Apple Pie Cookie Cups bring together the cozy flavors of fall with a gluten-free almond flour crust, a spiced apple filling, and a homemade caramel drizzle. This recipe makes a fantastic dessert, snack, or holiday treat, giving all the classic flavors of apple pie without refined sugars or gluten.
Apple Pie Cookie Cups Ingredients
Almond Flour: Packed with healthy fats, fiber, and protein, almond flour is naturally gluten-free and low in carbs.
Tapioca Flour: A gluten-free flour that adds chewiness and texture to the crust, while remaining low in fat.
Gala Apples: High in fiber, vitamin C, and antioxidants, gala apples provide natural sweetness and moisture.
Honey: Used as a natural sweetener, honey offers a touch of sweetness while adding antioxidants.
Grass-Fed Butter: A source of high-quality fats and fat-soluble vitamins, such as vitamin K2, and can provide a richer flavor than conventional butter.
Peanut Butter (in the caramel drizzle): Adds protein, creaminess, and a bit of nutty flavor to the caramel drizzle, balancing the sweetness.
Silicone Mold: This is the mold I got off of Amazon that works perfectly for these cookies!
Tips For Perfect Apple Pie Cookie Cups
Use Room-Temperature Ingredients: For the dough, having butter at room temperature will make it easier to blend and mold.
Chill the Dough if Needed: If your dough is too sticky, pop it in the fridge for 10-15 minutes to make shaping easier.
Let the Filling Thicken: Allow the apple filling to sit for a few minutes after mixing, giving the tapioca flour time to absorb moisture and thicken.
Serve Warm for Best Results: These cookie cups taste best warm from the oven with a drizzle of caramel sauce or a scoop of ice cream!
FAQs
Can I make these dairy-free?
Yes! Substitute the grass-fed butter with coconut oil or vegan butter.
Can I use a different apple variety?
Absolutely! Honeycrisp or Fuji apples would also work well for their sweetness and crisp texture.
How should I store leftover cookie cups?
Store them in an airtight container in the fridge for up to 3 days. You can also freeze them for up to a month; just reheat before serving.
Other Fall/Thanksgiving Recipes To Make:
With their gluten-free crust, naturally sweetened apple filling, and optional caramel drizzle, these Apple Pie Cookie Cups are a wholesome twist on classic apple pie. Perfect for fall gatherings or a cozy night in, they’re sure to be a hit with family and friends! Tag me on Instagram at @healthyholme to show off your festive creation, and don’t forget to share it with your friends and family!
Apple Pie Cookie Cups
Ingredients
For the Cookie Cups:
- 1 1/2 cups almond flour
- 1 cup tapioca flour
- 1 egg
- 1 1/2 tbsp honey
- 1/4 cup grass-fed butter softened
- 1 tsp vanilla extract
For the Apple Filling:
- 2 small gala apples cored and finely chopped
- 2 tbsp honey
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp tapioca flour
For the Caramel Drizzle:
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 1 1/2 tbsp peanut butter
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a silicone muffin mold.
- In a food processor, combine almond flour, tapioca flour, egg, honey, softened butter, and vanilla. Process until a dough forms. Then divide the dough into 12 balls, pressing each into the silicone mold to form a cup.
- Combine chopped apples with honey, lemon juice, vanilla, cinnamon, nutmeg, and tapioca flour. Stir and let sit for 5 minutes to thicken.
- Spoon the apple filling evenly into each cookie cup. Place the cookie cups in the preheated oven and bake for 20-25 minutes or until the edges are golden brown.
- Meanwhile, whisk together coconut oil, maple syrup, and peanut butter until smooth. Finally, drizzle the caramel sauce over the warm cookie cups. Enjoy these treats warm!
