Flour-less Apple Cookie Recipe

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This flour-less apple cookie recipe is gluten and dairy free, and just perfect for Fall.

Each year we take the kids apple picking. We just love apple season! It signals that it’s time for some of our favorites: warm apple cider, homemade applesauce and these cookies.

flour-less apple cookie
flour-less apple cookie

For me, fall signals the start of baking season. When we started our gluten and dairy free lifestyle, I mourned the loss of baked goods. Back then, gluten free products were synonymous with taste-free.

Today, with a great (and easy!) all purpose flour recipe, I’m able to make all of our favorites! [Check out some of our recipes here] Over time, I also found some great flour-less recipes too, like this one.

I know that pumpkin spice is all the rage, but when fall hits, I can’t help but think of apples. The smell of apples baking is just heavenly! Go apple picking for a fresh, ripe batch of apples. Want to make these in the winter? Apples are plentiful at the grocery store too.

It’s easy to change the recipe up by using a sweeter apple like honey crisp. Just be sure to use an apple with a firm texture for the best results.

Apple Cookies, Gluten & Dairy Free

Flour-less apple cookie recipe
Servings: 30 Cookies

Equipment

  • Food processor

Ingredients

  • 1 large Granny Smith apple
  • 1 cup Unsalted, whole almonds
  • ½ cup Unsweetened, flaked coconut
  • ¼ cup Dried apricots, chopped
  • 2 tsp Extra Virgin Olive Oil
  • 2 Tbsp Honey
  • 1 tsp Pure vanilla extract
  • 1 large Egg, slightly beaten

Instructions

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  • Peel and quarter apple, removing seeds and core. Cut into one inch chunks.
  • Using a food processor, add apple chunks and all ingredients except the egg. Pulse until coarsely ground. Add egg. Pulse 3 to 4 times to mix.
  • Using a tablespoon. shape dough into one-inch balls. Drop onto prepared baking sheets, spacing two inches apart. Using the bottom of a glass. flatten balls until they are ¼ inch thick.
  • Bake until light brown and firm to touch, about 15 to 20 minutes. Cool cookies on baking sheet for 5 minutes before transferring them (still on parchment paper) onto a wire rack to cool completely.
  • Store in an airtight container for 1 to 2 days

This is a simple recipe that’s easy to make. The star of this recipe is most certainly the granny smith apple. When baking, you need to pick an apple with the appropriate texture. Make sure that you pick an apple that is crisp enough to withstand the oven, and that has a good balance of sweet and tart taste.

Want more fall gluten and dairy free cookies recipes? Click here to get our collection of Favorite Fall Cookie recipes.

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