These vegan soft-baked cinnamon apple cookies have the flavour of a sweet apple crumble. They’re made with 100% wholemeal flour and chopped fresh apple. A red-skinned apple will produce the most interesting-looking cookies. The pictured batch were made with a stripey gala.
This is another very versatile recipe. You can add raisins, chopped apricot, cranberries, nuts or seeds, and experiment with the spices. As long as you stick to the same quantities of flour, soda, sugar, coconut oil and syrup they should produce perfect soft-baked cookies – eight of the giant variety or up to sixteen more normal sized cookies. (The pictured cookies were a batch of fourteen.)
I have provided the golden syrup quantity in grams because it’s difficult to measure mls of this particular ingredient accurately. It will be in the region of 50 ml, if your scales are less reliable than whatever liquid measure you use.
Like some other soft-baked cookies, you can make these a bit crisper by leaving them in the oven for longer, but they’ll always tend to be soft because of the combination of ingredients.
Soft-baked Cinnamon Apple Cookies…
Ingredients
- 200 g wholemeal self-raising flour
- 1/4 tsp bicarbonate of soda
- pinch of salt
- 2 tsp cinnamon
- 75 g light muscovado or other brown sugar
- 90 g coconut oil
- 1 medium dessert apple
- 1 tsp vanilla extract
- 75 g golden syrup
Method
- Set the oven to 180°C/360°F and line or very lightly oil one large or two smaller baking sheets.
- Core the apple and chop it into small pieces. (There’s no need to remove the peel.) Set aside for a few minutes.
- Stir the flour together with the bicarbonate of soda, salt, cinnamon and sugar in a large bowl.
- Soften the coconut oil a bit if it is not already at warm room temperature (it should be easily spoonable but not yet turning to liquid).
- Using a pastry blender, ideally, or a fork, blend the coconut oil into the flour until it is thoroughly combined and no little lumps of coconut oil remain.
- Stir the apple pieces into the flour, followed by the syrup and vanilla extract. Mix and press with a fork, or your hands if you prefer, until the syrup is evenly distributed throughout and you have a slightly sticky cookie dough.
- Roll the dough into balls. For giant cookies, divide the mixture into eight. For normal sized cookies, you should make fourteen to sixteen balls.
- Flatten the balls just a little with the back of a spoon before baking for anywhere between fourteen and twenty-five minutes (depending on your oven and the size of the cookies). They should be browning at the edges and a nice golden colour on top.
- Allow the cookies to cool completely before storing in an airtight tin.
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