Grain Free Apple Butter Bar Cookies


Grain Free Apple Butter Bar Cookies

Grain Free Apple Butter Bar Cookies

The first of many crisp days have come to the mountain. While it is not technically Autumn my thoughts have turned to apples.  Our local orchards are beginning to harvest early varieties of organic and heirloom apples, and the other day we picked up a jar of apple butter.   For those of you who might be unfamiliar with Apple Butter it is heaven on earth!  Apple butter is a concentrated form of apple sauce.  It is produced by slowly cooking apples with apple cider until the sugar in the apples caramelizes and turns a deep brown color.  Apple butter gives these cookies a complexity of flavor as most apple butter is made from a variety of apples.

These cookies are filled with nutrient dense ingredients and are a great source of protein and essential fatty acids.  Serve them as an after school snack, or as a grab and go breakfast.  A little taste of Autumn in the palm of your hand.



¼ Cup pastured Unsalted Butter (softened)
2 Tablespoons Palm Shortening
¾ Cup Coconut or Palm Sugar
2 Small Pastured Eggs
½ Cup Hemp Hearts
½ Cup Organic Apple Butter
¾ Cup Blanched Almond Flour
½ Cup + 2 Tablespoons Tapioca or Arrowroot Flour
1 Tablespoon Organic Ground Cinnamon
2 teaspoons Organic Ground Ginger
¼ teaspoon Organic Ground Cloves
½ teaspoon Organic Ground Nutmeg
1 teaspoon Baking Soda
1 teaspoon Baking Powder
½ teaspoon Sea Salt
1 – 2 Tablespoons Milk of Choice (I used coconut milk)
½ Cup Sunflower Seeds (or chopped nuts)
½ Cup Organic Raisins (optional)


Preheat oven to 350 degrees F.

Grease a 9×13 pan with pastured butter or coconut oil.

In a small bowl combine the almond flour, tapioca (or arrowroot), spices, baking soda, baking powder and sea salt and set aside.

In a medium sized bowl cream the butter, palm shortening and coconut sugar with an electric hand mixer.

Add the eggs, hemp hearts and apple butter to the butter/sugar mixture and blend until well combined.

Gradually add the dry ingredients to the creamed mixture and then add the milk blending until incorporated.

Stir in by hand the sunflower seeds (or chopped nuts) and raisins.

Use a spatula and spread the batter into the prepared 9×13 pan making sure it is level.

Bake for 30 to 45 minutes or until a toothpick inserted in the middle comes out clean.


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