make the cookie dough preheat oven to 350°f (175°c) and line a baking sheet with parchment paper. in a medium bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and sea salt.

in a large bowl, cream together the softened butter, date sugar, and maple syrup until smooth and fluffy. whisk in the egg and nielsen-massey vanilla extract. add the dry ingredients and mix until a soft, thick dough forms.

bake the cookies scoop dough into about 4 tablespoon-worth sized balls and place on the prepared baking sheet, leaving room to spread. use the back of a spoon or your thumb to gently press a divot into the center of each cookie.

bake for 12 minutes, until the edges are golden and set. while still warm, press the centers again gently to maintain the divot. let cool completely before filling.

make the cheesecake filling in a medium bowl, whisk or beat together the mascarpone, greek yogurt, powdered sugar, and nielsen-massey vanilla extract until smooth and creamy. chill the filling in the fridge until ready to use.

caramelize the apples in a skillet over medium heat, melt the butter. add apples, coconut sugar, cinnamon, and pumpkin pie spice. sauté for 6–8 minutes until soft and lightly caramelized. remove from heat and stir in the coconut cream and nielsen-massey vanilla extract until glossy and saucy. let cool slightly before assembling.

assemble the cookies once cookies are completely cooled, spoon cheesecake filling into the center of each. top generously with caramelized apples and drizzle with a bit of the sauce. enjoy immediately or chill in the fridge for a firmer, cheesecake-like texture.