These Gluten Free Applesauce Cookies are my grandmother’s applesauce cookies made gluten free.
My grandmas applesauce cookies are a delicious old fashioned recipe. I used to make these cookies all the time, but I had not adapted them to gluten free until recently.
I can’t believe it took me so long to adapt this recipe to gluten free. The gluten free version is so good!
If you like vintage recipe these gluten free applesauce cookies are a must make!
These cookies are light and fluffy cake like cookies. They are basically a gluten free applesauce cake in cookie form.
These are a gluten free cookie that I can totally see eating for a fun breakfast treat.
Ingredients
My grandma’s original recipe have nuts and raisins in them. That is my favorite way to make them, but if you would prefer a more plain cookie or if you don’t like raisins or nuts, you can leave them out.
- Bob’s Red Mill Gluten Free 1 to 1 Blend, other gf blends may work, but I have only tried them with Bob’s Red Mill blend
- baking powder
- pumpkin pie spice, see notes on recipe for other options
- baking soda
- salt
- butter
- brown sugar
- egg
- vanilla extract
- applesauce
- raisins
- walnuts
Gluten Free Applesauce Cookies
I made my grandmother's applesauce cookies gluten free. It is an old fashioned recipe that I gave a gluten free update.
Ingredients
- 2 cups Bob's Red Mill Gluten Free Flour Blend ( see note below)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice ( see note for other options)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup applesauce
- 1 cup raisins
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees.
- In a bowl combine gluten-free flour, baking powder, pumpkin pie spice, baking soda, and salt. Set aside.
- In a bowl stir together butter and brown sugar using a wooden spoon. You do not want to use a mixer for these. The texture is better when mixed by hand.
- Stir until the mixture is creamy.
- Add egg and vanilla and stir to combine well.
- Stir in half of the gluten-free flour mixture.
- Add applesauce and stir to combine.
- Add remaining gluten free flour and stir to combine well.
- Add raisins and walnuts and stir.
- Drop dough, about 1 or 1 1/2 tablespoons per cookie, onto cookie sheet.
- Bake for 10 - 11 minutes.
- Let set on cookie sheet for 2-3 minutes.
- Remove to a wire rack to cool.
Notes
I tested this recipe with Bob's Red Mill 1 to 1 Gluten Free Blend. Other blends may work, but I have not tested them.
1 teaspoon of cinnamon can be used in place of the pumpkin pie seasoning.
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 131Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 102mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 2g
Nutritional values are approximate and aren't always accurate.
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