Mini desserts are the cutest and that includes these mini apple pies. Plus, you get to eat a whole pie yourself! Um, win-win! Apple pie is my favorite pie and I thought it would be so fun to make mini ones.
gluten free mini apple pies
This recipe is completely gluten free with a paleo option. I will be honest, using the Beth Blends does result in a drier crust, but if you are going for full Paleo then it’s a great option (use code LNL for 10% off) . There is also no dairy or nuts in this recipe and I provide a few ways to make the crust depending on your desired sugar intake.
These mini apple pies are an adorable way to enjoy one of the best desserts ever. Each person can get their own pie, topped with a scoop of ice cream, of course! Enjoy these completely gluten free and dairy free mini pies
Whisk the dry ingredients for your crust together.
Cut in the oil/butter then add in the maple syrup (if using) and egg and use a fork to combine. You'll eventually want to switch to your hands to bring the dough together. If the dough seems dry or isn't holding together well, add 1 tbs. of cold water as needed.
Form the dough into a ball and wrap in plastic wrap. Place in the fridge while you make the apple filling.
Filling
For the filling, mix your chopped apples with the remaining filling ingredients
Preheat oven to 350F.
It’s best to line a muffin tin with silicone muffin liners. That is the easiest way to get the pies out. If you don’t have these, spray your muffin tin generously with oil.
Roll the dough out between two sheets of parchment paper until it is about 1/4 inch thick or slightly thinner than that. Use a glass or round cookie cutter that is about 3inches in diameter to cut out 8 circles.
Lift a circle with a spatula and carefully line a muffin hole. It’s okay if the crust breaks, just press it back together and form it into the muffin hole. Repeat with remaining circles.
Fill each pie base with apple filling.
Re-roll out the remaining dough and use a slightly smaller circle to cut 8 crust tops out. Place a circle over the top of a mini pie and gently shape it to fit, pressing the edge into the base as possible. Use the tip of a fork to press the edges together and crimp the dough. Poke a couple holes in the top of the crust with the fork. Repeat for all pies. You will need to work gently with this dough, but it’s easy to fix any breaks.
If you have leftover dough, you can make another pie!
Brush the top of each pie with olive oil or egg.
Bake for about 20 minutes, until the tops are golden and firm to the touch.
Let cool completely and enjoy!
Notes
*Alternatively, you can use Beth Blends for a paleo option (use code LNL for 10% off)**If you don’t want to add the maple syrup, you can use 1/3 cup of coconut oil or butter
This is a super quick and easy recipe to whip up when craving some gluten free bread. All you have to do is mix the dry ingredients, whisk in the wet, and bake. If you are looking for an egg free bread, check out this version of my Buckwheat Bread.
I love the earthy taste of buckwheat, but it can be a bit drier on the mouth, so slathering a slice in coconut oil or your favorite nut/seed butter makes the bread best. This is more of a snack/side bread than a sandwich bread as there is no yeast, so it doesn’t get as much rise. I really enjoy smeared with granola butter or coconut oil and salt!
Whisk the dry ingredients together in a medium bowl.
Add the wet ingredients and mix until combined, do not over mix. Let sit while you line a loaf pan with parchment paper.
Scoop the mixture into your loaf pan and bake for 25-30 minutes or until a toothpick comes out clean. At 25 minutes, check it every 2 minutes if not done. This bread will cook and dry out fast so you want to pull out as soon as it’s done.
Let cool for 5 minutes before transferring to a wire rack to cool completely before cutting into it. This bread tastes best if you can let it sit overnight before cutting.
Stores well in the fridge for up to 5 days or sliced and stored in the freezer for up to 6 months.
I’m kicking off the fall recipes with these Apple Pie Cheesecake Cookies. Yes, they are gluten and dairy free! We’ve got warming cinnamon and delicious apples to bring out all the fall vibes.
gluten free apple pie cheesecake cookies
Although these cookies have a few steps, they’re pretty simple to make. Just be sure to give yourself enough time to prep the components and bake. I promise it’s worth it!
What Makes Up Apple Pie Cheesecake Cookies?
A gluten free cookie base is stuffed with a dairy free cream cheese filling and topping with an apple pie topping. These cookies are completely gluten free and can be made dairy free and refined sugar free.
The gluten free cookie base for these apple cookies is the perfect chewy texture and cinnamon flavor, reminiscent of pie crust.
The dairy free cheesecake filling is basic and easy to make. Use coconut sugar powdered sugar to keep these cookies refined sugar free.
The apple pie topping is just a mix of apples and spices, bringing cheesecake and apple pie together into one amazing cookie.
gluten free and dairy free apple pie cheesecake cookies
Can These Apple Pie Cookies be Made Vegan?
Although these cookies can be made dairy free by using vegan cream cheese and vegan butter, they are not a vegan cookie as they do contain eggs. I have not tested a vegan version.
You won’t believe these cookies are gluten and dairy free! We are bringing all the fall flavors into one cookies. A soft cookie base with a creamy cheesecake filling, all topped with cinnamon apples!
