Melt the butter in a heavy bottom saucepan over medium heat for seven to 10 minutes, or until the butter starts to foam. Whisk continuously until brown bits start to form. Depending on your stove and saucepan, the entire process should take 10 to 15 minutes.

Immediately remove the pan from the heat, and pour the brown butter into the bowl of a stand mixer fitted with the paddle attachment to cool slightly.

In a medium mixing bowl, whisk together the flour, almond flour, apple pie spice, baking soda, baking powder and salt until well combined.

Add the sugars, applesauce, egg yolk, and vanilla to the butter and mix until smooth and well combined.

Stir the dry ingredients into the wet until just combined. Fold in the shredded apple until well combined. Cover the dough with plastic wrap and chill it in the fridge for at least two hours.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line two large baking sheets with Gefen Parchment Paper.

Scoop two-tablespoon (30-gram) amounts of cookie dough onto the baking sheets, spacing them two inches (five centimeters) apart. Bake for 12 to 14 minutes, or until the edges of the cookies are set and lightly golden brown and the centers are slightly puffed. Keep the cookies on the hot baking sheets for five minutes before transferring them to a cooling rack to cool to room temperature.

While the cookies cool, make the glaze. In a medium mixing bowl, add the confectioners’ sugar and stir in the maple syrup, vanilla, and milk until well combined. Drizzle the glaze on top of the cooled cookies. Allow 20 to 30 minutes for the glaze to set before serving.