Gluten-Free Caramel Apple Pie Cookies

Name: Gluten-Free Caramel Apple Pie Cookies
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: King Arthur GF Flour 2 cups; Baking Powder 1 tsp; Sugar 1 cup (¼ cup for the sliced apples); Vanilla 1 tsp; Salted Butter 1 cup at room temperature; Egg 1 at room temperature; Salt 1/2 tsp; Cinnamon 1 tsp; Nutmeg ¼ tsp; Granny smith apples 2 Peeled and sliced; Caramel Candy ½ cup

14 steps

Prep:1hCook:15min

These were a little difficult to make due to the lattice but so worth all the extra effort!!!

Updated at: Thu, 17 Aug 2023 08:47:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories308.6 kcal (15%)

Total Fat16.1 g (23%)

Carbs39.8 g (15%)

Sugars21.3 g (24%)

Protein1.6 g (3%)

Sodium330.2 mg (17%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2 cupsGF Flour

1 tspbaking powder

1 cupSugar

1/4 cup for the sliced apples

1 tspvanilla

1 cupButter

Salted, at room temperature

1Egg

at room temperature

½ tspsalt

1 tspcinnamon

¼ tspNutmeg

2Granny smith apples

Peeled and sliced

½ cupCaramel Candy

Instructions

Step 1

In a stand mixer add your butter to the bowl, and whip it until light and fluffy.

Step 2

In your stand mixer then add in your egg, vanilla, and sugar. Mix until well combined.

Step 3

Pour in 1 of the two cups of flour, mix well then add the 2nd cup.

Step 4

Once your dough is fully mixed, wrap it into plastic wrap and refrigerate for an hour.

Plastic wrap

Step 5

While your dough is in the fridge peel and slice your apples into ¼ inch sections.

Peeler

Knife

Step 6

Add your apple slices to a small bowl with your sugar, cinnamon, and nutmeg. Mix, then set aside.

Bowl

Step 7

After your dough has been sitting for an hour lightly flour a clean work surface and roll out your dough to ¼ inch thickness.

Rolling pin

Step 8

With a circular cookie cutter or a medium drinking glass cut out your cookies and aline them on a parchment-lined baking sheet save ¼ of your dough to make the lattice.