Hey hey, Idriss here, with coooooooookiiieees (cookie monster voice). Rejoice vegans and non-vegans, these babies are keepers, as in you keep them away from other people. I present to you my Vegan Apple Butter Cookie recipe!
Let’s do this !
If you are not familiar with apple butter, I strongly advise you to check out this post. It’s a step by step on how to make this majestic fall delicacy. Yes, majestic is the word, I chose it very carefully.
If you are the type of person that thinks that making your own apple butter is just the same as making your own shoes, you can just buy it on amazon. It’s super good too, and you don’t gotta break a sweat.
Apple butter can essentially be made using 2-4 ingredients, depending on how you feel it. For this recipe, I chose a locally made organic maple butter. It totally kicked my ass.
The Vegan Apple Butter Cookie:
I’ll be very honest with you; this recipe is pretty much just a copy and customise from my Vegan Ginger Snaps recipe. The reason behind that is very simple:
- You only have to master one cookie recipe.
It’s true, once you got your basic chocolate chip cookie recipe down, then it becomes all about swapping ingredients.
These cookies turned out amazing. I chose to make them chewy instead of crispy, and boy did that pay off. In three words:
That’s 4 words I know. They blew my mind is my point.
If you like this recipe, how about checking out this one right here:
or maybe this one is more like you?
Soft & Chewy Vegan Apple Butter Cookies
- 1 cup of flour
- ½ tsp baking soda
- 1 tsp cinnamon
- pinch of salt
- ½ cup vegan butter. If you're not vegan sub for butter.
- ¾ cup coconut sugar. You can sub for brown sugar.
- 1 flax egg. If you're not vegan sub for one large organic free range egg.
- 1 tbsp apple butter. I used a local maple apple butter. You will find in the notes some amazon suggestion for apple butter.
Plus a mix of 1 Tbsp of white sugar and 1 Tsp of Cinnamon to coat your cookies before they go in the oven.
- Using a wooden spatula, cream (beat) the butter with the sugar until it is completely dissolved. Add the rest of your wet ingredients and mix. You can do this step using an electric hand mixer.
- In a separate bowl, mix your dry ingredients, then start to add them to your wet ingredients. Mix very slowly using your wooden spatula to avoid making a mess.
- Once your dough forms, cover your bowl with some film paper and let it chill in the fridge for about 45 minutes.
- Preheat your oven at 375F.
- Using an ice cream scoop, take some of your cookie dough and roll it into balls then roll your cookies in your cinnamon and sugar mixture.
- Place your cookies on a cookie tray (covered with parchemin paper) and press them lightly, to make sure that your cookie are flat when they come out. Check photo above. This step might not be necessary, but I am a paranoid baker.
- Bake for 10 minutes if you want chewy, or 12-14 minutes if you want crispy. Your cookies should
- be very tender to the touch.
Optional but recommended for soft & chewy cookies: After 30 seconds, pull gently the parchemin paper in order to remove your cookies from the hot pan to stop the cooking process. Do not attempt to move your cookies by hand, or by using a spatula at this point, your cookies are very tender and you will break them. Make sure you hold your pan with one hand (wearing an oven mit of course) and pull the parchemin paper with the other hand to make a smooth transfer to your counter top.
- Let them cool for 1-2 minutes, then using a metal spatula, carefully move them to a cooling rack to completely chill before serving.
If you want to make your own apple butter, click here to see my recipe for homemade apple butter.
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