These cookies hold a lot of nostalgia for me. My mom made apple cookies when I was growing up and I've spent the last couple of autumns trying to create a gluten free version that still tastes good and doesn't completely fall apart when you eat it.

Well. I've done it. And not only are these gluten free cookies, they're also naturally sweetened!

NOTE: If you're interested in the original recipe, I added some notes at the bottom of the recipe card for you.

Let's get started, shall we?

How to make apple cookies

Like most cookie recipes, you'll start with beating the sugar and butter in a large bowl into oblivion. Seriously. Beat, beat, beat.

The original recipe called for brown sugar and luckily coconut sugar is an excellent replacement. It has a caramel-y taste and won't alter the color of your batter too much if there recipe is heavy on brown sugar to begin with.

Next, add the dry ingredients to the wet ingredients. You'll have your usual baking spices here (cinnamon, cloves, nutmeg) and gluten free flour.

What is the best gluten free flour for cookies?

I like to use Namaste gluten free flour for cookies. It creates a better texture and holds together better than other GF flour blends I've tried. I buy it at Costco, but you can find Namaste flour on Amazon, too.

I've tried this recipe with my usual go-to GF flour mixture (found in this post) as well as combinations of oat flour, coconut flour, and a few other store-bought blends without as much success.

Unless you're confident that your GF blend is great for cookies, I can't guarantee they'll come out the same way if you use a different type of flour than what I'm recommending.

What kind of apples are best in apple cookies?

For fresh apples in cookies prefer something tart to offset the sweetness in the cookie and glaze -- like Granny Smith apples. Extra sweet apples would be OK if you don't want the pop of tartness.

Just a note -- when you add the diced apple you'll quickly realize this cookie dough is heavy on the apples. I love them this way. My kids, however, have this vendetta against bits of semi-cooked apples. (They don't even like bits of apples in their oatmeal.) 

I used a cookie scoop to put them on a parchment paper lined cookie sheet or baking sheet. The dough is a little bit sticky so the cookie scoop helped a lot.

How to make Maple Glaze

The original recipe called for a typical glaze made from powdered sugar, butter, milk, and maple flavoring. Trying to make a glaze or a frosting that's naturally sweetened is tough, guys.

For this version I used mostly maple syrup thickened with some tapicoa starch and finished off with a little room temperature butter, maple extract, and a pinch of sea salt. It's really tasty. 

I prefer not to use artificial extracts when I bake, so when I hunted around for a natural maple extract it was surprisingly hard! I finally found some maple extract on Amazon that wasn't artificial-based. I liked adding a little of this to the glaze to give it stronger pop of maple. It's totally optional, though.

The glaze is a little runny, but if you add more tapioca to make it thicker it takes on this really weird viscous texture. So.... don't. lol

Don't these look delcious? I love their warm cinnamon flavor -- they taste a little like apple pie cookies. But, really, they're more of a cake texture -- similar to a pumpkin cookie. 

Can I adapt these to be Vegan Apple Cookies?

Sure! To make vegan cookies out of this recipe, use vegan butter and a flax egg. 

If you've never used a flax egg, just mix 1 Tablespoon of flaxseed meal with 3 Tablespoons of water in a small bowl, and let it sit for 5 minutes until it starts to turn gelatinous. You can make a chia egg the same way, using chia seeds in place of the flaxseed meal.

You could also try using peanut butter as a binder if you don't want to make a flax or chia egg. I'd use maybe 2 Tablespoons of peanut butter. But just a warning.... the peanut butter will give it a pretty strong flavor and might overpower the apple.

How long do these apple cookies stay fresh?

Stored in an airtight container, they'll be great for 4-5 days. Unlike most other cookies, I prefer these the second day. Or at least after they've been sitting for several hours. I think the apples release more moisture because they seem to be even softer and more delicious.

Do you need to use a stand mixer?

Nope. You can use a hand mixer if that's what you have. I wouldn't make the batter in a food processor, though, because it'll over mix the cookie dough.

Spice variations

You can use pumpkin pie spice or my Chai Spice Blend in place of the spices in this recipe. That would be a fun variation!

If you like this recipe, try my Apple and Cranberry Crisp!

More Gluten Free Cookie Recipes on Perry's Plate

Chewy Gluten Free Peanut Butter Oatmeal Cookies are super delicious and you wouldn't even know they were gluten-free or naturally sweetened!

