How long does frosted apple almond butter cookies [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make frosted apple almond butter cookies [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make frosted apple almond butter cookies [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does frosted apple almond butter cookies [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is frosted apple almond butter cookies [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Frosted Apple Almond Butter Cookies
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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Bake These Treats for Homemade Cookies Day

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Ingredients You Need for Frosted Apple Almond Butter Cookies [Vegan]

Dry ingredients:

1 cup spelt flour
2 tbsp ground flaxseed
1 tsp baking powder
1/2 tsp baking soda

Wet ingredients:

1/4 cup melted coconut oil
3 tbsp maple syrup
1/3 cup apple puree (or 1 grated apple)
2 tbsp runny almond butter + extra for frosting

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How to Prepare Frosted Apple Almond Butter Cookies [Vegan]

Pre-heat the oven to 400ºF. Line a large cookie sheet with parchment paper.
Combine the dry ingredients in a large mixing bowl. In a second, smaller bowl whisk together the wet ingredients, save the extra almond butter for frosting.
Fold the wet ingredients into the dry. Get in there with your hands if you have to; it should be quite tough and pliable, not sticky.
Take about 1/2 tbsp of the dough and roll it into a little ball. Press it flat onto the baking tray. Repeat this until you have about 20 small flat disks.
Bake in the oven for 12-13 minutes. The edges should be slightly darker than the centre and look crisp, but not burnt. Cool on a wire rack. Resist temptation to eat straight away or burn your tongue and repent.
When the cookies are still a little warm drop about 1/2 tsp of runny almond butter on top of each cookie. (Do the math, that's about 10 tsp, or about 3-4 tbsp.) Press an almond down in the middle. It's ok to eat them now; they'll be soft in the middle, crackly around the edges, and it will feel deliciously naughty.