Tag Archives: apple butter

Apple Butter Thumbprint Cookies (Gluten Free AND Vegan!)

I think I may be the only person in Portland without dietary restrictions. I swear, everyone here is either vegetarian or flexitarian or gluten intolerant… it’s like an episode of Portlandia. But real life.

I recently made dessert for a get-together where I knew there would be vegan and gluten-free eaters. Now, I make tons of recipes that are gluten free. Or vegan. But not both – and I figured out why when I was trying to decide what to bring to the party. It’s hard to find a good recipe that follows both restrictions! Luckily I found a yummy-looking thumbprint cookie recipe after some intense google searching, and put my own twist on it – including adding the homemade apple butter that I can’t get enough of.

And seriously, you wouldn’t have known these treats were vegan or gluten free! They were a huge hit, and I can’t wait to make them again with different jam and butter flavors.

Gluten Free Vegan Apple Butter Thumbprint Cookies
Gluten Free Vegan Apple Butter Thumbprint Cookies
Gluten Free Vegan Apple Butter Thumbprint Cookies
Gluten Free + Vegan Apple Butter Thumbprint Cookies

Write a review


2 1/2 cups Arrowhead Gluten-free all purpose baking mix
1 1/2 tsp baking powder
1/2 tsp course salt
1 cup vegetable shortening
1 1/2 cups light brown sugar
1 T vanilla extract
1 T agave nectar
2 T Bob’s Redmill egg replacer mixed with 6 T warm water until frothy (should be equivalent of 2 eggs)
3-5 T vanilla almond milk (can replace with soy or whatever you have on hand)
About 1 cup of apple butter for filling

Whisk together flour, baking soda and salt. Beat in shortening, sugar, vanilla, agave and egg replacer. Add in almond milk as needed to make dough smooth. Cover dough and let chill for 1 hour. In the meantime, line a baking sheet with parchment paper and preheat oven to 350F. Once dough is chilled, roll small balls of dough (approx 1 heaping T) and place on parchment paper-lined baking sheets. Gently press down on the ball with your thumb to form an indent, and dollop your apple butter – or jam of any kind – into the indent. Bake for 20-23 minutes until cookies are golden. Cool on a wire rack.

Margaritas in the Rain http://margaritasintherain.com/

Recipe adapted from the Gluten-Free Goddess’ Thumbprint Cookies with Buckwheat Flour and Brown Sugar.


Apple Butter 101: How to make it + how to eat it.

I’m a sucker for seasonal recipes. In the spring I get my grill on. In the summer I make jams and pies. And during the fall, I’m all about apples.

{The supplies}

This year, while Sam was away at his bachelor party,  I tackled apple butter for the very first time with the help of some festive Christmas music and one of my besties, Katie.

Katie’s dad is actually a farmer on the Oregon Coast, and we were lucky enough to get about 6 pounds of organic apples from his orchard for our science experiment.

{The prep work is easy – no need to core or peel apples.}
{Just wash and chop.}

After washing and quartering the apples (skin and core left on!), we threw them into saucepans to cook down, with a splash of apple cider vinegar and water.

{Simmering apples}
{First look at mushy apples!}

Once the apples were cooked down, we fed the mushy mixture through my brand new food mill (best bridal shower gift ever).

{Getting ready to use the food mill}
{The food mill in action}

It’s a bit of a labor-intensive process to strain so much apple mush (and yes, apple mush is definitely the only way I could think to describe it), but we powered through it. And boy was it worth it.

{Post food mill action}
Next, we put the now seedless-and-skinless mixture back into the saucepans on low, along with sugar (about a cup per 3 pounds), cinnamon, cloves and nutmeg to taste. And then we stirred until our arms ached, for about an hour and a half.

During this time, we chilled a small plate in the freezer. To confirm that the apple butter is thick enough, the trick is to drop a spoonful of the hot concoction onto the chilled plate. Ours stayed in place and didn’t run. Thanks to this plate test (and several taste tests), we knew our apple butter was official.

Now it’s confession time. We were very excited to make apple butter. However, neither Katie nor I had ever actually had apple butter So once the cooking was complete, we had a little testing extravaganza to capture the full apple butter experience.

1.  The Comfort Food: apple butter and fresh biscuit

{The best pre-packaged biscuits. Ever.}
{I can’t convey in writing how delicious these smell}
2.    The Gourmet: bri, turkey and apple butter panini
{Spreading warm apple butter on our panini}
{Warm, gooey panini. Bam!}

3.   The Classic: peanut butter and apple butter sandwich
[Oops, no picture to share here. I believe we ate the sandwich before we could take a picture.]

We were too busy licking our plates to declare a winner, but I can tell you that all three combinations were pretty awesome.

Finally, we packaged the apple butter up in jars. Since neither of us has canning equipment, we couldn’t actually seal the jars, so the apple butter has to be refrigerated. Regardless, we were preeeetty pleased with the results.

{Happy Holidays!}