Nothing says cozy season like apple butter and snickerdoodle cookies. But combined into ONE? These apple butter snickerdoodle cookies are ultra COZY! They’re soft, fluffy, cinnamon-filled, bursting with apple flavor, and dare we say they rival apple cider donuts?
These fall-filled delights are vegan, gluten freeand meet with only 10 ingredientsPreheat your oven and let’s bake some cookies!
How to make apple butter snickerdoodles
These cookies start out like any good ones. spongy Cookie: with whipped butter (vegan) and sugar. Then we add vanilla extract and apple butter to round out the wet ingredients.
If you haven’t had the privilege of enjoying apple butter yet, allow us to introduce you to the ultimate fall spread. Apple butter is basically apples cooked with warm spices until they form a sweet, caramelized spread full of intense apple flavor. Bubba bubba!
After mixing the apple butter into the wet ingredients to achieve apple flavor in every bite, it’s time for the flours. Almond flour, potato starch, and arrowroot starch combine to make a light, pasty cookie that is gluten free and Grain free!
A generous dose of cinnamon gives these BIG cookies snickerdoodle flavor While baking powder makes them fluffy and salt ensures balance.
Then the apple butter comes back into view when we blend it a bit (briefly!) to create apple butter swirls throughout the mass.
Cinnamon is also back, in the form of Cinnamon sugar coating Just like the classic Snickerdoodle cookies, take a bite of these cookies and you’ll love them. know It’s AUTUMN!
Once coated in sugar and cinnamon, place the cookie dough balls on a baking sheet and press down to flatten them. Transfer to the oven and you’ll soon be ready to make cookies!
We have a feeling you’re going to LOVE these cookies! They’re:
Gentle
Cupcake
Apple filling
Cinnamon
Easy to make
And SO delicious!
While they stand out on their own, these cookies would also be amazing paired with a comforting cup of chai, a glass of dairy-free milk, or crumbled over 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. Cheers, friends!
Servings 24 (Cookies)
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COOKIES
- 1/2 cup softened vegan butter (we like Miyoko’s)
- 23 cup cane sugar (Make sure it is organic so it is vegan friendly)
- 1/2 cup apple butter (and a little extra to mix into the dough in step 2 // for store-bought we like Eden)
- 1 teaspoonful vanilla extract
- 2 cups almond flour (we like Wellbee’s)
- 23 cup potato starch (NO potato flour)
- 1/2 cup arrowroot starch (also called arrowroot flour)
- 1 ½ teaspoonful cinnamon
- 3/4 teaspoonful baking powder
- 1/4 teaspoonful sea salt
DECK
- 1/4 cup cane sugar (Make sure it is organic so it is vegan friendly)
- 1 teaspoonful cinnamon
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COOKIES: In a medium bowl, using an electric mixer, beat together the softened vegan butter and cane sugar until light and fluffy. Next, add the apple butter and vanilla extract. Beat again until fluffy and fully combined. Add the almond flour, potato starch, arrowroot starch, cinnamon, baking powder, and sea salt. Mix on low speed until the flour is fully incorporated.
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Use a spatula to gently fold in 2 tablespoons (30 g) of the apple butter (adjust the amount if you change the predetermined number of servings) leaving a few streaks to create a swirl throughout the cookie dough. Refrigerate the dough for at least 20 minutes while you preheat the oven to 350 degrees F (176 C) and line two baking sheets with parchment paper.
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When the oven is preheated and the cookie dough has chilled, add 1/4 cup (50 g) of cane sugar to a small bowl with 1 teaspoon of cinnamon (adjust amounts if changing the default number of servings) and stir to combine.
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Use a cookie scoop (like this one) or a tablespoon to scoop out 1 1/2 tablespoons of cookie dough and roll into balls. Roll the cookie dough into balls in the cinnamon sugar to completely coat. Place the balls on the baking sheet and press down gently with the palm of your hand. Repeat the process with the remaining dough, placing the cookies 2 inches apart on the baking sheet. Your hands may get a little messy from the apple butter swirl, but trust us, it’s worth it!
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Bake in the preheated oven for 13-15 minutes until the cookies have spread, puffed and have golden edges.
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Let 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 3 to 4 days, or freeze flattened cookie dough balls for up to 1 month. To bake frozen cookies, add 1 to 2 minutes to the baking time.
*Free adaptation of our grain-free cut-out sugar cookies.
*Nutrition information is a rough estimate calculated using Eden apple butter and cinnamon sugar topping.
Service: 1 cookie Calories: 146 Carbohydrates: 17.5 gram Protein: 2 gram Fat: 8 gram Saturated fat: 3 gram Polyunsaturated fat: 1.1 gram Monounsaturated fat: 3 gram Trans fats: 0 gram Cholesterol: 0 mg Sodium: 62 mg Potassium: 47 mg Fiber: 1.6 gram Sugar: 9.4 gram Vitamin A: 0 International Union Vitamin C: 0 mg Calcium: 36 mg Iron: 0.4 mg
