Gluten Free Apple Pie Cookies Dairy Free Option

My Kitchen Smells Like Autumn

I just pulled a batch of these cookies from the oven. Doesn’t that smell amazing? It’s like a hug from a warm apple pie. But they are cute little cookies. My grandson calls them “pie you can hold.” I still laugh at that.

This recipe is very forgiving. You can use regular butter or a dairy-free kind. The flour can be regular or a gluten-free blend. It all works. That matters because everyone should get a taste of this cozy feeling. What’s your favorite cozy autumn smell? Is it apples, cinnamon, or something else?

A Little Story About a Big Mess

Let me tell you about my first try. I was in a hurry. I didn’t spray the pan well enough. Those cookies stuck like glue! We had to eat them with a spoon from the pan. It was a delicious mess.

So, please spray that pan well. Cover every little corner. This is the most important step. It matters because you want perfect little cookie cups, not a crumbly puzzle. A fun fact: the non-stick spray helps the sugar caramelize just right for a lovely edge.

The Magic of the Little Thump

Right when the cookies come out, you must act. They are hot and soft. Take a spoon handle or a small glass. Gently press the center of each one. You are making a little nest for the apple filling.

This step is my favorite part. It feels like magic. You transform a simple cookie into a special cup. Do you like recipes with a fun, hands-on step like this? I find it so satisfying.

Filling Your Cookie Cups

Let the cookies cool completely. Patience is hard, I know. But a warm cookie will melt your filling. Now, about that apple pie filling. The chunks can be big.

Here’s my trick. I use kitchen scissors right inside the can. A few quick snips make the pieces just right. Then spoon it in. Top it with caramel and a tiny salt sprinkle. The salt makes the sweet taste even brighter. Will you try the flaky sea salt on top?

Sharing is the Best Ingredient

These cookies are for sharing. They store well for days. You can even freeze them. I like to make a double batch. One for now, one for later.

Food made with a simple, kind recipe brings people together. That truly matters. It’s not just about eating. It’s about the smile when you hand one to a friend. What’s your favorite treat to share with friends after school?

Ingredients:

Ingredient	Amount	Notes
butter, softened	1 cup (227g)	*can sub dairy-free butter
granulated sugar	1 1/4 cups (250g)
egg, large	1	room temperature
vanilla extract	1 teaspoon
all-purpose flour	2 1/2 cups (300g)	*can sub gluten-free flour 1:1 baking blend
baking soda	1/2 teaspoon
baking powder	1/2 teaspoon
fine sea salt	1/2 teaspoon
apple pie filling	1 can (540ml)
salted caramel sauce	6 tablespoons (90ml)	*can sub dairy-free
flaky sea salt	pinch	optional

My Apple Pie Cookie Cups: A Sweet Little Hug

Hello, my dear. Come sit. Let’s make something special today. These cookie cups are like a pocket-sized apple pie. They always make me smile. I think of my grandson, Sam. He calls them “pie hats.” I still laugh at that.

We’ll make a soft cookie dough first. It’s simple, I promise. You can use regular or gluten-free flour. Butter or a dairy-free kind works too. Doesn’t that smell amazing already? Let’s get our hands busy.

• Step 1: Warm your oven to 350ºF. Spray a cupcake pan well. This is very important. (My hard-learned tip: get the sides of each cup really coated. It saves so much fuss later!). Now, mix your soft butter and sugar together. Keep mixing until it looks creamy and dreamy.
• Step 2: Crack in one egg. Add a teaspoon of vanilla too. Mix it all up until it’s one happy family. In goes the flour, baking soda, powder, and salt. Stir just until a soft dough forms. Don’t over-mix it, darling.
• Step 3: Scoop the dough into the pan. A cookie scoop is perfect here. Bake for about 18 minutes. The edges will turn a light gold. Your kitchen will smell like heaven. What’s your favorite baking smell? Share below!
• Step 4: This is the fun part. Right out of the oven, press each cookie’s center down. I use the bottom of a shot glass. It makes a little cup. Let them cool completely in the pan. This helps them keep their shape.
• Step 5: Chop the apple pie filling a bit if the chunks are big. I use kitchen scissors right in the can. Fill each cookie cup. Drizzle with salted caramel. A tiny pinch of flaky salt on top is magic. And there you have it!

Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 12 cookie cups
Category: Dessert, Cookies

Three Tasty Twists to Try

These little cups love to dress up. You can change their outfit for any season. Here are a few of my favorite ideas. They are all so simple.

• Berry Bliss: Swap apple for cherry or blueberry pie filling. Top with a dollop of whipped cream. Perfect for summer picnics.
• Nutty Caramel: Sprinkle chopped pecans into the dough. Use a chocolate caramel sauce for drizzling. It’s so rich and good.
• Pumpkin Spice: Use pumpkin pie filling instead. Add a pinch of cinnamon to the dough. A fall favorite in one bite.

Which one would you try first? Comment below!

Serving Them Up With Style

These are wonderful all on their own. But sometimes, you want to make a moment. For a pretty plate, place one cookie cup on a small pool of extra caramel. Add a tiny mint leaf for color. So elegant!

They’re also lovely with a scoop of vanilla ice cream. The warm cookie and cold cream is perfect. For a drink, a hot chai tea pairs beautifully. The spices dance together. For a grown-up treat, a small glass of sweet dessert wine is lovely.

Which would you choose tonight? The cozy tea or the fancy wine? I know my choice depends on the day.

Keeping Your Apple Pie Cookies Happy

These cookies keep well for days. Store them in a sealed container on the counter. They will stay fresh for about three days.

You can also refrigerate them for up to five days. I like to freeze them for a sweet surprise later. They freeze beautifully for three months.

I once froze a whole batch for my grandson’s visit. He was so happy to find them! Just thaw them on the counter for an hour.

Batch cooking saves you time on busy days. It means a homemade treat is always ready. This matters for making sweet memories easily.

Have you ever tried storing cookies in the freezer? Share below!

Simple Fixes for Common Cookie Troubles

Sometimes the cookies stick to the pan. Spray the pan very well before baking. I remember when my first batch stuck terribly.

If they stick, run a knife around the edges. Your cookie cups will pop right out. This saves your beautiful creations from breaking.

The apple filling might be too chunky. Simply chop it with scissors right in the can. This makes every bite perfect and easy to eat.

Pressing the cookie center down is key. Do it right when they come from the oven. This creates the perfect little cup for filling.

Knowing these fixes builds your kitchen confidence. It also makes sure every cookie tastes wonderful. Good technique makes the flavor shine.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free?
A: Yes! Use a 1:1 gluten-free baking blend. It works perfectly.

Q: Can I make the dough ahead?
A: You can scoop the dough and freeze it. Bake the frozen scoops for a minute or two longer.

Q: What if I don’t have caramel sauce?
A: A drizzle of honey or maple syrup is lovely. *Fun fact: My grandma used honey from her own bees.

Q: Can I double the recipe?
A: Absolutely. Just mix in a very large bowl. You might need to bake in batches.

Q: Is the flaky salt important?
A: It’s optional but wonderful. A tiny pinch makes the caramel flavor pop.

Which tip will you try first?

From My Kitchen to Yours

I hope you love making these little cookie pies. They always make my kitchen smell like happiness. I would love to see your version.

Share a picture of your baking adventure. It brings me so much joy to see them. Let’s create a community of cozy bakers.

Have you tried this recipe? Tag us on Pinterest! Use our handle @ChloesCozyKitchen. I can’t wait to see your photos.

Happy cooking!
—Chloe Hartwell.