Thursday, November 20, 2014

Chunky Apple Snickerdoodle Bars - an gluten-free, dairy-free adaptation

Thank you, Pinterest. I am a big fan of Pinterest. Hours and hours of immersion into worlds of creation and positive challenges. I love it. How can you not? Unless, it sucks you in and you find you get nothing else done.

The lure of Pinterest.

However, in moderation, it can be a super fun experience - just as I had when I came across this amazing recipe for Chunky Apple Snickerdoodle Bars.

Let me tell the story:

I was on the hunt for something exciting and intriguing to make. A good friend and neighbor was hosting a Pictionary night filled with a homemade taco bar and cookie potluck. We were all told to bring our enthusiasm and some tasty cookies or bars for sampling - and for potential winning. My friend was going to dream up some wonderful prize and a few of the attendees would be selected to taste and choose a winning cookie.

Hmm. This is always a challenge.

See, my friend and most of her friends aren't gluten-free. I am. I knew I was going to bring something that I could eat, but I wanted others to enjoy it too and not be wary of the "gluten-free" cookie. I planned on making it dairy-free too, but that's a gingersnap with cookies. Vegan margarine or Spectrum shortening always do the trick. That's never been a issue. And I think my gluten-freedom has become fairly inspired and quite tasty, but not everyone is so willing to try something gluten-free - or once they learn it is, they begin looking for the differences.And she has kids. Kids are the hardest to please.

Oh, well, I thought! I am going to find something I like and the rest will be history. Her family has responded well to my gluten-free offerings in the past, but you just never know what everyone will like. So I decided to find something I wanted to eat and just dive in and do my best.

I started flipping through Pinterest one night and came across this recipe for Chunky Apple Snickerdoodle Bars. As I looked through the ingredient list, I realized I had everything I would need already in my tiny kitchen. So alright then! Cookie challenge accepted!

I got up early on the day of the game night, started baking and by mid-morning, my whole house smelled of apples, cinnamon, and delicious cookie yummy-ness. Mmm...they smelled so good.

As you will see, the recipe states that you let them cool in the pan - completely - or they will have a tendency to fall apart. With gluten-free baking, this is more than a good chance.

So I let them sit.

And sit.

And sit.

Oh, the waiting!

I scooped out a corner. I had to try them. Quality control. Yeah, that's it.

Mmm. They were so good. Soft, moist, dense, appley, cinnamony. Good.

Hurry up and cool!

It took a few hours and I could tell when I tried to pull them out early that the original creators of this recipe weren't kidding. Let. Them. Cool. These are a soft cookie with a tendency to fall apart. Just let them be. You'll be glad you did.

When I finally pulled them out, I cut them into tiny squares because I knew they were headed to a cookie sampling night, so I didn't want them to be too big. The small two-inch squares were perfect.

When I made them, I chose to use an apple called Elstar that I found at one of the orchards just north of Seattle. It's a sweet, small apple with an intense flavor burst! A few weeks prior, I had purchased a variety of the apples they offer (they produce a paltry 19 different varieties!) and had an apple tasting with some friends. It's amazing how different each apple variety is. Soft, sweet, tangy, tart, moist, dry. And that's just in one apple! (I'm kidding. But only kinda!)

I had two Elstar apples left that were best to be made into something baked, so a cookie recipe was perfect. I knew the apples would provide a ton of apple flavor and wouldn't get lost in all the cinnamon Snickerdoodle goodness. The Elstar is also a slightly meatier apple variety, so I thought they would work best at keeping the moisture level down. This was supposed to be a cookie, after all. I decided to dice them small and left the skin on for the extra texture and fiber (which by the way, seemed to melt right into the cookie).

The cookies turned out perfect. And I guess the judges agreed because my little apple cookies won the contest unanimously. On a funny little side note, there were five different cookies brought by various individuals and couples that night and four out of the five happened to be gluten-free! One was vegan and gluten-free, one had dairy, and the other was sort of an accidental gluten-free - it was a no-bake cookie that is naturally gluten-free. It was a surprise to all of us how many gluten-free cookies there were, but they were all delicious in different ways. It's such a treat to go to a gathering and find out that you are no longer in the food minority.

Enjoy this recipe adaptation! Happy eating!

Chunky Apple Snickerdoodle Bars - the gluten-free, dairy-free adaptation

Original recipe by Shelly of

Makes 12 big squares or about 24 minis

Double recipe and bake in a 9x13 for more goodness and some to share! 

  • 1/4 cup butter or dairy-free margarine, melted and cooled slightly
  • 1 cup light brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 cup gluten-free flour plus 1 tsp xanthan gum (I used 1/3 cup each millet flour, brown rice flour and cornstarch) 
  • 1 cup diced apples
  • 2 tbsp granulated sugar
  • 1-1/2 tsp ground cinnamon


1. Preheat oven to 350 degrees F. 
2. Line an 8x8 pan with foil and spray slightly with cooking spray. 
3. In a large bowl, combine melted butter and brown sugar with a wooden spoon. Once mixed, stir in egg and vanilla until smooth. In a separate small bowl, combine salt, baking powder and gluten-free flour, making sure no clumps are left. Add flour mixture to egg and sugar mixture. Stir until combined and dough forms. 
4. Stir in apples and spread in pan. 
5. Combine granulated sugar and cinnamon and sprinkle on top of batter. 
6. Bake for 25-30 minutes until edges are golden brown and center is set.
7. Allow to cool completely before cutting into squares. Can be stored in an airtight container for up to three days.  

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