If you are looking for a cookie that is a real treat, you absolutely must try this recipe for blended apple and walnut cookies. These are not your typical shortbread: the secret to their incredible texture lies in blending the apples directly into the dough. This technique gives a unique softness, almost like small cakes, that pairs perfectly with the crunchy note of walnuts.
It’s a simple and genuine vegan preparation, scented with lemon and enriched by the rustic touch of extra virgin olive oil. They are the perfect cookies to keep in the kitchen for a healthy snack or a breakfast that smells like home. Let’s see how to prepare them together!
If you love apple desserts, try the soft apple and orange cake, the 12-spoon apple cake, the apple yogurt cake or the apple bread.
Find among all my DESSERTS the one that suits you best!
Follow my page FACEBOOK for lots of kitchen inspiration every day!
OTHER APPLE DESSERTS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 18
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of blended apple and walnut cookies
- 3 apples
- 2.5 cups Type 1 flour
- 1/3 cup whole cane sugar
- 3 tbsps extra virgin olive oil
- 1/3 cup walnut kernels
- 1 tbsp baking powder
- 1 lemon
- 1 pinch salt
- as needed plant-based milk
- tbsps powdered sugar
Steps for the preparation of blended apple and walnut cookies
Start by cleaning your apples. Peel two of them and blend them with the filtered lemon juice until you get a smooth and velvety puree: this base will make your cookies super soft without the need for eggs or butter. Cut the third apple into small cubes and chop the walnuts with a knife, leaving some pieces larger to enhance the crunchiness.
In a large bowl, pour the Type 1 flour and the whole cane sugar. Mix these two dry ingredients well with a spoon to ensure the sugar is evenly distributed.
At this point, add the extra virgin olive oil and the apple puree you have prepared. Start mixing and add the grated lemon zest, the baking powder, and a pinch of salt. If you find the dough too dry or difficult to work with, add 2 or 3 tablespoons of plant-based milk.
Lastly, incorporate the apple cubes and chopped walnuts into the dough. Line a baking sheet with parchment paper and, using two spoons, form small mounds of dough spaced apart. Bake in a static oven at 350°F for about 18-20 minutes. Let the cookies cool completely before enjoying them with powdered sugar: their “cloud-like” consistency will surprise you!
Tips for an impeccable result
The apple puree: When blending the two apples, aim for the smoothest pulp possible. If the apples are very juicy, the dough will be more fluid: in that case, do not add the plant-based milk. If you use more mealy apples (like Stark), a splash of milk will be essential to keep the dough workable with a spoon.
Handling whole cane sugar: Whole cane sugar tends to create small natural clumps. Mixing it thoroughly with the flour before adding liquids will prevent “dark spots” of sugar in the dough and ensure a uniform sweetness and molasses aroma in every bite.
Oven temperature: Make sure the oven is well-heated before baking. Being a dough without eggs and butter, it needs the immediate push of heat to activate the baking powder and keep the “dome” shape without flattening too much on the baking sheet.
Post-baking consistency: Don’t be deceived by touch. When you take the cookies out of the oven, they might still feel too soft, almost raw in the center. That’s normal! It’s the moisture from the blended apple. Let them rest on the baking sheet out of the oven for at least 10 minutes: they will stabilize, reaching that typical consistency reminiscent of pantry cakes.
Variants
Strudel Version: If you love spicy flavors, add a pinch of cinnamon to the dry ingredients and mix in 2 tablespoons of raisins (previously soaked and squeezed) along with the walnuts. You’ll get the taste of the classic South Tyrolean dessert in cookie form.
Dark Chocolate Contrast: The combination of EVO oil, walnuts, and chocolate is incredible. Try adding 1/3 cup of dark chocolate chips: the bitter note of cocoa will perfectly balance the natural sweetness of the blended apples.
Almond and Citrus Variant: If you don’t have walnuts, use roughly chopped almonds and replace the lemon with organic orange zest. You’ll get a cookie with a more wintery and Mediterranean aroma.
Without Whole Cane Sugar: If you prefer a less rustic taste and a lighter color, you can use regular granulated sugar, but keep in mind that you will lose the caramelized note typical of whole cane sugar.
Storage
In the pantry: Due to the high content of fresh blended fruit, these cookies are “alive” and moist. Store them in a tin or glass container with an airtight seal for up to 3-4 days. If the environment is very hot, I recommend consuming them within 48 hours or storing them in a very cool place.
In the freezer: You can freeze them once baked! They keep well for up to 2 months. When you crave a sweet treat, just pop them in a hot oven at 300°F for 5 minutes or a few seconds in the microwave: they will return as soft as freshly made.
Now it’s your turn
The texture of these blended apple and walnut cookies is something unique: a perfect balance between the soft dough and the crunchy dried fruit. They have become my household’s favorite snack!
If you decide to prepare them, take a photo and tag me on social media or post the photo in the Creando si impara Group: I’m very curious to see your apple “clouds”! And you, do you prefer dunking cookies or soft cookies to enjoy as is? Let’s talk about it in the comments below!
FAQ (Questions and Answers)
Can I use a different type of oil?
Absolutely. If you don’t like the taste of EVO oil in desserts, you can use sunflower or corn oil, which have a neutral flavor. However, EVO oil gives a more “old-fashioned” and rustic structure that goes perfectly with Type 1 flour.
Can I substitute Type 1 flour?
Yes, you can use all-purpose flour for a softer and lighter result, or a Type 2 flour for an even more whole grain and coarse cookie. Avoid using only rye or buckwheat flour as the dough would become too heavy.
Why did my cookies stick to the parchment paper?
Being rich in fruit sugars, they tend to caramelize on the base. Wait until they are completely cool before detaching them: you’ll see they will come off without breaking.
Can apple puree be replaced?
Apple is perfect for texture and binding power. Alternatively, you can use pear puree, but as it is more watery, you will probably need to add an extra tablespoon of flour.
