The perfect fall cookie!
Skip to Recipe.
I always end up with a surplus of apples right around the end of October or early November and don’t know what to do with them. This recipe is a perfect use for some of those apples and seriously tastes like heaven. It makes a deceivingly large number of cookies too. I made 3 dozen and had plenty to share with my husband’s family.
The caramel sauce is an added bonus and blends so perfectly with these cookies! I highly recommend it and will include the optional ingredients in my recipe below.
These cookies are soft and cakey and have an amazing fall flavor to them.
Ingredients Description:
- Flax Eggs – 1 tablespoon of flax seet and 2 tablespoons of water = 1 egg.
- Flour – I always use King Arthur flour. If you want to make these gluten free I would try Bob’s Red Mill 1-to-1 gluten free flour.
- Sunflower Seed Butter – Just a small amount of this goes a long way and makes the cookies extra savory.
- Vegan Butter – I always like to use Miyoko’s Creamery, but any vegan plant butter will do. This will be used for the cookies and the caramel sauce.
- Organic Sugar – Make sure it’s organic and vegan approved. Most organic sugars are vegan. If it’s not organic and you live in the US the sugar will almost definitely have been filtered through animal bones. Yuckkkkkk. I usually buy Wholesome Sugar, or the Whole Foods brand. This will be used for both the cookies and the caramel sauce.
- Baking Powder
- Baking Soda
- Vanilla – This will be used in the cookies and caramel sauce.
- Apples – I used gala, but any kind will do.
- Pumpkin Pie Spice – I used to think there was a magic ingredient in pumpkin pie spice, but it’s literally just cinnamon, ginger, nutmeg, cloves, and allspice. If you have these spices instead of pumpkin pie spice, just mix an even amount of them together and follow the measurements.
- Coconut Cream – Remove the fatty portion of a can of coconut milk. If coconut milk is already mixed, add an additional 2 tablespoons of milk.
Recipe List
Makes 3 dozen cookies
Prep time: 15 minutes for cookies
Cook time: 30 minutes for cookies / 10 minutes for caramel sauce.
Total time: 45 minutes – 1 hour
Ingredients:
For Cookies –
- 2 flax eggs (4 tbsp of warm water and 2 tbsp flaxseed).
- 1 1/2 cup organic sugar
- 1/2 cup vegan butter
- 2 tbsp sunflower seed butter
- 1 tsp vanilla
- 3 apples
- 1/2 cup water
- 1 tbsp pumpkin pie spice
- 3 cups flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
For Caramel Sauce:
- 1 cup sugar
- 1 tsp vanilla
- 1/2 cup butter
- 1/2 cup coconut cream
Instructions:
- Set ovan to 375°.
- Make flax eggs – let sit for 5 minutes.
- Process apples – peel and slice apples. Blend in a food processor with spices and water until it forms an apple sauce texture.
- Mix wet ingredients – Cream together sugar, vanilla, vegan butter, sunflower seed butter, and apple sauce until they are well blended and form a creamy texture.
- Combine with dry ingredients – Stir in flour, baking powder, and baking soda. It should form a medium firm batter.
- Bake – Form 1.5 inch mounds of batter on a greased baking sheet and bake for 10 minutes.
- Make caramel sauce – while cookies are baking, begin making the sauce.
- Pour 1 cup of sugar into a pan on medium heat.
- Swirl (but don’t stir) occasionally until sugar forms an amber-colored syrupy texture.
- Add in vanilla and butter. Whisk rapidly for 3 minutes.
- Pour in coconut cream and continue whisking together ingredients for 2 more minutes.
- Remove from heat and let cool.
