Overhead photo of apple butter snickerdoodle cookies next to cinnamon sticks, ground cinnamon, and apple butter

Nothing says cozy season fairly like apple butter and snickerdoodle cookies. However mixed into ONE? These apple butter snickerdoodles are extremely COZY! They’re delicate, fluffy, cinnamon-filled, filled with apple taste, and dare we are saying they rival apple cider donuts!?

These fall-filled treats are vegan, gluten-free, and are available along with simply 10 substances. Preheat your oven and let’s bake some cookies!

Almond flour, potato starch, arrowroot flour, cane sugar, apple butter, vegan butter, cinnamon, salt, baking powder, and vanilla

How you can Make Apple Butter Snickerdoodles

These cookies start like all good fluffy cookie: with creaming (vegan) butter and sugar. Then we add vanilla extract and apple butter to spherical out the moist substances.

In the event you haven’t already had the privilege of apple butter blessing your palette, enable us to introduce you to the last word fall unfold! Apple butter is basically apples which have been cooked down with warming spices right into a caramelized, candy unfold stuffed with daring apple taste. Hubba hubba!

Bowl with whipped vegan butter and cane sugar topped with apple butter

After the apple butter is combined into the moist substances to attain apple taste in each chew, it’s time for the flours. Almond flour, potato starch, and arrowroot starch mix to make a gentle, cakey cookie that’s gluten-free and grain-free!

A beneficiant dose of cinnamon offers these cookies BIG snickerdoodle taste whereas baking powder makes them fluffy and salt ensures stability.

Almond flour, potato starch, arrowroot starch, and cinnamon over a bowl of whipped wet ingredients

Then apple butter comes again into the image once more as we stir some in (briefly!) to create apple butter swirls all through the dough.

Using a cookie scoop to add apple butter snickerdoodle cookie dough to a bowl of cinnamon sugar

Cinnamon comes again, too, within the type of a cinnamon sugar coating identical to you get on a basic snickerdoodle. One chew into these cookies and also you’ll know it’s FALL!

Baking sheet with circles of apple butter snickerdoodle cookie dough ready to go into the oven

As soon as coated in cinnamon sugar, add the cookie dough balls to a baking sheet and press all the way down to flatten. Switch to the oven, and cookie time will quickly be yours!

Freshly baked apple butter snickerdoodles on a baking sheet

We have now a sense you’ll LOVE these cookies! They’re:

Mushy
Cakey
Apple-filled
Cinnamony
Straightforward to make
& SO scrumptious!

Although standouts on their very own, these cookies would even be superb paired with a comfy cup of chai, a glass of dairy-free milk, or crumbled over vanilla ice cream.

In the event you do that recipe, tell us! Depart a remark, price it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, associates!

Close up photo of a vegan gluten-free snickerdoodle with swirls of apple butter
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Prep Time 30 minutes

Cook dinner Time 15 minutes

Complete Time 45 minutes

Servings 24 (Cookies)

Course Dessert

Delicacies Gluten-Free, Grain-Free, Vegan

Freezer Pleasant 1 month

Does it preserve? 3-4 Days

Forestall your display screen from going darkish

COOKIES

  • 1/2 cup softened vegan butter (we like Miyoko’s)
  • 2/3 cup cane sugar (guarantee natural for vegan-friendly)
  • 1/2 cup apple butter (plus extra to swirl into the dough in step 2 // for store-bought we like Eden)
  • 1 tsp vanilla extract
  • 2 cups almond flour (we like Wellbee’s)
  • 2/3 cup potato starch (NOT potato flour)
  • 1/2 cup arrowroot starch (additionally referred to as arrowroot flour)
  • 1 ½ tsp cinnamon
  • 3/4 tsp baking powder
  • 1/4 tsp sea salt

TOPPING

  • 1/4 cup cane sugar (guarantee natural for vegan-friendly)
  • 1 tsp cinnamon
  • COOKIES: In a medium mixing bowl utilizing an electric mixer, beat collectively the softened vegan butter and cane sugar till gentle and fluffy. Subsequent, add the apple butter and vanilla extract. Beat once more till fluffy and absolutely mixed. Add the almond flour, potato starch, arrowroot starch, cinnamon, baking powder, and sea salt. Combine on low till the flour is absolutely integrated.
  • Use a spatula to softly fold in 2 Tbsp (30 g) of apple butter (regulate quantity if altering the default variety of servings) leaving some streaks to create a swirl all through the cookie dough. Refrigerate the dough for at the very least 20 minutes whilst you preheat your oven to 350 levels F (176 C) and line two baking sheets with parchment paper.

  • When your oven is preheated and your cookie dough has chilled, add 1/4 cup (50 g) of cane sugar to a small bowl with 1 tsp of cinnamon (regulate quantities if altering the default variety of servings) and stir to mix.

  • Use a cookie scoop (like this one) or tablespoon to scoop out 1 ½ Tbsp quantities of cookie dough and roll into balls. Roll the cookie dough into the cinnamon sugar to completely coat. Place ball onto the baking sheet and gently press down with the palm of your hand. Repeat with the remaining dough, putting the cookies 2 inches aside on the baking sheet. Your palms may get somewhat messy from the apple butter swirl, however belief us, it is value it!
  • Bake within the preheated oven for 13-Quarter-hour till the cookies have unfold, overrated, and have golden edges.

  • Let cool on the baking sheet for five minutes earlier than transferring to a wire rack to chill fully. Get pleasure from! Retailer leftover cookies in an hermetic container at room temperature for as much as 3-4 days or freeze flattened cookie dough balls for as much as 1 month. To bake cookies from frozen, add 1-2 minutes to the baking time.

*We haven’t examined coconut sugar on this recipe however assume it will yield a extra crumbly cookie with a darker shade. It might probably work within the topping!
*Loosely tailored from our Grain-Free Lower Out Sugar Cookies.
*Vitamin data is a tough estimate calculated with Eden Apple Butter and the cinnamon sugar topping.

Serving: 1 cookie Energy: 146 Carbohydrates: 17.5 g Protein: 2 g Fats: 8 g Saturated Fats: 3 g Polyunsaturated Fats: 1.1 g Monounsaturated Fats: 3 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 62 mg Potassium: 47 mg Fiber: 1.6 g Sugar: 9.4 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 36 mg Iron: 0.4 mg




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