Vegan Apple Butter Snickerdoodle Cookies
These soft, chewy cookies combine the warm spice of traditional snickerdoodles with rich apple butter for added moisture and fall flavor. Made with almond flour and potato starch, they have a tender crumb that melts in your mouth. The apple butter creates beautiful swirls throughout each cookie while adding natural sweetness. Perfect for autumn gatherings, holiday cookie exchanges, or whenever you crave a cozy treat that captures the essence of apple season in every bite.
Ingredients
- ½ cup vegan butter, softened
- ⅝ cup cane sugar, ensure organic for vegan-friendly
- ½ cup apple butterpumpkin puree1:1dairy-free
note:different flavor profile
- 1 tsp vanilla extract
- 2 cups almond flour
- ⅝ cup potato starch, NOT potato flour
- ½ cup arrowroot starch, also called arrowroot flour
- 1 ½ tsp cinnamon
- ¾ tsp baking powder
- ¼ tsp sea salt
- ¼ cup cane sugar, ensure organic for vegan-friendly
- 1 tsp cinnamon
Instructions
- 1
Beat softened vegan butter and cane sugar until light and fluffy
- 2
Add apple butter and vanilla extract, beat until fluffy and combined
- 3
Mix in almond flour, potato starch, arrowroot starch, cinnamon, baking powder, and sea salt on low speed
- 4
Fold in additional apple butter leaving streaks for swirl effect
- 5
Refrigerate dough for at least 20 minutes
- 6
Preheat oven to 350 degrees F and line baking sheets with parchment
- 7
Combine remaining cane sugar and cinnamon in small bowl
- 8
Scoop dough into balls and roll in cinnamon sugar mixture
- 9
Place on baking sheet 2 inches apart and gently press down
- 10
Bake for 13-15 minutes until spread, puffed, and golden on edges
- 11
Cool on baking sheet for 5 minutes before transferring to wire rack
Tips
Use a cookie scoop for evenly sized cookies that bake uniformly and create a professional appearance
Don't overmix the apple butter swirl - leaving streaks creates beautiful marbled patterns throughout each cookie
Chilling the dough prevents excessive spreading and helps cookies maintain their shape while baking
Good to Know
airtight container at room temperature for up to 3-4 days
freeze flattened cookie dough balls for up to 1 month, add 1-2 minutes baking time
room temperature
Common Mistakes
avoid overmixing apple butter swirl to maintain streaked appearance
don't skip chilling time to prevent excessive spreading
ensure vegan butter is properly softened for proper creaming
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I use regular butter instead of vegan butter?
Yes, you can substitute regular butter in equal amounts, but this will make the cookies non-vegan. The texture and taste will be very similar.
What if I don't have potato starch?
You can substitute with cornstarch or tapioca starch in equal amounts. Avoid potato flour as it's much denser and will change the texture significantly.
How long do these cookies keep?
Store in an airtight container at room temperature for 3-4 days. You can also freeze baked cookies for up to 3 months for longer storage.