Nothing says warm season like apple butter and Snickerdoodle cookiesBut can they be combined into one? These apple butter and snickerdoodle cookies are Ultra Cozy! It’s soft, fluffy, cinnamon-infused, and bursting with apple flavor, and dare we say it rivals apple juice donut!?
These delicious fall foods are full of flavor. vegetable, gluten freeand come together only 10 ingredientsPreheat the oven and let’s bake some cookies!
How to make snickerdoodles with butter and apples
These cookies start out like any good thing. delicate Cookies: With butter and sugar. Then add vanilla extract and apple butter to complete the wet ingredients.
If you haven’t already had the privilege of apple butter blessing your palate, allow us to introduce you to the ultimate fall spread! apple butter It basically consists of apples cooked with warm spices in a sweet caramelized spread filled with Bold apple flavour. Haha haba!
After mixing the apple butter into the wet ingredients to get the apple flavor in every bite, it’s time to add the flour. Almond flour, potato starch, and arrowroot starch are combined to make Light, cakey Cookies this gluten free and Grain free!
A generous dose of Cinnamon These cookies give great Snickerdoodle flavor While the baking powder makes it fluffy, the salt ensures balance.
Then apple butter comes back into the picture as we stir a little bit of it around (briefly!) to create Apple Butter Swirls All over the dough.
Cinnamon also comes back in the form of Cinnamon Sugar Glaze Just like you get Classic SnickerdoodleOne bite of these cookies and you’ll get: He knows It’s fall!
Once covered in cinnamon sugar, place the cookie dough balls on a baking sheet and press them flat. Transfer to the oven, and it’s cookie time soon!
We have a feeling you’ll love these cookies! They:
smooth
Kiki
filled with apples
Cinnamon
Easy to make
& So delicious!
Although they are great on their own, these cookies would also be great when paired with a warm cup of teaa cup of dairy free milkor collapsed vanilla ice cream.
More Fall Cookie Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo. @minimalistbaker On Instagram. Greetings, friends!
Meals 24 (Cookies)
Prevent screen from turning dark
Cookies
- 1/2 cup Soft margarine (We love Miyoko)
- 2/3 cup cane sugar (Make sure organic products are suitable for vegetarians)
- 1/2 cup apple butter (Plus more ingredients to put into the dough in step 2 // For store bought products, we prefer Aden)
- 1 teaspoon vanilla extract
- 2 Cups Almond flour (We love Willy)
- 2/3 cup Potato starch (not potato flour)
- 1/2 cup Arrowroot starch (Also called arrowroot flour)
- 1 and a half teaspoon Cinnamon
- 3/4 teaspoon baking powder
- 1/4 teaspoon sea salt
Coverage
- 1/4 cup cane sugar (Make sure organic products are suitable for vegetarians)
- 1 teaspoon Cinnamon
- Cookies: In a medium mixing bowl using Electric mixerBeat the softened vegan butter with the cane sugar until light and fluffy. Next, add the apple butter and vanilla extract. Beat again until fluffy and completely combined. Add the almond flour, potato starch, arrowroot starch, cinnamon, baking powder, and sea salt. Mix on low speed until the flour is completely incorporated.
Use a spatula to gently fold in 2 tablespoons (30 grams) of apple butter (adjust the amount if you want to change the default serving size), leaving a few lines to create a swirl throughout the cookie dough. Chill the dough for at least 20 minutes while you preheat the oven to 350°F (176°C) and line two baking sheets with parchment paper.
When the oven is preheated and the cookie dough has cooled, add 1/4 cup (50 grams) cane sugar to a small bowl with 1 teaspoon cinnamon (adjust the amounts if you want to change the default serving number) and stir to combine.
- Use a cookie scoop (such as this) Or use a tablespoon to scoop out 1 ½ tablespoons of cookie dough and roll into balls. Roll the cookie dough in the cinnamon sugar to coat completely. Place the ball on the baking sheet and press it gently with the palm of your hand. Repeat with the remaining dough, spacing each cookie 2 inches apart on the baking sheet. Your hands may get a little messy from swirling the apple butter, but trust us, it’s worth it!
Bake in the preheated oven for 13-15 minutes until the cookies are cooked through, puffed up and have golden edges.
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy! Store leftover cookies in an airtight container at room temperature for up to 3-4 days or freeze flat cookie dough balls for up to 1 month. To bake cookies from frozen, add 1-2 minutes to baking time.
*Loosely adapted from our book Grain Free Sugar Cookies.
*Nutritional information is an approximate estimate calculated using Eden’s Apple Butter and cinnamon sugar topping.
presentation: 1 cookies Calories: 146 Carbohydrates: 17.5 G protein: 2 G fat: 8 G Saturated fats: 3 G Polyunsaturated fats: 1.1 G Monounsaturated fats: 3 G Trans fats: 0 G Cholesterol: 0 Amalgam Sodium: 62 Amalgam Potassium: 47 Amalgam Fiber: 1.6 G sugar: 9.4 G Vitamin A: 0 International unit Vitamin C: 0 Amalgam Calcium: 36 Amalgam iron: 0.4 Amalgam
