If you’re craving something sweet and cinnamon-filled, try my gluten-free apple butter snickerdoodle cookie recipe! They’re soft, chewy, and packed with yummy fall apple flavor in every bite. The best part? You won’t even miss the gluten—these cookies are that good! As a bonus, they make your kitchen smell amazing while they bake.
This post may contain affiliate links. Please read our Disclosure Policy.
Would you like to save this recipe?
I will email this recipe to you, so you can come back to it later!
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 or Gluten-Free Chai Snickerdoodles. They are all so good!
If you are a cookieholic like me, I have over 100 amazing gluten free cookie recipes for you to try out!
Allergen Information:
These homemade apple butter snickerdoodles are gluten-free, soy-free, nut-free, and oat-free. Make these fall cookies dairy-free using plant-based butter.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my gluten free cookie recipes. It is my most used flour blend.
- Bob’s Red Mill 1:1 Blend—This blend also works well in my cookie recipes, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
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 the two flour blends above.
- 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 size large eggs.
- Butter – Use unsalted butter.
- Vanilla – I recommend using pure vanilla extract and not imitation.
- Spices – Ground cinnamon and nutmeg.
Tips for perfect gluten-free cookies:
1. Don’t take a hot cookie sheet and put the batter on it. The dough starts baking immediately, and it messes with the shape of your cookies. 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.
Step-By-Step Photos and Directions:
👀 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. Add the dry ingredients to a large mixing bowl and whisk. Add the partially melted butter and other wet ingredients to a smaller bowl and whisk. Combine and mix into cookie dough.
Step 1: Partially melt your butter and add it and 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, and mix on low so the flour doesn’t fly out of the mixing bowl.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 3: 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 cane sugar and ground cinnamon and mix it.
Step 4: Grab a medium-sized cookie scoop; I love the XoXo brand because it LASTS!
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!
Frequently Asked Questions:
I did not use room-temperature eggs when testing this recipe. The cookies turned out great using them straight out of the refrigerator.
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.
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!
More Gluten-Free Apple Recipes:
- Gluten Free Apple Cake
- Easy Gluten Free Cinnamon Apple Scones
- Homemade Gluten Free Apple Pie
- Gluten Free Apple Crisp
- Gluten Free Apple Muffins
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
Would you like to save this recipe?
I will email this recipe to you, so you can come back to it later!
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 to a large mixing bowl and whisk. Add the partially melted butter and other wet ingredients to a smaller bowl and whisk. Combine and mix into cookie dough.
- Partially melt your butter and add it and the other wet ingredients 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.
- 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 cane sugar and 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 two flour blends. King Arthur Measure for Measure and 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, you may need to adjust your moisture levels in your baked goods.
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.