1/4cupbutter of choicesoftened/room temp (I used vegan)
1/4cupapplesauceroom temp
1/4cupbrown or coconut sugar
1/4cupwhite sugar
1eggroom temp
1egg yolkroom temp
1Tbspmilk of choice
1tspvanilla extract
Instructions
Make the cheesecake filling first by beating all ingredients together in a bowl. Place in the fridge while you prep everything else.
Mix your apples, lemon juice, cinnamon and sugar in a pan on medium heat. While apples cook, mix the starch and water together in a small bowl and set aside. Once apples have softened and released some of their juices, turn temp to low and add the starch slurry. Keep stirring until the mixture thickens. Remove from heat and let cool as you make the cookies.
Whisk the flours, baking powder, cinnamon, and salt together for the cookies.
Beat the butter, applesauce, and sugars together on medium for a couple of minutes until more fluffy. If using vegan butter, it may separate some, that’s okay. Add the eggs, milk, and vanilla and beat to combine.
Add dry ingredients to wet and mix on low until just combined.
Let the batter sit in the fridge while you preheat the oven to 350 F.
Once oven is ready, divide dough into ~12 balls (10-14 depending on the size you make them) and flatten slightly on a parchment lined baking sheet. Spray the back of the tablespoon measuring spoon with oil then press into each dough ball to create a crater in the middle.
Fill each crater with a heaping teaspoon of cheesecake filling then scoop some apples on top (as many as you can fit!).
Bake for 16-18 minutes, until edges are golden and set.
Let cool for a few minutes before transferring to a wire rack to finish cooling. Once donee cooling, store in an airtight container in the fridge for up to a week. These cookies taste best the next day once all the flavors have had time to sit.
I’m holding onto every last bit of summer that I can. I’m NEVER ready for cold weather and snow. So, here’s one last delicious summer recipe to use up the last of those fresh peaches! These peach muffin top cookies are fluffy & flavorful like muffin tops (hence the name), but in cookie form. They are also, of course, allergy friendly. Please, go make these before peach season ends!
These cookies are super easy to whip up. You’ll just mix up the batter and then fold in some fresh peaches. Here in Colorado, we have access to Palisades Peaches which are some of the sweetest, juiciest peaches ever! I wish I could share them with you through the screen.
This Peach Crumble Cheesecake is the best way to use fresh peaches! A creamy dairy free cheesecake filling is packed with peaches and topped off with a gluten free crumble.
gluten free and dairy free peach crumble cheesecake
This dessert is the ultimate summer indulgence! But made healthier and allergy friendly, of course. This peach cheesecake is so delicious, it’s hard to stop eating. It’s completely gluten free, dairy free, and refined sugar free.
gluten free and dairy free peach crumble cheesecake
How to Make Gluten Free and Dairy Free Peach Crumble Cheesecake
Although this gluten free cheesecake isn’t that complicated to make, it does have several components and cheesecakes do take some time. They have a longer bake and need a setting time, so be sure to plan accordingly before baking. I suggest making this at least a day before your desired serving time.
Ingredients for Peach Cheesecake
This peach crumble cheesecake is made up of 3 main components: the gluten free crust/crumble, the dairy free cheesecake filling, and the peach topping.
The crust: is made up of a mix of gluten free flours, coconut oil or butter, and maple syrup. It’s that simple!
The cheesecake filling: is made of dairy free cream cheese, dairy free yogurt, starch and flour, maple syrup, vanilla extract, and eggs. It is also quite simple. I love using a combination of cream cheese and yogurt to keep things healthier. I find this combo yields a near similar texture to traditional cheesecake, without all that heavy cream cheese. My taste testers agree ;).
The peach topping: is a combination of peaches, lemon juice, coconut sugar, cinnamon, ginger, and starch. We’ll amp up the flavor of the peaches with cinnamon and ginger, then soften and caramelize them a bit with coconut sugar before adding them to the cheesecake. You will need 3-5 peaches for the topping, depending on the size of the peaches. If you are huge peach fan, I also suggest adding a few extra diced peaches to the batter.
Process for Making This Healthy Cheesecake
You will start by making the crust/crumble. Just mix everything together and then use half of the mixture for the crust. The crust is baked before adding the cheesecake filling.
Next is the peach topping. You just cook the peaches down with the other ingredients, then set it aside to cool while you make the rest of the components.
Lastly, the cheesecake filling is made. You will beat together the cream cheese, yogurt, syrup, and flours then add the eggs one at a time.
To assemble, pour the cheesecake filling over the crust, add the cooked peaches, crumble the remaining crust on top and bake!
We will use a water bath in this recipe to help prevent cracking and slowly cool the cheesecake to help with this too. Trust me, water baths are much easier than you think!
What Cream Cheese and Yogurt Should I Use?
I love the Miyokos brand vegan cream cheese, but any dairy free cream cheese will do (or dairy filled if you can have it!).
