apple cookies

Cinnamon Applesauce Cookies

butter (room temperature) ((105 grams))

brown sugar (lightly packed) ((200 grams))

egg (room temperature)

cake flour ** (or you can substitute with all purpose flour) ((230 grams))

baking powder

baking soda

cinnamon

salt*

applesauce (unsweetened

apples

water

lemon juice

sugar

Pre-heat oven to 400° (200° celsius), line 2 cookie sheets with parchment paper.

In a medium pot add chopped apples, water and lemon juice, cover and cook on low for approximately 15-20 minutes or until apples are soft, add 1 tablespoon sugar mash with a potato masher and continue cooking on low for approximately 5 minutes or until thickened. Let cool. Refrigerate unused applesauce, use within a week.

Sift cake flour, baking powder, baking soda, cinnamon and salt into a large bowl.

In a medium bowl cream together butter and brown sugar add egg blend about 2 minutes, add sifted dry ingredients alternately with the applesauce, combine until just combined.&nbsp;

Drop batter by spoonfuls (about the size of a golf ball) on prepared cookie sheets, bake for approximately 10-12 minutes until lightly golden. Keep in cool dry place, best if let to sit for 1 day before eating. (If you can wait) Enjoy!&nbsp; Dust with powdered sugar if desired.

HOMEMADE APPLESAUCE (makes approximately 2 cups) 400 grams)

These healthy apple almond butter snack cookies are the perfect thing to satisfy your sweet tooth while keeping things healthy! Soft like a muffin, refined sugar free, and packed with healthy ingredients.

Healthy Apple Almond Butter Snack Cookies

apple sauce

almond butter (all natural; see note 1)

vanilla extract

honey

oats

all purpose flour (see note 3)

flax (see note 4)

shredded coconut (plus more for tops)

apple (shredded ; roughly 2 small apples)

Line a baking sheet with parchment paper and set aside.

In a large bowl, stir together all wet ingredients until smooth: apple sauce, almond butter, egg, vanilla and honey.

Stir in the rest of the ingredients until completely combined.

Using ¼ measuring cup, form cookies on the parchment paper. The dough will be wetter than traditional cookies.

Sprinkle tops with 1 teaspoon of shredded coconut.

Bake for 20-25 minutes, until coconut is golden and toasted and cookies are baked through.

These Apple Pie Cookies are made with a buttery soft cookie dough &amp; stuffed with a delicious not too sweet apple pie filling. Snack or Dessert, Perfect!

Homemade Apple Pie Cookies Recipe

butter* (room temperature)*

flour

vanilla

salt

apples (cored, peeled and diced small)

butter

brown sugar (packed)

Making it by hand - In a medium bowl whisk together the flour, baking powder, sugar and salt. Make a well in the middle and add the butter, egg and vanilla. Mix with a fork until almost combined, move to a lightly floured flat surface and gently knead just until the dough is well combined and soft, don&#39;t over knead. Wrap it in plastic and refrigerate for at 30 minutes or up to 3 days.

Making it with a food processor or mixer - In the food processor/mixer add the butter and sugar pulse to combine or mix with the flat beater a few times, add the egg and vanilla, combine until smooth, add the flour mixture pulse/beat a few times until almost combined. Move to a lightly floured flat surface and gently knead until the dough is well combined and soft (this won&#39;t take long). Wrap in plastic or parchment paper and refrigerate for at least 30 minutes.

FOR THE COOKIE DOUGH

While the dough is in the fridge prepare the filling, in a medium pot add butter, brown sugar, cinnamon and diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes,, stirring the mixture occasionally and watch that it doesn’t burn, gently squish with a fork, leaving the diced apples slightly chunky rather than mushy. If the apples are not tender and the mixture hasn&#39;t thickened, continue to cook on low for another 5 minutes uncovered, until the apples are soft and tender. Remove from heat and let cool completely. If you find the mixture too thick then you can add a tablespoon or 2 of maple syrup to thin it.

Pre-heat oven to 350F (180C). Line one or two cookie sheets with parchment paper.

Remove the dough from the fridge and roll dough out on a floured flat surface to 1/8 inch / 2 mm (or a little thicker if you prefer) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on the prepared cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork, I lightly wet my fingers and closed the edges, wetting the edges helps to keep the cookies closed while baking. Brush with a little milk and then sprinkle with some cinnamon sugar, bake for approximately 15 minutes or until golden. Remove from oven, let cool 5-10 minutes on the cookie sheet then move to a wire rack to cool completely or eat warm. Enjoy!

FOR THE APPLE FILLING

In a small bowl mixture together the sugar and ground cinnamon.

CINNAMON SUGAR

Bring a taste of the season into your home with these apple cider cookies with maple frosting. The cookies are soft &amp; cakey with plenty of spiced apple flavor. They&#39;re easy to make &amp; absolutely irresistible when spread with sweet maple frosting.

Apple Cider Cookies with Maple Frosting

brown sugar

butter (1 stick), room temperature

buttermilk

boiled apple cider (Apple cider

all-purpose flour

nutmeg

confectioner's sugar

Tablespoons butter, (melted)

Tablespoons apple cider

Tablespoon maple syrup

maple extract (optional)

Preheat oven to 375 degrees.

In a large bowl of an electric mixer, cream butter and sugars together until light &amp; fluffy.

Add buttermilk, cider &amp; egg, blending well.

In a separate bowl combine remaining ingredients, stir well. Add slowly, mixing well after each addition.

