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!
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.