PaleOMG Apple Pie Cookie Bars


Since making an apple pie is WAY too much work, I created apple pie cookie bars instead! Whenever in baking doubt, make cookie bars. They never fail. I make a simple cookie crust that never fails me, then I layer it with sautéed apples, and a crunchy granola topping. And you can serve them warm or cold! I prefer mine to sit in the fridge overnight because then all the flavors meld together even more to create this ooey gooey apple bar that’s pure heaven!

For the crust
1 1⁄2 cups Natural Grocers almond flour
1⁄4 cup + 1 tablespoon Natural Grocers coconut flour
1⁄2 teaspoon baking soda
1⁄4 cup melted 4th and Heart ghee
1⁄4 cup Natural Grocers maple syrup
  Pinch of salt
For the apple toppings
3 tablespoons 4th and Heart ghee
5 pink lady apples, chopped
1⁄2 cup Natural Grocers coconut sugar
1⁄4 cup canned Natural Grocers coconut milk
  juice of 1 lemon
1 teaspoon Simply Organic vanilla extract
1⁄2 teaspoon Simply Organic cinnamon
1⁄4 teaspoon simply organic nutmeg
1⁄8 teaspoon Simply Organic ground cloves
1 tablespoon Bob’s Red Mill tapioca flour
For the crumble toppings
1 6-ounce bag Bubba’s Cinnful Apple Ungranola
1⁄4 cup chopped pecans
1⁄4 cup chopped walnuts
2 tablespoons 4th and Heart ghee
1 tablespoon Bob’s Red Mill tapioca flour
1 tablespoon Natural Grocers coconut sugar
1 tablespoon Wholesome organic powdered sugar, for garnish
  1. Preheat oven to 325° F. Grease an 8x8 inch glass baking dish and line with parchment paper (this will help with removal to cut the squares later). Add all ingredients for the crust into a food processor and pulse until completely combined. The dough should mix into a slight ball once combined. Put dough in a pan and use your fingers to press dough around evenly throughout the pan. Poke holes with a fork in the dough to keep it from rising in the oven. Bake crust for 20 minutes, until golden brown. Set aside then turn the oven temperature up to 350° F.
  2. While the crust cooks, add ghee to a large nonstick sauté pan over medium heat. Add chopped apples and sauté for 5 minutes, until tender. Then add coconut sugar, coconut milk, lemon juice, vanilla extract, cinnamon, nutmeg, and ground cloves. Cook for 3 minutes, then add tapioca flour and combine. Turn heat down to low.
  3. Add all the ingredients for the toppings to a food processor and pulse until completely combined.
  4. Add apple toppings to the top of the crust and spread out evenly. Then top with the crumble topping, using your fingers to spread the topping evenly throughout. Place in the oven to bake for 30 minutes. Let cool for 10-15 minutes before slicing into 16 bars and topping with organic powdered sugar.

*These bars are delicious served warm, but I prefer them cold after they have sat in the fridge overnight. Either way you want to serve them, people will be happy!


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