Gluten-free Apple Pie Stuffed Snickerdoodle Cookies

These Gluten-free Apple Pie Stuffed Snickerdoodle Cookies are truly one of the best cookies ever. A healthier fall twist on a classic cookie recipe and they’re made with all vegan ingredients.

These snickerdoodles may just be my favorite fall dessert of all time you guys!

For starters, snickerdoodles are one of my favorite types of cookies so the apple pie twist to the recipe is truly just the most flavorful and delicious thing ever.

I used the snickerdoodle recipe from my cookbook, Just the Good Stuff, then filled each cookie with a simple apple pie filling sweetened with coconut sugar and maple syrup. Filled with so much deliciousness.

These are the kind of cookie you will want to bring to Thanksgiving, any fall holiday or get together. Or really just when you are home and craving something really freaking good.

Oh and did I mention that they are the soft-baked kind of snickerdoodle too? The outside as a crispy crunchier edge, but as soon as you bite into the cookie, it just melts in your mouth. SO GOOD!

What ingredients you need to make these apple snickerdoodle cookies:

• Avocado oil – either works here!
• Coconut sugar – you can also use a maple sugar but I haven’t used cane or brown and a liquid sugar wouldn’t work.
• Vanilla extract
• Non-dairy milk – anything you have! Coconut, almond, oat, anything!
• Almond flour – I haven’t tested another flour
• Gluten-free oat flour -I haven’t tested another flour
• Cinnamon
• Apple – any apple works here. I used Pink Lady
• Maple syrup – or use a honey. It is for the apple pie filling

How to make apple pie snickerdoodles:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper or grease well
2. In a large bowl, mix together oil, sugar, vanilla and milk until smooth
3. Mix in the flours, cinnamon and baking powder until dough is well combined
4. In a small bowl, mix together apple pieces with cinnamon, sugar and maple syrup
5. Add about 1-2 tablespoons of dough into your hand and roll it into a ball then slightly flatten and add to baking sheet then press down in center to make indent
6. Fill with some apple pie filling then add another 1-2 tablespoons of dough into your hand, roll into a ball and flatten then add on top of cookie. Make sure you press down the edges only so the dough sticks together. Don’t press the center or the apple will break the dough
7. Repeat for remaining ingredients then add to oven to bake for 10-12 minutes or until the edges are golden brown
8. Allow the cookies to cool for a few then enjoy! Store in airtight container for 5 days or freezer for longer

A few of my other fall faves:

Easy No-Bake Paleo Pumpkin Pie Brownies

The Best Paleo Apple Pear Crisp Ever (gluten-free)

Vegan Pumpkin Peanut Butter Pie with Cookie Crust

Peanut Butter Cup Pumpkin Rice Crispy Treats (no marshmallows)