Apple Cookies (Gluten Free) (Edit recipe)

Perfectly seasonal, these sweet delights are the best treat to celebrate the holidays or just to appreciate Fall!

30 minutes

15 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	392
Fat:	18 g
Carbohydrates:	51 g
Protein:	13 g
Cholesterol:	33 g
Sodium:	194 mg
Fiber:	4 g
Sugars:	20 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 10

Ingredients

Cookie Dough

2 cups Oat Flour, (Bob's Red Mill)
2 tsp Xanthan Gum
1 tsp Baking Powder
1 tsp Ground Cinnamon
1 tsp ground Ginger
.25 tsp ground Nutmeg
1 tsp Kosher Salt
0.5 cup Unsalted Butter, cold
.5 cup Light Brown Sugar, lightly packed
.25 cup Granulated White Sugar
1 Egg
1 tsp Pure Vanilla Extract

Apples

2 - 2.5 cups Gala Apple, (macintosh, fuji), chopped
3 Tbsp Unsalted Butter
.25 cup Light Brown Sugar, lightly packed
.5 tsp Ground Cinnamon
.5 tsp ground Ginger
.25 tsp ground Nutmeg

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a skillet over medium heat, melt down 3 Tbsp butter with ¼ cup brown sugar, and the spices from the bottom portion of the recipe.
Allow these to melt and thicken together, and then add the chopped apples.
Cook them until tender and aromatic, stirring often, about 15 minutes.
While the apples stew, blend one stick of unsalted butter with the brown sugar, granulated sugar, and then cream in the egg and vanilla extract.
For the dry ingredients, combine two cups of the Bob’s Red Mill Oat Flour, xanthan gum, baking powder, kosher salt, and spices.
Combine the dry and wet ingredients together.
The batter will be on the thicker side.
When the apples are ready, delicately fold them into the dough.
This will loosen it up a bit.
The warm apples will heat up the total cookie dough, so store it in the refrigerator for 20-30 minutes before baking.
Preheat the oven to 350F.
When the dough is a bit cooler, scoop the cookies out evenly. Depending on the size of your cookie scoop, bake for 12-16 minutes. Thicker cookies will take the entire 16, so check after the initial 12 minutes if your cookies are on the smaller side.