Gluten Free Apple Pie Cookies Dairy Free Option

My Cozy Kitchen Secret

I have a little secret. I love pie. But I do not always love making a whole pie. It feels like a big project. So I found a way to make pie feel easy. We make it into little cookie cups.

These apple pie cookies are my new favorite thing. They are like a hug in a bite. The dough bakes into a soft cup. Then we fill it with sweet, cinnamony apples. A drizzle of caramel on top makes it perfect. Doesn’t that sound wonderful?

A Happy Little Accident

I first made these by mistake. I was trying to make thumbprint cookies. My thumb slipped and made a big hole! I had to fix it. So I pressed the center with a small glass instead.

It created the perfect little cup. I looked at my jar of apple pie filling. A lightbulb went off in my head. I filled the cookie cups right up. My grandkids said it was my best mistake ever. I still laugh at that.

Why This Recipe Matters

Food should be for everyone. That is why this matters. Some friends cannot have gluten. Others skip dairy. This recipe lets everyone share the same treat. We all get to enjoy it together.

It also matters because it is simple. You do not need fancy skills. Just mix, scoop, and bake. Cooking is not about being perfect. It is about sharing something made with your hands. What is your favorite dessert to share with friends?

Let’s Make Them Together

First, get your butter nice and soft. Mix it with the sugar until it’s creamy. This is the most important step. It makes the cookie tender. Add your egg and vanilla. It will smell amazing already.

Then mix in your flour, baking soda, powder, and salt. The dough will be soft. Scoop it into a cupcake pan. This is the magic part. They bake into perfect little cups for our filling.

The Fun Part: Filling & Topping

Once the cookies are baked, press the centers down. Let them cool completely. Now for the fun! Chop your apple pie filling a bit. This makes it easier to spoon in.

Fill each cookie cup with the apples. Drizzle with caramel sauce. A tiny pinch of flaky salt on top is my secret. It makes the sweet taste even sweeter. *Fun fact: This is called “flavor balancing.” A little salt makes sweet things taste more like themselves!

Stories From Your Kitchen

I love hearing your stories. Did you try the dairy-free butter? How did it work? Or maybe you used a different fruit filling. I want to know all about it.

Tell me, what smells make your kitchen feel like home? For me, it is cinnamon and baking apples. It reminds me of my own grandma. Sharing these smells and stories connects us. That is what cooking is really about.

Ingredients:

Ingredient	Amount	Notes
butter, softened	1 cup (227g)	can sub dairy-free butter
granulated sugar	1 1/4 cups (250g)
egg, room temperature	1 large
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

A Little Taste of Autumn in Your Hand

Hello, my dear. Come sit at the table. I want to tell you about my apple pie cookies. They are like holding a whole slice of pie in your hand. Isn’t that a fun idea? I first made them for my grandson’s school bake sale. The children loved them. I still laugh at that memory. The cookies are soft and buttery. They hold a sweet spoonful of spiced apples. A drizzle of caramel finishes it all. Doesn’t that smell amazing just thinking about it? Let’s make some together.

Step 1: First, get your oven warm and ready. Heat it to 350ºF. Now, grab your cupcake pan. Give each cup a good spray with non-stick spray. This is very important. (My hard-learned tip: spray the sides really well. It helps the cookies pop right out later!). A well-greased pan means no sad, broken cookies.

Step 2: Let’s make the cookie dough. Mix your soft butter and sugar in a big bowl. Keep mixing until it looks creamy and smooth. Then, crack in one egg. Add a teaspoon of vanilla too. Mix it all together. It will smell so good already. This is the simple start of something wonderful.

Step 3: Time for the dry ingredients. Add your flour, baking soda, baking powder, and salt. Mix it just until a soft dough forms. Don’t mix it too much. A soft dough is what we want. Now, scoop the dough into your prepared pan. I use a big cookie scoop for this. It keeps my hands clean and the cookies even. Do you prefer chocolate chips or raisins in your cookies? Share below!

Step 4: Bake the cookies for about 18 minutes. Watch for lightly golden edges. They will puff up like little muffins. Take them out of the oven. Now, you must work quickly. Use a wooden spoon handle to press a dip into each hot cookie. This makes our little cup. Let them cool completely in the pan. Patience is a cook’s best friend.

Step 5: The fun part is assembly. Chop your apple pie filling if the pieces are too big. I sometimes use kitchen scissors right in the can. Spoon the apples into each cookie cup. Then, drizzle everything with salted caramel sauce. A tiny pinch of flaky salt on top is magic. It makes all the flavors sing. Now, take a bite. Pure happiness.

Cook Time: 18–20 minutes
Total Time: About 45 minutes
Yield: 12 cookie cups
Category: Dessert, Snack

Three Fun Twists to Try

You can make these cookies your own. I love playing with flavors. Here are three ideas I think you’ll like. They are all simple switches. Try one next time you bake.

Berry Bliss: Use cherry or blueberry pie filling instead of apple. Top with a white glaze.

Nutty Delight: Add a spoonful of chopped pecans or walnuts into the cookie dough before baking.

Chocolate Dream: Swap the caramel drizzle for warm chocolate sauce. It’s like a candy apple in cookie form!

Which one would you try first? Comment below!

Serving Them Up Right

These cookies are perfect all on their own. But sometimes, I like to make them extra special. For a party, place each one on a little paper doily. It looks so pretty. You could also add a small scoop of vanilla ice cream on the side. The warm cookie and cold ice cream are a perfect pair.

What to drink? On a cozy evening, a hot mug of spiced apple cider is wonderful. For the grown-ups, a small glass of sweet dessert wine goes nicely. It tastes like autumn in a glass. Which would you choose tonight?

Keeping Your Apple Pie Cookies Fresh

Let’s talk about keeping these treats yummy. Store cooled cookies in a sealed container. They stay good on the counter for three days.

For longer storage, use your fridge or freezer. In the fridge, they last up to five days. In the freezer, they keep for three whole months.

I once froze a whole batch for my grandson’s visit. He loved them just as much weeks later. Thaw them overnight in the fridge for best results.

This matters because good food should never go to waste. Batch cooking saves you time on busy days. You can have a sweet treat ready anytime.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cookie Troubles

Sometimes baking has little hiccups. Here are easy fixes. First, if your cookies stick, let them cool fully.

Run a sharp knife around the edges if needed. I remember when my first batch stuck. A little patience fixed it perfectly.

Second, if the centers puff up too much, press them down again. Do this right when they come out of the oven. This makes a nice cup for the filling.

Third, chop your apple filling if the chunks are too big. Use kitchen scissors right in the can. This makes every bite just right.

Fixing small problems builds your cooking confidence. It also makes sure every cookie tastes delicious. Good technique makes happy bakers.

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 straight from frozen, just add a few minutes.

Q: What other fillings can I use?
A: Cherry pie filling is wonderful. So is a simple lemon curd. *Fun fact: I used peach jam once and it was a hit!

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 sea salt necessary?
A: It’s optional. But a tiny pinch makes the caramel flavor pop.

Which tip will you try first?

Bake, Share, and Enjoy

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

Share a photo of your finished treats. Tag my blog on Pinterest if you feel like it. It makes my day to see your bakes.

Have you tried this recipe? Tag us on Pinterest! Thank you for baking with me today. Happy cooking!

—Anna Whitmore.