Gluten-free apple pie cookie cups are not only adorable to serve but they taste fantastic! Sweet cinnamon apple pie filling sits inside buttery cookie cups and they are served right up as is…no need for a plate and fork.
Thank you to Meli’s Monster Cookies for sponsoring this recipe and GIVEAWAY
Gluten-Free Apple Pie
The homeyness of apple pie is something everyone should enjoy, even if you don’t make it in a traditional pie crust. Our filling is easy to whip up and has all the warm flavors of stewed apples, cinnamon and nutmeg.
Any variety of apple will do to make our apple pie filling. Fuji, Granny Smith, pink lady, really any of them will work. It will more depend on how sweet you like your filling.
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What are the best apples for apple pie?
Any variety of apple will do to make our apple pie filling. Traditionally, firm tart apples are what people use but any of them will work. It really depends on how sweet you like your filling.
Here are some of the most common apples used in apple pie filling…
- Granny Smith
- Golden Delicious
- Jazz
- Jona Gold
- Pink Lady
Gluten-Free Cookie Cups
Making gluten-free cookies into cups is so fun! You can take any GF cookie mix that you like and prepare it into cups but we’ve found that Meli’s Cashewlicious Gluten-Free Cookie Mix works fantastically.
I love that the two Melissa founders took a family recipe passed down from generation to generation, to make a delicious cookie that was naturally gluten-free. No flour is used just oats and other great ingredients.
Meli’s uses certified gluten-free oats in all of their cookies and mixes. They also do intentional, routine and scheduled testing of their products for gluten contamination and fall well below the guidelines of the FDA Gluten-Free Labeling Rule.
How to make gluten-free apple pie cookie cups
- Preheat oven to 350 degrees and grease a 12 cup silicone muffin pan
- In a large bowl, mix egg, nut butter and butter
- Add Meli’s Cashewlicious Gluten-Free Cookie Mix, cinnamon and nutmeg
- Take 2 1/2 T rounds of cookie dough at a time and place them in each muffin well
- With greased hands, press up sides so that bottom and sides are the same thickness forming a cookie cup
- Bake 7-9 minutes until edges are set
- Meanwhile, make the apple pie filling by tossing the diced apples with lemon juice in a bowl and set aside
- In a medium saute pan, make a slurry with the cornstarch, spices, brown sugar and water or apple juice
- Bring to a boil whisking often
- Add the apples and bring to a boil
- Simmer until tender about 10-12 minutes
- When cookie cups are done, remove them from oven and push down center of the cookie cup with your hands if it popped up a bit to create that cookie cup well again
- Place them in the freezer for an hour then gently remove them by folding back the silicone pan around each and pushing up the bottom until they pop out
- Place cookie cups on your serving platter and spoon 1-2 T of warm apple pie filling into each well
- Serve with a sprinkling of course salt or fresh ground nutmeg
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Serve at room temperature or pop them in the microwave for 30 seconds to make them warm.
Other tasty dessert recipes
These gluten free cookie bars are a tasty treat that can easily be adjusted to your favorite flavors and tastes.
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Gluten-Free Apple Pie Cookie Cups
Ingredients
- 1 box Meli's Cashewlicious Gluten-Free Cookie Mix
- 1/2 C cashew butter (or other nut butter works too)
- 1 egg
- 3 tbsp salted butter, softened
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 5 C diced apples of your choosing (about 4 medium apples)
- 2 tsp lemon juice
- 3/4 C brown sugar
- 1/4 C cornstarch
- 3/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- dash of salt
- 1 1/2 C water or apple juice
Instructions
- Preheat oven to 350 degrees and grease a 12 cup silicone muffin pan
- In a large bowl, mix egg, nut butter and butter
- Add Meli's Cashewlicious Gluten-Free Cookie Mix, cinnamon and nutmeg
- Take 2 1/2 T rounds of cookie dough at a time and place them in each muffin well
- With greased hands, press up sides so that bottom and sides are the same thickness forming a cookie cup
- Bake 7-9 minutes until edges are setMeanwhile, make the apple pie filling by tossing the diced apples with lemon juice in a bowl and set aside
- In a medium saute pan, make a slurry with the cornstarch, spices, brown sugar and water or apple juice
- Bring to a boil whisking oftenAdd the apples and bring to a boil
- Simmer until tender about 10-12 minutes
- When cookie cups are done, remove them from oven and push down center of the cookie cup with your hands if it popped up a bit to create that cookie cup well again
- Place them in the freezer for an hour then gently remove them by folding back the silicone pan around each and pushing up the bottom until they pop out
- Place cookie cups on your serving platter and spoon 1-2 T of warm apple pie filling into each well
- Serve with a sprinkling of course salt or fresh ground nutmeg
Heidi says
Can you use a regular muffin tin for this recipe?
Chandice says
Hi Heidi! Absolutely, it will just make less.
Joshua Hinkle says
There are many facets to the health benefits of apples. For example, they contain large amounts of vitamins and minerals that strengthen the blood. The skin of an apple contains pectin. Pectin can help remove toxic substances from the system by supplying galacturonic acid. This is used to help prevent protein matter in the intestine from spoiling.
The apple can be use for different type of recipe like juice, apple cider, vinegar, soda, cake, bread etc.