Paleo Sea Salt Chocolate Chip Cookies are my favorite paleo chocolate chip cookie.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

SaveSave

Maple-Glazed Apple Cookies

Yield: About 30 cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

These soft, Gluten Free Apple Cookies are topped with a maple glaze and are perfect for fall! They remind me of little apple cakes with bits of tart green apple. They're also naturally sweetened!

Print

Ingredients

• ½ cup butter, softened (4 ounces or one stick)
• 1 cup coconut sugar
• ¼ cup milk (any kind)
• 1 ¼ cups Namaste Gluten-Free Flour
• 1 egg
• ¾ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• ¾ teaspoon baking soda
• 2 cups chopped tart apple

For the Glaze:

Toggle ingredient group

• ⅓ cup pure maple syrup
• 1 ½ teaspoons tapioca flour
• 1 Tablespoon butter
• ½ teaspoon maple flavoring
• Pinch of sea salt
• 2 Tablespoons milk (any kind)

Instructions

1. Preheat oven to 400 degrees F.
2. Cream butter and coconut sugar together in a large mixing bowl until light in color, about 1-2 minutes.
3. Add egg and milk; stir to combine. Add remaining dry ingredients (except apple) and stir just until combined. Gently fold in the apples.
4. Drop by heaping tablespoons onto a greased baking sheet. Bake at 400 for about 10 min or until tops don't look wet anymore.
5. To make the glaze, whisk together the maple syrup, 2 Tablespoons of milk, and the tapioca flour in a small skillet or saucepan.
6. Heat the mixture over medium-high heat, stirring CONSTANTLY with a rubber spatula, scraping the bottom, until the mixture is bubbly and just starting to thicken.
7. Remove the glaze from the heat and stir in the butter, maple flavoring, and salt, until the butter has melted. Set aside.
8. When the cookies have cooled some, drizzle a spoonful of glaze over eatch one. Eat them immediately or store them in an airtight container for later once they have cooled. (I like them better when they've been sitting for a few hours!)

Notes

Original recipe adaptation:

• Swap out the GF flour for 2 cups of all-purpose flour.
• Use brown sugar instead of coconut sugar.
• Glaze recipe: 1 Tablespoon melted butter, 1 cup powdered sugar, ¼ teaspoon maple flavoring, 2-3 Tablespoons of milk. Whisk together all ingredients in a small bowl.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cookie Scoop Set
• 
  Namaste Foods Gluten Free Organic Perfect Flour Blend, 48 Oz
• 
  Maple Extract, 4 Fl Oz

Here's a photo of the original recipe! If you aren't concerned with making these gluten-free or naturally sweetened, I put the original recipe changes in the recipe notes above.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Gluten-Free Apple Cookies with Maple Glaze appeared first on Perry's Plate.

I've tried a lot of cinnamon roll recipes in my years of baking and occasionally find a new "favorite". Well, people, this one just rose to the top and clobbered the rest with its gooey, sticky goodness. Pioneer Woman cinnamon rolls are, like, an institution.

According to Pioneer Woman (and I completely agree), the problem with most cinnamon rolls is that there's too much bread and not enough goo. People fight over the center of the roll, but with these, there' no need for that because . . .

THE WHOLE THING TASTES LIKE THE MIDDLE.

If you don't like gooey-sticky cinnamon rolls, then you would absolutely hate these. For the rest of you, . . . at least try them once in your life. Life-changing? Absolutely.

I tweaked Pioneer Woman's cinnamon roll frosting because I don't use coffee in anything I bake (or cook). So I added some cream cheese and maple flavoring to the frosting instead. Holy cow -- they taste like maple bar doughnut frosting. Absolutely incredible.

I also use avocado oil instead of vegetable oil and usually swap out the milk for almond milk. It's still super tasty. I'd love to make a gluten-free version of these, but honestly, I'd just rather have the real thing.

You Will Love These Pioneer Woman Cinnamon Rolls

• So gooey and soft!
• Makes a lot (for gift giving!) or a little (for a weekend treat).
• Roll them out, put them in a pan and freeze for later! They thaw and bake up beautifully.

