Apple flour is simply dried, ground apples. It’s such a simple ingredient that I looked into making apple flour myself, but after seeing the number of apples one must dry and the process to dry them to get a nice amount of apple flour, I decided that buying the flour is a more wise use of my time and resources. I’m definitely a gluten-free flour junkie so I love having some among the varieties of gluten-free flours in my flour stock from which to choose when I’m baking. Hearthy Foods apple flour is the brand I use.
This cookie recipe is so easy and so delicious, you’ll find yourself making them again and again.
For this recipe, I use half organic dried sugar cane and half piloncillo. The piloncillo adds depth of flavor, as well as a chewy texture, to the apple flour cookies. Microwave the piloncillo block or cone in the microwave about 20 seconds, to make it easier to grate.
In a food processor, or with a mixer, cream the sugar and butter.
Add eggs, one at a time, to the creamed butter and sugar mixture. Mix well after each addition.
In a bowl, mix together the apple flour, sorghum flour, arrowroot flour, salt, and baking soda.
Add the flours, salt, and baking soda to the creamed butter-sugar-egg mixture. Mix well.
Drop the cookie batter by the spoonful (I use a heaping tablespoon). The cookies do spread, so space them accordingly.
These cookies puff up quite a bit while baking. They are done when they have fallen flat and turned a golden brown. (Again, a blurry photo – I’m working on it!)
In a bowl, mix together the maple syrup, milk, and powdered sugar.
Mix the syrup, milk, and powdered sugar until smooth.
Spread 1 – 2 teaspoons glaze thinly on each apple flour cookie.
- Apple Flour Cookies
- 1 cup butter
- 3/4 cup organic sugar cane
- 3/4 cup grate piloncillo (or brown sugar)
- 3 eggs
- 1 teaspoon vanilla
- 150 g apple flour
- 100 g superfine sorghum flour
- 50 g arrowroot flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2teaspoons Ceylon cinnamon
- Maple Glaze
- 2 cups powdered sugar
- 1/4 + 2 tablespoons maple syrup
- 2 teaspoons milk
- Preheat oven to 375F. Using a food processor or a mixer, cream together the butter and the sugars. Add eggs to the creamed mixture, one at a time, mixing well after each addition. Mix in the vanilla. Weigh out the flours, mix them together in a bowl; mix in the salt, cinnamon, and baking soda. All the flour mixture all at once to the creamed butter – egg mixture. Mix until well blended.Drop by tablespoons-full on a baking sheet lined with parchment paper. These cookies spread while they cook, so leave about two inches between cookies on the pan. The cookies will puff up while they bake; they are done when they fall flat and turn golden brown (about 10 – 12 minutes). Remove cookies from the oven and let cool on the pan about five minutes. Using a spatula, remove the cookies to wire racks to continue cooling.
- Pour the syrup and milk in a medium bowl. Stir together until well blended. Add the powdered sugar all at once and stir until the glaze is smooth. If the glaze is to thick (more like frosting than glaze), thin it with a few drops of milk. Spread the glaze on cooled cookies. The glaze will harden as it cools. The cookies may be stacked together as needed at this point.
- Make the Glaze
- Gather the ingredients.
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