Apple Pie Cookies may just be the perfect treat. Grated fresh apple is blended with apple pie spices. Soft, sweet and chewy all in one little package.
How can there be so many cookie recipes! That wasn’t a question but a statement of awe. It always blows my mind how there are new recipes popping up on the internet by cooks and bakers around the world.
Even cookies that are vegan with no eggs or dairy are endless. They look beautiful and taste even better. I love that there are no bake cookies now too. They are so easy and perfect for summertime. Truthfully, that type is pretty much like cookie dough but who doesn’t like cookie dough!
My husband is always trying to think up new recipes for me. He thinks there are only just so many. I have told him that all those notebooks that I have been writing in are full of ideas, inspiration and recipes. My mind is so full of ideas I even have to let them go sometimes. I don’t think he believes me because he keeps being concerned.
I told him to just think of recipes like faces. How can there be so many different faces with just two eyes, a nose and a mouth? It didn’t help.
So, here I am with a new recipe, Apple Pie Cookies, and it is good! Thank goodness you can find great apples year round. Oh, oh. Here come the ideas. I could do a cookie that mimics everyone’s favorite pies. How about pecan pie cookies or blueberry pie cookies? Maybe I’ll do that one next.
P.S. I have lots more.
Apple Pie Cookies
Apple Pie Cookies may just be the perfect treat.
Ingredients
For the cookies:
- 1/2 cup shortening organic vegan
- 1 cup coconut sugar
- 1 egg substitute
- 1 teaspoon vanilla extract
- 1/2 cup apple (McIntosh or Granny Smithor Gala or your favorite), peeled and chopped very fine or grated
- 1 cup all purpose flour
- 1/4 cup whole wheat flour
- 1 teaspoon sea salt
- 2 teaspoons baking powder
Cinnamon/sugar mixture:
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Cover a baking sheet with parchment paper.
Mix the cookies:
- With a hand mixer cream the sugar and shortening together for about 2 minutes.
- Stir in the prepared egg substitute, vanilla and prepared apple.
- In a separate bowl sift together the flour, salt and baking powder.
- Combine the dry mixture with the wet mixture and just blend.
- Scoop into heaping tablespoons full and roll into balls.
Mix the cinnamon/sugar mixture:
- Combine the sugar, cinnamon, nutmeg and ginger in a small bowl.
- Roll each ball in the sugar/cinnamon mixture.
- Place on the parchment covered baking sheet about 2" apart.
- Slightly flatten.
- Bake at 350 degrees 12 minutes.
- Do not over bake. They will be a little soft when they are removed from the oven but they will harden.
- Remove to a rack to cool.
- The photo makes them look larger than they are in reality. They are about 2" in diameter.
Recipe Notes
IF FREEZING:
There are two times you can freeze these cookies.
Before baking: Freeze the balls of raw dough. Then when you want to bake them defrost and bake as instructed above.
After Baking: After they have cooled you may freeze them in any of the methods
They defrost quickly so it really doesn’t take any planning. Just put them on a plate for an hour or so and enjoy.
Liz K says
I am definitely not a baker but like to make cookies a couple of times a year, so I try to keep my ingredient list pretty streamline. Are there parts of this recipe I could substitute? Specifically, could I use a vegan butter instead of shortening, skip the wheat flour with more all purpose flour, and use whatever type of sugar I have? I didn’t know if any of these ingredients really “made” the recipe what it is.
Ginny McMeans says
I think all of those substitutes would work Liz. They seem to be made up of the same textures and baking qualities. If you use granulated sugar I would cut it down by about 1/4 cup.
Anthony DiDomenico says
What egg substitute are uou talking about with this recipe. Can I use a regular egg? Thanks.
Ginny McMeans says
Hi Anthony, this is a vegan site so we always use egg substitutes such as flax seed meal, chis egg or some sort of egg substitute like those. But … yes, you can use an egg just fine.
Jo says
I’ve done the egg sustitute before, but I’ve seen different ratios of chia or flax to water. What do you use for this recipe?
Ginny McMeans says
I always use one tablespoon chia flour/meal or flax meal to three tablespoons water. I prefer the chia flour/meal to the seed because it’s smooth and gels almost immediately.