Whole grain cookies with apple puree
I will never forget the first time I tried to make these cookies; I left the tray of apples on the stove and ended up with some perfectly fried, almost caramelized apples. They were good like that, but that wasn’t the plan—I just forgot about them while I was responding to a couple of messages and a call. Since then, I’ve made this recipe repeatedly, probably once every two weeks, if not more often. I’m not even sure if I still follow the measurements exactly, but I can say for sure: the smell of warm apples mixed with whole wheat flour and cinnamon is something I always come back to. It’s one of those recipes that you can throw in the oven almost anytime, with whatever you have at home, and it still turns out delicious, even if it doesn’t come out perfect every time.
For those who want to know from the start, here’s how it goes: it takes about 50-60 minutes in total, with the preparation taking around half an hour and the rest being baking time. I usually make about 30-35 cookies in one batch, depending on how big I cut them and how diligent I am. It’s a simple recipe; you don’t need to be a cooking pro, but you can’t just throw everything into the bowl at once either. Shaping the cookies can be a bit tedious, but it gets easier once you get the hang of it.
The truth is, I keep coming back to these cookies because I haven’t found a simpler dessert that doesn’t make me feel guilty about eating sugar, sugar, sugar. They’re filling, a bit crunchy, with an apple flavor, and they go well with coffee, tea, or yogurt in the morning. If you forget to take them out of the oven on time, it’s not a big deal; they don’t burn quickly, they just get a bit browner and drier (I actually like them when they’re slightly hard, perfect for dipping).
Alright. If you want to make them, you’ll need the following:
Whole wheat flour – 450 g. It gives consistency, so don’t be stingy, but don’t overdo it either, or they’ll become too dense.
Wheat bran – 30 g. For texture and fiber.
Rye flour – 30 g. It gives a slightly rustic flavor; I haven’t found a better substitute, but you can use only whole wheat flour if you don’t have it.
Fennel or anise seeds – a heaping teaspoon (I usually eyeball it, so it’s not too strong).
Salt – half a teaspoon, to balance the sweetness.
Baking soda – half a teaspoon, just enough to make them slightly airy.
White wine vinegar – one teaspoon. It helps with the reaction with the baking soda, so the cookies aren’t bitter.
Palm oil – 25 g. Or another neutral oil (see the substitution section).
Cinnamon – 2 heaping teaspoons. You can add more if you like, but I think that’s enough.
Walnut pieces – 80 g. Chopped into pieces, not ground too finely, so you can feel them when you bite.
Brown sugar – one tablespoon (about 12 g), more for flavor than sweetness.
Apple puree – 550 g. You make it from 750 g of apples, 70 ml of water, and one tablespoon of lemon juice.
For the finish, if you feel like it, you can sprinkle some cinnamon or powdered sugar, but it’s not necessary.
Now, here’s how I do it, straightforward and with my hands on the table:
1. I start with the apple puree, as that takes the most time. I peel the apples, not the skin (I’ve tried without, but it’s not the same; the skin adds a unique flavor and fiber). I cut them into pieces, put them in a pot with water and lemon juice (to prevent oxidation and give the puree a slight tang). I cover it, put it on low heat for 5-10 minutes. I stir it a couple of times to prevent sticking. Once they’re soft, I blend them with an immersion blender. You can also use a potato masher if you don’t want to clean the blender. Let it cool; don’t start on the rest while the puree is still hot.
2. I preheat the oven to 190 degrees Celsius so I don’t end up with the dough ready and a cold oven.
3. In a large bowl, I put the whole wheat flour (from the 450 g, I save about two tablespoons to add if the dough needs it). I add the bran, rye flour, salt, seeds, cinnamon, sugar, and baking soda. I mix everything well with a whisk to avoid lumps. Don’t skip this step, as sometimes the baking soda clumps together, leading to surprises in flavor.
4. I add the cooled apple puree, oil, vinegar, and walnut pieces. I start mixing with a wooden spoon, then use my hands (it’s best this way). I add the rest of the flour if I feel the dough is too soft. The dough should be elastic, non-sticky, but not crack when shaped. If it’s too hard, a tablespoon of water can save the situation; if it’s too soft, add flour back in.
5. I turn the dough out onto the table (it doesn’t stick, don’t worry) and roll it like a log, about the thickness of a sausage. With a knife, I cut thick slices of 2-3 cm. From each slice, I make a ball about the size of a walnut.
6. I place the balls on a baking tray lined with parchment paper. I flatten them slightly with the back of a fork dipped in water to prevent sticking. They don’t have to be perfectly round; it’s even better if they’re slightly uneven, as they brown nicely.
