I’m still using up Fall apples from our trees in the yard. Even if you aren’t trying to use up copious amounts of apples from your trees these gluten free apple pie cookies are delicious and easy to make.
The frosting doesn’t actually have any maple syrup in it, but it tastes just like maple syrup. I’ve used this frosting on a few things and have loved it every time. It is the perfect frosting for anything with apples or pumpkin involved.
I like to make these cookies and then frost them the next day. This frosting is heated up and when it sets up gets hard and impossible to frost cookies with. So, you want to make sure all your cookies are cooled and ready to frost prior to making the frosting!
These gluten free apple pie cookies have a more cake like texture and rise nicely. I like them like that, but if you want flatter cookies you will want to flatten them before they go in the oven. I use a cookie scoop and put them directly on my cookie sheet without smashing them down. Either way, they are yummy!
I also used this frosting on my Gluten Free Cinnamon Sugar Baked Donuts.Print
Gluten Free Apple Pie Cookies
These cookies are yummy and the frosting makes them even better!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 dozen cookies 1x
- Category: Cookies
- Method: Baking
1/2 cup Unsalted Butter, softened
1 cup Brown Sugar, packed
1 large Egg
1 tsp. Vanilla Extract
1/2 cup Apple Juice
2 1/2 cups Gluten Free Flour
1 tsp. Baking Soda
1 1/2 tsp. Xanthum Gum
1 tsp. Apple Pie Spice
1 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
1/2 tsp. Sea Salt
1 large Apple, peeled & coarsely shredded
Preheat oven to 350 degrees.
In a mixer blend together the butter, brown sugar, egg, vanilla, and apple juice. Blend until smooth and completely combined.
In a separate bowl mix the flour, baking soda, xanthum gum, apple pie spice, cinnamon, nutmeg and sea salt together. Add 1/2 cup at a time to the wet mixture until all is just combined.
Peel and shred the apple. Add to the cookie mixture and blend until just combined.
Using a cookie scoop place dough on lined cookie sheets. I put a dozen cookies on each large cookie sheet.
Bake for 20 minutes or until slightly browned and spongy when you touch them.
After all the cookies are baked and cooled (I usually wait until the next day). Make the frosting by combing the brown sugar, butter and apple juice in a 2 quart saucepan. On medium low heat stir until the butter is melted and all ingredients are combined. Remove from heat and add the powdered sugar. Beat with a hand mixer or whisk until the frosting is smooth. Immediately frost the cookies. The frosting will get hard once it cools!
The frosting gets hard when it cools. If this happens you can reheat on the stove top. Stir constantly so it doesn’t burn.
Keywords: apple, cookies, gluten free, frosting, fall, autumn, baking