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–+ servings

Apple Butter Snickerdoodle Cookies (Vegan + GF)

The ULTIMATE fall cookie: perfectly soft and FLUFFY snickerdoodles infused with apple butter! Vegan, gluten-free, grain-free, and just 10 ingredients!
Author Minimalist Baker
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Overhead photo of apple butter snickerdoodle cookies next to cinnamon sticks and a bowl of apple butter
5 from 8 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 24 (Cookies)
Course Dessert
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

COOKIES

  • 1/2 cup softened vegan butter (we like Miyoko’s)
  • 2/3 cup cane sugar (ensure organic for vegan-friendly)
  • 1/2 cup apple butter (plus more 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 (also called arrowroot flour)
  • 1 ½ tsp cinnamon
  • 3/4 tsp baking powder
  • 1/4 tsp sea salt

TOPPING

  • 1/4 cup cane sugar (ensure organic for vegan-friendly)
  • 1 tsp cinnamon
US Customary - Metric

Instructions

  • COOKIES: In a medium mixing 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 until the flour is fully incorporated.
  • 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.
  • Use a cookie scoop (like this one) or tablespoon to scoop out 1 ½ Tbsp amounts of cookie dough and roll into balls. Roll the cookie dough into the cinnamon sugar to fully coat. Place ball onto the baking sheet and gently press down with the palm of your hand. Repeat with the remaining dough, placing the cookies 2 inches apart on the baking sheet. Your hands might get a little messy from the apple butter swirl, but trust us, it's worth it!
  • 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.

Video

Notes

*We haven’t tested coconut sugar in this recipe but think it would yield a more crumbly cookie with a darker color. It would likely work in the topping!
*Loosely adapted from our Grain-Free Cut Out Sugar Cookies.
*Nutrition information is a rough estimate calculated with Eden Apple Butter and the cinnamon sugar topping.

Nutrition (1 of 24 servings)

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