These gluten free apple butter rugelach are studded with cacao nibs for a crunchy bite. They’re buttery, soft and a fun cookie option for the season!

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 cup gluten free flour
  • 2 tablespoons sugar, divided
  • 3/4 teaspoon cinnamon, divided
  • pinch of salt
  • 4 ounces unsalted butter, slightly softened
  • 4 ounces cream cheese, slightly softened
  • 1/2 cup Musselman’s apple butter
  • 2-3 tablespoons cacao nibs, *see notes for substitution
  • 2 tablespoons milk
  • 1/8 teaspoon nutmeg
  • pinch of cloves
  1. Instructions
  2. Combine the flour, 1 tablespoon sugar, ½ teaspoon cinnamon and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until just combined.
  3. Add the butter and cream cheese to the bowl and turn mixer on low speed. Mix until dough just comes together.
  4. Turn dough out onto a large piece of plastic wrap and form into a rectangular shape. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours up to overnight.
  5. Remove dough from the refrigerator when ready to bake, cut into two even pieces.
  6. Roll each piece of dough into a 12”x4” rectangle between two pieces of parchment paper.
  7. Spoon ¼ cup of the apple butter onto each rectangle of dough and spread evenly leaving a border of about 1/3” of bare dough around the perimeter.
  8. Sprinkle the cacao nibs evenly over the apple butter on each piece of dough.
  9. Roll the dough working with the long end and rolling towards you creating a 12” log. Place seam side down on parchment paper and chill in the freezer for 15 minutes.
  10. Preheat oven to 350 degrees.
  11. Combine remaining tablespoon sugar, remaining ¼ teaspoon cinnamon, nutmeg and cloves in a small bowl.
  12. Remove dough from the freezer, brush each log with the milk then sprinkle evenly with the cinnamon sugar mixture.
  13. Cut into 1 inch pieces using a sharp knife and place seam side down on a parchment or silpat lined baking sheet.
  14. Bake for 20-22 minutes until golden brown around the edges.
  15. Transfer to a wire rack to cool and store in an airtight container.