Cinnabar Swirl Cookies


Enjoy life's cookies for everyoneA swirl of ground cinnamon in a moist apple cookie brings delight to the senses. The flavor reminds me of a not-too-sweet cinnamon roll.

  • Yield: 3 Dozen


  • 1 cup (245 g) unsweetened applesauce
  • ½ cup (120 ml) vegetable oil
  • 2 teaspoons (10 ml) vanilla extract
  • 1¼ cups (285 g) packed dark brown sugar
  • Dash of salt
  • 2 cups (250 g) Bob’s Red Mill white or brown rice flour
  • 0.66 cup (80 g) Bob’s Red Mill tapioca flour
  • 1 tablespoon (7 g) plus 1 teaspoon (2.3 g) ground cinnamon, divided
  • 1 teaspoon (1.8 g) ground ginger
  • 1 tablespoon (14 g) baking powder
  • 2 cups (250 g) coarsely grated apples (about 4 medium)
  • 1 cup (165 g) packed golden or regular sulfite-free raisins
  • Ground cinnamon
How to Make It
  1. Preheat oven to 350°F (180°C, or gas mark 4).
  2. With a mixer, cream together applesauce, oil, vanilla, brown sugar, and salt. Add in flours, 1 teaspoon (2.3 g) cinnamon, ginger, and baking powder and blend until smooth. Stir in the apples and raisins
  3. Let dough sit for about 3 minutes. Spoon the remaining 1 tablespoon (7 g) cinnamon onto the center of the dough. Using the mixer, gently blend the cinnamon into the dough without overmixing (leave streaks of cinnamon throughout the mixture).
  4. Drop dough by heaping tablespoon onto a baking sheet, 6 per sheet. Bake for 15 to 20 minutes, or until golden around the bottoms. Let cool for 2 minutes on the baking sheet before removing to a fl at surface to cool completely.

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