Apple pie and sugar cookies are two of his (and most everyone’s) favorite desserts. You really can’t go wrong with either! These two classics are what inspired these delectably delicious cookies. They’re vegan, you need only 20 minutes, and “oh, my apple pie,” they are good!   ​​Reprinted with permission from Light & Easy Vegan Baking by Jillian Glenn, Page Street Publishing Co. 2022. Photo credit: Jillian Glenn

Apple Pie Sugar Cookies [Vegan]

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Serves

20

Ingredients

For the Cinnamon Apples:

  • 1 tablespoon (14 g) vegan butter, or nonstick spray, for saucepan
  • 1/3 cup (42 g) peeled, cored and chopped Honeycrisp apple
  • 1/2 teaspoon ground cinnamon

For the Sugar Cookie Dough:

  • 2 tablespoons (20 g) flaxseed meal
  • 1/4 cup (60 ml) warm water
  • 1/2 cup (120 ml) melted vegan butter
  • 1 cup (200 g) cane sugar
  • 1 tablespoon (15 ml) unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups (156 g) regular or gluten-free all-purpose flour

For the Vanilla Icing:

  • 3/4 cup (90 g) confectioners’ sugar
  • 1 tablespoon (15 ml) unsweetened almond milk
  • 1 teaspoon vanilla extract

Preparation

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Prepare the cinnamon apples: Heat a small saucepan over medium heat with the vegan butter or nonstick spray. Once hot, add the apple and season with the cinnamon. Cook for 5 minutes, stirring frequently. Remove from the heat and set aside.
  3. Prepare the sugar cookie dough: In a small bowl, mix the flaxseed meal with the warm water. Set aside for 2 minutes, or until a gel forms, to make flax eggs. In a medium-sized bowl, use a fork to mix together the melted vegan butter, cane sugar, flax eggs, almond milk, vanilla, baking powder and salt. Add the flour and mix until a cookie dough forms. Fold in the cinnamon apples.
  4. Use your hands to roll about a tablespoon (20 g) of cookie dough into a ball. Place the ball on the prepared cookie sheet. Repeat until the baking sheet is full, spacing the balls about 1 1/2 inches (4 cm) apart. You should have about 20 dough balls.
  5. Bake for 9 to 11 minutes, or until the cookies are golden on the edges and they lift easily off the parchment paper.
  6. While the cookies bake, prepare the vanilla icing: In a medium-sized bowl, combine the confectioners’ sugar, almond milk and vanilla, and beat with a whisk or electric mixer until smooth.
  7. Remove the cookies from the oven and allow them to cool before drizzling the icing over them and serving.

Notes

Healthy Oat Flour Swap: Substitute the 1 1/4 cups (156 g) regular or gluten-free all-purpose flour with 2 cups (250 g) oat flour. This adds 16 calories per cookie.



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