7. The tray goes into the oven (190°C) for 15-20 minutes. For me, after 17 minutes, they are just right, but every oven has its quirks. They should be slightly golden at the edges, not too browned (if you leave them too long, they become too dry).
8. After taking them out, I let them cool on a rack or on paper so they don’t sweat underneath. Once cooled, you can dust them with cinnamon or powdered sugar, if you feel like it.
Tips
The biggest risk: don’t boil the apples too much, as the puree becomes too watery, and you’ll need to add more flour to the dough. Conversely, if they reduce too much, you won’t have enough liquid. It’s better to keep an eye on them.
Don’t overdo it with the fennel/anise, as it can become too fragrant and clash with the other flavors.
If you want crunchier cookies, roll them thinner and leave them in the oven a bit longer. For a fluffier version, make the balls larger, flatten them less, and bake them for a shorter time.
Ingredient substitutions
Palm oil can be replaced with sunflower oil or even melted butter if you’re not worried about calories. I’ve also tried it with coconut oil—it works fine, but you can taste the flavor.
Rye flour isn’t essential; if you don’t have it, just compensate with another 30 g of whole wheat flour.
You can swap the walnuts for hazelnuts, almonds, or omit them entirely if you don’t want nuts in your dessert.
Baking soda can be replaced with baking powder (two-thirds of a teaspoon), but then you won’t need vinegar.
If you want it gluten-free, use oat flour and psyllium husk instead of wheat, but they will turn out a bit crumblier.
Variations
You can add raisins or dried cranberries if you want something sweeter. Some also add a bit of ground ginger for a hint of spice. If you want a festive version, sprinkle some grated orange zest into the dough.
For small children, reduce the sugar to zero and double the apple; they’ll be sweet enough.
Serving
They go great with cold milk, yogurt, or a cup of black coffee. I also use them as a base for a quick dessert: I crumble them in a bowl, pour some Greek yogurt over them, and add a few drops of honey or jam. Or directly with peanut butter. For breakfast, with fresh cheese or savory cream cheese, you won’t regret it.
Frequently Asked Questions
1. If I don’t have an immersion blender, how do I puree the apples?
You can use a fork, but it’ll be more rustic with small pieces. Or a potato masher if you have one. If the puree is too thick, add a tablespoon of water and blend again.
2. Can I make the cookies without nuts?
Absolutely, it won’t affect the final texture; you just won’t have that crunchy, flavorful note. You can add other seeds or leave them plain.
3. How long do the cookies last?
At room temperature, in a metal container, they last well for 5-6 days. If you leave them out in the open, they dry out faster, but they won’t spoil.
4. What can I substitute for sugar?
You can use honey, but add it at the end after the dough has cooled, or maple syrup. Natural sweeteners (like erythritol) also work, but be careful with proportions so you don’t change the dough’s texture.
5. Can they be frozen?
Yes. Once they’ve cooled, place them in zip bags, portioned. To defrost, leave them at room temperature, then pop them in the oven for 5 minutes to bring them back to life.
Nutritional values
These cookies aren’t candy, but they’re not calorie bombs either. Whole wheat flour, bran, and apples provide fiber, so they’re quite filling. A piece (about 35-40 g) has around 80-90 kcal, with 2 g of protein, 14-15 g of carbohydrates, 2 g of fat, and about 2-3 g of fiber. The sugar content is minimal, mostly coming from apples. The fats are mainly from nuts and oil, but they’re there to keep the texture nice. For those watching calories, you can reduce the nuts or oil, but don’t eliminate them completely, or they’ll become too hard. A breakfast with two or three cookies, yogurt, and a handful of fruit will keep you satisfied until lunch without a sugar spike.
Storage and reheating
I keep them in a metal box or glass jar with a tight lid. In the first two days, they’re crunchy, then they soften slightly (but don’t become chewy). If you feel they’ve dried out, pop the tray back in the oven for 7-8 minutes at 150°C, and they’ll come back to life. I don’t recommend storing them in the fridge, as they absorb moisture and lose their texture. For extra crunch, leave the lid slightly ajar on the first day, then close it tightly.
That’s the whole story. Even if you mess up the texture at first, the taste is still there. They won’t turn out worse than that, and anyway, they get eaten—mine always disappear, no matter how many I make.
Ingredients: 450 g whole wheat flour, 30 g wheat bran, 30 g rye flour, 1 tsp fennel/anise seeds, 1/2 tsp salt, 1/2 tsp baking soda, 1 tsp white wine vinegar, 25 g palm oil, 2 tsp ground cinnamon, 80 g walnut kernels, 1 tbsp brown sugar (12 g), 550 g apple puree. The apple puree is made from: 750 g apples, 70 ml water, 1 tbsp lemon juice. For dusting: cinnamon or sugar.
