Ingredients
For the Cookies:
- ½ cup melted and cooled ghee (or substitute 1 stick unsalted butter, melted and cooled)
- 1 egg plus 1 egg yolk, room temperature
- ⅔ cup coconut sugar
- 2 teaspoons pure vanilla extract
- 1 ½ cups almond flour
- 2 cups gluten-free rolled oats (do not use quick oats), preferably One Degree brand
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- ½ cup peeled and diced Honeycrisp or Cosmic Crisp apple
For the Glaze:
- ½ cup powdered sugar
- 1/4 teaspoon ground cinnamon (approximate amount, to taste)
- 2 teaspoons unsweetened almond milk
- 1 teaspoon pure vanilla extract
- Pinch of kosher salt
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and set them aside.
- Mix Wet Ingredients: In a large bowl, combine the melted and cooled ghee, whole egg, egg yolk, coconut sugar, and vanilla extract. Whisk together for about 30 seconds until the mixture is smooth and well blended. Set this aside.
- Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, gluten-free rolled oats, kosher salt, baking powder, baking soda, ground cinnamon, and freshly ground nutmeg until thoroughly combined.
- Incorporate Dry into Wet: Add the dry ingredients to the wet mixture and stir with a wooden spoon. Mix for about one minute to let the oats absorb some of the liquid, which helps with texture.
- Add Apples and Chill Dough: Fold in the peeled and diced apples until just combined. Cover the bowl tightly with cling wrap and refrigerate the dough for 30 minutes to firm up, making it easier to shape.
- Shape Cookies: Remove dough from the fridge. Using a large cookie scoop, portion out 12 to 14 evenly sized cookies. Roll each portion into a ball and place six on each prepared baking sheet, spacing them at least 2 inches apart. If apple pieces fall off, gently press them back onto the cookie tops. Lightly press down the tops with a spatula to flatten slightly.
- Bake Cookies: Bake in the preheated oven for 7 minutes. Remove and gently press the tops down again, then rotate the baking sheets (move the one on the lower rack to the upper rack and vice versa) to promote even baking. Return to the oven and bake for an additional 7 to 8 minutes until cookies are golden on top and edges are crisp.
- Shape Edges (Optional): Remove the cookies from the oven. For perfectly uniform round edges, place a glass with a slightly larger opening than the cookie around each one and wiggle the glass back and forth gently. Allow cookies to cool completely on the sheets.
- Prepare Cinnamon Glaze: In a small bowl, whisk together powdered sugar, almond milk, vanilla extract, cinnamon, and a pinch of salt until smooth and free of lumps. If the glaze is too thick, add almond milk a teaspoon at a time until the desired consistency is reached.
- Glaze the Cookies: Use a fork to drizzle the cinnamon glaze diagonally over the cooled cookies. Let the glaze set at room temperature before serving.
- Storage: Serve immediately or store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Notes
- Use only rolled oats, not quick oats, to preserve the cookie texture.
- Chilling the dough is essential for cookies to hold their shape and improve flavor development.
- If you don’t have ghee, unsalted butter melted and cooled works equally well.
- The glaze can be adjusted for thickness by adding more or less almond milk, making it easier to drizzle.
- For a vegan version, substitute the egg and ghee with flax egg and a plant-based butter alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
