Nothing but greatness can come out of combining two forces of the baking world. These vegan soft chewy cookies have all the flavour, warmth and nostalgia of a classic apple pie but take 1/4 of the time and effort to put together. Win win.
As someone who used to never chill cookie dough before baking it, I understand the struggle. I am very aware that one of the biggest temptations in baking (and in life if we're being honest) is to bake cookie dough as soon as it has been mixed. It looks delicious, you want cookies now - not later - and it probably won't even make a difference, right? Well I'm here to tell you it makes all the difference between a cookie that's soft and chewy as opposed to flat and oily. That's because chilling cookie dough controls the spread of the cookies, whereas not chilling dough allows the cookie to spread thin as soon as the dough hits the oven. I've never heard anyone say they're after flat and oily cookies, so unless you are that one person, you must chill your cookie dough ok? I even committed the crime of not chilling dough with half the batch of these cookies, for those of you who are not yet convinced by what I've just said. As you can see, the cookie on the right lacks texture and body, and looks hard and crunchy. The cookie on the left on the other hand, retained its softness and chewiness. Chill! your! dough!
15 mins (+chilling)
2 tbsp ground flax seeds
130g plant based butter block, at room temp
90g light brown sugar
50g granulated sugar
190g plain flour
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
100g apple (1 small), finely chopped
60g white chocolate, optional
*Naturli Vegan Butter Block gives best results
In a small bowl, combine flax seeds with 6 tbsp warm water and stir to combine. Let sit for 10 minutes to thicken.
In the meantime, add plant based butter, light brown sugar and granulated sugar to a large bowl. Use an electric mixer to beat the butter and sugar until light and fluffy, for around 2-3 minutes.
In a large bowl, combine flour, cinnamon, nutmeg, ground ginger, baking soda, baking powder and salt. Whisk to combine.
Stir the dry ingredients into the wet. Fold the finely chopped apple and the white chocolate (if using) into the cookie dough.
Line 2 baking trays with parchment paper. Use a large ice cream scoop or a large spoon to scoop out large portions of dough from the bowl and onto the prepared tray. Leave around 6cm of space between each ball of dough, as they spread whilst baking.
Place both trays in the freezer for 45 minutes. Whilst the cookies chill, preheat the oven to 180˚C.
Transfer the trays of cookies into the oven and bake for 14-15 minutes until golden brown and crisp at the edges. Let cool for 15 minutes before tucking in.
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.