a tray of peanut butter apple sandwich cookies

Gluten Free Peanut Butter Apple Sandwich Cookies

  • Author: Jenna Barnard
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 10 sandwich cookies 1x


Extra soft gluten free apple cookies with peanut butter frosting sandwiched in between. They’re a unique twist on one of my favorite snacks – apples and peanut butter!



Gluten Free Apple Cookies

  • 1 1/2 cups quick oats (certified gluten free)
  • 3/4 cup gluten free all purpose flour (with xanthan gum*)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup light brown sugar, packed
  • 1/2 cup unsalted butter (or vegan butter), room temp
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 3/4 cup finely diced Granny Smith apple (1 medium apple)

Peanut Butter Frosting

  • 1/3 cup creamy peanut butter
  • 1/4 cup unsalted butter (or vegan butter), room temp
  • 1/4 tsp vanilla extract
  • 1 cup powdered sugar
  •  1/4 tsp salt
  • 12 tsp milk (of any dairy or non-dairy variety)


Apple Cookies

  1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
  2. Combine oats, flour, baking powder, baking soda, salt, and cinnamon in a bowl. Set aside.
  3. Peel the apple(s) and chop into 1/4 inch cubes. Set aside.
  4. In a large bowl, cream together the butter and sugar using an electric mixer.
  5. Once light, smooth, and fluffy, mix in the egg and vanilla.
  6. Gradually mix in the dry ingredients (so you don’t get flour everywhere) and then fold in the apples.
  7. Using a medium cookie scoop (1 1/2″ diameter), scoop your cookies onto the prepped baking sheet. Space them 2 inches apart. 
  8. Bake for 10-12 minutes or until the center is dull and the edges are golden brown. Make sure they’re fully baked. If you’re unsure, it’s best to bake an extra minute.
  9. Let the cookies cool completely then start on the frosting.

Peanut Butter Frosting

  1. Cream together the peanut butter and butter. 
  2. Once combined, mix in the vanilla, powdered sugar, and salt.
  3. It should be pretty thick at this point so add 1-2 tsp of milk until smooth.


  1. Once the cookies are cooled, match up similar sizes. 
  2. Scoop the frosting into a ziplock bag and snip off a corner. Carefully swirl the frosting on to half of the cookies and place the other half on top. Gently press them together as they’ll be very soft. 
  3. Enjoy when fresh or store in an air tight container in the fridge. They will keep up to 4 days and continue to get softer and softer. 


*If yours doesn’t have xanthan gum mixed in, add 1 tsp xanthan gum to the 3/4 cup of gluten free flour.

Keywords: apple cookies, gluten free apple cookies, peanut butter cookie sandwiches, sandwich cookies

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