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Apple Pie Cookies

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Soft and wholesome apple pie cookies made with an almond flour pumpkin cookie base and filled with a warm, cinnamon-spiced apple mixture. These cookies are vegan, gluten-free, grain-free, and refined sugar-free, offering a healthy yet indulgent fall treat.

Ingredients

1 1/2 cups (160 g) almond flour

5 tbsp (40 g) tapioca flour

6 tbsp (60 g) coconut sugar

1 tsp baking powder

1/3 cup (80 g) pumpkin puree

1 tsp vanilla extract

1 apple, diced

3 tbsp (30 g) coconut sugar

1/4 cup (60 ml) dairy-free milk

1 1/2 tsp lemon juice

1/2 tsp cinnamon

3/8 tsp cornstarch

1 pinch salt

Instructions

  1. In a bowl, mix almond flour, tapioca flour, coconut sugar, and baking powder.
  2. Add pumpkin puree and vanilla extract. Mix with hands until a dough forms. If too sticky, add a little more almond flour.
  3. Form dough into a ball, wrap in clingfilm, and chill for at least 30 minutes.
  4. Meanwhile, prepare the apple filling: add diced apple, coconut sugar, dairy-free milk, lemon juice, cinnamon, cornstarch, and salt to a saucepan. Bring to a boil, stirring often, then reduce heat and simmer for 3 minutes.
  5. Preheat oven to 360°F (180°C). Line a baking sheet with parchment paper.
  6. Divide chilled dough into 9 pieces. Roll each into a ball and place on the baking sheet.
  7. Press an indent into each dough ball with the back of a teaspoon, forming a small bowl shape.
  8. Spoon apple filling into each cookie base.
  9. Bake for 15–20 minutes until lightly golden.
  10. Cool on a wire rack before serving.

Notes

Substitute tapioca flour with arrowroot or cornstarch if needed.

Replace coconut sugar with brown sugar, date sugar, or cane sugar.

Use different fruit fillings like pears, peaches, or berries.

Add toppings like chopped nuts, coconut flakes, or dairy-free caramel drizzle.

Store at room temperature for 2 days, in the fridge up to 5 days, or freeze for 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/apple-pie-cookies/