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]

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24 cookies


  • 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


  1. In a small bowl, combine the flours, baking powder, baking soda, stevia, cinnamon, ginger and salt.  Set aside.
  2. 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.
  3. 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.


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