AIP Snickerdoodle Apple Tarts

Sharing this brilliant recipe from another AIP friend, Erin Tuttle.  They look absolutely delicious!

AIP Snickerdoodle Apple Tarts

Nothing beats apple pie, right? Well, nothing except maybe apple pie with a snickerdoodle cookie crust. Combine that with the fact that these little guys are fun and easy to hold in your hand and eat, these are a new favorite in my house and hopefully will be in yours. The apple filling is tart which pairs well with the sweetness of the cookie crust. The cinnamon and maple sugar topping adds the final touch of sweetness to the filling to make the perfect sweet to tart ratio. Any fruit filling could be used if you wanted something other than apple and the snickerdoodle cookies are perfect as a tart or simply as a cookie.

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: AIP, AIP Dessert, Dessert, Sweet Treat
Servings: 24
by: Erin Tuttle|
Tart Shells:
  • 1 cup palm shortening
  • 8 Tbsp pure maple syrup
  • 1 cup maple sugar
  • 4 tsp almond extract (use vanilla for AIP option)
  • 3 cups tapioca starch
  • 1 cup tigernut flour
  • 4 Tbsp grass fed gelatin
  • 4 tsp baking soda
  • 2 tsp cream of tartar
  • 1/2 heaping tsp sea salt
  • Non-dairy milk of choice as needed (I use almond milk - AIP reintro)
  • 2 Tbsp maple sugar
  • 1 Tbsp cinnamon
Apple Filling:
  • 6 apples (I used 3 Gala and 3 Envy)
  • 1 Tbsp cinnamon
  • 1 Tbsp maple sugar
  • 6 Tbsp water
  1. Preheat oven to 350.
  2. In a large sized bowl, cream palm shortening, syrup, sugar, and almond extract. Set aside.
  3. In a medium sized bowl, whisk tigernut flour, tapioca, gelatin, baking soda, cream of tartar, and sea salt until combined.
  4. Slowly add dry ingredients to wet and mix well to combine. If dough is too crumbly, slowly add milk a little at a time until dough sticks together.
  5. In a separate small bowl, combine the coating ingredients.
  6. Roll dough into 1 inch balls and roll in cinnamon sugar mixture.
  7. Put coated dough ball in tart pan and press in.
  8. Bake for 10-12 minutes
  9. Remove from oven. The tarts will have expanded and will need re-pressed. Press into shells again to reform tart shape.
  10. Let cool in pan while apples are cooking.

  11. Peel, core, and slice apples (I use this tool that does it all at once.)

  12. Add apples, cinnamon, maple sugar, and water to Instant Pot. Stir to combine.

  13. Cook on high pressure for 2 minutes. Do a quick release.

  14. Remove cooled tart shells from pan.

  15. Spoon apple mixture into tart shells.

  16. Sprinkle with cinnamon sugar left from step 6

  17. Enjoy!!



  1. Zanna Tangen on September 23, 2018 at 11:42 pm

    What can I use if I don’t have a tart pan? Will a muffin/cupcake tin work just as well? Would I need to adjust baking time time or anything? Would there be anything I’d have to do differently? Thank you for your response.

    • Jen on September 27, 2018 at 9:16 pm

      Yes, you would just want to adjust your baking time.

  2. Amanda on November 21, 2021 at 11:42 pm

    How long do these hold up? Do they become soggy easily?

    • Erin Tuttle on August 2, 2022 at 8:44 pm

      I’m sorry! I didn’t see this comment until now! They don’t get soggy. They hold up really well and freeze well also.

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