Gluten Free Apple Cookies
These thick and chewy gluten free apple cookies are buttery and sweet, with all the apple cinnamon taste of real pie—without any of the fuss!
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 14 servings
- Difficulty
- HARD
Ingredients
- 1+1/2 cup all purpose gluten free flour blend ((I used Better Batter; click thru for appropriate flour blends))
- 3/4 tsp xanthan gum ((omit if your blend already contains it))
- 1/4 cup cornstarch
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 3/4 cup granulated sugar
- 1 medium-size firm semi-tart apple (peeled and grated)
- 4 oz white chocolate chips
- 10 tbsp unsalted butter (melted and cooled)
- 1 egg (at room temperature, beaten)
- 1 tsp pure vanilla extract
- 3/4 cup confectioners’ sugar
- 1/2 tsp ground cinnamon
- 1 tbsp milk (any kind) (plus more by the 1/4 teaspoonful if necessary)
Instructions
- 1
Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set aside.
- 2
In a large bowl, place the flour, xanthan gum, cornstarch, baking soda, salt, cinnamon, and granulated sugar and whisk to combine well.
- 3
Add the grated apple, and mix to combine, working to separate the apple pieces from one another.
- 4
Add the chocolate chips, and mix again to distribute the chips evenly throughout the mixture.
- 5
Create a well in the center of the dry ingredients and add the butter, egg, and vanilla, and mix to combine completely. The dough will be thick but soft.
- 6
Divide the dough into 14 equal parts, each about 1 1/2 tablespoonsful.
- 7
With wet hands and a light touch, roll each piece of dough into a ball then press into a disk about 1/2-inch thick, and place on the prepared baking sheet about 2-inches apart from one another.
- 8
For slightly thicker cookies that spread less, place the baking sheet in the refrigerator for about 10 minutes to chill the cookie dough.
- 9
Place the baking sheet in the center of the preheated oven and bake until the cookies are very lightly golden brown on the edges (about 12 minutes). Remove from the oven and allow to cool completely on the baking sheet.
- 10
When the cookies are nearly cool, make the glaze. In a small bowl, place the confectioners’ sugar, ground cinnamon, and 1 tablespoon of milk.
- 11
Mix well, until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze.
- 12
Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it.
- 13
Drizzle the glaze over the cooled cookies and allow to set at room temperature.