Gluten-free Salted Caramel Apple Pie Gems


Difficulty: Medium to High 
Cost Range: Medium to High
Time: Prep-60 mins (includes chill time) Bake-20-25mins
Yields: 30-36 Cookies depending on size you make them
Freeze: Beautifully, last 1-3 months (everyone eats them way before that)

Preheat Oven to 350° F
(I double this recipe because this is a cookie that gets gobbled up) 


2/3 Cup Butter, unsalted and softened
1/3 Cup Sugar
1/4 tsp Sea salt
2 Egg yolks
1 tsp Real Vanilla extract
1 1/2 Cups #1.5 G.F Flour mix (mix recipe follows after this recipe)
1/2 tsp xanthan gum
1/4 Cup Spice and sugar mix. (1 tsp spice cake mix with 11/2 tsp ground cinnamon and 1/2 Cup cane sugar) 
1 Cup Apple Pie Filling (you need to get it from the recipe link below & make it before) 
1 Cup Caramel Sauce (you will need to get the recipe from the recipe link below & make it before) 
Kosher Salt (enough to sprinkle on top of each cookie) 


-In a standing mixer with paddle attachment or using a small hand mixer, in the bowl beat butter for about 1 minute.

-Add sugar and salt, beat for about 2 minutes until light and fluffy.

-Add yolks & beat. 

-And add the vanilla, beat for 1 minute until well combined.

-Gradually add flour mixture on a low setting so flour does not go flying everywhere, beat until well mixed.

-Cover and chill dough for 1/2 hour until firm but not rock hard. If you over chill it, just let it sit on the counter for a bit until it softens to a firm state. (Don't panic)

-Shape dough into 1 inch balls, I like to use a scooper I bought that is the perfect size and then give them a slight roll into perfectly shaped ballzinies! Place on cookie sheet that has been prepped with parchment paper-not greased! You don't need to grease anything when you use parchment paper and remember you can reuse parchment paper sheets several times. I lay out the cookies 3 down and 4 across because they do spread, on a slightly larger tray I will do 5 across.

-Set up a bowl with half the sugar spice mix (I keep the other half in case I run out.) 

-Roll each dough ball in sugar spice mix to coat, one at a time. Place back on baking tray. Same as before 3 down, 4 across.

-Make sure the cookies are 2 inches apart, gently, use your thumb to press down the center of each dough ball-not too deep, you are making a well not digging a hole to the center of the earth! Gentle.
Adjust with your finger if needed.

-Add in about 1/2 tsp of apple pie filling to each cookie well, (take a selfie with your magnificent dough triumph and post wherever you like) and bake in preheated oven for 20-25 minutes. I bake for 15 minutes and turn the tray around then add the last 5-10 minutes. This is to ensure even baking and colour, I find this helps a lot with gluten-free baking.

-The cookies should be very pale, a light brown on the bottom. Allow to cool on the tray for 3-4 minutes before transferring to a cooling rack. 

-Chill in fridge for an hour. Take out and one by one, pour some caramel sauce over each cookie. You can drown them, drizzle a little bit, or put a dollop in the center. That's all personal preference. 

-Once caramel is on each Cookie, grab small pinches of Kosher salt & sprinkle a few flakes over each caramel topped cookie. This will give the salty sweet everyone loves. Not too much though, remember, you can add saltiness but you can't take it away. It's an accent to the rest of the cookie. 

Bonne Appetit & Share a taste tester with the one you love!

                                       This is the apple filling:

This is the caramel sauce:


(Makes 3 Cups)

1 1/2 Cups White Rice Flour (fine ground but not sweet white rice flour, it's too fine for this recipe) 
1/2 Cup Brown Rice Flour (fine ground, not gritty big grainy)
1/3 Cup Tapioca Starch
2/3 Cup Potato Starch (not potato flour)


-In a bowl, very carefully measure and blend all ingredients together.
So, this a base recipe for many cookies. I need to let you know that if you do not take extra care in how you measure these ingredients out it will spell disaster for your recipes. They will taste floury, have a weird silky mouth feel if the wrong flours are used or if too much of a starch is used by accident, and will crumble to crummy sadness. Nothing is worse than doing several batches of cookies with horrible results because you can't figure out that the base flour recipe is to blame before it's too late. Trust me, the extra care you take will show in the wonderful positive results you baked.

Leave a comment below, I would love to know about how this recipe worked out for you.
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