Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper and set it aside.

If you're using chayote squash, peel, deseed, and finely dice it. Then quickly sauté it in a little butter (2–3 minutes) just to soften slightly and mimic the texture of apples. Let it cool.

Pro Tip: Let the melted butter cool slightly before mixing it with the egg—this prevents the egg from cooking in the bowl.

In a large mixing bowl, whisk together:

1 cup almond flour

2 tbsp coconut flour

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

A pinch of salt

Make sure there are no lumps, and everything is evenly combined.

In a separate bowl, whisk together:

1/4 cup melted butter

1/3 cup granulated monk fruit sweetener

1 large egg

1/2 tsp vanilla extract

1/4 tsp lemon juice

Pro Tip: Whisk the egg and butter mixture until smooth and slightly fluffy—this helps create a soft cookie texture.

Slowly pour the wet mixture into the dry mixture.

Stir with a silicone spatula or wooden spoon until a soft dough forms.

It should be thick but slightly sticky—don't worry, that’s normal.

Gently fold in 1/2 cup of finely chopped apples or prepped chayote.

Make sure the fruit pieces are evenly distributed throughout the dough.

Pro Tip: Pat the fruit dry with a paper towel before adding to avoid extra moisture in the dough.

Using a cookie scoop or spoon, portion out about 1.5–2 tbsp of dough per cookie onto the parchment-lined baking sheet.

Leave space between cookies, about 2 inches apart.

Lightly flatten the tops with damp fingers or the back of a spoon.

Bake in the preheated oven for 12–15 minutes, or until edges are golden and centers are set.

Let cookies cool on the baking sheet for 5–7 minutes before transferring to a cooling rack.

Pro Tip: Don’t overbake—they continue to firm up as they cool!

In a small bowl, mix:

1/3 cup powdered monk fruit

1–2 tsp almond milk

A dash of vanilla extract

Whisk until smooth and pourable.

Drizzle over cooled cookies using a spoon or piping bag.

Pro Tip: If the glaze is too thick, add almond milk ½ tsp at a time. Too runny? Add a bit more powdered sweetener.