Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) light brown sugar, packed
  • 3/4 cup (190g) unsweetened or low-sugar apple butter
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 1/4 cups (280g) whole wheat pastry flour
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) sea salt

Instructions:

  1. Beat the softened butter and brown sugar in a large bowl until pale and fluffy (about 2-3 minutes).
  2. Mix in the apple butter, egg, and vanilla extract, beating on medium speed until the batter is smooth.
  3. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture on low speed, mixing only until no streaks of flour remain.
  5. Cover the bowl with plastic wrap and refrigerate the dough for at least 60 minutes.
  6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Using a cookie scoop, form 1.5 tbsp balls and place them 2 inches apart on the prepared sheets.
  8. Bake for 10-12 minutes until edges are set and slightly golden, but centers remain soft.
  9. Allow cookies to rest on the hot pan for 5 minutes before transferring to a wire rack.