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.
Peach season is the best season of the year! So I combined one of my favorite fruits with my favorite spice- ginger- and made this delicious gluten free, dairy free, and paleo Ginger Peach Galette. There is also an AIP option, so it’s very allergy friendly.
Summer fruits are my absolute favorite, so I’m trying to take advantage by baking lots of delicious fruit-based recipes. I have a few more ideas to test out with peaches before the season comes to an end!
Galette’s are basically easier versions of pie so you don’t have to fussy and worry as much about the crust. This delicious Ginger-Peach Galette is completely allergy friendly and the perfect summer dinner party dessert!
Toss sliced peaches with the remaining filling ingredients and set aside.
Whisk dry ingredients for crust together then add whisked egg and remaining wet ingredients. Use a fork to cut the wet ingredients into the dry for a couple of minutes, then switch to your hands to combine everything fully and get a ball of dough.
Roll out the crust between 2 pieces of parchment paper. You can make whatever shape you want, but it should be about 12inch in diameter if it’s a circle.
Line your peach slices over the crust, leaving about 1/2-1inch of space around the border. Use the parchment paper to fold the crust over the edges of the peaches. If it cracks, that’s okay, just wet your finger and gently work the dough back together.
Brush the edges of the crust with the olive oil, then mix the sugar and ginger for the topping together and sprinkle around the edges. Use any extra to sprinkle over the top of the galette.
Bake for 40-50 min, until the crust is golden. Remove and let cool. Slice and enjoy with some fresh ice cream or whipped cream!
Need a quick and easy summer dessert for a get together or party? Or just to enjoy yourself? This is it! This cake is so easy to whip up- that’s why it’s called a dump-it cake. You basically just dump and bake.
You can use whatever summer fruit you love. I chose peaches and strawberries, but I’ve also done this with rhubarb. This cake is gluten free with paleo & autoimmune paleo options, vegan, and completely allergy friendly. It’s the perfect treat to bring to a summer cookout, along with some fresh whipped cream, of course!
This delicious and easy fruit-dump it cake is completely allergy friendly, making it the perfect dessert to bring to any get together! It’s gluten-free, AIP, and vegan. You can use your favorite fruits or whatever you have around.
Course Dessert
Cuisine American
Keyword cake, Easy, fruit, peaches
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 9people
Author Victoria Faling
Ingredients
3cupschopped fresh fruit (I used peaches and strawberries)
Mix fruit, lemon juice, and sugar together in a bowl and set aside. If you use rhubarb, I highly suggest adding an extra tbs of sugar as rhubarb can be quite sour when baked.
Place coconut oil in a 9×9 baking dish and put it in the oven as it preheats, so oil melts.
Whisk dry ingredients together (flours, powder, salt) then add the maple syrup, vanilla, and 3/4 cup of milk.
Batter should be pretty runny, if not, add more milk.
Once coconut oil has melted, pour batter over the oil. You can tilt the dish side to side a little to evenly spread things, but don’t mix!
Dump the fruit evenly on top.
Bake for 45-50 minutes, until golden and a toothpick comes out just clean.
These apple cake bars have a deliciously apple filled cake base with a crunchy walnut topping. Walnuts and apples just go together, the combo never disappoints. This recipe is paleo, gluten-free, dairy-free, and lower sugar so you can enjoy dessert every day!
What if I can’t have walnuts? If you are allergic or just don’t eat walnuts, you can try using oats, chopped tigernuts, or shredded coconut instead of the walnuts. I cannot guarantee the outcome as I haven’t tested these alternatives, but they should all taste delicious still!
These delicious bars have an apple filled cake topped off with a crunchy walnut topping. It’s the perfect combo, all while being gluten-free, dairy-free, and lower in sugar than your average cake.
This Gluten Free Lemon Zucchini Bread is the perfect blend of winter and summer. As we head into the warmer months, it’s time to eat all the zucchini. This zucchini bread also has a paleo option, along with being dairy and nut free.
gluten free lemon zucchini bread
One of the best things about zucchini bread is how moist it is, thanks to the zucchini. I love how versatile zucchini is, so we’re taking this zucchini recipe to another level by adding lemon. Lemon loaf has such a delicious zing and it truly pairs perfectly in this recipe.
This gluten free bread recipe is simple to make. You just mix together the dry ingredients, which consist of a mix of gluten free and paleo flours. I do provide a completely paleo option! Then add in the wet ingredients and fold in your shredded zucchini. The easiest way to shred zucchini is in the food processor. No straining your arm and back muscles leaning over a hand grater, just throw chopped zucchini into the food processor, give it a little blitz, and you’re ready to go!
This gluten free zucchini bread is taken up a notch with the delicious zing of lemon. It is the perfect winter to summer recipe! I provide a completely paleo option for my grain free friends and this recipe is also nut and dairy free. An allergy friendly bread for everyone.
You need to make these allergy friendly muffins. They are a combination of three of the most delicious things- chocolate, raspberry, and crumble. These gluten free muffins also have a paleo option and are completely dairy free and nut free.
I always use Enjoy Life chocolate chips when baking because they are allergy friendly. Dark chocolate is my favorite, but feel free to use semi-sweet. These gluten free raspberry muffins are made with a mix of gluten free flours, but I provide substitutions if you are trying to keep these fully grain free.
The crumble topping makes these muffins. Having that soft center full of sweet raspberries and chocolate balanced out with the crunch of a crumble topping is perfection. I hope you enjoy these delicious muffins as much as I do!
These delicious gluten free muffins are filled with all delicious raspberries and chocolate then topped off with a crunchy crumble topping. They can be made completely paleo and are dairy and nut free.
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.
