Ingredients
Scale
- 1 large honeycrisp apple
- 1/4 cup water
- 1/2 tablespoon cornstarch
- 3 tablespoons brown sugar
- 2 tablespoons vegan butter
- 1 tablespoon lemon juice
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup vegan butter
- 1/2 cup + 2 tablespoons granulated sugar
- 1/4 cup brown sugar
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 1/2 cups + 1 tablespoon all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Prepare the apple filling by mixing water and cornstarch in a saucepan over medium heat. Add chopped apples, brown sugar, vegan butter, lemon juice, and pumpkin pie spice. Cook for about 5-7 minutes until apples soften. Cool.
- In a large bowl, cream together vegan butter, granulated sugar, and brown sugar until fluffy. Add the flax egg and vanilla extract; mix well.
- In another bowl, whisk flour, pumpkin pie spice, baking powder, and salt. Gradually add dry ingredients to wet ingredients until combined.
- Preheat oven to 350°F (175°C). Scoop two tablespoons of dough, flatten it in your hand, place one tablespoon of cooled apple filling in the center, fold edges over, and roll into a ball. Roll in extra sugar before placing on a lined baking sheet.
- Bake for 12-15 minutes until golden brown. Cool slightly before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Use fresh apples for the best flavor. Chill the dough for at least 30 minutes to prevent spreading.