These gluten-free Mini Apple Pie Sugar Cookie Cups are the best thing to happen to your sweet tooth this Fall! Instead of making a pie crust for the mini pie cups, I took a short cut and used my favorite gluten-free sugar cookie dough, and it really takes these little treats to the next level! I mean the cookie dough is delicious on it’s own, but then you pair it with apple pie filling, paleo caramel drizzled on top, & a sprinkle of flaky sea salt, & omgggg it’s heavenly! Excited for you to try them!
Ingredients
Makes 12 mini pies
For the crust:
1 package Sweet Loren’s sugar cookie dough (or other brand of sugar cookie dough broken into 12 pieces)
Coconut oil or avocado oil spray
Filling:
1 tbsp coconut oil
2 apples, peeled and cubed (I like honeycrisp & sugarbee)
1 tsp cinnamon
⅛ tsp nutmeg
1 tsp lemon juice
Pinch of salt
Paleo Caramel: you can use a store-bought caramel or try any of these recipes that are all amazing – Bakerita Caramel Sauce, another yummy option, and one more!
Instructions
- Pre-heat oven to 350°F and spray a muffin tin with avocado oil or coconut oil spray.
- Place one piece of Sweet Loren’s sugar cookie dough in each muffin tin. Bake for 8-10 minutes or until just starting to turn golden.
- Remove the cookie dough from the oven & indent with the back of a cookie scoop or spoon to form little cups. Set aside.
- Add coconut oil into a medium pan over medium heat. Add apples and the rest of the filling ingredients, then stir until evenly coated and sauté until apples are soft, about 10 minutes.
- Before adding the filling into the cookie cups, run a toothpick or knife along the edges of the cookie cups to make sure that they’re not stuck on the pan & will be easy to remove. Using a silicone muffin pan would also make them easy to remove.
- Add 1-2 tbsp of the apple pie filling into each cookie cup & bake again for another 5-6 minutes.
- Make the caramel (any paleo caramel recipe will work!) and then transfer to a heat-proof bowl. Drizzle the caramel over the top of each apple pie cup & add a sprinkle of sea salt. If desired, add a dollop of whipped coconut cream on top. Enjoy!
Note: These are best served the day you make them. They are still delicious the next day, but the moisture from the apples will make the cookies a little mushier and may not hold together as well. I actually warmed them in the microwave the next day and loved them that way, but just wanted to mention for anyone serving them for Thanksgiving and wanting them to stay together!
