Apple Cinnamon Cookies



½ Apple (large, grated)

1/3 cup Unsweetened Applesauce

1/3 cup Maple Syrup

3 tbsps melted Coconut Oil

1 tsp Vanilla Extract

1 ½ cups All Purpose Gluten-Free Flour

1 ½ tsps Cinnamon (plus more for on top)

1 tsp Baking Powder

1/8 tsp Sea Salt



  1. Add the grated apple, applesauce, maple syrup, coconut oil, and vanilla extract to a mixing bowl. Mix to combine.
  2. Using a spatula, mix in the flour, cinnamon, baking powder, and sea salt until well combined and a batter starts to form. Cover and chill in the fridge for 30 minutes.
  3. Preheat the over to 350 degrees (180 degrees C). Line a large baking sheet with parchment paper. Scoop about two tablespoons of dough per cookie and form into a ball. Place on the baking sheet and slightly flatten, leaving space between cookies.
  4. Bake for eight to ten minutes. Let the cookies cook for five minutes before transferring them to a cooling rack for another five minutes. Sprinkle some cinnamon onto each cookie and enjoy!


Leftovers: Store in an airtight container at room temperature for up to two days. Freeze for up to two months.

Serving Size: One serving is one cookie.

Gluten-Free Flour: This recipe was tested using Bob’s Red Mill 1:1 Gluten-Free Baking Flour: If using another type of flour, note that the results may vary.

Apple: This recipe was tested using Gala apples. Any sweet apple is recommended.


Nutrition, Amount Per Serving:

Calories       113

Fat                 5

Saturated       2

Carbs          21g

Fiber             3g

Protein          1g

Sodium        57g

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