If you are craving something sweet and cinnamon-filled, try my gluten-free apple butter snickerdoodle cookie recipe! They are soft, chewy, and packed with yummy fall apple flavor in every bite. The best part? You won’t even miss the gluten because these cookies are that good! As a bonus, they make your kitchen smell amazing while they bake.
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If you are looking for your next favorite fall treat, these homemade gluten-free apple butter snickerdoodles are so good. Every bite is full of cinnamon apple flavor, combined with your favorite snickerdoodle flavor and textures!!
You can try my original Gluten-Free Snickerdoodle Cookie recipe or enjoy my Gluten-Free Pumpkin Snickerdoodles, Gluten-Free Chocolate Snickerdoodles, or Gluten-Free Chai Snickerdoodles. They are all so good!
If you are a cookie-holic like me, I have over 100 amazing gluten-free cookie recipes for you to try out!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe with Bob’s Red Mill 1:1 Blend. Other blends will work; be sure to adjust the cookie dough by adding more flour or butter, depending on the cookie dough consistency.
- Xanthan Gum – If your blend doesn’t contain a binder, add 3/4 teaspoon of either xanthan or guar gum.
- Brown Sugar and Cane Sugar – You can also use coconut sugar instead of brown sugar.
- Apple Butter – This can be any brand. I bought mine at our Farmer’s Market. Trader Joe’s and other grocery stores also carry it…typically in the jam section of the store.
- Eggs – I used large eggs.
- Butter – Use unsalted butter.
- Vanilla – I recommend using pure vanilla extract and not imitation.
- Spices – Ground cinnamon and nutmeg.
A Note From My Kitchen
I have been having a lot of fun creating some unique snickerdoodle flavors for you. This is my newest recipe, and I think it is a winner. Use apple butter or even pumpkin butter to add the delicious fall flavor. I tested these cookies three times to make sure they are perfect for you. I also tested this recipe using Earth Balance for those who can’t eat dairy. Both versions turned out really well.
How to Make Gluten-Free Apple Snickerdoodles (Step-By-Step)
👀 Sandi Says: I made the cookie dough in a stand mixer. You can easily use a mixing bowl and mix this dough by hand as well.
Step 1: Partially melt the butter and add it, along with the other wet ingredients, to your stand mixer bowl. Whip it for 20 seconds until it is blended.
Step 2: Add the dry ingredients a little at a time, mixing on low to prevent the flour from flying out of the mixing bowl.
Step 3: Mix the wet and dry ingredients until the batter comes together. This cookie dough will be a little stickier than other cookie dough you make due to the apple butter. This is normal. If your dough is really wet and scoopable, add more flour.
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. When you remove the cookie dough from the refrigerator, preheat your oven to 375°F.
In a small bowl, add the cane sugar and ground cinnamon and mix them.
Step 4: Grab a medium-sized cookie scoop; I love the XoXo brand because it LASTS!
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Step 6: Use the cookie scoop to make cookie balls. Roll them with your hands into balls, then roll them in the sugar mixture. Place them on a parchment paper lined cookie sheet.
Step 7: You will get the best shape if you press down the cookies. I used a flat-bottom glass container to press each cookie ball down, but a regular flat-bottom drinking glass will also work well.
Step 8: Place the cookie sheet in the oven. Bake for 10-11 minutes, depending on the size and thickness of your cookies.
Step 9: Let them sit on the baking sheet for 4-5 minutes, then remove them to a wire cooling rack. When they have cooled, enjoy them. I like to sprinkle a little ground cinnamon on top!
For more baking tips, check out my Gluten-Free Resources section. It is filled with tips, troubleshooting guides, and more to help you become a better baker!
Tips for perfect gluten-free cookies:
1. Do not put cookie dough on a hot cookie sheet. The dough starts baking immediately. Use a couple of sheets and rotate them out when making large batches of cookies.
2. Use the right flour blend. Every gluten-free flour blend has a different starch-to-grain ratio. Here are the types of gluten-free blends and the types of recipes in which they work best.
3. I have a very helpful Gluten-Free Cookie Troubleshooting Guide in case you need more guidance and tips.
Frequently Asked Questions:
Room temperature eggs help make the cookies fluffier, but using eggs out of the refrigerator also works.
You can make this recipe without the cream of tartar. Use 1 teaspoon of baking soda and 1/2 teaspoon of aluminum-free baking powder.
I have tested this recipe with pumpkin butter, and it worked very well. I would assume you can use other flavors of fruit butter.
Store these cookies in an airtight container. I recommend freezing them if you don’t eat them in a couple of days.
More Gluten-Free Apple Recipes:
Need more apple inspiration? Try some of these gluten-free apple recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten-Free Apple Butter Snickerdoodle Cookies
Ingredients
- 2 ¼ cups gluten free flour blend * see notes
- 1 cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup apple butter * see notes
- 2 large eggs
- 10 tablespoons unsalted butter
- 1 ½ teaspoons pure vanilla extract
Topping
- ¼ cup cane sugar
- 1 teaspoon ground cinnamon
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Instructions
- I made the cookie dough in a stand mixer. You can easily use a mixing bowl and mix this dough by hand as well. Add the dry ingredients, including the 2 1/4 cups gluten free flour blend, 1 cup brown sugar, 1 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1/4 teaspoon salt, 1 1/2 teaspoons ground cinnamon, and 1/2 teaspoon ground nutmeg, to a large mixing bowl and whisk.
- Partially melt 10 tablespoons unsalted butter and add 1/2 cup apple butter, 2 large eggs, and 1 1/2 teaspoons pure vanilla extract to your stand mixer bowl. Whip it for 20 seconds until it is blended.
- Add the dry ingredients a little at a time, and mix on low so the flour doesn't fly out of the mixing bowl. Combine and mix into cookie dough. Your dough will be a bit stickier than normal cookie dough. This is due to the apple butter.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. When you remove the cookie dough from the fridge, preheat your oven to 375º F. In a small bowl, add the 1/4 cup cane sugar and 1 teaspoon ground cinnamon and mix it.
- Use the cookie scoop to make cookie balls. Roll them with your hands into balls, then roll them in the sugar mixture. Place them on a parchment paper lined cookie sheet.
- You will get the best shape if you press down the cookies. I used a flat-bottom glass container to press each cookie ball down, but a regular flat-bottom drinking glass will also work well.
- Place the cookie sheet in the oven. Bake for 10-11 minutes, depending on the size and thickness of your cookies.
- Let them sit on the baking sheet for 4-5 minutes, then remove them to a wire cooling rack. When they have cooled, enjoy them. I like to sprinkle a little ground cinnamon on top!
Notes
- I tested this recipe with Bob’s Red Mill 1:1. Other blends should work, but you may need to adjust the liquid or dry ingredients depending on the blend. If the dough is too wet, add more flour, and if the dough is too dry, add more melted butter and apple butter.
- If the blend you use doesn’t have a binder, add 3/4 teaspoon of xanthan gum.
- If you are dairy-free, use a plant-based butter.
- If you can’t find apple butter, you can use pumpkin butter or cinnamon-flavored apple sauce.
- Store these cookies in an airtight container. If you don’t eat them in a couple of days, I recommend freezing them. Freeze in a freezer-safe zipper bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Gluten-Free Related Reading
My Best Gluten-Free Baking Tips For Better Baking!
Why Binders Are Important In Gluten-Free Baking
The Best Cookie Making Tools – for easy baking!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
