When the temperatures start to drop and the leaves start to fall, my baking mind always drifts to pumpkin. I have a feeling that this largely has to do with the very short window of time that pumpkin is actually a thing in my world. From late August through early December, bring on the pumpkin. The other 9 months of the year, you can keep the pumpkin- pass…
Why am I talking pumpkin when you clicked to read about apples? Lemme tell you what’s been on my mind lately. Apples all too often take a back seat to the pumpkin spice craze that sweeps the nation, but they really deserve just as much, if not more, of the autumn glory. I am guilty of this “basic” sin, myself, but I am here to right that wrong and bring some much needed love to this beautiful fall fruit. Apples are everything…They bring a sweetness and a crunch to the table that pumpkin can’t while still offering equal versatility in both their sweet and savory applications. #winning
Apple cider, apple pies, crisps, and crumbles, apples in hearty oatmeal and refreshing fall salads, or my favorite (pre-Celiac) grilled cheese sandwich EVER – ham, swiss, and apple. (Think, from bottom to top: butter, bread, swiss, apple, ham, swiss, bread, butter.) Try it, and think of me, as I continue in my quest to find a gluten-free sandwich bread I don’t hate. Please? I will thank you now and you can thank me later.
And now, let’s talk about apples in these…
Apple Pie Snickerdoodle Muffies…
I set out to make Snickerdoodles and, somewhere along the way, got apple pie stuck in my head, too. I decided to combine the two desserts into one, and while the outcome is freaking delicious, the texture of these definitely doesn’t say cookie. The look like a cookie but feel more like a muffin top. My awesome friends on Facebook helped me come up with an apt name for my creation: Muffies.
These are seriously the best of both worlds. Everything you love about a Snickerdoodle meets homemade apple pie spice and fresh apples, portable like a cookie but incredibly moist and tender like a muffin top. The apple really shines through, and the perfect blend of sugar and spice crisps on the outside ever so slightly during baking. The contrast is delightful, and using a coarse sugar makes this even more defined.
I steered a little away from my no-refined sugar to make these, but not far. Typically, Snickerdoodle cookies are full of sugar and then rolled in even more sugar prior to baking. My Apple Pie Snickerdoodle Mookies are sweetened only with maple syrup, and then for rolling I mix the apple pie spice into Sugar in the Raw. Still not an A+ but way better than the norm. And like I mentioned earlier, the coarse sugar in these takes them to another level. You can see the flavor…
Ready to dive in?
Apple Pie Snickerdoodle Muffies
Apple Pie Snickerdoodle Muffies
For the Muffies:
5 tbsp butter, melted & cooled slightly
1 tsp vanilla
1/2 C pure maple syrup
2 C almond flour
2 tbsp arrowroot starch
2 tbsp tapioca flour
2 tbsp coconut flour
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp Pink Himalayan sea salt
1/2 tsp cinnamon
1 C finely diced apple (I love Honeycrisps)
1/2 C Sugar in the Raw (can sub coconut sugar)
1 tbsp apple pie spice
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or Silpat mats.
- In the bowl of a stand mixer ewith paddle attachment, combine melted butter, vanilla, maple syrup and eggs.
- In a medium bowl, whisk together the almond flour, arrowroot starch, coconut flour, cream of tartar, baking soda, sea salt, and cinnamon.
- With the mixer on, gradually add the dry ingredients to the wet ingredients until combined.
- Stir in diced apples.
- In a shallow container, mix together the Sugar in the Raw and apple pie spice.
- Using a small cookie scoop. approximately 1 tablespoon, roll the dough into balls, then roll the balls in the sugar and spice mixture to coat. *Note:This dough is very sticky. It will feel like it’s not going to hold together throughout the process, but it works out in the end. Just keep on keepin’ on and you will be golden.*
- Bake for 8-12 minutes until the cookies look set and are slightly golden around the edges. Do not overbake- they may appear slightly underdone but will continue to cook on the baking sheet while they cool.
- Allow to set on the baking sheet for 7 minutes before moving to a wire rack to finish cooling. Store leftover cookies in an airtight container in the refrigerator.
Small confession: Arrowroot starch and tapioca flour look ALOT alike. I had originally intended to use tapioca flour only, but after mistakenly adding arrowroot starch instead, I ended up using both. 🙂 The one really cool thing I have found about most of the Paleo baking recipes I have made is that they are far more forgiving than regular baking. I can be significantly less exact and still end up with awesome results.