Apple Pie Snickerdoodles

Yields: 24 cookies

These cookies are an irresistible combination of two classic sweet treats! Lots of juicy apples, plenty of cozy cinnamon, perfectly chewy cookies… What’s not to love?? The cookies will keep for at least 4 days if stored in an airtight container at room temperature or at least a week if stored in an airtight container in the refrigerator.

for the cookies
2 cups (240g) finely diced apple
2 ½ teaspoons ground cinnamon, divided
2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
1 ½ tsp baking powder
1 tsp cornstarch
½ tsp salt
4 tbsp (56g) unsalted butter or coconut oil, melted and cooled slightly
2 large eggs, room temperature
1 tbsp (15mL) vanilla extract
1 cup (192g) coconut sugar
for the coating
6 tbsp (72g) coconut sugar
1 tsp ground cinnamon

To prepare the apples, lightly coat a medium pan with nonstick cooking spray, and briefly preheat over medium heat. Add the apples and sprinkle with ½ teaspoon cinnamon. Cook, stirring frequently, for 4-6 minutes or until the apples have softened and the juice appears to have evaporated from the pan. Let the apples cool completely.
To prepare the cookies, whisk together the flour, remaining 2 teaspoons of cinnamon, baking powder, cornstarch, and salt in a medium bowl. Whisk together the butter, eggs, and vanilla in a separate bowl. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Fold in the cooled apples. If too sticky to roll, chill the cookie dough for 30 minutes.
To prepare the coating, stir together the coconut sugar and cinnamon in a small bowl.
Preheat the oven to 350°F, and line two baking sheets with silicone baking mats or parchment paper.
Roll the dough into 24 spheres, and place onto the prepared baking sheets. (If the dough is sticky, use a spoon and spatula to drop it into rounded scoops onto the baking sheets instead.) Working with one sphere at a time, drop it into the cinnamon mixture, and roll it around until it’s completely coated. Place the sphere back onto the baking sheet, and repeat with the remaining dough.
Flatten each sphere to about half of its original height. Sprinkle the tops with a little more of the cinnamon mixture, if desired. Bake at 350°F for 10-13 minutes. Cool on the baking sheets for 10 minutes before transferring to a wire rack.

Notes: It’s important to cut the apples very small, no larger than the size of miniature chocolate chips. Larger pieces will prevent the cookies from baking evenly. I prefer red apples (Fuji are my favorite!), and I do not peel them. However, you’re welcome to peel the apple if you prefer.

For the gluten-free flour, use as follows: ½ cup (60g) millet flour, ½ cup (60g) tapioca flour, 6 tablespoons (42g) coconut flour, and 1 ½ teaspoons xanthan gum. Many store-bought gluten-free flour blends may also work, if measured like this.

Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, but the cookies will have a more prominent “wheat-y” flavor.

The cornstarch helps keep the cookies soft and chewy.

I highly recommend using butter instead of coconut oil for the best taste!

Brown sugar may be substituted for the coconut sugar in the cookies, and granulated sugar or Truvia may be substituted for the coconut sugar in the coating. If either of these substitutions are used, the cookies will no longer be clean eating friendly.

When rolling the cookie dough in the cinnamon sugar mixture, it sometimes doesn’t stick very well. As long as you sprinkle extra on the tops of the cookies just before baking, it’ll be fine.

You’ll only use about half of the coating, which is accounted for in the Nutrition Information below.

If the cookies stick to the silicone baking mat or parchment paper, carefully slide a knife underneath each cookie to loosen.

{gluten-free, clean eating, low fat, low calorie}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/06/12/apple-pie-snickerdoodles/