There's nothing like the smell of cinnamon and apples baking together. These gluten free apple spice cookies deliver that cozy fall feeling in every bite. They come together in one bowl with your stand mixer. There's no chilling the dough or fussing with extra steps, just soft, chewy cookies loaded with fresh apple and warm spice.
I like using a sweet apple variety like Fuji or Honeycrisp in this recipe. Apples with more natural sugar break down and soften nicely as the cookies bake.
If you only have a tart apple like Granny Smith on hand, a little extra brown sugar in the dough will help balance things out.
These cookies are just as good with an afternoon cup of coffee as they are packed in a lunch box.
If you are looking for more apple recipes try my Overnight Apple Pie Chia Pudding, my Gluten Free Air Fryer Apple Fritters, my Gluten Free Apple Almond Cake or my Gluten Free Apple Spice Muffins.
You can find all of my cookie recipes here: Gluten Free Cookie Recipes
Jump to:
What Apples to Use
A sweet apple variety works best in this recipe, Fuji, Honeycrisp, or Gala are all great options. Apples with more natural sugar soften and break down slightly as they bake, which helps keep these cookies moist and chewy instead of dry.
If a tart apple like Granny Smith is all you have on hand, it will still work, just add an extra tablespoon of brown sugar to the dough to balance out the tartness.
Whatever variety you choose, dice the apple into small, even pieces so it distributes evenly throughout the dough and cooks through in the same 10 to 12 minutes as the rest of the cookie.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer safe container or bag for up to 3 months, and thaw at room temperature before serving.
Top Tip
Don't overmix once the apple chunks go into the dough. Beat just until the pieces are evenly distributed. Overmixing at this stage can break down the apple too much and release extra moisture into the dough, which leads to flatter, less chewy cookies.
Frequently Asked Questions
These cookies will last about a week in an air tight container. You can store them on the counter or in the refrigerator. You can also freeze these cookies in a freezer safe container for up to a month.
I like to freeze a few cookies in each container so I can take them out and add them to lunches. They are great to have in case I haven't planned ahead with something else. I also like to double the batch so we can eat half and freeze half.
Yes, I would suggest peeling the apple for cookies. The peel can become dried out when you bake the cookies. It's best to core, peel and slice the apple into small pieces to make cookies with it.
I like to use a sweet apple variety like fuji or honey crisp. I think apples with a higher sugar content cook down more and are softer in your cookies. If you use a tart apple like a granny smith you might want to add a bit more sugar to the recipe to make up for the tartness of that apple.
Didn't find the answer you're looking for?
Ask AI to answer based on this recipe:
Apple Spice Cookies Supplies
More Recipes You Might Enjoy
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!
Gluten Free Apple Spice Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
These soft, chewy cookies are loaded with fresh apple and warmly spiced with cinnamon and nutmeg. A simple gluten free treat that comes together with one bowl and a stand mixer.
Ingredients
- 1 cup Brown Sugar, packed
- ½ cup Unsalted Butter, softened
- 1 large Egg
- 1 ½ cups Gluten Free Flour
- 1 tsp. Xanthan Gum
- 2 tsp. Ground Cinnamon
- 1 tsp. Ground Nutmeg
- ½ tsp. Sea Salt
- ½ tsp. Baking Soda
- 1 large Apple, peeled, cored and chopped (approx. 1 cup)
Instructions
Preheat your oven to 375 degrees.
Line two baking sheets with parchment paper. Set aside.
In the bowl of your stand mixer place the brown sugar, butter and egg. Beat until blended. Add the flour, xanthan gum, cinnamon, nutmeg, salt and baking soda. Beat until blended together.
Add the apple chunks and blend until just combined.
Using a cookie scoop or heaping tablespoon place 12 cookies on each cookie sheet.
Bake at 375 degrees for 10-12 minutes until the cookies are golden brown.
Let them cool slightly before removing from the baking sheet to a cooling rack.
Store in an air tight container on the counter or in the refrigerator for up to a week, or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
I would love to know how you served this recipe. Leave a comment below and let me know.
Instructions
Preheat your oven to 375 degrees.
Line two baking sheets with parchment paper. Set aside.
In the bowl of your stand mixer place the brown sugar, butter and egg. Beat until blended. Add the flour, xanthan gum, cinnamon, nutmeg, salt and baking soda. Beat until blended together.
Add the apple chunks and blend until just combined.
Using a cookie scoop or heaping tablespoon place 12 cookies on each cookie sheet.
Bake at 375 degrees for 10-12 minutes until the cookies are golden brown.
Let them cool slightly before removing from the baking sheet to a cooling rack.
Store in an air tight container on the counter or in the refrigerator for up to a week, or freeze for up to a month.
Jessica Peck says
I made these cookies for a birthday party and i substituted the eggs with bananas and butter with a vegan butter for my vegan family members. I was fortunate enough to be able to eat 2 before the rest was consumed by everyone else. It was a bigger hit then the cake! I cant wait to make these again but with eggs.Though with using the banana it still came out great.
smallfarmbiglife says
Hi Jessica. I'm so glad you enjoyed the recipe and could make it work for you! ~Elaine