¾teaspoonxanthan gum(omit if your blend already contains it)
¼cup(36g)cornstarch
½teaspoonbaking soda
½teaspoonkosher salt
1teaspoonground cinnamon
¾cup(150g)granulated sugar
1(80g)medium-size firm semi-tart applepeeled and grated
4ounceswhite chocolate chips
10tablespoons(140g)unsalted buttermelted and cooled
1(50g (weighed out of shell))eggat room temperature, beaten
1teaspoonpure vanilla extract
For the glaze
¾cup(86g)confectioners’ sugar
½teaspoonground cinnamon
1tablespoonmilk (any kind)plus more by the 1/4 teaspoonful if necessary
Instructions
Make the cookies.
Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set aside.
In a large bowl, place the flour, xanthan gum, cornstarch, baking soda, salt, cinnamon, and granulated sugar and whisk to combine well.
Add the grated apple, and mix to combine, working to separate the apple pieces from one another.
Add the chocolate chips, and mix again to distribute the chips evenly throughout the mixture.
Create a well in the center of the dry ingredients and add the butter, egg, and vanilla, and mix to combine completely. The dough will be thick but soft.
Divide the dough into 14 equal parts, each about 1 1/2 tablespoonsful.
With wet hands and a light touch, roll each piece of dough into a ball then press into a disk about 1/2-inch thick, and place on the prepared baking sheet about 2-inches apart from one another.
For slightly thicker cookies that spread less, place the baking sheet in the refrigerator for about 10 minutes to chill the cookie dough.
Place the baking sheet in the center of the preheated oven and bake until the cookies are very lightly golden brown on the edges (about 12 minutes). Remove from the oven and allow to cool completely on the baking sheet.
Make the glaze.
When the cookies are nearly cool, make the glaze. In a small bowl, place the confectioners’ sugar, ground cinnamon, and 1 tablespoon of milk.
Mix well, until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze.
Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it.
Drizzle the glaze over the cooled cookies and allow to set at room temperature.
Notes
Originally published on the blog in 2014. In 2019, photos mostly new, video new, recipe method updated slightly, some text new.