Apple Crumble Cookies
Soft vegan apple crumble cookies filled with spiced apple and topped with a buttery crumble and lemon glaze.
Equipment
- 1 Baking tray lined with parchment paper lined with parchment paper
- 3 mixing bowls for cookie dough, crumble and glaze
- 1 Saucepan (for apple filling) for apple filling
- 1 Spoon or cookie scoop (to portion dough) to portion dough
- 1 cooling rack
Ingredients
For the Cookie Dough
- 2 cups plain flour (250g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup coconut oil (55g) melted
- ¾ cup brown sugar (150g) packed
- ¼ cup applesauce (60 ml)
- 1 teaspoon vanilla extract
For the Apple Filling
- 1 large apple finely diced (~120g / 1 cup)
- 1 tablespoon coconut oil
- Juice of ½ lemon
- ½ teaspoon ground cinnamon
For the Crumble Topping
- ½ cup all-purpose flour (60g) plain flour
- ¼ cup whole oats (25g)
- ¼ cup brown sugar (50g) packed
- ½ teaspoon ground cinnamon
- ¼ cup coconut oil (50-60g) solid
For the Glaze
- 1 cup powdered sugar (120g)
- 2 teaspoons plant milk
- 1-2 teaspoons lemon juice
Instructions
- Preheat oven to 175°C/350°F. Line a baking sheet with parchment.
- Mix dry ingredients for cookie dough. In another bowl, stir together melted coconut oil, brown sugar, applesauce, and vanilla. Combine wet and dry, then chill briefly.
- Cook apple filling with coconut oil, lemon juice, and cinnamon until softened. Cool.
- Make crumble by rubbing cold coconut oil into flour, oats, sugar, and cinnamon.
- Portion cookie dough into balls, create indentations, fill with apple, then top with crumble.
- Bake for 12–15 minutes or until edges are slightly golden. Cool on tray for 5 mins, then move to rack.
- Mix glaze ingredients to desired consistency and drizzle over cooled cookies.
Notes
Keep coconut oil cold for the crumble.
Cool cookies fully before glazing
Store as directed above.