Apple Spice Cookies
These soft apple spice cookies are fruity, nutty, and perfectly spiced. Thanks to an oat base, they are naturally gluten free!
Servings 40 cookies
Ingredients
- 1 ½ cups oat flour certified gluten-free
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon apple pie spice
- ½ teaspoon fine sea salt
- ¾ cup coconut oil melted, see notes
- ½ cup almond butter or creamy peanut butter
- 1 ¼ cups lightly packed light brown sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs room temperature
- 2 ¾ cups rolled oats certified gluten-free
- 1 ½ cup diced granny smith apple about 1/4" in size
- ¼ cup granulated sugar for rolling
Instructions
- In a medium mixing bowl, stir together the oat flour, baking soda, baking powder, apple pie spice, and salt. Set aside.1 1/2 cups oat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 tablespoon apple pie spice, 1/2 teaspoon fine sea salt
- In a large mixing bowl, stir together the melted coconut oil, almond butter, brown sugar, and vanilla extract. Beat in the eggs.3/4 cup coconut oil, 1/2 cup almond butter, 1 1/4 cups lightly packed light brown sugar, 1 tablespoon pure vanilla extract, 2 large eggs
- Add the dry ingredients to the wet mixture and stir until just combined.
- Stir in the oats until almost combined and then stir in the apples. The dough will be quite sticky.2 3/4 cups rolled oats, 1 1/2 cup diced granny smith apple
- Wrap the dough in plastic wrap and refrigerate for 2 hours or until the dough is firm enough to be rolled into balls.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the granulated sugar in a small bowl.1/4 cup granulated sugar
- Roll the dough into 1" balls and roll in the sugar. Place the dough balls 3" apart on the prepared baking sheet. Use the bottom of a glass to gently press the dough balls down, slightly flattening them. Bake for 13-15 minutes or until the tops of the cookies no longer appear wet on the surface. They will be quite soft but will set as they cool.
- Let cool for 5 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
- Melted unsalted butter will also work in this recipe, 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.
- My favorite version of these cookies uses almond butter. If you love the combination of apples and peanut butter, however, feel free to use creamy peanut butter in place of the almond butter.