These gluten free apple pie cookies taste like a slice of apple pie in cookie form. They're soft, cake like, and packed with shredded apple and warm fall spices. There's no chilling required here, just mix the dough, scoop it onto your cookie sheet, and bake. I
f you like a flatter, chewier cookie, gently flatten the dough before baking, otherwise leave it as is for a softer, more cake like bite.
The real star of this recipe is the homemade brown sugar frosting. It's made right on the stovetop and spread over the cookies while it's still warm.
I like to bake the cookies one day and frost them the next. Since the frosting sets up hard once it cools and needs to go on cookies that are fully cooled first.
It's a small extra step, but it's worth it for that rich, caramel like finish on top.
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 Spice Cookies or my Gluten Free Apple Almond Cake.
You can find all my gluten free cookie recipes here: Gluten Free Cookie Recipes
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What Apples to Use
I like using a sweet apple variety like Fuji for this recipe, since it shreds easily and adds natural sweetness that pairs perfectly with the brown sugar frosting.
Honeycrisp or Gala would both work well too. Just stick with a sweet variety rather than a tart one.
The apple juice in the batter and the frosting on top already lean sweet, so a tart apple could throw off the balance.
Why Frost the Next Day
This frosting is cooked on the stovetop and needs to be spread while it's still warm. Which means the cookies underneath need to be completely cool before you start, otherwise the frosting won't set properly. I like to bake the cookies one day and frost them the next so I'm not rushing to cool a whole batch before the frosting hardens in the pan.
If you're short on time, you can frost the same day as long as the cookies have had a couple of hours to cool completely first.
Storage
Store frosted cookies in a single layer in an airtight container at room temperature for up to 3 days, since the frosting can stick to unfrosted cookies stacked on top. Unfrosted cookies keep well in an airtight container for up to 5 days, or in the freezer for up to 2 months, making them easy to bake ahead and frost closer to when you plan to serve them.
Top Tip
Work quickly once the frosting is made, it starts to set up and harden as soon as it comes off the heat. Have all of your cooled cookies laid out and ready to go before you start the frosting so you can spread it while it's still warm and easy to work with.
Frequently Asked Questions
Yes, gluten free apple pie cookies do tend to take longer to bake than cookies made with a gluten flour. The outside of the cookie will be browned, but they may not be cooked through in the center.
If you are having this issue you can lower the oven temperature and bake the cookies a bit longer. I also only bake one baking sheet at a time of gluten free cookies. They need to be evenly heated to cook correctly.
The gluten free flour you use is really important for the texture of your cookies. If you use a coarse ground gluten free flour your cookies will have a gritty texture. It's important that you choose a flour that is specifically for baking.
I like Bob's Red Mill 1 to 1 Baking Flour and King Arthur Measure for Measure Gluten Free Flour. Both have consistently given me good texture and rise in my baked goods.
Yes. Return it to the saucepan over low heat, stirring constantly so it doesn't burn, until it's smooth and spreadable again.
No, flattening is optional. Left as is, the cookies bake up soft and cake like. If you prefer a flatter, chewier cookie, gently flatten the dough with your palm or the bottom of a glass before baking.
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Apple Pie Cookies Supplies
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Gluten Free Apple Pie Cookies
- Total Time: 40 minutes
- Yield: 2 dozen cookies 1x
- Diet: Gluten Free
Description
These soft, cake like cookies are packed with shredded apple and warm fall spices, then finished with a simple homemade brown sugar frosting. No chilling required, just mix, scoop, and bake.
Ingredients
- ½ cup Unsalted Butter, softened
- 1 cup Brown Sugar, packed
- 1 large Egg
- 1 tsp. Vanilla Extract
- ½ cup Apple Juice
- 2 ½ cups Gluten Free Flour
- 1 tsp. Baking Soda
- 1 ½ tsp. Xanthum Gum
- 1 tsp. Apple Pie Spice
- 1 tsp. Ground Cinnamon
- ½ tsp. Ground Nutmeg
- ½ tsp. Sea Salt
- 1 large Apple, peeled & coarsely shredded
Frosting:
- ½ cup Brown Sugar, packed
- 4 Tbsp. Unsalted Butter
- 3 Tbsp. Apple Juice
- 2 cups Powdered Sugar
Instructions
Preheat oven to 350 degrees.
In a stand 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, xanthan gum, apple pie spice, cinnamon, nutmeg and sea salt together. Add ½ 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 and 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!
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Notes
The frosting gets hard when it cools. If this happens you can reheat on the stove top. Stir constantly so it doesn't burn.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Give these gluten free apple pie cookies a try this fall, and let me know how they turn out in the comments below.
Instructions
Preheat oven to 350 degrees.
In a stand 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, xanthan gum, apple pie spice, cinnamon, nutmeg and sea salt together. Add ½ 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 and 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!
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