Ingredients
Cookies
▢1 1/4 cups butter room temperature
▢ 2 cups coconut sugar
▢1 tsp vanilla
▢2 large eggs
▢3 1/4 cups gluten free flour
▢1 tsp salt
▢1 tsp baking soda
▢1 medium apple finely chopped about 1 ¾ cups of apple
Streusel
▢1/4 cup butter cold
▢1/2 cup coconut sugar
▢1/2 tsp cinnamon
▢1/4 cup gluten-free flour
▢1/3 cup large organic oats
Directions
In the bowl of a stand mixer (or you can use a handheld), cream together butter and sugar until light and fluffy. Add the eggs and vanilla and beat until smooth.
Add the flour, salt, and baking soda and beat until combined.
Dry chopped apples on a paper towel to remove excess moisture. Add apples and mix until just combined.
Cover with plastic wrap and refrigerate for 1 hour (I find the juices from the apples make the dough a bit stickier than normal — the chilling helps with this).
While your cookie dough is chilling, make the streusel. Combine butter, sugar, cinnamon, flour, and oats with a pastry cutter (or your fingers!) until crumbly. Set aside.
Preheat the oven or pellet smoker grill to 350 degrees and line baking sheets with parchment paper.
Roll cookie dough into 1″ balls and dip in the streusel, pressing the streusel into the top of the cookie with your fingers if needed (you only want the streusel on the top half).
Place on a baking sheet 2″ apart and bake for 8-9 minutes, until edges are golden and centers are just set (if you overbake, they will puff up and dry). Cookies will be slightly puffed but will sink as they cool.
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