A favorite cookie reimagined with bursts of apple and almond flavor.
As time goes on, it seems more and more people are avoiding gluten and trying to reduce their sugar intake. But what’s a girl (or guy) to do when they’ve got a sweet tooth or a craving for a delicious home-baked cookie?
Here’s where I come in. I love playing around with new recipes for baked good using healthier ingredients – almond flour in place of bleached white flour, apple butter in place of high cholesterol butter, and the sweetness of concentrated apples in place of sugar.
And since I actually enjoy healthy-tasting food, I knew I had to test this recipe on some tough critics – my nieces and nephews. They all loved these apple snickerdoodles, asked for seconds and thirds, and gave me puppy dog eyes when I put the few cookies that were left over into the freezer for a rainy day.
- 3 cups almond flour
- 1/2 cup potato or corn starch
- 1 teaspoon baking soda
- 3 tablespoons coconut oil, softened
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup apple butter
- Cinnamon and sugar, for coating
Preheat oven to 350. Line an extra large or two mid-size baking sheets with parchment paper.
Mix all ingredients (except cinnamon and sugar) until fully combined. Check for lumps of coconut oil, and be sure they are fully dissolved.
Use a small cookie scoop or large spoon to create balls. Roll in cinnamon sugar mixture, and then place onto baking sheet. Press down on each dough ball to flatten.
Bake for 12-14 minutes. (We like them soft, so baked 12 minutes.)
Related Topics: Desserts