- 1 package Sweet Loren’s Sugar Cookie Dough
- 4 medium apples (we used Granny Smith), peeled & chopped into 1-inch cubes
- ⅓ cup plus 2 tablespoons cane sugar
- 2 tablespoons coconut oil
- 2 tablespoons water
- 1 tablespoon cinnamon
- 1 tablespoon tapioca starch mixed with 1 tsp water
- Gluten free flour of choice, for sprinkling
- Let Sweet Loren’s Sugar Cookie Dough come to room temperature so it becomes soft to touch.
- Place chopped apples into a medium pot along with ⅓ cup sugar, coconut oil, water & 1 teaspoon cinnamon.
- Cook over medium heat until it begins to bubble. Reduce heat to a simmer and cook for 8-10 minutes, stirring frequently, until the apples are lightly caramelized and softened.
- Mix in the tapioca-water and bring to a simmer. Cook another minute until the apple mixture is thickened. Turn off the heat.
- Next, pour apple filling mixture into a 12-inch cast-iron skillet (you can also use any larger baking dish).
- Next, combine all the Cookie Dough portions into a large ball.
- Sprinkle gluten-free flour onto a piece of parchment paper & place the ball of cookie dough on top and flatten a bit with the palms of your hands. Place another piece of parchment paper on top, so the cookie dough is sandwiched between two pieces of the paper.
- Use a rolling pin, to roll the cookie dough to about ¼ inch in thickness, preferably into a rectangle.
- Remove the top piece of parchment paper, and slice the cookie dough into 1 ½ inch strips, to create the lattice design.
- Lay 4-6 strips of cookie dough horizontally, over the apple pie filling in the pan.
- Then, add strips of cookie dough going the opposite direction, making it look like a lattice design.
- Mix together 2 tablespoons of sugar with 2 teaspoons cinnamon in a small bowl. Sprinkle over the lattice cookie.
- Chill in the fridge for 20 minutes (if you have extra time so the lattice will hold its shape). Then, preheat the oven to 325°F and bake for 25-35 minutes. Enjoy!
Keywords: Sugar Cookies, Gluten Free, Sweet Loren’s