Apple Cinnamon Breakfast Cookie/Apple Dumpling Cookies

Today is going to be a busy one and it has already started off on the wrong foot! I worked out, turned on the news for a second to see the weather and sure enough, the roads are icy here...ya gotta love Atlanta! This would not normally matter, but I have a meeting today and I scheduled it specifically around the kids school schedule since they have so much going on these days with testing and extra activities. Well, they did not cancel school, they delayed it two hours. So, now I need to shower and figure out how to get things back on track. I am chugging my coffee and then it is GET MOVING time!

I do want to share my little treat with you from the other day though. Ever since I started playing around with rice flour making dough balls (which my versions taste like little doughnuts), I can't stop thinking about the possibilities. These did not really turn out like I thought they would, but I am completely happy with what I came up with. I will call these little babies Apple Cinnamon Breakfast Cookies (the illustrator says he would call them Apple Dumpling Cookies, just so he gets his two cents worth in). 

Since gluten free baking is a little different, I thought I would show you what the dough looks like. I am an extremely visual person (hence my love of blogs!) 

I made my little cookies and flattened them out.

Then I put some cinnamon applesauce on top...

and swirled it in.

The illustrator had the brilliant idea to put sliced apples on top...so we tried a few.

I liked the apples on top, they added a great roasted flavor with the cinnamon topping.

All baked up ready for the perfect topping!

Everything is better with a little powder sugar icing!

These are perfect for making the dough the day before and then popping in the oven in the morning. 

Apple Cinnamon Breakfast Cookies/Apple Dumpling Cookies

(makes 10)

1 cup white rice flour (I used Bob's Red Mill)
1/2 cup brown rice Flour (I used Bob's Red Mill)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp xanthan gum
1 tsp cinnamon
2 TBSP sugar
1 TBSP dark brown sugar
1 TBSP flax meal mixed with 3 TBSP hot water (or 1 egg)
10 drops vanilla stevia (or 2 TBSP sugar)
1/2 tsp apple cider vinegar
3 TBSP almond milk
1/2 cup unsweetened applesauce

Apple Cinnamon Topping

2 TBSP unsweetened applesauce
1/2 tsp cinnamon
5 drops vanilla stevia (or 1 TBSP sugar)

Glaze

1/2 cup powder sugar
water

Combine the white rice flour through the dark brown sugar together in a mixing bowl. Next add the flax egg through the applesauce and mix until combined. Place the cookies on a parchment lined baking sheet and flatten mounds slightly. In a separate bowl, combine the topping ingredients. Put a little topping on each cookie. Using a tooth pick swirl the topping on the cookie (now is when you can add a thinly sliced piece of apple on top). Bake at 350 degrees for 14 minutes. Allow to cool. For the glaze, mix together the powder sugar with a little water (1 tsp at a time to get the consistency you like). Glaze the cooled cookies.

**If you make a gluten version, I would suggest cutting back on the flour 1/2 cup at a time to get the consistency right on the dough. I think rice flour is really good though and I really like the texture it gives these.