snippets of my life

Diary

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!

Soft.
Cheewy.
Sweet.
Cinnamony.
Appley.
Irresistible!!!

INGREDIENTS

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

METHOD

  1. Prepare your apples. Dice your apple. Set aside.
  2. Heat 1 tablespoon coconut oil in a pan.
  3. Once your coconut oil is heated, transfer the apple to the heated pan. Sprinkle ½ teaspoon of cinnamon and 2 tablespoons coconut sugar.
  4. Sauté your apple mixture on medium heat, until apples are soft (about 10 minutes). Remove from heat. Set aside and let it cool.
  5. 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.
  6. In a separate bowl, whisk the rest of the melted coconut oil, warm water, apple purée, and vanilla extract.
  7. Mix the wet ingredients and the dry.
  8. Fold in the apple-cinnamon-sugar mixture.
  9. Refrigerate the dough for 30 minutes and let it firm up.
  10. Preheat your oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
  11. Prepare the coating. In a bowl, whisk cinnamon and coconut sugar. Set aside.
  12. With a #40 disher (or about two tablespoons), scoop cookie dough and coat with cinnamon sugar. Transfer to prepared pans.
  13. Bake for 17 – 20 minutes or until edges are brown.
  14. Let it cool slightly before transferring onto a cooling rack.