Nothing says cozy season quite like apple butter and snickerdoodle cookies. But combined into ONE? These apple butter snickerdoodles are COZY! They’re soft, fluffy, cinnamon-filled, packed with apple flavor, and dare we say they rival apple cider donuts!?
These fall-filled treats are vegan, gluten-freeand come together with just 10 ingredients. Preheat your oven and let’s bake some cookies!
These cookies begin like any good fluffy cookie: with creaming (vegan) butter and sugar. Then we add vanilla extract and apple butter to round out the wet ingredients.
If you haven’t already had the privilege of apple butter blessing your palette, allow us to introduce you to the ultimate fall spread! Apple butter is essentially apples that have been cooked down with warming spices into a caramelized, sweet spread filled with bold apple flavor.
After the apple butter is mixed 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, cakey cookie that’s gluten-free and grain-free!
A generous dose of cinnamon gives these cookies BIG snickerdoodle flavor while baking powder makes them fluffy and salt ensures balance.
Then apple butter comes back into the picture again as we stir some in (briefly!) to create apple butter swirls throughout the dough.
Cinnamon comes back, too, in the form of a cinnamon sugar coating just like you get on a classic snickerdoodle. One bite into these cookies and you’ll it’s FALL!
Once coated in cinnamon sugar, add the cookie dough balls to a baking sheet and press down to flatten. Transfer to the oven, and cookie time will soon be yours!
We have a feeling you’ll LOVE these cookies! They’re:
Soft
Cakey
Apple-filled
Cinnamony
Easy to make
& SO delicious!
Though standouts on their own, these cookies would also be amazing paired with a cozy cup of chai, a glass of dairy-free milk, or crumbled over vanilla ice cream.
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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Use a spatula to gently fold in 2 Tbsp (30 g) of apple butter (adjust amount if altering the default number of servings) leaving some streaks to create a swirl throughout the cookie dough. Refrigerate the dough for at least 20 minutes while you preheat your oven to 350 degrees 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 (adjust amounts if altering the default number of servings) and stir to combine.
Bake in the preheated oven for 13-15 minutes until the cookies have spread, puffed up, and have golden edges.
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 up to 3-4 days or freeze flattened cookie dough balls for up to 1 month. To bake cookies from frozen, add 1-2 minutes to the baking time.
Serving: 1 cookie Calories: 146 Carbohydrates: 17.5 g Protein: 2 g Fat: 8 g Saturated Fat: 3 g Polyunsaturated Fat: 1.1 g Monounsaturated Fat: 3 g Trans Fat: 0 g 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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