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  • Scott Adams
    Scott Adams

    Apple Butter Cookies (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Valerie Thayer.

    Ingredients:
    2 cups gluten-free flour mix
    1 teaspoon salt
    1 teaspoon baking soda
    ¼ teaspoon cloves
    ¼ teaspoon nutmeg
    1 teaspoon cinnamon
    1 cup dates, quartered (optional)
    1 cup seedless raisins
    ½ cup margarine or butter
    1 cup sugar
    1 egg
    1 cup Lucky Leaf Apple Butter

    Directions:
    Combine dry ingredients. In another bowl, cream butter and sugar; stir in egg, dates, and raisins. Stir in dry ingredients alternately with apple butter. Chill dough for about 30 minutes. Drop by rounded teaspoons onto greased baking sheet 2 inches apart. Bake in preheated 375F degree oven for about 12 minutes.

    To help prevent the cookies from spreading too much we chilled the dough before dropping onto a baking sheet. These cookies can stick together once cooled so I always slip a sheet of wax paper between them. And these freeze well for later!!


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    Very good for celiacs but not much on the sugar free as my son has both celiac and diabetes.

    Try making them with Xylitol, it works just like sugar but is safe for diabetics, and delicious. Plus, no cavities!

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    I love these cookies! I first made them for my brother, and now am making them for another friend who recently learned he can't have gluten. Thanks for a great recipe!

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    Any suggestions on making it egg free...I was going to try using applesauce as a replacement (as I normally do for other baking needs) but....this already has apple butter so would that be too much apple?

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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