Doc's Recipes

Dairy-Free

Instant Pot Applesauce

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This 3 ingredient Instant Pot Applesauce is so easy to make and tastes delicious! The best part about this applesauce is that it only takes 20 minutes to make including both prep and cooking.

Overhead close up image of Instant Pot ApplesauceInstant Pot Applesauce

Instant Pot Applesauce in clear jar with spoon.

Applesauce Ingredients

This recipe only requires 3 ingredients and two of the ingredients are optional and added to taste!

  • Apples
  • Sugar (Optional)
  • Cinnamon (Optional)

Process photo of ingredients for Instant Pot Applesauce

How to make Instant Pot Applesauce

This recipe is so easy to make! First cut up the apples into large slices, basically cutting out just the core. The larger the apple slices the fewer apple peels you will need to remove after cooking.

Overhead image of apples cut into large slices in bowl.

Next, place apple slices and water in Instant Pot and secure lid. Set the Instant Pot to manual or the pressure cook set to high for 5 minutes. After pressure has been reached and the 5 minutes of cooking has been completed, allow for natural pressure release for an additional 5 minutes before switching to quick pressure release.

Use 2 forks to pull the apple peels away from the apples. The peels should come off easily, so you can also use tongs to remove the peels as well.

Instant Pot Applesauce process shot in Instant Pot after cooking.

Mix until the consistency is uniform then add sugar and cinnamon to taste. This applesauce is delicious when served both warm and cold. You can store this applesauce in the refrigerator for up to one week.

Overhead image of Instant Pot Applesauce in Instant Pot

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I hope you enjoy this applesauce as much as I do. Let me know what you think of this recipe in the comments below!

Pinterest long pin of apples and applesauce in bowl with text on image.

Instant Pot Applesauce

Print Recipe
Prep Time 5 mins
Cook Time 5 mins
Natural Pressure Relase 5 mins
Total Time 20 mins
Servings 8

Ingredients
  

  • 8 apples
  • 1/2 cup water
  • 1 - 2 tablespoons granulated sugar
  • ½ teaspoon cinnamon

Instructions
 

  • Wash and cut apples into large slices. The larger the slice, the easier it will be to remove the peel after cooking.
  • Place apples and water in pressure cooker, secure lid, and cook on manual (high pressure) for 5 minutes.
  • Next, natural pressure release for 5 minutes, then complete with quick pressure release.
  • Use 2 forks or a pair of tongs to pull the apple peels from the apples, then stir the applesauce and add sugar and cinnamon to desired taste.
  • Serve warm or cold and store in refrigerator for up to 1 week.

Pinterest long pin of apples and applesauce in bowl with text on image.

Easy Gluten-Free Pumpkin Chocolate Chip Cookies

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This is the only Pumpkin Chocolate Chip Cookie recipe you’ll need! These cookies are soft, chewy, AND have the perfect amount of pumpkin to get you ready for fall. 

Close up photo of Gluten-Free Chocolate Chip Pumpkin Cookies with a bite taken out of one

Gluten-Free Pumpkin Chocolate Chip Cookies

The weather has turned and it actually feels like fall here in Cleveland – and it looks like it is finally here to stay. Don’t get me wrong, I love summer, but the cooler temperatures bring thoughts of hayrides, hot cocoa, football, and pumpkin EVERYTHING.

Plated overhead image of stacked Chocolate Chip Pumpkin Cookies on a white plate and a marble background

These Chocolate Chip Pumpkin Cookies are great to bring as a fall treat when considering possible dietary restrictions (careful with coconut allergy – this recipe uses coconut oil, but may be substituted with vegan butter). The best part about these cookies is that they taste so good that no one would even know that they’re gluten-free and dairy-free!

Overhead image of Gluten-Free Chocolate Chip Pumpkin Cookies on Cookie Sheet

Pumpkin Cookie Shopping List:

  • Pumpkin puree
  • Chocolate chips
  • Gluten-free all-purpose flour
  • Granulated sugar
  • Brown sugar
  • Pumpkin pie spice
  • Salt
  • Baking soda
  • Vanilla extract
  • Coconut milk
  • Coconut oil
  • Pumpkin puree
  • Molasses

Image of Gluten-Free Chocolate Chip Pumpkin Cookies on a white background

Helpful tip for picture-perfect cookies –  save a few chocolate chips to press on top of each cookie right when you take them out of the oven.

 

Pumpkin Chocolate Chip Cookies

Print Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 1 hr
Course Dessert

Ingredients
  

  • 3/4 cup dark brown sugar packed
  • 1/2 cup granulated sugar
  • 1/2 cup coconut oil solid
  • 2 tsp vanilla extract
  • 2 tbsp unsweetened coconut milk
  • 2 tbsp unsulphured molasses
  • 1/3 cup pumpkin puree
  • 2 ¼ cups gluten-free all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 ½ cups dairy-free/gluten-free chocolate chips divided

Instructions
 

  • Preheat oven to 375°F and line a large baking sheet with parchment paper.
  • Using a stand mixer or hand mixer, beat the sugars, coconut oil, and vanilla until smooth (About 2 minutes). Add coconut milk, molasses, and pumpkin puree and mix until well combined.
  • In a separate bowl, combine flour, baking soda, salt, and pumpkin pie spice, and mix.
  • Add the dry ingredients into the wet ingredient mixture and mix until well combined. Fold in chocolate chips, saving a few for after baking.
  • Scoop the dough into 12 large balls and place on cookie sheet. Bake for 9-11 minutes, or until the edges of the cookies are golden and set around the edges.
  • Immediately after removing cookies from oven, press remaining chocolate chips onto the tops for picture-worthy cookies. Cool completely on cookie sheet, then devour!

Helpful items to make this recipe:


Long pin close up photo of Gluten-Free Pumpkin Chocolate Chip Cookies with a bite in the cookie titled Pumpkin Chocolate Chip Cookies