Apple Cookies are a great way to use your freshly picked orchard apples! You can make them gluten-free or you can opt for a whole wheat flour – whatever works best for you!
Best Ever Apple Cookies (with optional glaze!)
Aaaaah. The leaves are starting the change. The temps are dropping ever so slightly. And there is just that perfect crispness in the air. I am officially a fan of Fall. Everyone is taking their annual trip to the apple orchard and lugging back jugs of apple cider and bushels of freshly picked apples.
I am here to help you think of new ways to use all those apples!! Enter: Sweet Glazed Apple Cookies. They are deliciously soft and chewy cookies. With apples. That are glazed. Need I say more? I don’t think so. If you have a get together coming up, some sort of fall party – these are your new sidekick. You and your Sweet Glazed Apple Cookies will be the life of the party.
Love cookies – try our No Bake Cookies!
Why You Will Love This Recipe
- Apple Season: these are a great way to use all those apple-orchard apples!
- Grain-Free: we have an almond flour/cassava flour combo for you that works perfectly for grain-free/gluten-free … or you can use whole wheat flour (see recipe card notes).
- That Glaze: the glaze is totally a little extra and is totally optional!
What You Will Need
- coconut sugar: love using this instead of brown sugar!
- grassfed butter: a necessity for baking.
- egg: this helps bind everything together.
- super fine almond flour + cassava flour: our awesome grain-free combo!
- baking soda: this helps lift the cookies and makes them rise a bit.
- cinnamon + kosher salt + ground cloves: this combo is amazing!
- apple juice or cider + apple: to make sure they are packed with apple flavor.
- raisins + chopped nuts + rolled oats: such great additions to add extra texture.
How to Make Apple Cookies
Step One: combine your wet ingredients.
Step Two: combine your dry ingredients.
Step Three: add them together.
Step Four: adding the apples, raisins and walnuts.
Step Five: place them on a cookie sheet and bake.
Step Six: drizzle with glaze if you want a little something extra!
If you are into cookies with fruits and vegetables in them…. head on over and check out our recipe for Healthy Chocolate Chip Cookies with Spinach, Carrots and Zucchini!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Other Recipes You Might Like
Pumpkin Muffins
Healthy Apple Crisp
Dairy-Free Pumpkin Pie
Apple Pie Oatmeal
Ingredients
- 1 ½ cups coconut sugar, packed
- ½ cup grassfed butter, room temperature
- 1 egg
- 2 cups super fine almond flour
- 1 cup cassava flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cloves
- ¼ cup apple juice, sub apple cider
- ¾ cup apple, chopped and do not peel
- ¼ cup raisins
- ¼ cup chopped nuts
- ¼ cup rolled oats, for topping
Glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons unsweetened almond milk
- 1 tablespoon grassfed butter, softened
- ¼ teaspoon vanilla extract
- pinch kosher salt
Instructions
- Prep: Preheat oven to 400℉.
- Wet Ingredients: Place 1 ½ cups coconut sugar and softened butter in a stand mixer and mix on low until well combined. Mix in 1 egg until fluffy, on med-low for approx. 3-5 minutes.
- Dry Ingredients: In separate bowl, combine 2 cups super fine almond flour, 1 cup cassava flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt and ¼ teaspoon ground cloves.
- Combine: Turn mixer on low and slowly add dry ingredients to wet ingredients.
- Juice + Add-Ins: Then slowly add in ¼ cup apple juice. If mixture seems too dry, add additional apple juice. By hand, stir in chopped apples, ¼ cup raisins and ¼ cup chopped nuts.
- Bake: Drop a rounded tablespoon or so of dough onto a greased sheet pan and bake on middle rack for 6 minutes. Let cool on the pan for 2-3 minutes and then transfer to a cooling rack.
- Make Glaze: Using a stand mixer or simply a mixing bowl and whisk, mix together 1 ½ cups powdered sugar, 2 tablespoons unsweetened almond milk, 1 tablespoon grassfed butter, ¼ teaspoon vanilla extract and a pinch kosher salt. Whisk or mix until smooth.
- Serve: Sprinkle some raw oats over the cookies and add as much glaze as you want. Enjoy!
Notes
- Regular/Whole Wheat Flour: you can substitute 2 cups of regular flour for the almond AND cassava flour.
- Glaze: the glaze is totally optional. The cookies are plenty sweet without it, but if you want to kick things up a notch …. the glaze is a pretty amazing addition.
- Storage: Store in an airtight container on the counter for 24 hours, then store in refrigerator for up to a week.
Nutrition
Originally published October 4, 2016.
Leave a Rating & Comment