Fall Classic AppleDoodle Cookies
This weekend was the picturesque definition of fall. Long bike rides with friends, the Fall Classic mountain bike race, Team Summit practice and picnic, and these Fall Classic Appledoodle Cookies. As the leaves turn to golden yellow this fall season in Colorado, so does the time to start turning to bake with some of my fall favorite ingredients. These cookies are the perfect bike snack to give you a little warm-up as you're out on a fall bike ride. They’re made with Pamela’s Pancake and Baking flour mix, coconut sugar, cinnamon, Granny Smith apples hand-picked from Paonia Orchard and a little melted butter to start fattening you up for the winter ;)
My weekend started with an early morning bike ride with a fellow coach to pre-ride the Fall Classic mountain bike course for Sunday's race. It was a bit chilly to start the morning, but as we got on the trail and began to climb we warmed up. As the sun began to peek out from behind the mountains, we stopped at a beautiful overlook from the Minnie Mine Trail. From here, we could begin to see the aspen trees turning to their beautiful, golden yellow color. At the stop, we enjoyed a little bite of these Apple Doodle Cookies as we soaked in the gorgeous fall scenery.
On Sunday I had practice with Team Summit where several team members signed up for the Fall Classic mountain bike race. For some, it was their first time ever racing. I had a chance to pre-ride the course on Saturday, so Sunday was my time to watch and cheer on the kiddos. At the end of the race, we gathered as a team to enjoy some fall snacks including Apple Maple Cinnamon Rolls, banana bread and AppleDoodle Cookies of course.
Since I moved to Breckenridge, I have to say early fall season has been one of my favorite times of the year. Cool, crisp mornings, sunny and calm evenings, and a time to start transitioning to baking with new, local, and seasonal fall ingredients. Plus I get to enjoy easy, relaxed bike rides on trails I've been training on for most of the summer. With the race season dwindling down, this time of year gives me an opportunity to take in the beauty of the trail system and scenery around my hometown of Breckenridge Colorado. And savoring sweet treats like these cookies along the way.
Let’s get you baking and biking to catch those fall colors!
Ingredients
Wet ingredients
2/3 cup coconut sugar (Give Madhava Organic Coconut Sugar a try!)
1/2 cup melted and cooled coconut oil or melted butter
2 Tbsp pure maple syrup
2 eggs, at room temperature
2 tsp vanilla extract
1 medium granny smith apple, finely chopped
Dry ingredients
2 Tbsp coconut flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp cream of tartar or 3/4 tsp baking powder
1/2 tsp salt
For rolling
1/2 cup coconut sugar
2 tsp cinnamon
Directions
Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.
In a medium bowl, add in wet ingredients. Mix until well combined.
Next add in dry ingredients. Mix until a dough forms. Allow the dough to sit for 5 minutes to thicken.
While the dough is sitting, mix together coconut sugar and cinnamon in a small bowl and set aside.
Use your hands to roll dough into 20-25 golf-sized balls, then roll each dough ball into cinnamon-sugar mixture until coated completely. Place each dough ball on prepared baking sheets, then flatten each with the palm of your hand or lightly greased cup so that they are about 1/4th inch thick.
Bake for 8-10 minutes. Remove from the oven, transfer to a wire rack and allow cookies to cool completely.
Enjoy!
Sign Up To Get More Fall Classic Biked Goods Sent To Your Inbox
The Biked Goods newsletter is full of weekly wholesome, fresh, and clean recipes to fuel your cycling or next adventure. Plus, you’ll get a monthly roundup of all good things related to cycling, food, and community.
Did you make this recipe? Tag @bikedgoods.co on Instagram and use hashtag #BikedGoods to share with the entire Biked Goods community!
