These tender gluten free apple pie cookies are everything you could want in a fall cookie - fresh apples, tasty spices, and great texture!
Neither the Apple Pie Cookies or the original source material were gluten-free, but they looked and smelled fantastic, and they were met with rave reviews from those who received them.
Asking my husband where he ranked them as far as favourite cookies go, he replied:
“Pretty damn high. I mean they were INHALED.”.
After all, I do have my recipe for Gluten-Free Pecan Pie Cookies - a longtime favourite of mine.
So, I adapted it in the same way I did for the full gluten batch... and had to fight my husband for them, even though he had his wheat version on hand!
Unf. SO good!
They look impressive, but they’re really easy to make - let me show you how!
Ingredients
Don’t be intimidated by the length of the ingredients list in this recipe. If you’re already into gluten free baking, you either already have the flours, etc... or should! (They’re my staples!)
Some notes for you:
The Flour Mix
Since the early days of my gluten free life, I’ve been all about avoiding the pre-mixed “all purpose” gluten free mixes.
I don’t like them, and I really don’t think that you can do a gluten free flour that does *everything* in the way that wheat flour does.
When you customize what flours & supporting ingredients you use - and the proportions you use them in, you CAN come up with an end result that is as good or even BETTER than the wheat flour version, though.
Premixed flour blends don’t allow for that flexibility, though.
Sorghum Flour
Light Buckwheat Flour
Brown Rice Flour
Coconut Flour
Tapioca Starch / Tapioca Flour
Xanthan Gum
This combination makes for a tender cookie with a lovely flavour, the perfect compliment to the topping.
In addition, I use some Cornstarch in the filling.
Apples
I like to use tart or sweet-tart apples when making this, as I do add a fair amount of sugar to create the sauce/binder around it.
I tend to use Mutsus, as they’re my absolute favourite apple ever. Granny Smith apples are another good choice.
Butter
I use unsalted butter in this recipe, and have not tried it with any form of butter substitute.
That said, there’s a good chance that a dairy free butter substitute would work well - I just can’t guarantee it.
If you try, let me know how it goes!
Milk
You CAN use whatever kind of milk you like. I tend to use unsweetened almond milk when making these cookies.
Everything Else
Rounding out this recipe, you will need:
Light Brown Sugar
Large egg
Pure Vanilla Extract
Ground Cinnamon
Ground Nutmeg
Baking powder
Salt
... I just don’t have anything to add, for any of these ingredients!
How to Make Gluten-Free Apple Pie Cookies
The full recipe is in the recipe card at the end of this post, here is a pictorial walk through of the techniques.
Cookie Dough
Cream butter and sugar until light and fluffy.
Add egg, milk, and vanilla, continue beating until egg is fully incorporated and mixture is once again smooth and fluffy.
In a large bowl, mix together flours, xanthan gum, baking powder, and salt.
Slowly add this dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.
Wrap dough in plastic film, chill for 1 hour.
Apple Pie Filling
Peel and finely dice the apples. I like small pieces, about ¼" cubes (roughly).
In a medium pot, melt the butter over medium heat.
Add the chopped apple to the pot, cook until it starts releasing the juice, about 4-5 minutes.
As the apples are cooking, combine brown sugar, cornstarch, cinnamon, nutmeg, and salt in a small bowl.
Add dry mixture to the apples, toss to coat.
Simmer for a 5-10 more minutes, until the juice cooks off and starts to form a thick glaze.
Remove from heat, stir in vanilla, and allow to cool to room temperature.
Cookie Assembly
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
Roll cookie dough into balls that are about 1.25″ in diameter, and place them on cookie sheets – leave about 2″ between the cookies.
Gently use thumb to press down in the middle of each cookie, making an indentation. Roll thumb slightly to stretch the indentation out a little.
Fill each indentation with about 1 teaspoon of apple pie filling
Bake for 12-14 minutes, until lightly browned.
Allow to cool on sheets for 5 minutes or so, before gently transferring to a rack to fully cool.
More Gluten Free Cookie Recipes!
Looking for even more recipes for fantastic gluten free cookies that *everyone* will love? Look no further!
