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Kristen's Apple Crisp Cookies

THIS DELICIOUS RECIPE IS A GUEST POST from Kristen Cain @soulstars27


It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. One

1 cup of Bakery Mix equals approx. 125g.


1. We suggest using our new sweetener blend, S'WEEET! for our cookie recipes because we think it makes the best cookies!

2. If cookies are baked right after mixing they will spread more. If cookies rest they will spread and flatten less. If the cookies are refrigerated and baked cold they will be taller and not spread as much. Most bakers have a preference for each type of cookie/recipe.

3. We suggest baking off one cookie before baking the entire batch. This way, if you use substitutions (ie different sweeteners) or you don't weigh your ingredients, you can adjust the dough with a tablespoon more mix if the cookie is too flat, or add a little more soft butter or 1-2 tsp of liquid if the cookie doesn't spread enough.



1 C Rolled Oats

1/2 C S'WEEET! (70g) *see below for substitutions

1/2 C Brown Sweetener

1/2 t each Baking Powder & Baking Soda

1 t Cinnamon

1/2 t ea. Nutmeg & Salt


1/2 C Soft Butter-1 stick (112g)

1 Egg

1 t Vanilla Extract

1 C Granny Smith Apple, diced

very small (about 1 1/2 apples)


1. Preheat your oven to 325 degrees and line 2 baking sheets with parchment paper

2. In a large bowl, cream together butter and both sweeteners until creamy.

3. Add the egg and vanilla and mix again.

4. In another bowl, whisk together the dry ingredients and add into your wet mixture.

5. Fold in the diced apple pieces.

6. Use a medium cookie scoop and place 12 dough balls onto each cookie sheet.

7. Bake 8-10 minutes or until edges are lightly golden brown.

8. Allow to fully cool before removing from the baking sheets.

SWEETENERS VARY tremendously and will affect the final outcome of ALL baked goods.

We suggest using our new sweetener blend, S'weeet!, real sugar or a substitute such as Swerve (IMO+ Erythritol) Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). If you prefer to bake with a liquid sweetener, you will likely need to an add additional 1-4 T Bakery Mix. Allulose and kabocha-based sweeteners (such as Bocha Sweet) will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly.

*SWEETENER SUBSTITUTIONS: To substitute S'weeet! for Allulose, Erythritol or Bocha Sweet increase the Multi-Use Bakery Mix to 1 3/4 C (218g) and press the cookie dough balls down with your palm before baking. Cool completely before moving. To substitute S'weeet! for real Sugar use 1/3 C (the weight is about the same as 1/2 C of S'weeet! 70g) and increase the Bakery Mix by 1-2 T.

To print this recipe look for 'printer' button in the social bar below.


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