Apple Pie Cookies
Tender, moist, sweet almond flour apple pie cookies are the perfect healthy fall treat. They’re loaded with moreish cinnamon apple pie filling over nutrient-dense pumpkin almond flour cookie dough for healthy vegan apple cookies that are grain-free, gluten-free, oil-free, egg-free, and refined sugar-free!
Servings 9
Ingredients
Cookie Dough
- 1.5 cups (160 g) almond flour
- 5 Tbsp (40 g) tapioca flour (see notes)
- 6 Tbsp (60 g) coconut sugar (see notes)
- 1 tsp baking powder
- 1/3 cup (80 g) pumpkin puree
- 1 tsp vanilla extract
Apple Filling
- 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 of salt
Instructions
- You can watch the video in the post for visual instructions.First, add all the cookie dough dry ingredients (almond flour, tapioca flour, coconut sugar, and baking powder) to a bowl and stir.
- Then, add the pumpkin purée and vanilla extract and mix it with your hands until a dough forms.If the mixture is too sticky, add more almond flour, a spoonful at a time.
- Roll the dough into a ball and wrap it in clingfilm to chill in the fridge for at least 30 minutes.
- Meanwhile, finely dice the apples, and add all the apple pie filling ingredients to a saucepan. Bring the mixture to a boil, stirring frequently, then reduce the heat to low and allow it to simmer for about 3 minutes.
- Preheat the oven to 360 °F/180 °C and line a baking sheet with parchment paper or a silicone mat.
- Divide the chilled cookie dough into 9 pieces (estimating or using scales for accurate results) and roll each piece into a ball. Then, evenly spread them across the prepared tray, with space in between.
- Press an indent carefully into each of the cookie dough balls using the back of a 1-teaspoon measuring spoon. Then, use your fingers to gently widen it until the cookie is entirely bowl-like, with a small lip around the edge (to hold the filling).Refer to the step-by-step images or video in the post for more guidance.
- Divide the apple pie filling between the cookies and then transfer them to the oven for 15-20 minutes. Once ready, remove them from the oven and allow them to cool on a wire rack, then enjoy!
Notes
- Tapioca flour: Any other starch such as arrowroot etc. might work too.
- Coconut sugar: You can use any other granulated sugar, such as organic brown/white sugar, date sugar, etc.
- The total time doesn't include chill time.
Nutrition Facts
Apple Pie Cookies
Amount per Serving
Calories
180
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
5
%
Sodium
72
mg
3
%
Potassium
97
mg
3
%
Carbohydrates
23
g
8
%
Fiber
3
g
12
%
Sugar
11
g
12
%
Protein
4
g
8
%
Vitamin A
1449
IU
29
%
Vitamin C
2
mg
2
%
Calcium
72
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.