by Christine Galeone

In autumn in New England, when you look out your kitchen window in the morning, you will likely see a serene tapestry of bright gold and crimson hues. It’s the perfect backdrop while you enjoy your coffee and breakfast.

But on crisp fall afternoons and evenings, scents of the season take center stage. The aroma of warm apple pie wafting through your home can provide both comfort and bliss.

However, sometimes you may not have the time to spend baking an apple pie. But you might have time to bake a batch of cookies. And these apple pie thumbprint cookies are perfect for those occasions!   

Although this recipe contains less fat and less added sugar than most recipes for thumbprint cookies, that’s not the only reason that it’s healthier. Bananas, which are used mostly to replace some of the unhealthy fat and some of the sugar that would be found in a typical recipe for such cookies, contain important vitamins and minerals, including potassium, vitamin B6, vitamin C and magnesium. And apples, which replace the sweetened jam used in most thumbprint cookies, are heart-healthy and possibly lung-healthy. Cinnamon also has antioxidant properties.

Another reason that this recipe is healthier is due to the unsweetened cocoa. Cocoa powder contains magnesium, selenium, iron, zinc and theobromine. Because of this, cocoa can help increase immunity, improve cognition, and it can improve muscle and nerve function. The selenium in cocoa may also help reduce the side effects from radiation therapy in people fighting cancer. Cocoa’s flavonols and polyphenols also reduce the risk of heart disease.      

Apple Pie Thumbprint Cookies

Ingredients:

3 Cups of All-Purpose Flour

½ Cup of Natural Unsweetened Cocoa

1 Teaspoon of Baking Powder

1 Cup (2 Sticks) of Salted Butter (Softened)

1 Very Ripe Mashed Banana

1 Cup of Granulated Sugar

2 Large Eggs

2 Teaspoons of Vanilla Extract

 

Thumbprint Filling Ingredients:

1 Large Apple (Washed, Peeled, Cored and Finely Chopped)

1/3 Teaspoon of Cinnamon

Directions:

In a large bowl, combine the flour, cocoa and baking powder. 

In a separate bowl, beat the butter, sugar and banana until the mixture is pale and fluffy.

Add the eggs and the vanilla extract, and mix them into the wet mixture. 

Add and mix the dry mixture into the wet mixture in increments until everything has been combined.

Roll the dough into 1-inch balls, and place them on a cookie sheet.

Press a roughly 1/2–inch deep thumbprint into each ball.

Combine the apple and cinnamon, and spoon the mixture into the thumbprints.

Bake at 350 degrees for about 14 minutes.

Remove the cookies from the oven, and let them cool on the baking sheet for a couple of minutes. Then, let the cookies continue to cool on cooling racks/plates, or serve them. Makes about five dozen cookies. 

  

Although these cookies are ideal for fall afternoons and evenings, they’re enjoyable at any time of the year. Happy (healthier) baking!