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Apple Fritter Cookies Recipe

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Delight in these soft and spiced Apple Fritter Cookies, featuring tender chunks of apple and a sweet maple glaze. Perfectly balanced with apple pie spice and a touch of vanilla, these vegan cookies are a comforting treat ideal for any time of day.

Ingredients

Cookie Dough

  • 1/2 cup apple (cut into small chunks)
  • 1/2 cup vegan butter (room temperature)
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit 5-10 minutes)
  • 1 teaspoon vanilla bean paste
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons apple pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Maple Icing

  • 1/2 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1/2–1 tablespoon soy milk (start with 1/2 tablespoon and add more if needed)

Instructions

  1. Prepare Ingredients: Cut the apple into small chunks and set aside. Prepare the flax egg by mixing ground flaxseed with water and let it sit for 5-10 minutes until gelatinous.
  2. Mix Butter and Sugars: In a bowl, cream together the vegan butter, sugar, and brown sugar with an electric mixer until the mixture is soft and fluffy, approximately 2 minutes.
  3. Add Flax Egg and Vanilla: Incorporate the flax egg and vanilla bean paste into the creamed mixture and whip for another 30 seconds to combine thoroughly.
  4. Combine Dry Ingredients: Add the all-purpose flour first, then sprinkle the apple pie spice, baking powder, and salt over the flour. Mix until a thick cookie dough forms.
  5. Fold in Apples: Gently fold the apple chunks into the cookie dough using a spatula, ensuring even distribution without crushing the fruit.
  6. Chill Dough: Cover the dough bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the dough for better shaping and baking.
  7. Preheat Oven and Prepare Tray: About 10 minutes before baking, preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
  8. Scoop Cookies: Remove dough from fridge and use a cookie scoop to form 10 evenly sized dough balls, spacing them at least 2 inches apart on the prepared tray. Bake in batches if needed.
  9. Bake: Bake the cookies in the preheated oven for 12-13 minutes, until the bottoms are lightly browned and the centers remain slightly soft.
  10. Shape Cookies (Optional): After removing from the oven, let cookies cool 5-10 minutes on the tray. For rounder cookies, gently swirl warmed cookies inside a round cutter or mug to reshape them while still warm.
  11. Cool on Rack: Transfer cookies to a wire rack to cool while preparing the icing.
  12. Make Maple Icing: Whisk together powdered sugar, maple syrup, and soy milk in a small bowl until smooth and thick. Adjust soy milk quantity to desired icing consistency.
  13. Ice Cookies: Spread the icing over the warm, not hot, cookies with a spoon. Let iced cookies rest for 10 minutes or until the icing sets and hardens.
  14. Serve: Enjoy the Apple Fritter Cookies warm or at room temperature.

Notes

  • Flax egg replaces traditional eggs to keep the cookies vegan.
  • Chilling dough ensures cookies spread less and maintain shape during baking.
  • If apple chunks release excess moisture, pat them dry before folding to avoid soggy dough.
  • Use parchment paper to prevent sticking and ensure easy cleanup.
  • The optional shaping step creates aesthetically pleasing, round cookies for presentation.
  • Adjust soy milk in icing gradually for desired consistency – too much will make it runny.
  • These cookies store well at room temperature in an airtight container for up to 3 days.

Find it online: https://yumntasty.com/apple-fritter-cookies-recipe/