Description
These bakery-style vegan apple cookies are stuffed with cold apple curd, topped with a crisp spiced oat crumble, and finished with a sweet apple cider glaze.
Ingrédients
Scale
- 1 cup granulated sugar
- 1/2 cup (1 stick) vegan butter, melted and cooled
- 3 1/2 tbsp vegan apple curd, plus extra for filling
- 1 tbsp plain vegan yogurt
- 1 tsp pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tbsp light brown sugar
- 2 tbsp all-purpose flour
- 3 tbsp rolled oats
- 1/2 tsp ground cinnamon
- 2 tbsp vegan butter, melted
- 1/3 cup apple cider vinegar or apple cider juice, reduced to 2 tbsp
- 1 1/4 cups powdered sugar
- 1 tbsp plant-based milk
- 1 tsp pure vanilla extract
Instructions
- In a large mixing bowl, whisk together the melted vegan butter and granulated sugar until well combined. Whisk in 3 1/2 tablespoons of vegan apple curd, plain vegan yogurt, and vanilla extract until smooth. Place the remaining apple curd in the freezer so it is extra cold and easy to handle when filling the cookies later.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and sea salt. Gently fold the dry ingredients into the wet mixture using a spatula just until no flour streaks remain. Cover the bowl and chill in the refrigerator for 30 minutes.
- While the dough chills, prepare the crumble topping. In a small bowl, rub the brown sugar, flour, rolled oats, ground cinnamon, and melted vegan butter together using your fingers or a fork until coarse, buttery clumps form. Place the crumble in the refrigerator until needed.
- In a small saucepan over medium heat, simmer the 1/3 cup of apple cider vinegar or apple cider juice for 15–20 minutes until it reduces to exactly 2 tablespoons of syrup. Pour the reduced liquid into a bowl and whisk with powdered sugar, plant-based milk, and vanilla extract until completely smooth. Set aside.
- Preheat your oven to 355°F (180°C) and line two large baking sheets with parchment paper. Divide the chilled cookie dough into 8 large or 12 regular portions. Flatten each portion slightly into a disc and press a deep well into the center. Spoon exactly 1 teaspoon of chilled apple curd into the well, then carefully fold and pinch the dough completely closed around the filling so no curd is exposed.
- Arrange the stuffed dough balls onto prepared baking sheets about 2.5 inches apart. Press a generous handful of the chilled oat crumble onto the top of each dough ball. Bake for 12–14 minutes for large cookies or 10–12 minutes for regular cookies, until the edges are set and the oat crumble turns golden brown.
- Let the cookies rest on the warm baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cool, drizzle or pipe the prepared apple cider glaze generously over the tops and allow it to set before serving.
Notes
Stick strictly to 1 teaspoon of cold apple curd per cookie so the filling stays sealed during baking. Keep the oat crumble chilled before adding it to the dough balls for distinct crisp clusters. For perfectly round bakery-style cookies, use a large round cutter or wide glass to gently scoot each cookie into shape while still hot.
- Temps de préparation: 45 minutes
- Temps de cuisson: 20 minutes
- Catégorie: Dessert
- Méthode: Baked
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 330
- Sucre: 29g
- Sodium: 190mg
- Graisse: 14g
- Graisse saturée: 7g
- Graisses insaturées: 6g
- Gras trans: 0g
- Glucides: 47g
- Fibres: 2g
- Protéine: 3g
- Cholestérol: 0mg