Vegan Caramel Apple Pecan Pie Cookies

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:

  1. For the cookies, preheat oven to 350 levels. Line two baking sheets with parchment paper.
  2. In a small bowl, combine floor flax seeds with applesauce and let set for a minimum of 5 minutes.
  3. In a big bowl, whisk flour, cinnamon, cardamom, nutmeg, baking powder, baking soda, and salt.
  4. Right into a stand mixer, add vegan butter, sugar, and brown sugar, and cream collectively. Stir in flax combination. 
  5. 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. 
  6. 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. 
  7. Drizzle sauce over every cookie and let cool for 1 minute.
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