Gluten Free Apple Spice Cookies

Name: Gluten Free Apple Spice Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 36 cookies
Ingredients: 1 ½ cups certified gluten-free oat flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 tablespoon cinnamon; ½ teaspoon nutmeg; ½ teaspoon cardamom; ½ teaspoon salt; ¾ cup coconut oil; ½ cup almond butter; 1 ¼ cups light brown sugar; 1 tablespoon pure vanilla extract; 2 large eggs; 2 ¾ cups certified gluten-free quick oats; 1 ½ cup apple chunks; ¼ cup granulated sugar for rolling

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Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings
36 cookies
Course
Baked Goods

Gluten Free Apple Spice Cookies

Iris Warren

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These soft gluten-free apple spice cookies are bursting with fall flavor and because they’re oat-based, also happen to be 100% whole grain.

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Ingredients

Servings

1 ½ cups certified gluten-free oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
½ teaspoon nutmeg
½ teaspoon cardamom
½ teaspoon salt
¾ cup coconut oil * melted
½ cup almond butter
1 ¼ cups light brown sugar
1 tablespoon pure vanilla extract
2 large eggs room temperature
2 ¾ cups certified gluten-free quick oats
1 ½ cup apple chunks about 1/4" in size
¼ cup granulated sugar for rolling

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Instructions

1. In a medium mixing bowl, stir together the oat flour, baking soda, baking powder, cinnamon, nutmeg, cardamom and salt. Set aside.
2. In a large mixing bowl, stir together the melted coconut oil, almond butter, sugar, and vanilla extract. Beat in the eggs.
3. Add the dry mixture to the wet mixture and stir just until combined.
4. Stir in the oats until almost combined and then stir in the apples. The dough will be quite sticky.
5. Wrap the dough in plastic wrap and refrigerate for 2 hours or until the dough is firm enough to be rolled into balls.
6. Preheat the oven to 350°F and line a baking sheet with a piece of parchment paper. Place the sugar in a small bowl.
7. Roll the dough into 1" balls and roll in the sugar.Place the dough balls 3" apart on the prepared baking sheet and bake for 9-12 minutes or until the tops of the cookies no longer appear wet on the surface. They will be quite soft but will firm up slightly as they cool.
Let cool for 3 minutes on the baking sheet and then remove to a wire rack to cool completely.
Store in an airtight container for up to 4 days.

Notes

* Butter is also okay but the cookies are chewier with coconut oil. If using coconut oil, I prefer refined coconut oil, which has no coconut taste. If you don't mind a slight to mild coconut taste, unrefined coconut oil also works.