Apple Pie Snickerdoodles
I have to be honest with you. Sometimes (most of the times, as a matter of fact) I prefer conventional baking. Meaning, all-purpose flour, butter, sugar. The usual stuff. When it comes to vegan and gluten-free, you need a lottttt of experimenting. Now, I’m the kind of person who does not like to waste food. So when a recipe goes down south, I do feel pretty awful for wasting all those food.
Thank goodness though, my test batch for these cookies was still edible. I mean like actually good tasting. They were only missing the cookie texture. They feel more cakey. Ooo! Apple pie muffin tops? Hmm…. Did I just create another recipe???
But these cookies though, seriously, are ADDICTIVE! I’ve also been stuffing my face with the “apple pie muffin tops.” That’s what I’ll call the failed batch. :) ALSO, doesn’t really help that I’m actually on my PMS. Craving for sweets. Sorry. TMI.
Another confession. I don’t think I’ve actually had snickerdoodle until… Last year? I’m starting to think that I’m actually pretty lame. I feel like snickerdoodles are one of those basic must-have-ever-since-you-were-a-kid kind of food. But apparently not me. I’ve never had it until I’m almost 30!!!!!!! Well not really. 30 is like a couple more years for me. But still!!! I think it’s because snickerdoodles don’t exist in Indonesia. I don’t even think plain sugar cookies exist there. Cookies are always topped with heaps of icings.
Anyway, back to this lovely combo of two classics. Apple pie + snickerdoodle! What a beautiful marriage!
1 medium apple, peeled and cored
½ cup almond flour
½ cup + 2 tablespoons coconut sugar, divided
¼ cup brown rice flour
¼ cup sorghum flour
1 tablespoon arrowroot powder
2 teaspoons cinnamon, divided
1 teaspoon baking powder
½ teaspoon salt
¼ cup apple purée
3 tablespoons warm water
3 tablespoons coconut oil, melted and divided
2 teaspoons vanilla extract
For the coating:
½ teaspoon cinnamon powder
3 tablespoons coconut sugar
- Prepare your apples. Dice your apple. Set aside.
- Heat 1 tablespoon coconut oil in a pan.
- Once your coconut oil is heated, transfer the apple to the heated pan. Sprinkle ½ teaspoon of cinnamon and 2 tablespoons coconut sugar.
- Sauté your apple mixture on medium heat, until apples are soft (about 10 minutes). Remove from heat. Set aside and let it cool.
- While apples are cooling, mix almond flour, brown rice flour, sorghum flour, the rest of the coconut sugar, arrowroot powder, cinnamon, baking powder, and salt.
- In a separate bowl, whisk the rest of the melted coconut oil, warm water, apple purée, and vanilla extract.
- Mix the wet ingredients and the dry.
- Fold in the apple-cinnamon-sugar mixture.
- Refrigerate the dough for 30 minutes and let it firm up.
- Preheat your oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- Prepare the coating. In a bowl, whisk cinnamon and coconut sugar. Set aside.
- With a #40 disher (or about two tablespoons), scoop cookie dough and coat with cinnamon sugar. Transfer to prepared pans.
- Bake for 17 – 20 minutes or until edges are brown.
- Let it cool slightly before transferring onto a cooling rack.