Step 1

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.

Step 2

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.

Step 3

Roll the dough into a ball and wrap it in clingfilm to chill in the fridge for at least 30 minutes.

Step 4

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.

Step 5

Preheat the oven to 360 °F/180 °C and line a baking sheet with parchment paper or a silicone mat.

Step 6

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.

Step 7

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.

Step 8

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!