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These Apple Pie Crinkle Cookies are the perfect combo of apple, cinnamon, and vanilla all wrapped up in a scrumptious cookie.
I love the ease and beauty of crinkle cookies. They are super simple if you use a box cake mix, but I made these from scratch using my favorite gluten free flour. However, any flour will work….so don’t freak out that these use gluten free flour…okay y’all!
There is lot’s of cinnamon-y goodness, a hint of vanilla, and the applesauce keeps these cookies extremely moist and provides a little apple flavor too! Everyone who has had these are surprised at how moist they are…and that why I used applesauce. If you want to go crazy peel and finely dice one apple and mix it in to the dough. You’ll love that extra burst of flavor.
Y’all…don’t these apple recipes look scrumptious?!?! Pop over to see what my friends are cooking up this month…
- Chocolate Chip Apple Pie Cheesecake Parfaits From Big Bears Wife
- Caramel Apple Shortcakes from Betsy Life
- Snickers Caramel Apple Bars from Home Cooking Memories
- Apple Caramel Crepes from Cooking on the Front Burner
- S’mores Salted Caramel Apple Nachos from Love Bakes Good Cakes
- Apple Cheddar Tostadas from Thyme for Cocktails
- Apple Bacon Oat Bars from Bread Booze Bacon
- No Bake Caramel Apple Cheesecake from A Night Owl Blog
- Salted Caramel Cheesecake Apple Pie Bars from Pink Cake Plate
- Apple Pie Chimi with Cheddar Cheese from I Love My Disorganized Life
- Easy Apple Crisp from See Vanessa Craft
- Apple Pie Crinkle Cookies from Around My Family Table
Apple Pie Crinkle Cookies...perfect combo of apple, cinnamon, and vanilla all wrapped up in a scrumptious gluten-free cookie.
Apple Pie Crinkle Cookies
Ingredients
Instructions
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My cookie dough was too moist to make balls so I ended up with flat cookies. Taste good but not what I wanted. Any ideas what I might have done wrong?
Hi Ann! Sounds like there was too much liquid. Perhaps your egg was extra large or your flour didn’t absorb all the liquid. Next time this happens, try adding a little more flour to get to the proper cookie dough consistency. w-
Can you please email me the written recipe in it’s entirety? The website won’t let me due to all the ads that won’t let me close in order to view it properly.
Hi Nicolle. You should be able to click the print recipe button. There really aren’t that many ads on my site…and none should be covering the recipe. Please email a screenshot of what you are seeing so I can make sure everything is running properly. Thanks.
If I want to use regular flour instead of gluten free, do I use the same quantity? These sound amazing!
I would start with a little less flour Jan…like maybe 1 1/2 cups and then slowly add more if needed. w-
I tried to substitute the flour for cake flour but I think the consistency was so light that it didn’t absorb well and was sticky so I added more flour. The kids loved them but they were more like cake then a cookie. Back to the drawing board, lol
Thanks for the feedback Michelle. Cake flour and GF Flour have totally different properties. I’m not sure what the substitution ratio would be, but it’s not one for one. Sorry you had trouble with the cookies, but I hope that helps.
w-
But your comments say any flour will work. Is this not true then?
Hi Joanne, my recipe says any GF flour that has Xanthan gum mixed in will work. All Purpose, cake flour, gf flour with no xanthan gum will have different properties and need different amounts of flour. w-
I tried making them, but I must have done something wrong. It was too doughy for my hands, and the sugar mix didn’t stick. They look more like Snickerdoodles than crinkle cookies, but still taste delicious. 🙂
Oh no Bethany. Sounds like they might have need a little more liquid. Glad they were still tasty though! ~w
These cookies look so yummy! I am going to try this reipe
I had never added apples to cookies, going to have to try this (using the optional apple) 🙂
This is such a pretty cookie and one that I think is a good one to make for back to school. I would love to put these in my daughter’s lunch. She would love these. Thanks for the recipe.