This recipe is adapted from The 100 Best Vegan Baking Recipes, by Kris Holechek. A very nice collection of recipes; we’ll be spending a lot of time together. Per my usual method, I used predominantly whole wheat flour, halved the sugar, halved the fat, and added nuts.
Apple Butter Cookies [Vegan]
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. powdered stevia
- 1 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. salt
- 1/2 cup vegan butter, softened
- 1/2 very ripe banana, mashed
- 1/4 cup maple sugar
- 3/4 cup apple butter
- 1 tsp. vanilla extract
- 1/2 cup chopped and toasted nuts
- In a small bowl, combine the flours, baking powder, baking soda, stevia, cinnamon, ginger and salt. Set aside.
- In a large bowl, cream together the butter and maple sugar. Add in the banana, apple butter and vanilla, using a whisk to create a smooth mixture (it will look a little curdled). Add the dry ingredients to the wet ingredients in two batches and mix until well-combined – then stir in the chopped nuts.
- Either put the batter into the refrigerator for a few hours to firm up (at which point you can roll the dough into balls and flatten to make nice, round cookies) or – preheat the oven to 350F, line 2 baking sheets with parchment and simply drop the dough by the tablespoonful onto the cookie sheets. Bake for 12-14 minutes or until firm and lightly browned on the bottoms.