Cooking and Serving: 27 minutes | 14 cookies
Ingredients
80 grams. That way, your dough will be easier to handle. | 4 gluten free apple cookies with tan drizzled glaze and white chocolate chips on | 1 ½ cups (210 g) all purpose gluten free flour blend
Description
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Servings: 14 cookies
Ingredients
80 grams. That way, your dough will be easier to handle.
4 gluten free apple cookies with tan drizzled glaze and white chocolate chips on
1 ½ cups (210 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, (omit if your blend already contains it)
¼ cup (36 g) cornstarch
½ teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground cinnamon
¾ cup (150 g) granulated sugar
1 (80 g) medium-size firm semi-tart apple, peeled and grated
4 ounces white chocolate chips
10 tablespoons (140 g) unsalted butter, melted and cooled
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
1 teaspoon pure vanilla extract
¾ cup (86 g) confectioners’ sugar
½ teaspoon ground cinnamon
1 tablespoon milk (any kind), plus more
Instructions
MAKE THE COOKIES
Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached.
parchment paper and set aside.
In a large bowl, place the flour, xanthan gum, cornstarch, baking soda, salt,.
cinnamon, and granulated sugar and whisk to combine well.
Add the grated apple, and mix to combine, working to separate the apple.
pieces from one another.
Add the chocolate chips, and mix again to distribute the chips evenly.
throughout the mixture.
Create a well in the center of the dry ingredients and add the butter, egg,.
and vanilla, and mix to combine completely. The dough will be thick but soft.
Divide the dough into 14 equal parts, each about 1 1/2 tablespoonsful.
With wet hands and a light touch, roll each piece of dough into a ball then.
press into a disk about 1/2-inch thick, and place on the prepared baking.
sheet about 2-inches apart from one another.
For slightly thicker cookies that spread less, place the baking sheet in the.
refrigerator for about 10 minutes to chill the cookie dough.
Place the baking sheet in the center of the preheated oven and bake until the.
cookies are very lightly golden brown on the edges (about 12 minutes). Remove.
from the oven and allow to cool completely on the baking sheet.
MAKE THE GLAZE
When the cookies are nearly cool, make the glaze. In a small bowl, place the.
confectioners’ sugar, ground cinnamon, and 1 tablespoon of milk.
Mix well, until a thick paste forms. Add more milk mixing to combine well, until the glaze falls off the spoon slowly, in a.
thick but pourable glaze.
Add milk very slowly, as it is much easier to thin, than to thicken, the.
glaze. If you do thin the glaze too much, add more confectioners’ sugar a.
teaspoon at a time to thicken it.
Drizzle the glaze over the cooled cookies and allow to set at room.
MAKE THE GLAZE
When the cookies are nearly cool, make the glaze. In a small bowl, place the.
confectioners’ sugar, ground cinnamon, and 1 tablespoon of milk.
Mix well, until a thick paste forms. Add more milk mixing to combine well, until the glaze falls off the spoon slowly, in a.
thick but pourable glaze.
Add milk very slowly, as it is much easier to thin, than to thicken, the.
glaze. If you do thin the glaze too much, add more confectioners’ sugar a.
teaspoon at a time to thicken it.
Drizzle the glaze over the cooled cookies and allow to set at room.
Notes
Originally published on the blog in 2014. In 2019, photos mostly new, video new,
recipe method updated slightly, some text new.
Nutrition information is automatically calculated, so should only be used as an
These gluten free apple pie cookies are a simple drop cookie with all the taste
of apple pie, plus a little extra sweetness from white chocolate chips.
gluten free apple pie cookies are a simple drop cookie with all the taste of
apple pie, plus a little extra sweetness from white chocolate chips.
Gluten Free Apple Pie Cookies
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