Ingredients
Cookies
- ½ cup melted and cooled ghee (or 1 stick unsalted butter, melted and cooled)
- 1 egg plus 1 egg yolk (room temperature)
- ½ cup coconut sugar
- 2 teaspoons pure vanilla extract
- 1 ½ cups almond flour
- 2 cups gluten-free rolled oats (do not use quick oats)
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- ¾ cup peeled and diced Honeycrisp or Cosmic Crisp apple
Glaze
- ½ cup powdered sugar
- ¼ teaspoon cinnamon
- 2 teaspoons unsweetened almond milk
- 1 teaspoon pure vanilla extract
- Pinch of kosher salt
- 2 tablespoons roasted pecans, finely chopped (optional, for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure the cookies bake evenly and don't stick.
- Mix Wet Ingredients: In a large bowl, whisk together the melted and cooled ghee, whole egg, egg yolk, coconut sugar, and vanilla extract until smooth, about 30 seconds.
- Combine Dry Ingredients: In a separate bowl, thoroughly whisk together almond flour, gluten-free rolled oats, kosher salt, baking powder, baking soda, ground cinnamon, and nutmeg until evenly blended.
- Integrate Dry and Wet: Add the dry mixture to the wet ingredients and stir with a wooden spoon for about one minute. This allows the oats to absorb some moisture for a better texture.
- Add Apples: Fold in the peeled and diced apples gently until just combined, ensuring apples are distributed throughout the dough.
- Chill Dough: Cover the bowl tightly with cling wrap and refrigerate the dough for 30 minutes to firm up and enhance flavors.
- Portion Cookies: Remove dough from refrigerator. Using a large cookie scoop, form 12-14 large balls. Place 6 cookies per baking sheet, spaced about 2 inches apart. Press any loose apple pieces into the tops. Gently flatten each cookie slightly with a spatula.
- Bake Cookies: Bake in the preheated oven for 13-15 minutes, rotating sheets halfway if baking both at once. Cookies are done when edges are crisp and tops are golden.
- Shape Cookies: Allow cookies to cool on the baking sheets. For perfectly round cookies, immediately after baking, place a slightly larger glass over each warm cookie and gently move it in a circular motion. Let cookies cool completely before glazing.
- Prepare Glaze: In a small bowl, whisk powdered sugar, cinnamon, almond milk, vanilla extract, and a pinch of kosher salt until smooth. If glaze is too thick, add almond milk 1 teaspoon at a time until drizzling consistency is reached.
- Glaze Cookies: Drizzle the cinnamon glaze diagonally over the cooled cookies using a fork. Allow glaze to set at room temperature.
- Optional Topping & Storage: Sprinkle finely chopped roasted pecans on top of glazed cookies if desired. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
- Use gluten-free rolled oats, not quick oats, to maintain texture.
- Ensure ghee or butter is fully cooled before mixing to avoid cooking the eggs.
- Chilling the dough helps manage spreading during baking and enhances flavor.
- If you prefer a dairy-free option, use ghee or a plant-based butter substitute.
- The cinnamon glaze can be adjusted in sweetness by varying the almond milk amount.
- Store cookies refrigerated for up to 5 days to keep freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
