Gluten-Free Apple Pie Cookies
Gluten-Free Apple Pie Cookies
Ingredients
For the Cookie Dough
- 1 1/2 cups gluten-free all-purpose flour blend, with xanthan gum
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
For the Apple Filling
- 2 apples, medium, peeled, cored, and finely diced (e.g., Honeycrisp or Granny Smith)
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
⏱️ 2 min•🌡️ 350
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 5 min
- 5
Prepare the cinnamon sugar coating: In a small shallow bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Mix well.
⏱️ 2 min
- 6
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.
⏱️ 8 min
- 7
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.
⏱️ 3 min
- 8
Spoon approximately 1-2 teaspoons of the cooled apple filling into each indentation.
⏱️ 5 min
- 9
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.
⏱️ 15 min•🌡️ 350
- 10
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!
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Apple Pie Cookies
Ingredients
For the Cookie Dough
- 1 1/2 cups gluten-free all-purpose flour blend, with xanthan gum
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
For the Apple Filling
- 2 apples, medium, peeled, cored, and finely diced (e.g., Honeycrisp or Granny Smith)
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
⏱️ 2 min•🌡️ 350 - 2
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.
⏱️ 10 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 5 min - 5
Prepare the cinnamon sugar coating: In a small shallow bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Mix well.
⏱️ 2 min - 6
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.
⏱️ 8 min - 7
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.
⏱️ 3 min - 8
Spoon approximately 1-2 teaspoons of the cooled apple filling into each indentation.
⏱️ 5 min - 9
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.
⏱️ 15 min•🌡️ 350 - 10
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!
⏱️ 15 min