Vegan Apple Pie Cookies
Last Sunday Eric and I visited the apple orchard. It pretty much tradition for every Minnesotan to do so (well at least everyone I know). Plus, Sunday was a beautiful fall day and the trees are at their peak colors so it was the perfect day to visit. We wandered through the corn maze and pumpkin patches and bought some Haralson apples (my favorite baking apples). It was how I wish every day of the fall could be.
I told Eric I would make something delicious out of the Haralson apples, since we were sharing them so that was exactly what I did on Monday. I thought about it for a while, and I didn't want to make something I had made before. So I finally decided on apple pie cookies.
I wasn't sure whether I should go for cookie dough or actual pie crust for these, but I went with the pie crust, crossing my fingers that it would work. I sautéed the apples because I figured the cookies would cook better and faster if the filling was pre-cooked. They smelled amazing while baking and the best part was I got to enjoy them a lot faster than traditional pie because they bake up quick!
They tasted wonderful, and they were really a lot more forgiving to put together than traditional large apple pies. They were the perfect recipe to showcase those Haralson apples!
Vegan Apple Pie Cookies
1/4 cup coconut sugar or maple sugar
1/2 tsp sea salt
3/4 cup coconut oil in its solid state
about 6-7 Tbsp cold water
3 medium Haralson apples (or other tart sweet apples), diced small
3 Tbsp maple syrup
2 tsp cinnamon
1 tsp pure vanilla extract
juice of one lemon
a pinch of sea salt
1 1/2 Tbsp arrowroot starch
coconut milk, for brushing
coconut sugar, for topping
To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn't too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a large rectangle 1/8 inch thick using parchment underneath and floured rolling pin, and cut into 36 circles with a cookie cutter. Preheat oven to 375 degrees. To make filling, mix together all ingredients but the arrowroot in a non-stick skillet. Heat over medium and cook until the apples have softened, about 10 minutes, after they have softened add the arrowroot. Spoon the filling by the tsp onto half of the prepared little crust circles, and cover with the top pieces of dough (I used a small spatula to carefully move them), pressing the edges and crimping with a fork. Brush crust with a little coconut milk, and sprinkle with sugar. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.