Gluten Free Apple Cookies

Ingredients

• 120 gUnsalted butter
• 280 gGluten-free plain flour blend
• 2 tablespoonsCornflour
• 1 teaspoonGround cinnamon
• 1/4 teaspoonGround nutmeg
• 1/4 teaspoonGround ginger
• 1/2 teaspoonGluten-free baking powder
• 1/2 teaspoonBicarbonate of soda
• 1/4 teaspoonSalt
• 1/4 teaspoonXanthan gum
• 1 largeEgg, at room temperature
• 1 teaspoonVanilla extract
• 200 gLight brown sugar
• 1 largeApple
• 50 gIcing sugar
• 1 tablespoonMaple syrup
• 1 tablespoonMilk
• 1/4 teaspoonVanilla extract

Instructions

1. 1

   Brown the butter

   Cut the butter into evenly sized cubes and put them in a saucepan over medium-low heat.

2. 2

   Stir the butter

   Once the butter has melted and small bubbles appear, stir it steadily with a whisk.

3. 3

   Watch the colour

   As the butter foams, keep stirring and watch it change from yellow to tan and then golden brown. This usually takes about 5–8 minutes.

4. 4

   Cool the butter

   When the butter is deep golden brown, with small specks at the bottom of the pan and a nutty aroma, remove it from the heat promptly. Pour it into a heatproof bowl and leave it to cool for 10 minutes.

5. 5

   Mix dry ingredients

   In a separate bowl, combine the flour, cornflour, cinnamon, nutmeg, ginger, bicarbonate of soda, baking powder, salt and xanthan gum. Set aside.

6. 6

   Cream butter sugar

   Once the butter has cooled, mix it with the brown sugar in a large bowl until creamy.

7. 7

   Add egg vanilla

   Beat the egg and vanilla extract into the butter mixture until thoroughly combined.

8. 8

   Combine the dough

   Add the dry ingredients to the wet mixture and stir with a wooden spoon until combined.

9. 9

   Prepare the apple

   Peel and core the apple, then cut it into small dice.

10. 10

    Chill the dough

    Gently knead the diced apple into the dough. Refrigerate it for 15 minutes to firm up.

11. 11

    Line the trays

    Line two baking sheets with parchment paper.

12. 12

    Shape the cookies

    Use a cookie scoop or ice-cream scoop to shape the dough into 55 g balls. Arrange them on a baking sheet and chill for another 15 minutes.

13. 13

    Heat the oven

    While the cookies chill, preheat the oven to 170°C (325°F/Gas mark 3).

14. 14

    Space the cookies

    Divide the cookie balls between the two baking sheets, leaving about 5 cm (2 inches) between them. Limit each sheet to six cookies to leave room for spreading.

15. 15

    Bake the cookies

    Bake a sheet on the middle oven rack for about 12–15 minutes, until the edges are delicately golden. Let the cookies cool completely and firm up on the baking sheet before moving them to a cooling rack.

16. 16

    Bake one sheet

    For the most even results, bake each sheet of cookies one at a time, positioned in the centre of the oven.

17. 17

    Mix the glaze

    When the cookies have cooled, sieve the icing sugar into a small bowl. Stir in the maple syrup, milk and vanilla extract until smooth.

18. 18

    Drizzle the glaze

    Use a small spoon to drizzle the glaze over each cookie.

What are gluten-free apple cookies?

These are American-style drop cookies made with a gluten-free flour blend, apple pieces and a spiced, brown-sugar dough. Their autumnal flavour comes from cinnamon, nutmeg and ginger, with maple glaze as a sweet finish.

This version builds extra flavour by browning the butter before mixing the dough. Chilling the dough twice also helps the scooped cookies stay manageable while they bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 209 calories, 2g protein, 33g carbs, 8g fat.

The brown sugar and flour provide most of the carbohydrates, while the butter contributes much of the fat. The egg and flour blend contribute some protein, though the stated protein per serving is modest; pair a cookie with yoghurt or milk for a more balanced snack.

Choosing the flour blend

Flour blend: use a gluten-free all-purpose blend intended for baking. The recipe includes a little xanthan gum, but omit it if your blend already contains it.

Baking powder: check that it is labelled gluten-free, as the recipe notes that some brands may contain gluten.

Getting browned butter right

Even pieces: cutting the butter into evenly sized cubes helps it melt at a similar rate. Keep stirring as it bubbles and foams so you can watch its colour closely.

Stop promptly: remove the pan from the heat when the butter is deep golden, speckled and nutty-smelling. Transferring it to a heatproof bowl stops it continuing to cook in the hot pan.

Apple and dough texture

Apple pieces: peel, core and dice the apple small so the pieces can be folded through the dough. Knead them in gently rather than crushing them.

First chill: the 15-minute rest firms the apple-studded dough before scooping. A second 15-minute chill after shaping gives the cookie balls another chance to firm up.

Shaping and baking

Even portions: make each cookie ball 55 g so the batch is more consistent in size. Leave about 5 cm between cookies and place no more than six on each sheet.

Doneness: look for delicately golden edges after 12–15 minutes at 170°C. Let the cookies cool completely on the baking sheet before transferring them, as the recipe says they need time to become firm.

Making the maple glaze

Smooth mixture: sieve the icing sugar before adding the maple syrup, milk and vanilla. Stir until it forms a smooth paste that can be drizzled with a small spoon.

Timing: wait until the cookies are cool before glazing, so the finish stays on the surface rather than running straight off.

What to serve with them

Serve the cookies with tea, coffee or a glass of milk for an easy autumn snack. For a fuller dessert, pair one with plain yoghurt or a scoop of ice cream.

The glaze makes these cookies sweet, so a simple drink or unsweetened accompaniment keeps the flavours in balance.

Recipe notes & tips

• Use a heatproof bowl for the browned butter and transfer it as soon as it reaches a deep golden colour.
• Let the butter cool for the full 10 minutes before mixing it with the sugar.
• Check whether your gluten-free flour blend already contains xanthan gum before adding it.
• Keep the cookie balls spaced about 5 cm apart, with no more than six on each baking sheet.
• Bake the sheets one at a time in the centre of the oven for more even results.
• Wait until the cookies are completely cool before adding the glaze.

Variations

• Change the spice: adjust the balance of cinnamon, nutmeg and ginger to suit your taste.
• Skip the glaze: leave the icing off for a less sweet finish.
• Use another apple: choose a different variety if that is what you have to hand.
• Make smaller cookies: shape smaller portions and check them early, as baking time may change.
• Omit xanthan gum: leave it out when your gluten-free flour blend already includes it.

Common mistakes to avoid

• Burning the butter: remove it from the heat as soon as it is deep golden and smells nutty, then transfer it to a heatproof bowl.
• Adding warm butter: let it cool for 10 minutes before creaming it with the sugar.
• Skipping the chills: refrigerate the dough for 15 minutes before shaping and chill the scooped balls for another 15 minutes.
• Crowding the tray: leave about 5 cm between cookies and bake no more than six per sheet.
• Moving cookies too soon: let them cool and firm up on the baking sheet before transferring them.
• Glazing warm cookies: wait until they have cooled completely before drizzling on the glaze.

How to store

Store completely cooled cookies in an airtight container. The recipe does not specify a storage duration; if chilled, bring them to room temperature before serving, or warm briefly before eating.

Frequently asked questions