Vegan Caramel Apple Pecan Pie Cookies
2 min read
The substances of those cookies from the Implausible Vegan Cookies cookbook—resembling applesauce, pecans, apples, and caramel, together with heat fall spices like cinnamon, cardamom and nutmeg—make for a comfy and irresistible dessert.
What you want:
For the cookies:
1 tablespoon floor flax seeds
3 tablespoons applesauce
1½ cups flour
1 teaspoon cinnamon
½ teaspoon floor cardamom
¼ teaspoon floor nutmeg
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup vegan butter, softened
½ cup sugar
½ cup brown sugar
½ cup chopped pecans
1 cup chopped apples
For the caramel sauce:
¼ cup brown sugar
3 tablespoons coconut cream
¼ teaspoon salt
What you do:
- For the cookies, preheat oven to 350 levels. Line two baking sheets with parchment paper.
- In a small bowl, combine floor flax seeds with applesauce and let set for a minimum of 5 minutes.
- In a big bowl, whisk flour, cinnamon, cardamom, nutmeg, baking powder, baking soda, and salt.
- Right into a stand mixer, add vegan butter, sugar, and brown sugar, and cream collectively. Stir in flax combination.
- Add dry substances into butter and flax combination. Fold in pecans and apples and mix till dough is agency. Scoop out 2 tablespoons of dough and type right into a cookie form. Place on ready baking sheet and repeat with remaining dough. Bake for quarter-hour. Take away from oven and place on a cooling rack.
- For the caramel sauce, right into a saucepan over medium-low warmth, add brown sugar and cream. Convey to a boil and let simmer for about 5 minutes till caramel thickens. Add salt and stir.
- Drizzle sauce over every cookie and let cool for 1 minute.
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