Delicious, Easy, and Simple Fall Cookies

Earlier this month I made cheesecake stuffed pumpkin cookies and everyone loved them, so I decided to make an apple version. If you still want all the good fall flavors but don’t love pumpkin, this recipe is for you.

The base is a slightly spiced cookie with apple pieces. The filling is made with vegan cream cheese, vegan yogurt, and sugar. It comes together super quickly as all you have to do is just mix the three ingredients together.

Trust me, no one will know this cookie is vegan and will be super impressed by the taste!

You can enjoy these cookies warm or chilled. I personally prefer them chilled. You can also top with whipped cream, caramel, a glaze, frosting, etc.

 Vegan butter: any vegan butter will work. You can use traditional butter if you aren’t vegan. Liquid oil should also work.

White sugar: I like to do a mix of white sugar and coconut sugar. You can use any granulated sugar of choice or do all white sugar/coconut sugar.

Coconut sugar: you can substitute for brown sugar.

Nondairy milk: any nondairy milk will work. I used unsweetened almond milk in this recipe.

Cinnamon: optional, however, I find it adds good flavor.

All-purpose flour: I haven’t tested any other flours in this recipe.

Almond flour: I haven’t tested any other flours in this recipe.

Apple: you can peel your apple or leave as is. I left mine as is. Any type of apple will work. I would recommend finely chopping the apple unless you are ok with big chunks of apple in the cookie.

Vegan yogurt: any vegan yogurt will work. I used unsweetened cashew milk yogurt. I would recommend sticking to an unsweetened yogurt or vanilla flavored.

Vegan cream cheese: any brand of vegan cream cheese will work. I used the Vio Life brand. If you aren’t vegan, traditional cream cheese should also work.

Ingredients:

• Vegan butter

• Sugar

• Nondairy milk

• Cinnamon

• Baking powder

• All-purpose flour

• Almond flour

• Apple

• Vegan yogurt

• Vegan cream cheese

Recipe:

Makes 6 cookies

Cookies:

• 1/3 cup softened butter

• ¼ cup white sugar

• ¼ cup coconut sugar

• 3 tablespoons nondairy milk

• 1 teaspoon cinnamon

• 1 teaspoon baking powder

• ¾ cup all-purpose flour

• ½ cup almond flour

• ½ cup chopped apple

Filling:

• 1/3 cup vegan yogurt

• 1/3 cup vegan cream cheese

• ¼ cup sugar

Directions:

1.    Start by making the filling. In a bowl combine the vegan cream cheese and vegan yogurt. You can do this by hand or in a blender. Once combined, add in the sugar. Stir well. To a flat surface, add 1-2 tablespoon dollops of the mixture. Repeat until all mixture is used. Place in freezer.

2.    Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or spray with cooking spray. Set aside.

3. In a large mixing bowl add in the softened butter, coconut sugar, white sugar, and nondairy milk. Stir to combine.

4.    Add in the cinnamon, baking powder, all-purpose flour, and almond flour. Stir until a dough forms. Fold in the chopped apple.

5. Use a cookie scoop to scoop the dough. Press the dough flat and place the frozen filling inside. DO NOT do this step unless the filling is completely frozen. Seal the dough, being sure none of the filling is sticking out. Roll into a ball with your hands. Place onto the cookie sheet and press down slightly.

6.  Repeat until all the dough is used.

7. Bake for 11-13 minutes.

Optional: once completely cooled top with a powdered sugar glaze. About 1 cup powdered sugar to 2-4 tablespoons nondairy milk.

Be sure to store the cookies in an airtight container in the refrigerator. The cookies should last up to one-two weeks. You can store in the freezer to last longer. If you store in the freezer, allow to thaw on the counter for at least 15 minutes before eating. You can also warm up in the microwave for about 35 seconds.

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