Gluten-Free Apple Butter Drops
Apple butter, because if its rich texture, can often substitute for butter or oil in a recipe when you want to cut down on fat.
INGREDIENTS | YIELDS 36 COOKIES
- 2 cups gluten-free flour mix
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 teaspoon cinnamon
- ½ cup unsalted butter
- 1 cup sugar
- 1 egg or equivalent in egg substitute
- 1 cup chopped dates
- 1 cup raisins
- 1 cup apple butter
Preheat oven to 375°F. Line a baking sheet with parchment.
Combine baking mix and other dry ingredients and set aside.
Cream butter and sugar. Quickly stir in eggs, dates, and raisins.
Stir in dry ingredients alternately with apple butter.
Drop by rounded teaspoons on baking sheet.
Bake about 12 minutes. Let cool.
Cookies that are baked without gluten do not have the same storage times as regular cookies. In fact, gluten-free items are at their best still warm from the oven. Plan to eat the cookies immediately, or place in the freezer for longer storage. Warm the cookies a few minutes in the oven and they will taste as fresh as if they were just baked.