Thursday, September 24, 2015

Caramel Apple Cookies

I love these little treats because they taste like a combination of a cake and a cookie. Even after being stored in the fridge overnight they still taste soft and chewy. Not only are they easy to make, they are a unique recipe that is perfect for fall. I adapted them so that they were almost vegan. The only ingredient that was not vegan was the egg I used, which can be replaced with a flax or chia egg for the same delicious outcome.

Caramel Apple CookiesPrep Time: 25 minutes
Cook Time: 10-12 minutes
Yield: 3 dozen


-2 1/2 cups all-purpose flour
-1 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-3/4 tsp ground cinnamon
-1/4 tsp ground nutmeg
-1 cup peeled and shredded Granny Smith Apple (around 2-3 apples)
-1 Tbsp lemon juice
-1/2 cup Earth Balance vegan butter, softened
-1 cup packed light-brown sugar
-1 large egg *to make this recipe completely vegan replace this with 1 flax egg (1 Tbsp of flax, 3 Tbsp of water)*
-1 tsp vanilla extract
-1/2 cup scant (just under 1/2 cup) of frozen apple juice concentrate, slightly thawed


-1/2 cup packed light-brown sugar
-1/4 cup Earth Balance vegan butter
-2 1/2 Tbsp frozen apple juice concentrate
-1/8 tsp salt
-2 1/2 cups powdered sugar
-1/2 cup chopped pecans

1. Preheat oven to 350 degrees.

2. In a medium sized mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

3. In a small bowl, mix together the shredded apple and lemon juice.

4. In a separate medium sized mixing bowl, beat together the brown sugar and butter until creamy. Mix in the egg and vanilla extract. Mix in half of the flour mixture, then on the lowest setting mix in the apple juice concentrate. Mix in the remaining half of the flour mixture, followed by the apple mixture.

5. On a baking sheet lined with parchment paper, scoop out tablespoon sized cookies approximately 2 inches apart (you can make the cookies slightly larger too if you wish).

6. Bake cookies in the preheated oven for 10-12 minutes.

7. Allow cookies to cool completely before applying the frosting.


1. In a small saucepan, combine the brown sugar, butter, apple juice and salt over medium heat. Whisk mixture until the sugar has completely dissolved.

2. Remove from heat and mix in icing sugar.

3. Using the method of your choice (I used a piping stick), apply a layer of icing to each cookie. Apply pecans while the icing is still soft so that they stay on.

With love,

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