Healthy Apple Pie Cookies
These thumbprint cookies are perfect for when you’re craving apple pie but don’t want to make one entirely from scratch… Or don't have the time! They have the same sweet, buttery, and cozy flavors, but they require a fraction of the work to make. Leftover cookies will keep for at least four days if stored in an airtight container in the refrigerator.
Ingredients
FOR THE COOKIES
- 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 tsp cornstarch
- ¾ tsp baking powder
- ⅛ tsp salt
- 1 ½ tbsp (21g) unsalted butter or coconut oil, melted and cooled slightly
- 1 large egg white (room temperature)
- 1 ½ tsp vanilla extract
- ½ cup (96g) coconut sugar (or light brown sugar)
FOR THE FILLING
- ½ cup (60g) very finely diced apple (see Notes!)
- ¼ tsp ground cinnamon
- 1 tsp pure maple syrup
Instructions
- To prepare the cookie dough, whisk together the flour, cornstarch, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg white, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring until incorporated. Chill the cookie dough for 30 minutes.
- While the cookie dough chills, prepare the filling. Add the apples and cinnamon to a small pan lightly coated with cooking spray, and cook over medium-low heat for 3-5 minutes, or until the apples are tender. Transfer to a small bowl to cool. Once at room temperature, stir in the maple syrup.
- Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Using a spoon and spatula, drop the cookie dough into 24 small rounded mounds on the prepared baking sheet. Using your index finger or thumb, make an indentation in the center of each. (If the dough cracks, gently pinch it back together with your fingers. If the cookie dough sticks to your fingers, moisten them with a small amount of water!) Carefully spoon in a small amount of filling, and gently press it down into the cavity with a spatula.
- Bake at 350°F for 8-10 minutes. Cool on the baking sheet for 10 minutes before carefully transferring to a wire rack. (If the cookies stick to the baking sheet, slide a knife underneath each first!)
Notes
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s extremely important to measure the flour correctly using this method or a kitchen scale. (← That’s the one I own!) Too much of will make your cookies cakey, bready, or dry and crumbly, instead of soft and chewy.
If your cookie dough is too dry and you can’t incorporate all of the flour, add milk (any type) ½ teaspoon at a time until you can incorporate all of the flour.
IMPORTANT APPLE NOTES – READ BEFORE BEGINNING: I used a Fuji apple, and I did not peel it. (You're welcome to peel yours if you prefer!) Many sweet, firm red apples will work.
The apples should be cut even smaller than the size of miniature chocolate chips. I know it takes extra time and effort, but I promise it’s worth it! This small size ensures the apples will soften more while baking, and it makes the filling easier to press into the centers as well.
The filling does not spread while baking, so you must gently pat it down with a spatula. (The cookie part should spread a bit though, if there isn't too much flour in the dough!)
If you prefer more filling, then double the amounts!
IMPORTANT BAKING NOTE – READ BEFORE BEGINNING: Do not over-bake these cookies! They’re ready to come out of the oven when the bits of dough around the apple centers still feel slightly soft and underdone. The heat from the warm baking sheet will continue to cook the centers all the way through while you let the cookies rest for 10 minutes after pulling the pan from the oven.
FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
CORNSTARCH NOTE: The cornstarch helps keep the cookies soft. If you don't have any or prefer not to use it, you can omit it. Your cookies' texture will be slightly different.
SWEETENER ALTERNATIVES: Light brown sugar may be substituted for the coconut sugar.
Honey or agave may be substituted for the pure maple syrup.
DAIRY-FREE OPTION: Use the coconut oil option, or substitute stick-style vegan butter (I really like this one and this one) in place of the unsalted butter.
GLUTEN-FREE OPTION: For the gluten-free flour, use as follows: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ¾ teaspoon xanthan gum. Many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) will work as well, if measured like this.
HOW TO STORE: Store leftover cookies in an airtight container. If refrigerated, they should keep for at least four days.
DOUBLING THE RECIPE: This recipe is easily doubled!
{gluten-free, dairy-free, clean eating, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.