It’s that time of year when I start to crave everything warm, comforting and full of delicious spices. A couple of weeks ago, we spent an afternoon at an apple orchard and picked a bushel of apples. In hind sight, there’s no rational reason we needed that many apples for our small family. But we were having fun, and they’re delicious. So in the past week, I’ve been canning apples almost every night. We have jars of apple butter, apple sauce and soon even apple pie filling. We’re now down to a manageable level of apples for lunches and snacks. But then came the next question – what do I do with 14 jars of apple butter? I started looking for recipes for ideas and came across one for Apple Butter Snickerdoodle Cookies. With a couple tweaks I changed the recipe so it’s gluten free. Unlike regular snickerdoodles these cookies I don’t top out a two, and there is a hint of underlying apple sweetness. We’re definitely adding these to our fall and holiday line up for cookie exchanges!
Ingredients:
- 1 cup Oat Flour
- 1 1/4 cup White Rice Flour
- 3/4 cup Tapioca Starch
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup Butter, Room temperature
- 1 1/4 cup Sugar
- 2 large Eggs
- 1 Tbsp Homemade Vanilla Extract
- 1/2 cup Homemade Apple Butter
- 1/2 tsp Cinnamon
Spice Mix:
- 1/3 cup Sugar
- 1 tsp Cinnamon
Directions:
- In a medium bowl whisk together your Oat Flour, White Rice Flour, Tapioca Starch, Cinnamon, Salt and Baking Powder
- In your mixer cream together your butter and sugar until light and fluffy. Add in your eggs one at a time, then vanilla and apple butter.
- Slowly integrate your dry mixture into your cream mixture. I do this 1/3 at a time to prevent flour explosions.
- Place your dough in the refrigerator and chill at least for 4 hours.
- Preheat your oven to 350.
- In a small bowl mix together your spice mix and set aside.
- Using a cookie dough baller, create dough balls that are about 1 1/2 Tbsp. Roll into a ball and then roll into your spice mix. Place on a cool sheet approximately 2 inches apart.
- Bake for 13 minutes or until the edges just start to brown.
- Cool on the cookie sheet for 5 minutes before moving to a cooling rack.
[amd-yrecipe-recipe:341]
