VEGAN APPLE PIE SNICKERDOODLES

Serves: 24 cookies

INGREDIENTS

• 2 cups (240g) finely diced apples, peeled
• 2 teaspoons ground cinnamon, divided
• 2 cups (240g) all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp cornstarch
• ½ tsp salt
• 4 tbsp vegan butter
• 6 Tbsp aquafaba
• 1 tbsp vanilla extract
• 1 cup + 2 Tbsp coconut sugar, divided
• Coating
• 6 tbsp coconut sugar
• 1 tsp ground cinnamon
• pinch salt

INSTRUCTIONS

1. To prepare the apples, oil a skillet over medium-high heat with a small amount of vegan butter. Add the apples. Sprinkle with 2 Tbsp coconut sugar and ½ teaspoon cinnamon. Cook for 5-7 minutes until apples are soft and have released their moisture. Set aside to cool.
2. In a medium bowl, whisk together the flour, remaining 1½ tsp cinnamon, baking powder, cornstarch, and salt In a separate bowl, combine the softened vegan butter, aquafaba and vanilla. Whisk until smooth then stir in the coconut sugar. Slowly add the flour mixture, mixing just until incorporated. Fold in the cooled apples, mixing well. Chill the apple pie snickerdoodle dough for 30 minutes if it's too sticky to roll.
3. For the coating, stir the coconut sugar and cinnamon in a small bowl.
4. Preheat the oven to 350°F.
5. On two lined baking sheets, roll the dough into 24 balls and coat each cookie dough ball in the cinnamon sugar mixture. Line the cookie dough balls on the baking sheets with 2 inches of space between each cookie. Flatten the balls into disks about ⅓-1/2 inch thick.
6. Sprinkle each cookie with a bit more cinnamon sugar and bake at 350 for 11-12 minutes. Let the apple pie snickerdoodles cool on the baking sheet for a minimum of 10 minutes before transferring them to a wire rack.

NOTES

*Substitute melted coconut oil for vegan butter, if desired. 
*Recipe works well with gluten-free flours, whole wheat pastry flour, and white whole wheat flour.
*For best results, dice apples as fine as mini chocolate chips.