Apple Crisp Drop Cookies are peanut free, tree nut free, soy free, and egg free!
Who else needs a little baking love right now? I was planning on posting about my eczema journey last week, but with the current state of the world, it just didn’t seem like the right time to talk about health.
Bring on Apple Crisp Drop Cookies instead!
So instead, the first post that I am actually writing in 2020 because I have yet to write one, is not even a post that I can fully take credit for! 2020 started out being a busy year, and then corona showed up and let’s just say things are not as we planned.
My husband stepped in for me this February, writing a post about what it is like being married to an allergy girl and the fantastic Sophie has been busy sharing interviews with other teens about living with food allergies.
Sophie is really the allergy girl of 2020 because what I am about to share with you is her Apple Crisp Drop Cookie recipe. These cookies are ridiculous—I ate the whole batch by myself over three days.
Making Apple Crisp Drop Cookies
A little about making Apple Crisp Drop Cookies – because I did not follow the recipe to the “t”.
I didn’t use cornstarch when making them. It simply isn’t something I have at home and is only found at specialty stores in Germany. Leaving it out is fine. You might get softer cookies because it’s used to help with the moisture of the apples. If you leave out the cornstarch, try baking the cookies for an extra minute, or using all whole wheat flour.
Also, I did not peel my apple because #lazy.
Apple Crisp Drop Cookies Alternatives:
In the times of #CoronaBaking it is all about finding those clever alternatives. Here are a few things I did:
• Use fresh ginger instead of ginger powder – I didn’t have the dried kind and opted to grate in one teaspoon of fresh ginger.
• It’s ok to use only one type of sugar. I used cane sugar. The result was less of a chewy cookie, but still, darn good!
• We have not tried baking these with dairy-free butter, so we cannot tell you how they would turn out.
Apple Crisp Drop Cookies are crispy on the outside and soft in the inside. Swap in apple sauce for eggs and grated fresh apple make a super apple cookie!
- 4 tbsp (1/2 stick) unsalted butter – at room temperature
- 1/3 cup brown sugar
- 1/3 cup white, granulated sugar
- 1/4 cup applesauce
- 1/2 tsp. vanilla
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tbsp. cornstarch
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/8 tsp. nutmeg
- 3/4 tsp. cinnamon
- 1/8 tsp. cloves (optional)
- 1/4 tsp. ginger
- 1 small apple, peeled, cored and grated (using the larger holes on the grater)
- 1 cup old-fashioned rolled oats
- Preheat the oven to 350° and line baking sheets with parchment paper.
- Using a hand mixer on low speed, cream the butter and both sugars together in a large bowl until the mixture is light and fluffy.
- Add the applesauce and vanilla. Beat until fully incorporated.
- In a separate bowl, combine both flours, cornstarch, baking soda, salt, and spices. Stir until the mixture is thoroughly combined.
- Add half of the flour mixture to butter and sugar mixture and fold it in gently using a spatula. Add the other half of the flour mixture and fold gently again until the mixture is well combined.
- Gently fold in the grated apples and the oats until the mixture is just combined.
- Drop by rounded heaping-teaspoonfuls on the baking sheets.
- Bake for 13-15 minutes, or until the cookies are golden brown and hard around the edges.
- Let the cookies cool on the baking sheet for 1 minute and then transfer them to a cooling rack using a spatula.
Recipe inspired by Gimme Some Oven Apple Snickerdoodles
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Serving Size: 24
Keywords: apple cookies, snickerdoodles, egg-free
Sophie is a sophomore in high school and our Teen Editor who lives with multiple food allergies . She created Food Allergy Alliance, a virtual allergy support group. She loves to bake and babysit. Sophie hopes you find the positive side of an allergic life.