Apple Black and White Cookies GF That Will Save Your Life

One of flours I love to use every season is apple flour. In the summer and spring, I use a small amount of apple flour as a binder when I’m baking breads and muffins. The naturally occurring pectin in apple flour acts as an effective gluten-replacement, and it doesn’t cause the same digestive issues that gums and psyllium husk cause many people. Foods baked with apple flour retain their moisture longer, as well. I don’t use enough apple flour in these baked goods that the apple flavor is obvious. During the fall and winter, however, I use enough apple flour in many of the foods I prepare to achieve a pronounced, yet subtle, apple flavor. Apple flour, with a little cinnamon added, for example, makes my delicious appley-spice-y gluten-free cookies absolutely announce the waning of summer and the arrival of autumn.

Apple flour, gluten-free

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.

Piloncillo sugar

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.

 

Cream butter and sugar in food processor.

In a food processor, or with a mixer, cream the sugar and butter.

 

Eggs added to creamed butter and sugar.

Add eggs, one at a time, to the creamed butter and sugar mixture. Mix well after each addition.

 

Apple flour, super-fine sorghum flour, arrowroot flour, baking soda mixed together.

In a bowl, mix together the apple flour, sorghum flour, arrowroot flour, salt, and baking soda.

 

Gluten-free flours, salt, and baking soda added to creamed butter - egg mixture. (Ok, I know this photo is blurry, but I'm in the process of figuring out how to sharpen photos that are blurry . . . .)

Add the flours, salt, and baking soda to the creamed butter-sugar-egg mixture. Mix well.

 

Apple flour cookies dough on a baking sheet.

Drop the cookie batter by the spoonful (I use a heaping tablespoon). The cookies do spread, so space them accordingly.

 

Baked apple flour cookies.

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!)

 

Maple syrup, milk, and powdered sugar.

In a bowl, mix together the maple syrup, milk, and powdered sugar.

 

Maple glaze for apple flour cookies

Mix the syrup, milk, and powdered sugar until smooth.


Spread 1 – 2 teaspoons glaze thinly on each apple flour cookie.

Gluten-Free Apple Maple Cookies
Recipe Type: Easy
Cuisine: American
Author: Teresa Morris
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen cookies
These delicious cookies, made with apple flour, taste so good that they should be much more difficult to make than they actually are.
Ingredients
  • 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
Instructions
Apple Flour Cookies
  1. 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.
Maple Glaze
  1. 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.
  2. Make the Glaze
  3. Gather the ingredients.
Melt 2 ounces of chopped chocolate and 1 1/2 tablespoons of butter in the same saucepan you used to make the cookies. When melted and smooth, remove the pan from heat.
Add milk and agave syrup OR honey and 1/8 teaspoon vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cookies. 

Leave a comment

Please note, comments must be approved before they are published

Back to Recipes