Gluten-Free Candy Cane Cookies
Gluten Free Carrot Cake Cookies
Gluten-Free Chewy Banana Oatmeal Cookies
Gluten Free Chewy Chocolate Cookies
Gluten-Free Chocolate Chip Cookies
Gluten Free Do-Si-Dos
Gluten-Free Fig Newtons
Gluten Free Fruitcake Cookies
Gluten-Free Gingerbread Cookies
Gluten Free Ginger Molasses Cookies
Gluten-Free Graham Crackers
Gluten Free Imperial Cookies
Gluten Free Jacques Torres Style Chocolate Chip Cookies
Gluten-Free Oatmeal Butterscotch Cardamom Cookies
Gluten Free Peanut Butter Cookies
Gluten-Free Pecan Pie Cookies
Gluten Free Red Velvet Cookies
Gluten-Free Sandwich Cookies
Gluten Free Shortbread Cookies
Gluten-Free Snickerdoodles
Gluten Free Sugar Cookies (Rolled Sugar Cookies)
Gluten-Free Unicorn Poop Cookies
... and there’s even more - be sure to check out our Gluten-Free Cookies and Bars recipe section!
Sugar Free Cookie Recipes
Looking for options that are both sugar free AND gluten free? Check out these options on my low carb blog, Low Carb Hoser:
Keto Apple Pie Cookies
Low Carb Biscotti
Keto Candy Cane Cookies
Low Carb Chocolate Peanut Butter Cookies
Keto Chocolate Chip Cookies
Low Carb Chocolate Protein Cookies
Keto Gingerbread Cookies
Low Carb Ladyfingers
Keto Lemon Cookies
Low Carb Peanut Butter Chocolate Chip Cookies
Keto Peanut Butter Pecan Chocolate Chip Cookies
Low Carb Pecan Pie Cookies
Keto Pumpkin Spice Cookies
Low Carb Rolled Sugar Cookies
Keto Snickerdoodles
Low Carb Soft Peanut Butter Cookies
Sugar Free Royal Icing
Low Carb Triple Chocolate Cookies
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Gluten Free Apple Pie Cookies
Equipment
- Parchment Paper
Ingredients
Cookie Dough:
- ¾ cup Butter softened
- 1 cup Light brown sugar packed
- 1 Large egg
- 1 tablespoon Milk
- 1 teaspoon Vanilla
- 1 cup Sorghum flour
- ½ cup Light buckwheat flour
- ¼ cup Brown rice flour
- ¼ cup Coconut flour
- ¼ cup Tapioca Starch/Flour
- 2 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- ½ teaspoon Salt
Filling
- 2 Large apple
- 1 tablespoon Unsalted butter
- ½ Cup Light Brown Sugar Firmly packed
- 1 teaspoon Cornstarch
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Nutmeg
- Pinch Salt
- 1 teaspoon Vanilla Extract
Instructions
Cookie Dough:
- Cream butter and sugar until light and fluffy.
- Add egg, milk, and vanilla, continue beating until egg is fully incorporated and mixture is once again smooth and fluffy.
- In a large bowl, mix together flours, xanthan gum, baking powder, and salt.
- Slowly add this dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.
- Wrap dough in plastic film, chill for 1 hour.
Filling:
- Peel and finely dice the apples. I like small pieces, about ¼" cubes (roughly).
- In a medium pot, melt the butter over medium heat.
- Add the chopped apple to the pot, cook until it starts releasing the juice, about 4-5 minutes.
- As the apples are cooking, combine brown sugar, cornstarch, cinnamon, nutmeg, and salt in a small bowl.
- Add dry mixture to the apples, toss to coat.
- Simmer for a 5-10 more minutes, until the juice cooks off and starts to form a thick glaze.
- Remove from heat, stir in vanilla, and allow to cool to room temperature.
Cookie Assembly:
- Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
- Roll cookie dough into balls that are about 1.25″ in diameter, and place them on cookie sheets – leave about 2″ between the cookies.
- Gently use thumb to press down in the middle of each cookie, making an indentation. Roll thumb slightly to stretch the indentation out a little.
- Fill each indentation with about 1 teaspoon of apple pie filling
- Bake for 12-14 minutes, until lightly browned.
- Allow to cool on sheets for 5 minutes or so, before gently transferring to a rack to fully cool.
Nutrition
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