With fall in full-swing and apple picking a regular activity for many of us, we need to find something to do with all of these apples we have picked. Every year it seems, I end up with a refrigerator drawer, or two, full of apples, and have to think of creative ways to get through them. Of course apples are great on their own, or with a big spoonful of peanut butter. I also really enjoy them dipped in a mixture of plain Greek yogurt mixed with peanut butter. But one can only eat so many sliced apples.
When I was a kid, my mom would make us these great savory cookies this time of year, and I love to continue that tradition for my family. Of course there are some changes, I have converted this unusual savory cookies recipe to be gluten-free, and includes apples from our picking adventure in Wisconsin. Don’t let the odd combination of ingredients scare you, they really are tasty, and impossible to eat just one. This recipe does include oats, so be sure to use certified gluten-free oats. In this batch I used gluten-free oats by Gluten Free Oats. As always confirm that all of the ingredients you are using are gluten-free.
Gluten Free Apple Oatmeal Cookies Recipe
- 3/4 cup Pamela’s Baking & Pancake Mix
- 2/3 cup butter, softened
- 1/3 cup firmly packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1 1/2 cups gluten-free oats, uncooked
- 1 cup shredded cheddar cheese
- 1 cup shredded apple
Cookie Directions:
- Preheat oven to 375 degrees.
- Combine butter, sugar, egg, vanilla, cinnamon, flour and baking powder in a large bowl; mix well.
- Add oats and cheese; mix well.
- Stir in shredded apple.
- Drop by heaping table spoonfuls onto an ungreased cookie sheet.
- Bake 15 minutes or until golden brown.
- Store in a tightly covered container in the refrigerator after 24 hours.
Recipe makes 24 cookies.
You can view additional gluten-free recipes on our gluten-free recipes page!
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Do these cookies bake up to be soft or crunchy? I really prefer crunchy cookies, but I haven’t made anything with a Pamela’s mix that I didn’t like.
Maybe I will make these for the Thanksgiving Potluck!
They are pretty soft and moist, especially with all of the apple.
I have never made any savory cookies but I love cheese and Pamela’s baking mix. Will try these out on some gutenfoids soon!
These look really good! Just reading the recipe it seems a lot like a scone. Does the apple need to stay firm or mush up? Do you use a particular apple variety/type?
I used whatever apple I have on hand, actually. I shred them, so in the end they are pretty mushed up. Let me know how you like them!
This looks like an excellent recipe Anne! Printed this out and hope to try them in this weekend!