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]
Serves
24 cookies
Ingredients
- 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
Preparation
- 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.
Hidden for desktop / visible for mobile
About The Author
Annie Oliverio
See My RecipesAnnie Oliverio's recipes are all plant-based, and many are free of oil and refined products such as white flour and white sugar. She doesn’t buy or eat processed foods and aims for ingredients to be as “whole” as possible. You can find her recipes on the blog Unrefined Vegan.
Comments