Apple Pie Cookies GF

• 1 medium apple, peeled and finely diced
• ▢1 tsp lemon juice
• ▢¼ cup water
• ▢¼ cup light brown sugar
• ▢1 tsp cornstarch, or tapioca flour
• ▢½ tsp cinnamon
• ▢pinch nutmeg
• ▢pinch ground cloves
  
  Peel, core, and dice apple very small, add lemon juice, water, sugar, cornstarch and spices. Cook for 5 minutes till mixture thickens and comes together. Set aside to cool.

• ½ cup cold butter, cut into cubes
• ▢¼ cup granulated sugar
• ▢½ cup light brown sugar, tightly packed
• ▢1 egg
• ▢1 tsp vanilla extract
• ▢1 ¾ cup flour, all purpose or gluten free 1 to 1 flour
• ▢1 tsp cornstarch, or tapioca flour
• ▢½ tsp baking soda
  1 tsp baking powder
• ▢½ tsp cinnamon
• ▢pinch nutmeg
• ▢pinch ground cloves
• ▢pinch sea salt, optional
  

Cream butter, then add sugar, (I used all brown sugar), vanila, then the egg. In a separate bowl mix flour, cornstarch, baking soda and spices, gradually add flour mixture to creamed mixture just till blended. Leave out baking powder (see why below).

I put the cookie batter and the apple pie filling in the refrigerator till they cooled off.

Take a tablespoon of dough for each cookies and place on a parchment lined baking sheet. Prees your thumb in each cookie for the applie pie mixture.

Spoon apple pie filling in the depression on each cookie. Bake in preheated 375 F oven for 12 minutes. Cool for 10 minutes on pan, then move to a cooling rack.

I think I should have left more room between the cookies. Also the original recipe did not call for baking powder. These cookies came out more the consistency of gingerbread cookies and were very crumbly. Not all my recipe changes work out the way I want them to. Sometimes it's best to follow directions. The good news is they taste as good as they look.