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.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 9-10 cookies 1x
Ingredients
Scale
Cookies:
- 1/3 cup liquid coconut oil or avocado oil
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 3 tablespoons non-dairy milk
- 1 cup almond flour
- 1 cup gluten-free oat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
Apple pie filling:
- 1 small apple, chopped
- 1/2 teaspoon cinnamon
- 1 tablespoon coconut sugar
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or grease well
- In a large bowl, mix together oil, sugar, vanilla and milk until smooth
- Mix in the flours, cinnamon and baking powder until dough is well combined
- In a small bowl, mix together apple pieces with cinnamon, sugar and maple syrup
- 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
- 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
- Repeat for remaining ingredients then add to oven to bake for 10-12 minutes or until the edges are golden brown
- Allow the cookies to cool for a few then enjoy! Store in airtight container for 5 days or freezer for longer
Notes
*I haven’t tested subs for flours or anything!