This easy recipe for very old-fashioned-sounding cookies comes from the lone vegan cookbook on the shelves at the otherwise exhaustively stocked kitchen store, Gygi, in Salt Lake City. A typical trip there goes something like this: go to pick up only a package of parchment paper sheets and – – leave, pushing a shopping cart with aforementioned parchment (in two sizes) several small pieces of china that were “on sale,” plastic lids for half-sheet baking pans, an elf-sized spatula perfect for prying recalcitrant brownies out of pans, colorful paper muffin cups and yet another set of measuring spoons. Will it be long before I enter Gygi and a la Norm at Cheers I am greeted with a hearty shout of “Annie!!”?
Oh right, the cookbook. It’s called The 100 Best Vegan Baking Recipes, by Kris Holechek. A very nice collection of recipes; we’ll be spending a lot of time together. Per my usual method, I used predominantly whole wheat flour, halved the sugar, halved the fat and added nuts.
One last very important thing: thank you again to all of you who have reached out to offer support, condolences, love and wisdom over the past weeks. Your heartfelt words have warmed and comforted me.
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. powdered stevia
- 1 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. salt
- 1/2 cup vegan butter, softened
- 1/2 very ripe banana, mashed
- 1/4 cup maple sugar
- 3/4 cup apple butter*
- 1 tsp. vanilla extract
- 1/2 cup chopped and toasted nuts
- In a small bowl, combine the flours, baking powder, baking soda, stevia, cinnamon, ginger and salt. Set aside.
- In a large bowl, cream together the butter and maple sugar. Add in the banana, apple butter and vanilla, using a whisk to create a smooth mixture (it will look a little curdled). Add the dry ingredients to the wet ingredients in two batches and mix until well-combined - then stir in the chopped nuts.
- Either put the batter into the refrigerator for a few hours to firm up (at which point you can roll the dough into balls and flatten to make nice, round cookies) or - preheat the oven to 350F, line 2 baking sheets with parchment and simply drop the dough by the tablespoonful onto the cookie sheets. Bake for 12-14 minutes or until firm and lightly browned on the bottoms.
- *I used R.W. Knudsen's organic which has no added sugar
Delish! Annnnnnd…. Nutrish!
Beautiful! I like the bitten cookie.
What’s the picture at the top?
That, my friend, is apple butter! No butter in it – just apples tho’.
There’s a reason I’ve never been in that store, I may come out completely bankrupt. It’s something I dream of doing when I have a budget….
I’m loving those apple butter cookies, I need to hit Erika up for a homemade jar. She’s got skills.
Don’t I know it! She’s what got me going on the apple butter cookies in the first place!
Oh, I had forgotten all the little goodies she crammed into that basket! The girl totally underestimates herself, she’s got some serious skillz!
I want to eat these cookies, like, now.
Maybe it’s the English teacher in me, but you are such a fabulous writer! I love reading your work. Who uses the word recalcitrant to describe the stubborn brownies?! Fantastic.
I agree with you, bar. It’s rare to find someone who can cook, write, and photograph well. It’s a refreshing pleasure to read your posts, Annie!
I’m blushing, but loving the compliments, too ;-). Thank you!
You’re welcome! And hey–I always cut the sugar in half, too. Sometimes I’ve managed to cut it out almost completely, and the dishes are still great. In fact, I think that the fruity desserts are improved when less sugar is added.
Haha! Thanks, sweetheart. My mom is a real stickler for grammar, etc., and I love to read. Guess I picked up a thing or two along the way.
Those look yummy! I wish I could bake
Yumlicious
I love the photo with the cookie that is missing a bite. a big bite 
I agree with Bar – you are such an incredible writer, photographer and creative soul, it is a treat visiting your blog, so glad you are back!!!
I HAD to test it :-)! And thoroughly! Thanks, Anne. So many incredible creative souls around me – I am truly blessed!
Applesauce! Where can I get that?! Is it the same as Apple puree?
XO!
Gee whiz…I would guess that apple puree is the same as applesauce. But apple butter is different from applesauce – mainly in the length of cooking time (and perhaps by the addition of spices), I believe. Here’s a link to a recipe to give you an idea of what I’m talking about: http://www.simplyrecipes.com/recipes/apple_butter/ My guess is you could use apple puree and still get a very good, moist cookie.
I love apple butter (and especially R.W. Knudsens)- I don’t know why I never thought to make cookies with it! Great idea!
Apple butter is Pennsyltucky ketchup! These cookies are a delight, as is your return to posting amazing vegan recipes!
These look sooo delicious..and safe. By safe I mean I would eat 15 of them and not feel that guilty!! Breakfast = 10 apple butter cookies!
Apple butter? Definitely a plus! These cookies look fantastic my friend! 😀
Cheers
Choc Chip Uru
These cookies look so good, but I guess I won’t find apple butter here in Portugal.. Maybe I will try to make it at home…
By the way, those photos look beautiful
Thank you, my dear! I’m sure you will come up with a creative and delicious solution.
Apple Butter Cookies?!? Of course! These look fabulous but then again, I’d expect nothing less from you, you talented little thing, you. ; )
Hehe, thanks for the luv!
I love apple butter. No doubt I’d love these too!
These look and sound so gentle and nurturing Anne – well done! I can almost taste them now.
Lovely!
GORGEOUS, as always, Annie! I’ve also nominated you for the One Lovely Blog award! Hugs!!
*Looks at ingredients list* Cinnamon, apple butter, and maple sugar? I’m sold 😉 Thanks for the inspiration!
Yay! Happy to inspire!
Yum….apple butter is the best. It is hard for me to find a non corn-syrup kind, so I appreciate the tip.
Aww Np Ann, we’re glad you’re back in the kitchen whipping up wonderful food like this one! As I said before, I’ll be a regular customer once you open up a bakery hehe
I love kitchen equipment stores! I always seem to leave with muffin liners as well- they are just so fun and happy! I could spend my entire paycheck and then some in those stores without even blinking an eye…
I love apple butter, so I can only imagine cookies made from it are delicious
Annie you make baking seem so easy that even I can do it! Seriously though, I will give these a try; I could definitely see eating these for breakfast.
They’d make a wonderful breakfast – great idea :-)!
I love the sound of that store! I never make apple butter but I bet it would be worth cooking down a jar of our applesauce until it’s nice and thick for this recipe…. I’m always looking for good non-chocolate treats (I always have plenty of chocolate ones in mind!) and these look great.
Gygi’s is seriously dangerous! Best to leave the credit card at home.
I must try making some apple butter!
MMMMMMMM,…these cookies look ever so delectable & lovely too!
xxx
I have made your nectarine pancakes & that added syrup gave it an extra bonus! So good , so tasty!
Yippee! Thanks for letting me know, Sophie!
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