Ingredients:
Apple Filling:
2 honeycrisp apples (peeled and cubed)
1/4 tsp nutmeg
1/4 tsp cloves
1 tbsp cinnamon
1 1/4 cups water
1/3 cup granulated sugar
1 1/2 tbsp brown sugar
1 tbsp cornstarch
Cookies:
1 cup coconut oil (solid, not melted) or vegan butter
1 1/2 cups granulated sugar
1/4 cup unsweetened applesauce (as an egg replacer)
2 tsp vanilla extract
2 tsp baking powder
1 tsp baking soda
2 3/4 cups all-purpose flour
Cinnamon and sugar mixture (about 4-5 tbsp each for coating)
Icing:
1/2 cup powdered sugar
1 tbsp plant-based milk (like almond or soy)
1/4 tsp vanilla extract
Topping:
Store-bought vegan caramel sauce or homemade
Instructions:
Preheat oven to 375°F (190°C)
Prepare the apple filling: In a saucepan over medium-low heat, combine all ingredients under the apple filling section. Stir until the sugars dissolve, then bring to a boil. Reduce to low and simmer, stirring constantly until thickened and apples are tender. Remove from heat and set aside.
Make the cookie dough: In a large mixing bowl, cream together the solid coconut oil (or vegan butter) and granulated sugar until light and fluffy. Add the applesauce and vanilla, mixing until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and any additional spices. Gradually fold the dry ingredients into the wet mixture until a sticky dough forms. You can knead it with your hands if desired.
Chill the dough in the fridge for at least 15 minutes.
Shape the cookies: Scoop 2-inch balls of dough (a large ice cream scoop works great) and roll them in your hands to form balls. Roll each ball in the cinnamon-sugar mixture and place them on a parchment-lined baking sheet.
Bake at 375°F for 8 minutes.
Fill with apple filling: Remove cookies from the oven, use a tablespoon to press down in the center of each cookie, creating a well. Fill each well with the apple filling.
Bake again: Return to the oven and bake for an additional 3-5 minutes, then remove and let cool.
Make the icing: In a small bowl, mix together the powdered sugar, plant-based milk, and vanilla extract until smooth. Adjust the consistency with more milk or sugar as needed.
Finish with toppings: Once the cookies have cooled completely, drizzle with vegan caramel sauce and icing.