My favorite yogurt to use is Harmless Harvest. A thick vegan yogurt is needed. I have tried SO Delicious and don’t find the flavor or texture turns out was good. I suggest a thicker vegan yogurt. Cocojune is another great option. If you can have dairy, use Greek yogurt. Plus, that will boost the protein content, as well.
gluten free and dairy free peach crumble cheesecake
My goal with baking is always to make a healthier, more nutrient dense, lower sugar version while still maintaining delicious flavor. I think you’ll find this cheesecake is incredible given the lower sugar content compared to your average cheesecake. Plus, I keep it completely gluten and dairy free!
Looking for more cheesecake recipes?
If this recipe sounds good to you, then you’ll love my gluten free and dairy free Blueberry Crumble Cheesecake. Dairy free cheesecake is topped with a blueberry compote and gluten free crumble for another spectacular summer dessert. She’s a show stopper, so you’re sure to impress if you bring her to a party!
This peach crumble cheesecake combines two amazing desserts- peach crumble and cheesecake- into one delicious summer recipe! A dairy free cheesecake is topped with gluten free peach crumble for the ultimate summer dessert.
Preheat oven to 350F. Make sure there is a lower rack and middle rack set up.
First, make the crust. Line a springform pan with parchment paper. This is easiest by placing a layer of paper on the bottom then attaching the springform overtop. Use some oil or butter around the sides of the pan to get the parchment to stick.
Whisk together the dry ingredients then mis in the wet ingredients until you have a crumbly texture that holds together.
Press 1/3-1/2 of the mixture into the bottom of the springform pan and up the sides slightly (doesn't need to go very high, just so there is a lip). Bake for 15 minutes then remove and set aside.
Peach Topping
While crust bakes, add all the ingredients for the peach topping into a pan on low heat. Mix together and let cook for 5-10 minutes, until peaches have softened.
Set aside to cool while you make the filling.
Cheesecake Filling
While the crust bakes, make the filling. Combine the yogurt and cream cheese in a bowl and beat on medium high until smooth.
Add the flours, maple syrup, and vanilla and beat on medium speed to combine.
Add your eggs one at a time, beating to incorporate after each addition until you have a smooth batter.
Assembly and Baking
Boil your 4 cups of water and pour into a glass baking dish on the bottom rack in the oven.
If you LOVE peaches, pour half of the cheesecake filling over the par-baked crust. Layer with the diced peaches (focus more on the outer 2/3 than pouring them right in the middle). Pour the other half of the filling over top. If not, just pour all of the batter into the springform pan.
Gently top the cheesecake with the sautéed peaches and top evenly with the remaining crumble.
Place the cheesecake on a middle rack in the oven. Bake for 65-75 minutes. You'll know the cheesecake is done when the edges are set but the center jiggles slightly and the crumble is golden. It should seem not quite done.
Turn off the oven and crack the door, letting the cheesecake cool for about 30 more minutes in the oven. Then take the cheesecake out to cool for an hour at room temperature.
Once cooled, place the cheesecake in the fridge overnight to finish setting.
When cheesecake is set, remove the springform pan, slice, serve, and enjoy!
gluten free and dairy free peach crumble cheesecake
These gluten free and dairy free copycat Nutter Butters can be made completely nut and seed free. I’m bringing back this childhood nostalgic snack, but allergy friendly!
gluten free nutter butters
Nutter butters were my favorite cookie growing up, but now that I react to most nuts, I decided to make a gluten free, granola butter version! These gluten free cookies are completely allergy friendly and absolutely delicious. Let me know in the comments what your favorite cookie as a kid was!
gluten free and dairy free and nut free healthy nutter butters
To make the classic nutter butter cookie shape, roll out 2 tsp of dough into a little log between your palms. Place the log on a parchment lined sheet and then press into a peanut shape, at least 1/4 inch thick. Use a fork to create the criss-cross pattern.
Once the cookies have baked and cooled, you’ll mix more of your nut/seed/granola butter with maple syrup to create the filling. Sandwich the filling between two cookies and enjoy!
What Granola Butter Should I Use?
I use my homemade granola butter recipe which is easy to make and refined sugar free. You can also purchase granola butter at the store (but it’s more expensive and has additives).
If you don’t want to buy or make granola butter or you can eat nuts, feel free to use peanut butter, almond butter, or sunflower seed butter. Cashew butter doesn’t work very well for this recipe as it is too sticky and airy.
Remember the classic Nutter Butter cookies? Well, let's make them allergy friendly! These gluten free nutter butters can be made completely nut and seed free.
Whisk the wet ingredients for the cookies together until smooth. Add the dry and combine.
Scoop about 2 tsp of dough and roll into a little log between your palms. Place the log on a parchment lined sheet and then press into a peanut shape, at least 1/4 inch thick. You should get about 16 cookies.
Use a fork to press a criss-cross pattern onto the top of the cookies.
Bake for 10 minutes, then use a spatula to flip them over. Bake another 5-10 minutes. Less time will yield softer cookies, but if you want more of a crunch, bake longer.
Let cool completely.
Mix your filling ingredients together then spread onto one cookie and sandwich a second on top.
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
