Warming, wonderful, delightful in their simplicity. Like Scotland. Whatever the weather, whatever disappointments and setbacks the day may have brought along, at the end of the day, these vegan cookies will welcome you home and whisper to your heart: This too shall pass. Am I talking about the cookies now, or about Scotland? Who knows, who cares.
Frosted Apple Almond Butter Cookies [Vegan]
18-20 small cookies
- 1 cup spelt flour
- 2 tbsp ground flaxseed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 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
- 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.