness of raw apple are essential to the structure and flavor of these cookies.
• Choose a flavorful apple.Because the recipe contains no added sugar, the flavor and sweetness of the apple make a noticeable difference.
• Process the apple very finely.Chopped apple pieces will not bind the almond flour properly. The apple should be pulpy and juicy, with the consistency of thick raw applesauce.
• Measure the apple after pureeing.Apples vary considerably in size. Measure exactly 1/2 cup of puree rather than relying on the number or weight of whole apples.
• Do not pack the apple puree.Lightly spoon it into the measuring cup so that you do not accidentally add too much moisture.
• Measure the almond flour carefully.Lightly spoon the flour into the measuring cup and level it with a straight edge. Avoid packing it down.
• Make small, evenly sized cookies.Similar-size portions will bake at the same rate and cook evenly through the centers.
• Give the cookies enough time to bake.The cookies should be golden underneath and set through the middle. If removed too early, they can remain overly moist.
• Let them cool before judging the texture.The cookies become firmer as they cool.
• Adjust the sweetness if needed.If your apple is not especially sweet, or you prefer a more dessert-like cookie, add 1 to 3 teaspoons of coconut sugar, brown sugar, maple syrup, or another sweetener to the dough.

Ingredient Substitutions and Variations

This recipe was developed specifically for almond flour, which supplies both structure and fat. Coconut flour, oat flour, and gluten-free all-purpose flour absorb moisture differently and should not be used as direct 1:1 replacements.

Almond meal can be used, but the cookies may be darker, coarser, and slightly more rustic in texture.

Use any naturally sweet or tart-sweet apple. Gala, Fuji, Honeycrisp, Pink Lady, Braeburn, McIntosh, and Red Satisfying are good options.You can also use a fresh pear.

Do not substitute applesauce, cooked apple, or apple butter. These ingredients do not provide the same structure as finely pureed fresh apple.

Replace the cinnamon with an equal amount of:

• Ground cardamom
• Pumpkin pie spice
• Ground ginger
• Apple pie spice

You can also use 1/8 teaspoon of ground nutmeg, since nutmeg has a stronger flavor.

For a sweeter cookie, add 1 to 3 teaspoons of:

• Coconut sugar
• Brown sugar
• Cane sugar
• Maple syrup
• Date sugar

Add 2 to 3 tablespoons of miniature semisweet or dark chocolate chips to the dough. Use dairy-free and gluten-free chocolate chips as needed.

Alternatively, scoop the cookies first and press several miniature chocolate chips into the tops. You can also add 2 to 3 tablespoons of chopped pecans or walnuts along with the chocolate chips.

Sprinkle the scooped dough with a small amount of turbinado or raw sugar before baking for a crunchy, sparkling finish.

Frequently Asked Questions

No. This recipe requires finely pureed fresh apple. When tested with applesauce, the cookies were flatter, less sweet, and much less flavorful. Fresh apple contains the fiber and structure needed to bind the almond flour while creating soft, tender cookies.

Use a sweet or tart-sweet apple with plenty of flavor. Gala, Fuji, Honeycrisp, Pink Lady, Braeburn, McIntosh, and Red Satisfying are all good choices.

Very tart or bland apples can produce cookies that taste less sweet, especially because the recipe contains no added sugar.

No. You can leave the peel on, provided the apple is washed and dried well. The peel will be processed very finely and adds fiber while reducing food waste.

For the smoothest texture, or if your apple has a particularly thick or tough peel, you can peel it before processing.

Yes. This is essential for consistent results.

Measure exactly 1/2 cup (118 mL) of puree after processing the apple. Too much puree can make the cookies overly moist, while too little can leave the dough dry and crumbly.

Add it to oatmeal, yogurt, a smoothie, or pancake batter. You can also freeze the puree in 1/2-cup portions for future batches of cookies.

Yes, but the apple must still be reduced to a juicy pulp.

A blender can be used, although you may need to process more apple than the recipe requires for the blades to work properly. Measure only 1/2 cup of the finished puree.

You can also finely grate the apple and then mince the grated pieces repeatedly with a knife until they form a pulpy mixture. Scrape all of the apple and its juices from the cutting board before measuring.

Simply chopping the apple into small pieces will not work.

These are primarily soft, tender, cake-like cookies. The bottoms and lower edges develop some crispness as they bake, but the centers remain soft. If you would like crispier cookies, flatten them before baking (flatten with the bottom of a measuring cup).

The cookies have a gentle, natural sweetness rather than the sweetness of a traditional sugar cookie. Their sweetness increases during baking as the fresh apple flavor concentrates.

For a sweeter dessert cookie, add 1 to 3 teaspoons of your preferred granulated or liquid sweetener.

No. Coconut flour absorbs far more liquid than almond flour and cannot be substituted in equal amounts.

The recipe depends on the particular properties of almond flour, so I cannot recommend a direct nut-free substitution without additional testing.

Yes. The cookies are naturally vegan, gluten-free, grain-free, dairy-free, egg-free, and oil-free. As written, they are also made without added sugar.