Apple Pie Cookie Cups
These Apple Pie Cookie Cups are the perfect fall treat, combining a buttery almond flour crust and a warm apple filling topped with a rich caramel drizzle. Gluten-free, refined sugar-free, and easy to make!
Servings: 12 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!