The urge is strong.
The air is crisp, the leaves are crunchy and you are in the mood to fill your house with spicy, sweet smells from your oven.
And we don’t blame you!
Fall is the perfect time to fill your house with the delicious smells of pumpkin, apple and cinnamon…
But there’s more….
If you choose wisely, your delicious, mouth-watering goods can come straight from your food storage!
You’ve probably noticed that there aren’t a lot of great cookies you can make from shelf-stable, food storage ingredients, that poses a ginormous problem if you sweet tooth has anything to say about it.
Most cookies call for butter, which in a pinch may be hard to come by which may be why there are a lot of weird food storage cookie recipes out there.
Rip-off Alert!
At this point you’re probably wondering about powdered butter. After all, you’ve probably heard a friend talking about it or seen it at a food storage party where someone told you how amazing it is and how you should use it all of the time.
Well we’re here to tell you the honest-to-goodness truth, the short answer is it costs a lot of money–the equivalent of almost $5 for a “pound” of butter …so whatever you do, don’t use it on a daily basis…it will cost you double the money of fresh butter!
And don’t ask about a food storage cookie mix either…RIP-OFF CITY! You’re talking $6 for one dozen…those had better be some AMAZING tasting cookies at that price! Like See’s Candy good. Like filled with gold good. Like…well you get the point. Plus, some (like the one pictured above) need you to add in butter and chocolate chips which defeats the purpose, don’t you think?
But you’re smarter than that, you know there has to be some way to have delicious (and by delicious, we mean crisp on the outside, chewy on the inside, melt-in-your-mouth, full-of-flavor, better-than-the-local-bakery) food storage cookies.
And you’re right!
Perfectly Delicious Food Storage Cookies
These cookies are, no joke, out of this world amazing and can be made entirely from shelf-stable, food storage ingredients. When you look at the recipes, take note of the special instructions for powdered eggs, how to use whole wheat flour and even beans in the recipe.
Seriously, if there is only one thing you do today it should be to make these cookies…maybe not all three…but at least one. Your house, kids and anyone you share them with will thank you and be sure to download our FREE bonus High Altitude Baking Guide at the bottom of this post.
Click on the pictures below for the recipes.
Bonus FREE High Altitude Baking Guide!
Did you know that most recipes in a cookbook are written for sea level? Because of this, some recipes (especially baked goods) need adjustments to avoid poor results. Don’t worry, we’ve got you covered for all of your Fall baking this year. Be sure to download our latest handout below to ensure sensational baking results this year! Click HERE to download our FREE High Altitude Baking Guide.
The Ultimate Everyday Menu Planner
Quick question on Apple Butter Snickerdoodles. Can I use apple sauce in place of apple butter? If using white beans in place of butter, do I puree them first or just add them whole? It seems I read somewhere on your site that you recommended whole beans if in place of butter and puree if in place of oil, but I can’t seem to find it now. Great site and great recipes. By the way, I love EZ wheat bread and have made cinnamon rolls, dinner rolls, and loaf bread so far.
Kenneth, great questions! I haven’t tried it with applesauce. Applesauce is wetter than apple butter, so you’d have to account for that extra liquid some how. Also, you could do beans, I just use whole beans and cream them with the sugar. Just make sure you cream them really well because bean chunks don’t belong in cookies. Let me know how it goes for you!
I tried the apple butter snickerdoodles over the weekend. I have a couple of questions. First off I used egg powder and apple butter. I also used coconut oil as my wife didn’t want butter flavored crisco. Next time I am going crisco. First questions is what does a soft dough look like. I added about 5 Tbl water and it was still kind of crumbly but it would form a ball. After rolling the ballot in cinnamon sugar do you leave it round or do you flatten it. I cooke 2 half batches. Owner I left round and the remained pretty well round after cooking. The other batch I flattened. Both batches seemed a little doughy after cooking even after adding some time to it. However after about half a day they seemed very good. Kids and I liked them. I used whole wheat pasty flour. I also made EZ wheat rolls and they came out very good. I made a 6 loave batch of mix to make future loafe or rolls even easier. Thanks
how much pumpkin do you put in the pumpkin snickerdoodles Its not listed in the ingredents.
1/2 cup. It’s been changed. Thank you so much for letting us know! Let me know how you like them. Everyone who has had them has raved about them. So excited for you to try them!
Thanks, Crystal, one of these cookies will happen this week!
I have whipped up 2 out of 3 of these recipes so far and with fantastic results. Family is happy. Any further info on the release date of the bean cookbook? I am so looking forward to that one as I am eating low fat and am always looking for new recipes. Thanks
Well, I’m drooling now thanks to you! haha. I’ll go try this recipe. I bet they’re as good as they look.