Ingredients
Method
- Prep the apples: Cut the apples into 0.5 cm (0.2 inch) cubes. Toss them with a little water and cinnamon in a microwave-safe bowl. Cover loosely and microwave for about 6-7 minutes, or until there’s little to no liquid left. Remove the cover and let the apples cool in the fridge until you need them.2 small apples, 2 tablespoons water, 1 teaspoon cinnamon powder
- Prep the peanut butter: Measure the peanut butter in a small bowl and chill it in the freezer until you need it.¼ cup chunky peanut butter
- Prep for baking: Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Mix the wet ingredients: In a medium bowl, combine the applesauce, maple syrup, and miso.½ cup unsweetened applesauce, 2-3 tablespoons pure maple syrup, 1 tablespoon miso
- Mix the dry ingredients: In a large bowl, whisk together the oat flour, coconut flour, and baking powder.1 cup oat flour, 3 tablespoons coconut flour, 1 teaspoon baking powder
- Add the peanut butter: Add the chilled peanut butter to the dry ingredients. Use a fork to “cut it in” — this means breaking the peanut butter into small pieces and mixing it lightly with the flour so it’s evenly distributed, but not fully blended. You’ll see little bits of peanut butter throughout, which makes the cookies crispy and tender.
- Combine wet and dry: Pour the wet ingredients into the large bowl with the dry mixture. Mix with a spatula until the flour is fully moistened.
- Add the apples: Fold in the cooled apple cubes until everything is evenly combined.
- Scoop the cookies: Use a #20 cookie scoop to portion 10 cookies onto the prepared baking sheet. Flatten the tops gently with a fork so each cookie is about 1 cm (0.4 inch) thick.
- Bake: Bake for 15 minutes at 400°F or until the tops turn golden brown.
- Cool and enjoy: Transfer the cookies to a cooling rack and let them cool for about 10 minutes before enjoying.
Notes
- (Note 1) The amount of maple syrup: The cookies turn out softer and more moist with 3 tablespoons of maple syrup, but I usually stick with 2 because they’re sweet enough for me and still have a great texture. If you like a sweeter cookie or want the best texture, go with 3 tablespoons; otherwise, 2 tablespoons will do the job perfectly!
- Ingredients
- Oat flour: Use certified gluten-free.
- Coconut flour: Adds nuttiness and absorbs moisture; can’t be substituted.
- Peanut butter: Use chunky, no added sugar for texture and richness.
- Applesauce: Unsweetened, adds moisture and natural sweetness.
- Miso: Any type works; red miso is saltier.
- Maple syrup: Use pure for best flavor.
- Storage & Reheating: Once cooled, store in an airtight container: room temp 2–3 days, fridge 1 week, freezer 2 months. Reheat in an air fryer at 400°F for ~3 minutes.
- Other Japanese-inspired sweets: Try my brown butter matcha chocolate chip cookies or Japanese sweet potato dessert for more delicious treats!
