Vegan Apple Coconut Cookies
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These vegan apple cookies are so satisfying and simple to make. They are appley and cinnamony, not too sweet, and have a nice little homestead prairie vibe. The texture is halfway between chewy and cakey and are a treat you can feel good about. They stand up very well to packing and would be perfect for a picnic or cookie swap. We love them with a big cup of chai for an afternoon pick-me-up. We have also tried these with date-sweetened chocolate chips instead of coconut, and they do the trick! They will probably do well with just about any dry add-in you want to experiment with. A great base for a great all-around delicious cookie.
- Preparation 15 min
- Cook 22 min
- Serves approximately 18-24 cookies
Ingredients
- 0.5 cup vegan butter like Miyokos (or regular butter), softened
- 1 cup Just Date Organic Date Sugar
- 1 cup applesauce
- 2 tsp vanilla
- 1 cup gluten-free flour (like Bob's Red Mill 1:1)
- 1 tsp baking powder
- 0.5 tsp salt
- 1 tsp cinnamon
- 1 cup shredded coconut
Instructions
- Preheat oven to 350°F.
- Whisk together flour, baking powder, cinnamon, and salt in small bowl. Set aside.
- Beat butter and sugar in large bowl until creamy. Be patient - mixture will become lighter in color when ready.
- Beat in applesauce and vanilla, keeping mixture fluffy.
- Add dry ingredients to wet ingredients and fold in gently until just combined.
- Fold in coconut gently.
- Drop by spoonfuls onto lined or lightly greased cookie sheets.
- Gently sculpt to your liking - shape and texture won't change much during baking.
- Bake at 350°F for 22 minutes or until lightly golden brown around edges. They won't change much color on top.
by Just Date
