As someone who doesn’t eat chocolate, I’m always on the lookout for sweet snacks that fill a similar hole. So heading into October I felt inspired by autumn weather to make autumn cookies. Stuffed with apples with chunks of toffee, and paired with warming spices. Cinnamon, ginger and nutmeg, they warm the soul and make for the perfect autumn cookie.
- Makes: 8-10 Cookies
Ingredients
For the Cookies:
- 1/4 cup Dried Apple Pieces*
- 300ml Strong Tea
- 225g Gluten Free Flour
- 1/4 tsp Xanthan Gum (only if your blend doesn't already include it)
- 14g Cornstarch
- 1/2 tsp Bicarbonate Soda
- 3/4 tsp Baking Powder
- 1/2 tsp Salt
- 120g Sugar
- 140g Light Brown Sugar
- 140g Vegan Butter, room temperature
- 1 Chia Egg**
- 1 tsp Vanilla Extract
- 150g Vegan Chewy Toffees, chopped
For the Sugar Coating:
- 2 Tbsp Light Brown Sugar
- 2 tsp Cinnamon
Directions
Place your apple pieces in a small bowl with the strong tea to soak until soft, about 15 minutes, before draining well.
Put all the dry ingredients in a large bowl and whisk to combine, making sure to break up any clumps in the brown sugar. Now add in the butter, chia egg, and vanilla, mix well until fully combined into a very thick dough. The dough is very stiff so I tend to use a stand mixer but it will work equally well if mixed by hand. Finally, add in the toffee pieces along with the apple chunks and mix until evenly combined with the dough. Wrap the dough tightly in cling film and place in the fridge for at least 24 hours to allow it to firm.
When ready to bake, preheat the oven to 160 degrees (325 F), and line 2 baking sheets with parchment paper or a silpat. Mix together the sugar and cinnamon for the sugar coating and place to one side on a plate. Divide the dough into even balls, between 50g to 60g in size each. Toss each ball of dough in the spiced sugar before placing on the prepared baking sheet. Well space each ball of dough as they will expand. Bake until a deep golden brown, with a tender centre, 30 – 40 minutes.
Allow to cool for at least 10 minutes before tasting or until fully set, molten toffee isn’t fun. Enjoy with a tasty hot drink while snuggling up in front of a fire.
Notes
* I buy dried apple chunks that are already trimmed into small cubes. If your pieces are larger than chop into small pieces before soaking.
** If you’re not familiar with the process to make a chia egg it’s really very simple and makes a great binder. Mix together 1 Tbsp of ground Chia Seeds with 3 Tbsp of water and set to one side for at least 10 minutes. This should make a thick sticky paste, very similar in texture to a beaten egg.
Allergy Notes: This recipe is designed to be vegan, gluten free, soy free, and nut free.
