Gluten Free Apple Cookies

These gluten free apple cookies are a must fall cookie recipe. They are packed full of flavor from the warm spices, browned butter, and juicy apple pieces topped with maple glaze, making them the perfect fall bake!

Gluten free apple desserts are always popular in my kitchen when the seasons change and I always add new recipes every year. This year I wanted to add a cookie recipe that had all the flavors of apple pie.

They make a great holiday cookie just like these gluten free gingerbread cookies, gluten free ladyfingers, and gluten free shortbread.

Recipe Development

These gluten free apple cookies were inspired by my gluten free apple pie bars but I wanted to make a cookie that was filled with all the flavors that the bars.

I adapted my gluten free brown butter chocolate chip cookies recipe but added all the spices that I used in the bars. As using brown butter adds a caramel-like flavor that compliments the warm spices of cinnamon, nutmeg, ginger and of course the juicy apple pieces.

Just to take the gluten free apple cookies to the next level I topped with a drizzle of maple glaze that I used in my gluten free pumpkin donut recipe.

📋 Ingredients Notes

• Unsalted Butter - I recommend using unsalted butter and adding in the salt later when making brown butter but if you only have salted butter omit the additional salt from the recipe, The browning process will still work the same way, and you'll achieve that delightful nutty flavor, though with a subtle salt undertone.
• Sugar - I used light brown sugar as this adds a caramel undertone to the cookies that works well with the apples.
• Spices - The addition of ground cinnamon, ginger and nutmeg gives a warm fall flavor that in my opinion makes these taste like apple pie in cookie form.
• Vanilla extract - I recommend using pure vanilla extract.
• Egg - I used a large egg (weighs approx 50g without the shell).
• Gluten free All-purpose flour - AKA Gluten free plain flour in the UK. I used a Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize, and Buckwheat flour. I have had reports that others have used King Arthur Flour Gluten-Free Measure for Measure Flour, Cup4Cup Gluten-Free Flour, Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, with my recipes. The flour blend I used does not contain xanthan gum but if the flour blend used contains xanthan gum then there is no need to add more so you can omit this from the ingredients.
• Cornstarch - Contributes to the softness and tenderness of gluten free cookies and prevents them from spreading too much resulting in a soft chewy cookie thats not too crumbly. Cornstarch is also known as Cornflour in the UK.
• Baking Powder & Baking Soda - Some brands may have ingredients that contain gluten always check the label to be sure that you are using gluten free baking powder.
• Apple - Be sure to dice the apple up finely as the cookies don't take long to bake and if the apple pieces are too big they wont soften before the cookie is fully baked.

See the recipe card below for all ingredients & measurements.

🥣 Step by Step Instructions

Below is a brief step-by-step process with photos of how to make gluten free apple cookies.

See the recipe card below for more detailed recipe instructions.

Step 1: Cut the butter into evenly sized cubes. This helps it melt and brown more evenly. Place the butter cubes in the saucepan over medium-low heat.

Step 2: Once the butter is completely melted, you'll notice tiny bubbles emerging on the surface. Stir consistently using a whisk.

Step 3: Watch for the butter to start foaming. While stirring, keep a keen eye on its color transformation—starting from yellow to a gentle tan, and finally achieving a golden brown hue. Typically, this process takes approximately 5-8 minutes.

When the butter hits a rich, deep golden brown shade with small speckles at the pan's bottom and releases a nutty fragrance, swiftly take it off the heat. Ensure it doesn't surpass this point, as it can swiftly transition from nicely browned to burnt.

Step 4: To halt the cooking process and avoid overcooking the butter in the hot pan, transfer it to a heatproof bowl and let it cool for 10 minutes.

Tip: Monitor the butter closely as it browns, as it has the potential to burn rapidly. Once browned, promptly remove it from the heat and transfer it carefully to a bowl to ensure it cools immediately, preventing any further cooking in the hot pan.

Step 5: In a separate bowl mix together flour, cornstarch, cinnamon, nutmeg, ginger, baking soda, baking powder, salt, xanthan gum and set aside.

Step 6: Once the butter has cooled in a large bowl mix together the sugar and browned butter until creamy.

Add the vanilla extract and egg into the creamy mixture, then beat until thoroughly blended.

Tip: Wait until the brown butter has cooled as if it is still hot when the egg is added it will start to scramble the egg and we don't want that!

Step 7: Add the dry mix to the wet ingredients, and mix with a wooden spoon until it has all combined.

Step 8: Core and peel the apple and dice into small pieces.

Step 9: Add the diced apple into the dough by gently kneading them into the mixture, then pop it in the fridge for 15 minutes to let it firm up.

Line 2 baking sheets with parchment paper. Use a cookie scoop or ice cream scoop to form cookie balls, each weighing 55g. Arrange them on the baking sheet and return the sheet to the fridge for an additional 15 minutes to allow further chilling.

Step 10: Preheat the oven to 170°C/325°F/Gas mark 3 while the cookies are chilling.

Distribute the cookie balls evenly between the two baking sheets, ensuring approximately 2 inches of space between each cookie. Keep it to a maximum of 6 cookies per sheet to allow room for spreading.

Place the baking sheet in the middle of the oven and bake for approximately 12-15 minutes, or until the cookie edges have a delicate, golden color. Take them out of the oven and allow them to cool on the baking sheet until they are completely cool and firm before transferring them to a cooling rack.

Tip: Don't skip the chill time , as this will make all the difference in how much the cookies spread in the oven. Preventing the cookies from becoming too thin and overly crispy.

Step 11: Once the cookies have cooled make the glaze.

Sieve powdered sugar into a small bowl. Add in the maple syrup, milk, and vanilla extract until it resembles a smooth paste.

Step 12: Using a small spoon drizzle the glaze over each cookie.