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Vegan Apple Pie Thumbprint Cookies

Delightful vegan cookies that combine the flavors of traditional apple pie with a fun thumbprint cookie format, filled with sweet apple jam.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

For the apple pie filling
  • 8-9 apples apples, peeled, cored, and finely chopped To create a luscious apple filling
  • 1 tbsp vegan butter For that rich, creamy element
  • 1 1/3 cups sugar To sweeten the apple mixture perfectly
  • 1 juice juice of 1 lemon Adding brightness and balancing the sweetness
  • 1 tsp apple pectin powder To help thicken the apple filling
  • 1/2 tsp ground cinnamon Enhancing the warmth and coziness of fall flavors
  • 1/2 tsp ground nutmeg For an extra layer of aromatic spice
For the cookie base
  • 1 3/4 cups all-purpose flour Forming the cookie base
  • 1/3 cup almond flour Adding a nutty flavor and delicate crumb
  • 2 tbsp cornstarch For lightness and tenderness in the cookies
  • 1/4 tsp baking powder Providing the necessary lift
  • 1/4 tsp baking soda Helping create a soft texture
  • 1 pinch salt To enhance the sweetness
For the cookie mixture
  • 1/2 cup vegan butter Ensuring a rich, buttery taste in every bite
  • 1/2 cup coconut sugar Offering a natural sweetness that's also a bit caramel-like
  • 2 tsp vanilla extract For that extra bit of warm, sweet flavor

Method
 

Prepare the apple pie jam
  1. In a medium saucepan, melt 1 tablespoon of vegan butter over medium heat. Add the finely chopped apples and cook for 5-7 minutes until they soften.
  2. Stir in 1 1/3 cups of sugar, juice from the lemon, 1 teaspoon of apple pectin powder, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg.
  3. Cook this mixture for 10-15 minutes until it thickens. Once done, remove from heat and allow it to cool.
Preheat your oven
  1. Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the ingredients
  1. In a large mixing bowl, cream together 1/2 cup of vegan butter, 1/2 cup of coconut sugar, and 2 teaspoons of vanilla extract until the mixture is light and fluffy.
Mix dry ingredients
  1. In another bowl, whisk together 1 3/4 cups of all-purpose flour, 1/3 cup of almond flour, 2 tablespoons of cornstarch, 1/4 teaspoon of baking powder, 1/4 teaspoon of baking soda, and a pinch of salt.
Combine wet and dry
  1. Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
Shape the cookies
  1. Scoop tablespoon-sized portions of dough, roll them into balls, and use your thumb to create an indentation in the center of each cookie.
  2. Fill this thumbprint with the cooled apple pie jam.
Bake the cookies
  1. Place your filled cookies onto the prepared baking sheet and bake for 15-18 minutes, or until the edges are golden brown. Cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Let your apple filling cool completely before spreading it on the cookies to prevent them from becoming soggy. For extra flavor, sprinkle a bit of sea salt on top of the cookies prior to baking. Optionally, incorporate maple syrup into the apple pie filling.