What You'll Need for Gooey Cinnamon Rolls

• Whole milk: Trust me. The extra richness in whole milk will make the most decadent dough.
• Avocado oil: I prefer this to using vegetable oil in baking, but you can use what you have. Just don’t use coconut oil or olive oil.
• Sugar: Just regular, granulated sugar. Don’t make any natural sweetener substitutions here – we’re not trying to make these healthy. There are other recipes for that.
• Dry yeast: Instant yeast and active dry yeast both work.
• All-purpose flour: Same as the sugar. Don’t try to swap out for whole grain or gluten free or you’ll be sad.
• Baking powder: Everyone has this right?
• Baking soda: This too?
• Salt: I use pink salt. Use whatever fine salt you have.
• Butter: Yep, 3 sticks.
• Brown sugar: makes the best cinny filling!
• Cinnamon: Of course.
• Powdered sugar: For the frosting. There isn’t a swap for this.
• Cream cheese: Makes the best frosting!
• Maple flavoring: If you’re looking for a flavoring that isn’t artificial, this is a good one.

How to Make Gooey Cinnamon Rolls

1. Mix the milk, avocado oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool.
2. When the mixture is lukewarm, sprinkle in both packages of Active Dry Yeast. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
3. After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together.
4. Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape.
5. Drizzle ½ to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
6. Starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Pinch the seam of the roll to seal it.
7. Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
8. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 until light golden brown, about 15 to 18 minutes.
9. For the frosting, cream the powdered sugar, butter, and cream cheese together very well. Add the maple flavoring, half of the milk, and a pinch of salt. Beat until the frosting thins out and there aren't any lumps.
10. Frost the cinnamon rolls while they're still warm so the frosting melts into the rolls.
11. Try not to eat the entire pan.

Pioneer Cinnamon Rolls Variations

• Swap out the maple and cream cheese in the frosting for strongly brewed coffee (like PW’s original recipe).
• Use a fruity jam filing instead of cinnamon. Strawberry or raspberry would be delicious!
• Use a citrus curd or a creamy citrus filling with orange or lemon.
• Add chocolate chips to the filling.
• Make them dairy free by using dairy free butter and almond milk.

Tips for Ooey Gooey Cinnamon Rolls

• Don’t skimp on the ingredients. Yes it’s a lot of butter. Just do it anyway. That’s what makes them so gooey and delicious.
• Don’t overbake them!
• Don’t try to make these gluten free unless you’re an experienced gluten free baker. Even then I’d suggest finding a specifically gluten free recipe for the dough and then adapting the filling/frosting to this recipe.

Storing Gooey Cinnamon Rolls

These rolls store well (with icing) covered for up to 3 days. I suggest warming them up before serving after a day or two. You can freeze them, but I’d suggest freezing before baking.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Maple Cinnamon Rolls

Yield: About 50 rolls

This is, hands-down, the best recipe for cinnamon rolls in the entire internet. Truly. The entire roll has the taste and texture of the MIDDLE. How's that for amazing? And the cinnamon roll frosting is to die for -- maple + cream cheese is a match made in heaven.

Print

Ingredients

For the rolls:

Toggle ingredient group

• 1 quart whole milk (almond milk is ok)
• 1 cup avocado oil
• 2 cups sugar
• 2 packages active dry yeast (I used instant yeast that I store in the freezer)
• 9 cups all-purpose flour
• 1 teaspoon (heaping) baking powder
• 1 teaspoon (scant) baking soda
• 1 tablespoon (heaping) salt
• 1 ½ cups butter (yep, 3 sticks)
• 1 cup brown sugar
• ¼ cup cinnamon

he maple frosting:

Toggle ingredient group

• 1 2-pound bag of powdered sugar
• 8 Tablespoons butter, softened
• 4 ounces cream cheese, softened
• 1 Tablespoon maple flavoring
• ½ cup milk
• pinch of salt

Instructions

1. Mix the milk, avocado oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour.
2. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
3. After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down.)
4. When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape.
5. Drizzle ½ to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
6. Starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Pinch the seam of the roll to seal it.
7. Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans. (At this point you can cover them and put them in the freezer. When you're ready to make them, just pull them out and stick them on the counter for a few hours until they thaw and rise, which happened quicker than I though.)
8. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 until light golden brown, about 15 to 18 minutes.
9. For the frosting, cream the powdered sugar, butter, and cream cheese together very well. The mixture will be very thick. Add the maple flavoring, half of the milk, and a pinch of salt. Beat until the frosting thins out and there aren't any lumps. Add the rest of the milk if you want the frosting to be thinner.
10. Frost the cinnamon rolls while they're still warm so the frosting melts into the rolls.
11. Try not to eat the entire pan.

Notes

Note: Adapted from The Pioneer Woman's recipe

SaveSave

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Cinnamon Rolls (Pioneer Woman Recipe) appeared first on Perry's Plate.