Celebrate the transition of summer into fall with fresh apple recipes, like these delicious and allergy friendly Gluten Free Apple Oatmeal Cookies!
Since it’s perfect apple picking season right now, I’ve got another great apple recipe for you, this time in the form of delicious and buttery (without the butter) Apple Oatmeal Cookies!
This is my second apple recipe for the season since, well, I’m not quite ready for pumpkin recipes just yet 😉 If you want something a little bit healthier than cookies, check out my last apple recipe, a creamy Apple Pie Smoothie. So good!
We have one pretty good sized apple tree in our backyard that produces quite a few apples when we prune it well, but this year we barely had 1 big bowl of apples that actually made it. And they didn’t even really make it, some of them still have worm holes. Bummer.
So for these cookies, I didn’t use our own apples even though I really wanted to. But no worries: these Apple Oatmeal Cookies still taste great since I used some great flavored apples.
You’ll want to use apples for this recipe that have a great, bold flavor. Because these cookies have plenty of coconut oil in them, they have a texture that’s almost like a buttery shortbread. Delicious!
If you want to add a butter flavor to these cookies (which would probably taste amazing!), try the NOW Foods butter flavored coconut oil. I’ve used this before for other baked goods, and it makes cookies taste great without the dairy (it’s completely dairy free).
I love my cookies to be slightly under-baked and soft in the middle when they cool off, but if you want these to be crispy, you can try one or all of these steps: flatten them a bit more, bake them a couple minutes longer, and let them sit out on a cooling rack for a few hours.
Gluten Free Apple Oatmeal Cookies (Dairy Free)
Gluten free, dairy free, vegan; Free of: peanuts, soy, eggs
- 1 cup extra fine whole grain sorghum flour (or extra fine brown rice flour)
- ¾ cup gluten free old fashioned oats
- 3 Tablespoons ground golden flaxseed
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup + 1 Tablespoon soft coconut oil (not melted) (use butter flavored coconut oil if you want buttery cookies)
- ⅓ cup unbleached cane sugar
- 3 Tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ⅔ cup peeled and diced apples (use a bold flavored apple)
- 2 Tablespoons rice milk or your favorite non-dairy milk
- Preheat oven to 375 degrees and line a cookie sheet with parchment paper or set out a cooking stone.
- In a medium bowl, stir together the dry ingredients (oats, flour, ground flaxseed, baking powder, salt, and cinnamon). Set aside.
- In a separate medium sized bow, cream together the wet ingredients: coconut oil (you’ll want this soft not melted), sugar, maple syrup, and vanilla extract. Set aside.
- Peel and core an apple, then dice it. You’ll want the apple pieces to be about the size of chocolate chips so they mix into the dough well. Stir the apple pieces into the mixed wet ingredients.
- Add the dry ingredients to the wet ingredients, along with the non-dairy milk, and mix until a dough forms.
- Take about 1 Tablespoon cookie dough and roll into balls and flatten slightly, then set it on your prepared cookie sheet about 1 inch apart.
- Bake for 15 minutes or until a bit golden around the edges. I like my cookies slightly undercooked and soft in the middle, so this was perfect.
- Allow to cool for about 10 minutes before eating (they can be crumbly until they’ve cooled off a bit).
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist