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.
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Apple Pie Cookies
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
- 1/2 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.
Nutrition
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 How to Freeze.
They defrost quickly so it really doesn’t take any planning. Just put them on a plate for an hour or so and enjoy.
Ginny McMeans says
October 22, 2018 at 5:33 pmYou’re always taking a chance when substituting ingredients in baking. Baking is so precise. I’m sorry it didn’t work out for you. Sometimes you can substitute butter for shortening and sometimes you can’t. Evidently, you can’t in this recipe. It’s like a 50/50 chance. Also, if you melt dairy-free butter in a pan you’ll see all of the ‘water’ that comes out of it. It’s just different. If the egg was larger than the measurement for the egg substitute that would have made a difference too.
Brianne says
October 22, 2018 at 5:17 pmI don’t know what I did wrong … the dough was soft and wet and sticky, impossible to form into balls, even after adding more flour.
I used vegan butter instead of shortening and used a real egg (I am just dairy free, not vegan).
Ginny McMeans says
September 28, 2018 at 10:00 pmThank you Renada!!!
Reynada says
September 28, 2018 at 4:30 pmJust make them. You won’t regret it. They are fantastic!! I used GFAP flour and they still came out great
Ginny McMeans says
March 12, 2018 at 10:53 amThat won’t work in this case Nada as it needs to be whipped with the sugar and liquid oil wouldn’t do that.
Nada says
March 12, 2018 at 5:22 amShall i use coconuts oil instead of shortening?
Ginny McMeans says
March 8, 2018 at 8:07 pmIt would be about the same but would taste a little sweeter with the sugar and may puff up a little more with the egg. Remember, I haven’t used those ingredients so I can’t be sure of the outcome.
Corey says
March 8, 2018 at 5:33 pmIf I wanted to make these non-vegan, would the shortening, coconut sugar, and egg substitute all be a 1:1 for butter, sugar, and egg?
Helene D'Souza says
October 12, 2017 at 11:13 amIn India getting cookies made with eggs is a challenge. I personally prefer egg cookies because I grew up that way and love those cookies, however in time I started to bake without eggs just to be able to provide a good option to other folks around me. I love the way you made yours, they look scrumptious!