Vegan Apple Pie Cookies: A Bite of Autumn Comfort
Introduction
I’m so excited to share this incredible recipe for Vegan Apple Pie Cookies with you! These delightful little treats blend the classic flavors of apple pie into portable cookie form. With a crisp exterior and a gooey apple filling, they are perfect for cozy fall gatherings or simply indulging at home. Plus, they’re vegan, so everyone can enjoy them! If you’d like to receive this recipe by email, just let me know!
Why You’ll Love This Recipe
First off, let’s talk about flavor! The combination of tender apples, warm spices like cinnamon and nutmeg, and a hint of maple syrup makes these cookies taste like a slice of autumn. The best part? They’re incredibly easy to make! With just a few pantry staples and a little time, you can whip up a batch in no time. These cookies are also family-friendly – perfect for kids and adults alike. Who can resist the smell of freshly baked cookies wafting through the house?
Ingredients
– 1 cup finely diced apples (Granny Smith or Honeycrisp work well)
– 1 tablespoon coconut oil
– 2 tablespoons maple syrup
– 1 teaspoon ground cinnamon
– 1/2 teaspoon nutmeg
– 1 teaspoon vanilla extract
– 1/2 cup rolled oats
– 1 cup almond flour
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 2 tablespoons almond milk
Necessary Tools
– Baking sheet
– Parchment paper
– Mixing bowls
– Small pan
– Spoon or spatula
– Wire rack
Ingredient Swaps and Additions
Feel free to switch it up! If you don’t have almond flour, you can use oat flour or whole wheat flour. For an extra crunch, throw in some chopped nuts or raisins. You could also add a pinch of ginger for an extra spicy kick! Let your creativity shine!
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Melt the coconut oil in a small pan over medium heat. Once melted, add the diced apples, maple syrup, cinnamon, and nutmeg. Sauté for about 5 minutes until the apples are soft and fragrant, then remove from heat and stir in the vanilla extract. Set aside to cool.
3. In a large mixing bowl, whisk together the rolled oats, almond flour, salt, and baking powder until well combined.
4. Pour the almond milk into the dry ingredients and stir until a dough begins to form. Gently fold in the cooled apple mixture.
5. Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, flattening each slightly to create a cookie shape.
6. Bake for 12-15 minutes or until the edges are lightly golden.
7. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
8. Enjoy warm or at room temperature—there’s nothing like a warm cookie on a chilly day!
Serving Suggestions
These Vegan Apple Pie Cookies are delicious on their own, but you can also serve them with a scoop of your favorite plant-based ice cream or a drizzle of vegan caramel sauce for an indulgent treat!
Pro Tips for Success
– Make sure not to overcook the apple filling; it should be soft but still hold its shape.
– For uniform cookies, use a cookie scoop or measuring spoon when portioning the dough.
– Keep an eye on them towards the end of baking – ovens can vary!
Storing and Reheating
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want them warm again, simply pop them in the microwave for a few seconds or reheat in an oven at 300°F until warm.
FAQ Section
– Can I use other fruits?Yes! Pears or berries can be fantastic alternatives!
– Can I make these gluten-free?By using certified gluten-free oats and a gluten-free flour blend, you can make these cookies gluten-free!
Conclusion
These Vegan Apple Pie Cookies embody everything we love about fall – their warm spices, sweet apples, and comforting aroma. Not only are they simple to make, but they also bring joy to anyone who bites into them. I encourage you to give this recipe a try; I can’t wait to hear what you think! Don’t forget to share your photos or tag me on social media!
Nutritional Information*(per cookie, approx.)
Calories: 110
Total Fat: 4g
Saturated Fat: 1g
Carbohydrates: 17g
Fiber: 2g
Sugar: 4g
Protein: 2g
