Apple pie reminds me of Sundays at my grandma’s house. The smell of cinnamon and warm apples could turn any day into a hug. But let’s be real—sometimes you don’t want a whole pie.
That’s where these cookies come in. They’ve got all the comfort of a classic apple pie, but they’re handheld, gluten-free, and perfect for sharing (or not!).
Plus, they’re made with fresh apples, so it’s like baking nostalgia into every bite.
Tips
- Maximize Flavor: Use freshly ground cinnamon if possible—it’s a game changer.
- Substitutions: Swap walnuts for raisins if you’re nut-free, or use coconut oil instead of butter for a dairy-free version.
- Storage: Keep cookies in an airtight container at room temperature for up to 3 days or freeze for up to a month.
Variations
- Cran-Apple Twist: Add ¼ cup dried cranberries for a tart kick.
- Caramel Drizzle: Drizzle cooled cookies with melted caramel for extra indulgence.
Serving Suggestions
Serve these cookies warm with a scoop of vanilla ice cream or a drizzle of maple syrup. Stack them on a rustic wooden board for a cozy, farmhouse-style presentation.
Print
Gluten-Free Apple Pie Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
All the flavors of classic apple pie in a handheld, gluten-free cookie. Perfectly spiced, naturally sweetened with fresh apples, and made to share.
Ingredients
- 1 ½ cups gluten-free all-purpose flour (make sure it has xanthan gum)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh apples (Honeycrisp or Granny Smith work great!)
- ½ cup gluten-free oats
- ½ cup chopped walnuts or pecans (optional)
- 1 teaspoon lemon juice (to prevent apples from browning)
Instructions
- Prep the Apples: Toss the chopped apples with lemon juice in a small bowl and set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Cream the Butter and Sugar: In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2–3 minutes.
- Add the Egg and Vanilla: Mix in the egg and vanilla extract until combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the Apples and Oats: Gently fold in the apples, oats, and nuts (if using) with a spatula.
- Chill the Dough: Cover and chill the dough for at least 30 minutes. This helps the cookies hold their shape.
- Preheat the Oven: Set your oven to 350°F and line baking sheets with parchment paper.
- Scoop and Bake: Scoop tablespoon-sized dough balls onto the baking sheets, spacing them 2 inches apart. Bake for 12–15 minutes or until the edges are golden and the centers are set.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chill the dough for best results. Adjust sweetness based on your apples.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg
