Glazed Apple Cider Cookies

If you love soft baked cookies then these glazed apple cider cookies are definitely something you need in your life! They have such a soft, chewy texture and have a delightful apple cider glaze on top, which makes them next level! You would not believe they are dairy, gluten, grain, egg, and refined sugar-free. They are the perfect cookies to enjoy during the fall season!

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What you will need

All-Purpose Flour – I love to use the Paleo blend by Bob’s Red M ill.

Coconut Sugar – Instead of cane sugar, I use coconut sugar as a healthier alternative. It tastes similar to brown sugar and pairs so well in these cookies.

Apple Cider Reduction – See how to make a apple cider reduction down below!

Butter – You can use grass fed or vegan butter.

Apple – In this recipe we will peel and shred one medium size apple to add flavor and texture to the cookies.

2 Eggs or Egg Substitute – A great egg substitute to use in baking is the Bob’s Red Mill one.

Apple Sauce – This gives the cookies more moisture and makes them so soft.

Baking Soda – This is what makes the cookies rise when baking.

Baking Powder – This makes the cookies more fluffy

Cinnamon – A good apple cider cookie must have some warming spices like cinnamon!

All Spice – This adds a deeper spice flavor to these cookies which I love.

Powdered Monk Frui t – This is what we will use to sweeten the glaze with. You can substitute with regular powdered sugar as well.

DF Milk – I use either almond or coconut milk.

How to make the glazed apple cider cookies

First, in a bowl, cream the butter and coconut sugar by using a hand mixer.(about 30 seconds) Then add in the apple cider reduction, eggs or flax eggs, and apple sauce and beet for a few seconds. In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, and allspice. Mix together the dry ingredients with the wet and then fold in the shredded apple. Cover the bowl and then place it in the fridge for 2 hours or overnight to chill.

Once the cookie dough has chilled, use a medium-sized cookie scoop and then roll into balls. Roll the cookie dough balls in a bowl of coconut sugar to coat them then place on a parchment paper lined baking sheet spaced 2-3 inches apart.(You might need to bake them on 2 different sheet pans or bake in batches)

Then, flatten the cookie dough balls out a little bit and then bake at 350 degrees for 15-17 minutes or until golden on the edges. Let the cookies cool down completely before glazing. To make the glaze mix together the powdered sugar or monk fruit, the apple cider reduction, and dairy free milk alternative. Drizzle the glaze on top of the cookies and enjoy!

How do you make an apple cider reduction?

To make an apple cider reduction, add about 2 1/2 cups of apple cider to a sauce pan on the stove over medium heat. Bring to a boil then turn the heat down to simmer and let it simmer and reduce for about 1 – 1 1/2 hours. It should reduce down to about 1/2 a cup.

Other recipes you will enjoy

Maple Glazed Pumpkin Spice Donuts

Sparkling Apple Cider Mockt ail

Apple Cider Donuts

Glazed Apple Cider Cookies

colorfulsuperfoodie

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Prep Time 40

Cook Time 17

Total Time 1

Course Baked Goods, Dessert

Cuisine American

Servings 18 cookies

Equipment

1-2 baking sheet pans
Parchment paper
Icing bag or plastic bag

Ingredients

For the cookie dough

2 1/2 cups GF/paleo all purpose flour
1 cup coconut sugar(plus more for coating)
1 medium size apple(peeled and grated)
2 eggs or flax eggs
1/3 cup apple cider reduction**
3/4 cup grass fed or vegan butter
2 tbsp apple sauce
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp allspice

For the glaze

1 cup powdered monk fruit(you can use powdered sugar too)
4 tbsp apple cider reduction(or 2 tbsp regular apple cider)
1-2 tbsp dairy free milk alternative

Instructions

In a bowl, cream the butter and coconut sugar by using a hand mixer.(about 30 seconds) Then add in the apple cider reduction, eggs or flax eggs, and apple sauce and beet for a few seconds.
In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, and allspice.
Mix together the dry ingredients with the wet and then fold in the shredded apple.
Cover the bowl and then place it in the fridge for 2 hours or overnight to chill.
Once the cookie dough has chilled, use a medium-sized cookie scoop and then roll into balls.
Roll the cookie dough balls in a bowl of coconut sugar to coat them then place on a parchment paper lined baking sheet spaced 2-3 inches apart.(You might need to bake them on 2 different sheet pans or bake in batches)
Flatten the cookie dough balls out a little bit and then bake at 350 degrees for 15-17 minutes or until golden on the edges. Let the cookies cool down completely before glazing.
To make the glaze mix together the powdered sugar or monk fruit, the apple cider reduction, and df milk alternative.
Drizzle the glaze on top of the cookies and enjoy!

Notes

Store these cookies in the fridge for up to a week or freeze for longer.

**To make an apple cider reduction, add about 2 1/2 cups of apple cider to a sauce pan on the stove over medium heat. Bring to a boil then turn the heat down to simmer and let it simmer and reduce for about 1 – 1 1/2 hours. It should reduce down to about 1/2 a cup.

Keyword Apple Cider, apple cider glaze, Apples, Dairy free, fall cookies, glazed cookies, Gluten free, refined sugar freee, soft baked cookies

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