Using a small cookie scoop, place on ungreased cookie sheets leaving about 2" in-between for spreading.

Bake for 10 minutes. Cookies should be a very light golden brown.

Let cool on wire racks.

Cookies

In a small bowl, whisk together all ingredients.

Spread generously on cookies and allow to cool completely before storing in airtight container.

Maple Frosting

These cookies are fluffy, soft, and bursting with apples, oats, spices, and brown sugar. Perfect fall treat!

Apple Cookies

TB salted butter (softened (not melty))

maple syrup

egg (large)

TB whole milk

tsp vanilla extract

all purpose flour

tsp baking soda

tsp salt

tsp nutmeg

old fashioned rolled oats (dry)

Granny Smith apples (grated (use large holes) and squeezed dry)

caramel candies

Preheat

Preheat oven to 325F, with rack on middle or lower middle position. Line baking sheets with parchment paper.

Beat

In bowl of electric mixer, beat butter and brown sugar until creamy and fluffy, about 1-2 min. Add maple syrup, egg, egg yolk, milk, and vanilla. Beat on low until fully combined.

Whisk

In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Add rolled oats to flour mixture and whisk together.

Fold

Using wooden or rubber spatula, fold wet ingredients with dry ingredients. Stir in grated apples until fully incorporated. If dough is sticky, chill 30 min to an hour.

Form

Form rounded 1 tablespoons of dough 2 inches apart on parchment lined baking sheets.

Bake

Bake 11-13 minutes, or just until lightly golden; don't overbake. Cookies will set upon cooling. Transfer warm cookies to wire rack and let cool.

Drizzle

Place caramels and water in small heavy saucepan. Stir continuously over low heat until melted and smooth. Let rest a bit until it's no longer too hot to handle. Using fork or Ziploc baggie with tiny hole cut out of the corner, drizzle warm caramel over cooled cookies. Be careful - melted caramel is hot!

The perfect little three bite dessert with a flakey pie crust, cinnamon apple filling, and a sweet buttery crumb topping!

Dutch Apple Pie Cookies

Granny Smith apples, peeled, cored, and diced finely

cornstarch

old fashioned oats

(14 tablespoons total) butter, melted

Preheat oven to 350 degrees. Spray the wells of a standard size muffin tin with nonstick spray. Roll out dough onto a lightly floured surface, and cut out circles about 2 inches in diameter. Gather and re-roll unused dough and cut additional circles. I used the rim of a small plastic cup. Place the circles in the bottom of each muffin well.

Add the apples, sugar, cinnamon, lemon juice, and cornstarch to a medium saucepan. Cook on medium heat, stirring occasionally for about 5-10 minutes until the apples have softened slightly and the juices begin to thicken. Remove from heat.

Add about one tablespoon of the apple filling on top of each circle of pie dough.

In a medium bowl, mix flour, brown sugar, granulated sugar, oats, and salt. Add melted butter and mix until well incorporated.

Add a heaping tablespoon of the streusel topping to each muffin well, and gently pat it down over the apples.

Bake for 17-19 minutes. **Allow the apple pie cookies to cool in the muffin tin for at least 10-15 minutes before removing.** I like to use a dull knife to gently remove them from the tin. Cool on a wire rack.

Made these last Holiday! Received so many compliments! Making them again this year!

Just made these, so yummy. Do they need to be stored in the refrigerator?

Just finished making these with a few minor tweaks after reading reviews...  I used 1/4 cup more flour in crumble to absorb any extra moisture from apples. I used a round cutter slightly larger than the pan and pushed it to the sides slightly and finally i used a teaspoon to measure out crumbs.  First two tsp i packed down and 3rd i sprinkled to maintain the crumble effect. Baked &amp; cooled exactly as the times stated and they came out EXACTLY like the picture.  For the people who are having them fall apart or saying this recipe is a fail  you kind of have to eye your doughs and see if they're too wet or too dry. All kitchens are different!

Made them turned out yummy.  But next time I think I'll use less apple mix in each one.

These were delish. I infused the diced apples with a cup of bourbon for a few hours prior to cooking.

I had a pie crust left over from Thanksgiving.  I used that a can of pie crust filling.  I chopped the filling so the pieces were smaller like yours.  I halved the streusel topping and it was the perfect about to make 20 tarts.  I baked about 25 minutes and let them sit that long in the tray.  They were very fragile but I expected as much since my pie crust is very delicate.  Im so thrilled these came out!

Amazing  recipe . I have made this recipe a half dozen times and they come out perfectly each time.  Very easy to make and so good. After they have cooled and it is time to “ taste test” everyone one has 2-3 right away.  Thanks for sharing this recipe!

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!

Apple Pie Cookies

almond flour

Tbsp tapioca flour ((see notes))

Tbsp coconut sugar ((see notes))

tsp baking powder

pumpkin puree

apple (diced)

Tbsp coconut sugar

dairy-free milk

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!

I made these today. Delicious! I did double the apple filling and used almost all of it My cookies were a touch under 3 inches in diameter.. Thank you!

This was amazing! 
I ve been looking for some delicious tart like this for a while. our daughter is celiac and we are always falling short in the treat department. This was so delicious and the almond flour add a beautiful texture and flavour. Daughter loved it too! it's a great treat to take for her to someone's birthday party if the cake isn't safe for her to eat.

Can you freeze these if you make a double batch?

https://content.jwplatform.com/videos/pImut7QO.mp4

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 mini apple pies that are vegan, grain-free, gluten-free, oil-free, egg-free, and refined sugar-free!

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