Gluten-Free Apple Almond Biscuits
- Prep
- 30 min
- Cook
- 15 min
- Yield
- 10 biscuits
- Level
- medium
- Cuisine
- Healthy
Chewy apple and almond cookies without gluten, sweetened with maple syrup and studded with chocolate chips. Fresh grated apple keeps these tender while ground flaxseed adds nutrition. A naturally sweet treat that's dairy-free and requires minimal mixing.
No ratings yet — be the first
Ingredients
- 2 apples, peeled, cored, seeded
- 1 teaspoon lemon juice
- 3 ½ tbsp almond butter
- 1 ¾ oz maple syrup
- 4 ½ oz almond powder, or freshly ground almondssunflower seed powder1:1nut-freetree_nuts-free
similar structure and earthiness
- 1 tablespoon flaxseedschia seeds1:1seeds
binding and nutrition
- ½ teaspoon baking soda, or baking powder
- cinnamon powder, to taste(optional)
- chocolate chips, optional(optional)
Method
14 steps- 1
Peel apples, cut in half, remove cores and seeds
- 2
Grate half of one apple into a bowl, add lemon juice, and set aside
- 3
Cut remaining apples into pieces
- 4
Cook apple pieces in a saucepan with 1 tablespoon water, covered on low heat, until thick applesauce forms
- 5
Ensure no water remains or strain if needed
- 6
Grind almonds into powder if not using almond powder
- 7
Grind flaxseeds into powder
- 8
In a large bowl, combine grated apple, 4 tablespoons applesauce, almond butter, maple syrup, ground flaxseed, almond powder, baking soda, chocolate chips, and cinnamon
- 9
Mix until homogeneous and cookie dough-like, adjusting with applesauce as needed
- 10
Wrap dough in plastic film and refrigerate for 30 minutes
- 11
Preheat oven to 350°F
- 12
Line a baking sheet with parchment paper
- 13
Spoon dough onto sheet, spacing biscuits apart
- 14
Bake for 15 minutes, watching carefully to avoid over-drying
Tips
Bake only 15 minutes; longer baking dries them excessively.
Applesauce consistency is critical; it should be thick with no standing liquid.
Dough texture should resemble cookie dough; adjust applesauce quantity if too wet or dry.
Good to Know
Airtight container at room temperature for up to 3 days.
Dough can be wrapped and refrigerated for up to 2 days before baking.
Serve at room temperature as a snack or light dessert.
Common Mistakes
Bake only 15 minutes to prevent drying; extended baking hardens biscuits excessively.
Ensure applesauce is thick with no standing water before mixing to avoid a wet, unbakeable dough.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
similar structure and earthiness