September, to me, is a time of change. The leaves change their color marking the start of Autumn, a new school year, and the harvest season. So what food do I think of most, this time of year? Apples! They are a staple of Fall cooking. For my first recipe I wanted to make a heavenly cookie to put a spotlight on this autumnal fruit. They are versatile to work with and delicious, making them the best ingredient for a vegan cookie.
For this recipe you will need…
- 3/4 Cups Vegan Butter
- 1 Cup of Sugar
- 1/2 Cup Brown Sugar
- 1 teaspoon Vanilla
- 1/2 Cup Applesauce
- 1 and 3/4 Cups Flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 Cups Oats
- 1 Medium Apple, peeled, shredded = 1 Cup total
- 1 Cup Powdered Sugar
- 2 Tablespoon Coconut Milk
- 1/8 teaspoon Vanilla
- 1/4 Cinnamon
- 1/2 teaspoon Honey
Add more Powdered Sugar to thicken or more milk to thin.
First, heat your oven to 375. Line your cookie sheets with parchment paper and put aside for later. In a large bowl, mix vegan butter, sugar, and brown sugar.
Next, add vanilla and applesauce.
Beat with your mixer until you get a smooth consistency.
Now, in a medium bowl, mix dry ingredients with a whisk. They are flour, baking soda, cinnamon, and salt. Then pour it into your batter. Beat the two together with your mixer.
Next, take your apple and wash it, peel it, and then shred it with a grater.
Add the Apple and Oats into batter and mix.
Your dough should turn out looking like this!
Pro Tip: Pop your batter into the fridge for an hour or so before baking your cookies. This helps the batter absorb all of the flavors and improves the texture.
While you’re waiting, now is the perfect time to make your icing!
In a medium bowl beat together powdered sugar, coconut milk, vanilla, cinnamon, and honey.
Once your icing is nice and smooth it’s time to transfer it to an icing bag. If you don’t actually have one, just use a Ziploc bag and rubber band the top. When you’re ready to use your icing, just snip off the corner of the bag. Remember to make a small cut or else the hole will be to big. Pop in the fridge until you’re ready to use it.
Now it’s time to make those cookies!
Pro Tip: Use a melon baller/ ice cream scoop to get perfectly round cookies. The scoop I used makes roughly 1 and a 1/4 inch balls.
Put your balls of dough on your prepped cookie sheets. You should be able to make around 36 cookies. I flattened my cookies with a fork and sprinkled a bit of flour on top to keep them from rising too much. Place cookies in the oven and bake for 10 minutes, or until golden brown.
When your cookies are done baking just slide the parchment paper off the cookie sheets to let them cool.
Once they’re cool get your icing from the fridge and drizzle over the cookies. Make sure to let the cookies completely cool before icing!
Printable Recipes: Just save photos below and print! (Servings may vary)