Gluten Free Apple Pie Cookies


  • Pie Filling:
  • 4 medium apples (peeled, cored, and diced small)
  • 1/2 lemon, juiced
  • 1 3/4 cups apple juice
  • 1/2 cup sugar
  • 1/4 cup light brown sugar, packed
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • Dash salt
  • Cookie:
  • 1 1/2 cup gluten-free 1:1 flour, I like Bob's Red Mill 1:1
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened not melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Sugar for rolling

YIELD: 12 cookies


Make the pie filling. Wash, peel, and core apples. Chop them into 1/2-inch chunks.

Add chopped apples to a large bowl and add lemon juice. Stir to combine.

Place a heavy bottom saucepan over medium heat and add apple juice, sugar, brown sugar, cinnamon, pumpkin pie spice, and salt.

Bring to a boil while stirring often, and boil for about 5 minutes.

Add the apples, reduce heat to low, cover saucepan with a lid and let the apples simmer for 6-8 minutes, or until apples have softened, but are not mushy. Stir often. Mix cornstarch with 1/4 cup of water, stir into the apple mixture and cook for 2 minutes to thicken.

Remove from heat and fully cool before using.

Make the cookies. Preheat the oven to 325F.

Combine the dry ingredients and whisk to blend. Add the wet ingredients and mix well.

Use a cookie scoop and roll dough into balls. Drop the dough into the sugar and roll it around.

Use the bottom of a round tablespoon measure to press into the center of each cookie. Drop in a tablespoon of pie filling.

Bake 8-10 minutes. Remove and cool on a cooling rack.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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