Gluten-Free Apple Pie Cookie Cups

INSTRUCTIONS

  • Preheat oven to 350 degrees and grease a 12 cup silicone muffin pan
  • In a large bowl, mix egg, nut butter and butter
  • Add Meli’s Cashewlicious Gluten-Free Cookie Mix, cinnamon and nutmeg
  • Take 2 1/2 T rounds of cookie dough at a time and place them in each muffin well
  • With greased hands, press up sides so that bottom and sides are the same thickness forming a cookie cup
  • Bake 7-9 minutes until edges are setMeanwhile, make the apple pie filling by tossing the diced apples with lemon juice in a bowl and set aside
  • In a medium saute pan, make a slurry with the cornstarch, spices, brown sugar and water or apple juice
  • Bring to a boil whisking oftenAdd the apples and bring to a boil
  • Simmer until tender about 10-12 minutes
  • When cookie cups are done, remove them from oven and push down center of the cookie cup with your hands if it popped up a bit to create that cookie cup well again
  • Place them in the freezer for an hour then gently remove them by folding back the silicone pan around each and pushing up the bottom until they pop out
  • Place cookie cups on your serving platter and spoon 1-2 T of warm apple pie filling into each well
  • Serve with a sprinkling of course salt or fresh ground nutmeg

NOTES

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Serve at room temperature or pop them in the microwave for 30 seconds to make them warm. 

NUTRITION

Calories: 325kcal | Carbohydrates: 59g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 225mg | Potassium: 137mg | Fiber: 2g | Sugar: 35g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg

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