Friday, January 11, 2013

Vegan Caramel Apple Pie Snickerdoodles

Vegan Caramel Apple Pie Snickerdoodles
If your looking for a decedent and sweet tooth pleasing cookie then these are your cookies! They combine what we love the most...sugar, spice, & everything nice all rolled into a delicious cookie that delivers a pretty punch to boot. This cookie can please your family and make you look great at any event or just to your mother in law! give theses a try and your guaranteed to knock their socks off. The effort is worth the outcome...who doesn't LOVE caramel?!

Vegan Caramel Apple Pie Snickerdoodles


For the topping:
-3 tablespoons Sugar
-2 teaspoons Cinnamon

-2 Apples, minced, I used Gala but use what you like
-1/2 tablespoon of Vegan Butter or Margarine
-2 tsp Orange Zest, finely minced
-1/4 cup Vegan Cinnamon Caramel Sauce or enough to smoother apples
(recipe to follow)

For the cookie dough:
-3 1/2 cups Flour
-1 tablespoon Baking Powder
-2 teaspoons Baking Soda
-1/4 teaspoon Salt
-1/4 teaspoon Cinnamon
-1 cup Butter Flavored Crisco or Vegan Butter/ Margarine
-2 cups Sugar
-1 tablespoon Light Corn Syrup
-2 1/2 teaspoons Vanilla Extract
& for Eggs: 2 eggs, I use Ener-G Egg Substitute
(3 tsp Egg Substitute and 4 Tbsp water)
OR The Vegg (2 Tsp Vegg & 1/2 cup water)


In a small bowl, stir together the 3Tbsp sugar and 2 tsp cinnamon and set aside for cookies.

To make the Sauteed Apples:
Now you can get started on the filling. Heat the 3 apples, juice and saute for 10 minutes, or until softened. Stirring frequently. Stir in the 3/4 cup caramel sauce (BELOW) and continue to cook until it incorporated. Remove from heat and wait to use for cookies.

To Make Cookies:
To make the cookie dough, stir together the dry ingredients. In a bowl with a paddle attachment, cream the 1 cup earth balance butter. Add the 2 cups sugar and continue to mix, then add the egg substitute, 1 TBSP corn syrup, and 2 1/2 tsp vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle.

Preheat oven to 375 degrees F.

Roll balls of dough about the size of a walnut or 1inch ball then roll them in the cinnamon sugar to coat. Place on an ungreased sheet pan 2 1/2 inches apart.Use your index finger or 1/2 teaspoon measuring spoon create a depression in the center of each ball.Fill each indentation with nearly 1/2 teaspoon of the apple mixture. Bake for 10 to 15 minutes, they will puff up and the surface will slightly crack. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.

Makes: 35 to 40 cookies

Cinnamon Caramel Sauce Recipe


-1 cup Vegan Butter or Margarine
-1 cup Brown Sugar
-1 cup Corn Syrup
-1/2 teaspoon Salt
-1 teaspoon Vanilla Extract
-1/8 teaspoon Cinnamon
-1 teaspoon Baking Soda


Melt 1 cup vegan butter in a medium sauce pan over medium heat, add 1 cup brown sugar, 1 cup corn syrup, 1/2 tsp salt, 1/8 tsp cinnamon and 1 tsp vanilla, continually stir until the mixture simmers.Once it is simmering add the 1 tsp baking soda, remove from heat and keep stirring! The mixture will foam up, keep stirring until you achieve a smooth texture with no large bubbles. Now it is ready to use for the sauteed apples and to drizzle on the cookies, use a spoon and slowly zig & zag on each cookie. Let cookies cool in fridge so the caramel can set on top.


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