Caramel Apple Pie Cookies

Caramel Apple Pie Cookies

These Caramel Apple Pie Cookies are like tiny apple pies with a drizzle of caramel. The cosy ingredients — applesauce, pecans, apples and caramel together with the delicious autumn spices of cinnamon, cardamom and nutmeg — form an irresistible combination. The look is rustic, and they are easy to make, and perfect for breakfast.

Makes 22 Cookies

Ingredients

  • 1 tbsp ground flax seeds
  • 3 tbsp applesauce
  • 190g (6.7 oz) plain (all-purpose) flour
  • 1 tsp cinnamon
  • ½ tsp ground cardamom
  • ¼ tsp ground nutmeg
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 113g (4 oz) vegan butter, softened
  • 100g (3.5 oz) granulated sugar
  • 100g (3.5 oz) brown sugar
  • 65g (2.3 oz) chopped pecans
  • 100g (3.5 oz) chopped apple

For the vegan caramel sauce:

  • 50g (1.7 oz) brown sugar
  • 3 tbsp vegan cream such as oat-based cooking cream or coconut cream
  • Pinch of salt

Method

  1. Preheat the oven to 180°C/350°F/ Gas 4. Line two baking sheets with parchment paper.
  2. In a bowl, mix together the ground flax seeds with the applesauce for the flax ‘egg’ and let it set for at least 5 minutes.
  3. In another bowl, whisk together the flour, cinnamon, cardamom, nutmeg, baking powder, baking soda and salt.
  4. In another bowl with a handheld mixer or with a stand mixer, cream together the vegan butter, granulated sugar and brown sugar. Stir in the flax ‘egg.’
  5. Mix the dry ingredients with the creamed butter, sugar and flax ‘egg’ softened mixture. Fold in the chopped pecans and chopped apple and combine until the dough is firm.
  6. Scoop about 2 tablespoons (30g/1 oz) of dough and flatten the dough into a cookie. Bake the cookies for 15 minutes.
  7. While the cookies are baking, mix the brown sugar and vegan cream in a saucepan. Bring them to a boil and let them bubble away at low to medium heat for about 5 minutes until the caramel thickens. Add a pinch of salt. Drizzle the caramel sauce over each cookie.
  8. Store the cookies in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week.

Recipe from Fantastic Vegan Cookies by Tiina Strandberg (Page Street Publishing Co. 2021).
Photography by Tiina Strandberg.