Vegan Apple Pie Cookies

• portions: 8 servings
• temps actif: 5 minutes
• temps total: 20 minutes

Ingrédients

115g of dairy-free butter (cubed / softened)

80g of caster sugar (plus extra for rolling the cookie dough in)

60g of light brown sugar

30ml of dairy-free milk

210g of all purpose / plain flour

3/4 teaspoon of baking powder

1/4 teaspoon of bicarbonate of soda

1 teaspoon of ground all spice

1/2 teaspoon of ground cinnamon

1/2 teaspoon of ground nutmeg

120g of chopped apples, preferably red apples (diced in small squares)

1/2 teaspoon of ground cinnamon

1/4 teaspoon of ground all spice

1/4 teaspoon of ground nutmeg

30g of caster sugar

2 teaspoons of cornflour / cornstarch

Juice of 1 lemon

150ml of dairy-free whipping cream (I use The Coconut Collaborative Double Cream)

Vegan caramel sauce (homemade or store bought for drizzling)

Instructions

Method (Cookies)

Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.

Add the butter and sugars into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.

Add the milk. Whip again until combined.

Sift in the flour, baking powder, bicarbonate of soda and spices. Mix until just combined.

Scoop the cookie dough into balls (approximately 45g each) using spoons or an ice-cream scoop.

Roll each cookie dough ball in sugar.

Lightly flatten the cookie dough balls, and use the back of a spoon or clean fingertips to make a well in the middle of the cookies. The bigger the well, the larger amount of apple pie filling the cookies can hold. Set aside.

Method (apple pie filling)

In a medium sized saucepan, add in the diced apple, spices sugar, cornflour and the lemon juice. Place on the hob over low / medium heat, stirring constantly until the mixture begins to thicken and the apples soften. This will take appropriately 5-8 minutes.

Once cooked, turn off the heat and allow the filling to cool slightly, for around 5 minutes.

Fill each well inside the cookies with the apple pie filling. Sprinkle over some more caster sugar (optional).

Place the cookies on the baking tray, making sure they have space as they will spread slightly.

Bake in the middle of the oven for 12-14 minutes, or until the cookies are lightly golden.

Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle as they will have spread out in the oven.

Allow the cookies to cool on the baking tray.

Method (Cream and drizzle)

In a stand mixer with balloon whisk attachment, add in the whipping cream and whip on high speed until thick. Alternatively use an electric hand whisk.

Transfer the cream into a piping bag fitted with a star tip nozzle.

When the cookies are 100% cool, pipe a swirl of cream to the top of each cookie (see photos for reference).

Optional – to give the cookies more sweetness and added flavour, add a drizzle of vegan caramel sauce for a caramel apple flavour.

Serve and enjoy!