My apple pie cookies combine a brown sugar and cinnamon chewy cookie with a cinnamon flavoured buttercream, topped with cooked cinnamon apples. They are such a delicious Autumn recipe that everyone will love! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
FAQs
Which dairy free butter do you use for the cookies?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for the perfect cookie texture.
How long will these cookies last?
Because these cookies are topped with cooked apple, they are always best served on the day you make them. If you want to make them in advance you could make the cookies and buttercream but add the apples when you want to eat them.
Apple Pie Cookies
Ingredients
For the cookies
- 140 g dairy free butter block
- 200 g light brown sugar
- 1 medium egg
- 1 teaspoon vanilla extract
- 270 g gluten free plain flour
- 1 teaspoon cinnamon
- 1/4 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the buttercream
- 125 g dairy free butter block
- 250 g icing sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon dairy free milk
For the apples
- 3 medium apples (peeled and chopped into small pieces)
- 30 g light brown sugar
- 1 teaspoon dairy free butter
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
Make the cookies
- To a large bowl add dairy free butter and light brown sugar and whisk with an electric whisk until creamy.
- Add the egg and continue to whisk. Add your vanilla extract and whisk again
- Add the gluten free flour, cinnamon, baking powder, xanthan gum and salt. Mix well to form a dough. Place into the fridge for atleast an hour to chill.
- Whilst the dough chills preheat your oven to 180°C and line 2 to 3 large baking trays with baking paper.
- Take your dough out of the fridge and roll into small balls. I tend to weigh mine (around 75g per cookie) to make sure they are all the same size.
- Spread the cookie balls out on the baking trays. The cookies will spread as they cook, so ensure to leave plenty of room around each cookie. Bake for 12 minutes or until golden brown and remove from the oven. They will continue to cook and firm up once they are out the oven and cool.
Make the buttercream
- Add the dairy free butter to a large bowl and beat until creamy. Gradually add the icing sugar, continuing to beat until fully combined and creamy. Add the cinnamon and dairy free milk and beat again until combined.
- Transfer the buttercream to a piping bag and pipe a circular pattern on top of each cooled cookie.
Make the apples
- To a large saucepan on a medium heat add the peeled and chopped apples, dairy free butter, sugar, cinnamon and vanilla. Cook the apples until they are soft, ensuring to keep stirring them whilst you cook. Leave to cool.
- Once the apples are cool spoon on top of the buttercream on each cookie. These cookies are best served on the day you make them due to the apple.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
