![]() ![]() Farmer's markets, by definition, typically are required by local and state laws to sell only those foods that are grown within a 200-mile radius of the market. Then, there are super hybrids that are sold at farmer's markets, and they won't be familiar to anyone who doesn't live in your area. There are also newer-to-me widespread varieties like Gala, Honey Crisp, Empire, and Jonagold. Those grocery store varieties are really common types like Macintosh, Granny Smith, Golden Delicious, Cortland, and Red Delicious (oh my gosh please no). I heard a whole discussion on the radio the other day about apple varieties and it finally all started to make sense to me! There are supermarket varieties where the creator goes all in and starts to ship their apples all over the country (and presumably the world). Apples have become really big business, which I think is a great thing, but the hybrids are generally just too sweet for my taste. Which apples are best for baking gluten free apple cookies?Īs we discussed in our recipe for gluten free apple slab pie, I really don't care for many of the newer hybrid apple varieties. If you like all of the components of apple pie spice, by all means use that instead! Nutmeg is an important part of apple pie spice. I chose to use ground cinnamon in place of a more complex, multi-ingredient apple pie spice, since my son seems to have developed an aversion to ground nutmeg. That way, your dough will be easier to handle. If your grated apple is very wet, consider gently squeezing some of the liquid out of it before weighing out 80 grams. Add the grated apple and white chocolate chips, and toss to distribute them evenly throughout.įinally, add the wet ingredients (melted butter, vanilla, egg) and mix to combine. ![]() Begin by whisking together the dry ingredients (gluten free flour, cornstarch, baking soda, salt, ground cinnamon) and granulated sugar. They're buttery, like an apple pie, and have that perfectly tart-and-sweet flavor. These gluten free apple pie cookies are a simple drop cookie, which means that they're simple to make in every way. How to make gluten free cookies that really taste like apple pie If there's a person who doesn't love fall, I've never met him! These cookies also freeze incredibly well, and really do have all the aroma and flavor of apple pie. That may be why the simple glaze really adds a nice touch of extra sweetness. The cookies themselves aren't loaded with tons and tons of sugar, and the whole batch only has 4 ounces of white chocolate chips. ![]() The result is these truly thick and chewy cookies that brown gently on the bottom and the edges. Instead of adding applesauce to cookie dough, which tends to add moisture and a bit of structure, but no flavor, I used a peeled and grated apple. Extra moisture in cookies usually means something shaped like a cookie that actually tastes like a piece of cake. Like baking with pumpkin, baking with apples means loads of extra moisture. ![]() But I wanted an easy drop cookie that still had all the taste of apple pie, without any of the fuss. I love a true apple pie (I think our gluten free Dutch apple pie might be the biggest hit of the season), and we've even made handheld gluten free apple pies. What makes these gluten free apple cookies so special ![]()
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