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Preheat your oven to 350°F. Line a large baking sheet with parchment paper.

Prepare the apple filling: In a small saucepan, combine the diced apples, light brown sugar, 1/2 teaspoon ground cinnamon, ground nutmeg, and lemon juice. Cook over medium heat, stirring occasionally, until the apples soften slightly, about 5-7 minutes. In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the apple mixture and stir constantly until the filling thickens, about 1-2 minutes. Remove from heat and let cool completely.

Prepare the cookie dough: In a large bowl, cream together the softened unsalted butter and 1/2 cup granulated sugar with an electric mixer until light and fluffy. Beat in the large egg and vanilla extract until well combined.

In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, baking powder, salt, and 1/2 teaspoon ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.

Prepare the cinnamon sugar coating: In a small shallow bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Mix well.

Form the cookies: Scoop about 1 1/2 tablespoons of dough for each cookie. Roll the dough into smooth balls, then roll each ball in the cinnamon sugar coating until fully covered. Place the coated dough balls about 2 inches apart on the prepared baking sheet.

Using the back of a 1/2 teaspoon measuring spoon or your thumb, create a deep indentation in the center of each cookie dough ball, forming a well for the filling.

Spoon approximately 1-2 teaspoons of the cooled apple filling into each indentation.

Bake for 12-15 minutes, or until the edges of the cookies are lightly golden and the filling is bubbly. The cookies may still seem soft in the center but will firm up as they cool.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!


Preheat your oven to 350°F. Line a large baking sheet with parchment paper.

Prepare the apple filling: In a small saucepan, combine the diced apples, light brown sugar, 1/2 teaspoon ground cinnamon, ground nutmeg, and lemon juice. Cook over medium heat, stirring occasionally, until the apples soften slightly, about 5-7 minutes. In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the apple mixture and stir constantly until the filling thickens, about 1-2 minutes. Remove from heat and let cool completely.

Prepare the cookie dough: In a large bowl, cream together the softened unsalted butter and 1/2 cup granulated sugar with an electric mixer until light and fluffy. Beat in the large egg and vanilla extract until well combined.

In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, baking powder, salt, and 1/2 teaspoon ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.

Prepare the cinnamon sugar coating: In a small shallow bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Mix well.

Form the cookies: Scoop about 1 1/2 tablespoons of dough for each cookie. Roll the dough into smooth balls, then roll each ball in the cinnamon sugar coating until fully covered. Place the coated dough balls about 2 inches apart on the prepared baking sheet.

Using the back of a 1/2 teaspoon measuring spoon or your thumb, create a deep indentation in the center of each cookie dough ball, forming a well for the filling.

Spoon approximately 1-2 teaspoons of the cooled apple filling into each indentation.

Bake for 12-15 minutes, or until the edges of the cookies are lightly golden and the filling is bubbly. The cookies may still seem soft in the center but will firm up as they cool.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
