Apple Pie Cookies with Whipped Maple Cream

Imagine everything you love about homemade apple pie tucked into one soft, buttery cookie.

Tender vanilla-cinnamon cookies, fluffy maple cream frosting and warm apples slowly caramelized in butter, cinnamon and maple syrup.

Made with Quay Naturals Gluten-Free All-Purpose Flour for a delicious little bakery-style treat without the gluten.

The three layers: a soft, buttery gluten-free cookie, fluffy maple cream frosting and golden caramelized cinnamon apples.

Perfect for fall baking, Thanksgiving dessert trays or a slow afternoon with a cup of coffee.

Makes approximately 12 cookies.

Ingredients

Soft Cookie Base

• 1½ cups Quay Naturals Gluten-Free All-Purpose Flour
• ½ cup softened butter
• ½ cup Quay Naturals Organic Coconut Sugar
• 1 large egg
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp Quay Naturals Baking Powder
• ½ tsp cinnamon
• ¼ tsp salt

Caramelized Cinnamon Apples

• 2 medium apples, diced small
• 1 tbsp butter
• 1½ tbsp maple syrup
• 1 tsp cinnamon
• Pinch nutmeg
• Pinch sea salt

Whipped Maple Cream Frosting

• 4 oz softened cream cheese
• 2 tbsp softened butter
• 3 tbsp maple syrup
• ½ tsp vanilla extract
• Pinch cinnamon
• 1–2 tbsp powdered sugar, optional for a firmer frosting

Directions

1. Make the dough. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment. Cream the butter and coconut sugar until smooth, then mix in the egg, maple syrup and vanilla. In another bowl, whisk the flour, baking powder, cinnamon and salt. Combine the wet and dry ingredients until a soft dough forms.
2. Shape and bake. Scoop the dough into 12 equal balls (about 2 tbsp each) and flatten slightly. Bake 8–10 minutes, until the edges are set and the centers are still slightly soft. Cool completely.
3. Cook the apples. Melt the butter in a skillet over medium heat. Add the diced apples, maple syrup, cinnamon, nutmeg and salt. Cook 4–5 minutes, stirring, until the apples are soft and caramelized. Let cool.
4. Whip the frosting. Beat the cream cheese and butter until fluffy. Add the maple syrup, vanilla and cinnamon and beat until smooth. Add powdered sugar if you want a firmer frosting.
5. Assemble. Spread or pipe the maple cream frosting over each cooled cookie and top with a spoonful of the cinnamon apples. Serve right away, or refrigerate until ready to serve.