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–+ servings
dairy free apple cheesecake cookies
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Apple Pie Cheesecake Cookies

You won't believe these cookies are gluten and dairy free! We are bringing all the fall flavors into one cookie. A soft cookie base is filled with a creamy cheesecake filling and topped with cinnamon apples!
Course Dessert
Cuisine American
Keyword dairy free, fall, fall dessert, gluten free
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings 20 cookies
Author Victoria Faling

Ingredients

Cheesecake Filling

  • 8 oz dairy cream cheese
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Apple Topping

  • 2 apples, diced
  • 1 tablespoon lemon juice
  • 2 tablespoon sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon tapioca starch arrowroot or corn starch works too
  • 2 tablespoon water

Cookie Base

  • 1 ½ cups 1:1 gluten free flour
  • ½ cup Tigernut flour or almond flour
  • 1 teaspoon baking powder
  • 2 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup dairy free butter or coconut oil softened/room temp
  • ¼ cup applesauce room temp
  • ⅓ cup coconut sugar
  • 1 egg room temp
  • 1 egg yolk room temp
  • 2 tablespoon milk of choice
  • 1 teaspoon vanilla 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 diced 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, scoop tablespoon sized balls of dough onto 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 12-15 minutes, until edges are golden and set.
  • Let cool for a few minutes before transferring to a wire rack to finish cooling.
  • Enjoy!

Notes

*more GF flour should work fine in a pinch