It may still be 90 degrees here in LA, but ‘m celebrating all things fall with these vegan Apple Pie Snickerdoodles!
These cookies should come with a warning sign. I literally ate half the batch the first time I made them. In my defense, I was eight months pregnant at the time.
These apple pie snickerdoodles are soft, chewy, and full of fall flavors! I made a batch for the labor and delivery nurses when I had my daughter. I wanted to give them reasons not to hate me in case I was a total pain in the ass at the hospital. 🙂
These vegan apple pie snickerdoodles gave me life in the last few weeks of my pregnancy. I had so much fun baking (and eating) them! One of my favorite things to do is browse the internet for non-vegan recipes to recreate with plant-based ingredients.
I adapted the recipe for vegan apple pie snickerdoodles are adapted from an AMAZING clean eating recipe I found by Amy’s Healthy Baking. The first time I made the apple pie snickerdoodles, I simply switched out the eggs for aquafaba. They were incredibly delicious but tasted a bit too healthy, which is probably how I ended up eating half the batch!
The second time I tested the recipe, I used all-purpose flour instead of white whole wheat flour. They were better, but still not perfect. I reduced the amount of cinnamon for the third batch and used melted vegan butter instead of coconut oil. Lo and behold, I found vegan apple pie snickerdoodle heaven!
These cookies are:
Full of cinnamon spiced apples
Perfect for Fall
and Completely Irresistible!!
If you make these vegan apple pie snickerdoodles, be sure to rate them in the comments! I also love to see all of your creations! Don’t forget to tag #carrotsandflowers when you share photos on Instagram! 🙂
- 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
- 6 tbsp coconut sugar
- 1 tsp ground cinnamon
- pinch salt
- 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.
- 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.
- For the coating, stir the coconut sugar and cinnamon in a small bowl.
- Preheat the oven to 350°F.
- 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.
- 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.
*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.