"Soft, tangy vegan snickerdoodles bursting with juicy, spiced apples! Apple pie meets snickerdoodle in these addictively tasty cookies."
Apple Pie Snickerdoodles
5
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- Recipe Card
Prep time 15mins
Cook time 11mins
Serves or Makes: 12
Recipe Card
ingredients
- 60 grams coconut oil, softened
- 6 tablespoons sugar
- 4 tablespoons soy milk
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 3/4 cup stewed apples, finely chopped
ingredients
Cinnamon Sugar Coating
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon apple pie spice
Method
Step 1
Mix together cinnamon sugar coating in a shallow bowl and set aside.
Step 2
Cream together coconut oil and sugar until smooth. Add milk (make sure it's room temperature) and vanilla extract and mix to combine.
Step 3
Mix in flour, cream of tartar, baking soda, and salt until a thick and smooth dough forms. Cover and chill in the fridge for 10 minutes.
Step 4
Scoop cookie dough into 12 balls. Take one ball and divide it in half. Flatten each half into discs about ¼" thick.
Step 5
Place 1 heaped tbsp of stewed apples in the center of one of the discs. Top with the other disc and seal the edges. Gently roll into a ball and place on a lined baking sheet.
Step 6
Repeat with remaining cookie dough. Place the baking sheet in the fridge for 10 minutes.
Step 7
Preheat oven to 375°F.
Step 8
Take baking sheet out of fridge. Roll the cookie dough balls in the cinnamon sugar mixture. Place back on the baking sheet and slightly flatten into discs. Leave about 2 inches of space between each cookie.
Step 9
Bake 11 minutes, until lightly golden and firm around the edges. (The center will still be soft but will firm up as it cools.) Leave on the baking sheet for about 2 minutes, then transfer to a cooling rack.
Step 10
Let cookies cool completely before eating for best results. Store leftovers in an air-tight container in the fridge.