1) Apple pie filling (10–15 min)
Cook:
- 1 large apple (or 1½ small), diced tiny (about 1–1¼ cups)
- 2½ tbsp brown sugar
- ¾ tsp cinnamon + pinch nutmeg + pinch salt
- 3–4 tbsp water
- 1½ tsp lemon juice
- 1½ tsp cornstarch + 1 tbsp water (slurry)
Steps: Simmer apple + water + brown sugar + spices 6–8 min until soft. Stir in lemon juice. Add slurry and cook 1 min until thick/jammy. Spread on a plate and chill to cool fast.
⸻
2) Cookie dough (10 min)
Dry:
- 1⅓ cups all-purpose flour
- 1 tsp cornstarch
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Wet:
- 7 tbsp vegan butter (soft)
- ½ cup + 1 tbsp brown sugar
- 2tbsp white sugar
- ½ tsp vanilla
- Flax egg: 1 tbsp ground flax + 2½ tbsp water (sit 10 min) (or 3 tbsp aquafaba instead)
- Optional: 1 tsp plant milk if dough feels crumbly
Steps: Cream butter + sugars 1–2 min. Mix in flax egg + vanilla. Stir in dry until dough forms.
⸻
3) Bake + fill wells (15–20 min)
- 1. Oven 350°F, parchment-lined tray.
- 2. Scoop 8 big dough balls (about 3 tbsp each).
- 3. Bake 10–12 min (edges set, centers still soft).
- 4. Press a deep well in each cookie with a spoon.
- 5. Fill each with 2–3 tsp cooled apple filling.
- 6. Bake 3–4 min more.
- 7. Cool on tray 15 min, then move to a rack.
⸻
4) Thick Honey Caramel Icing (5 min)
Ingredients
- ¼ cup honey (4 tbsp)
- 2 tbsp brown sugar
- 2 tbsp butter (vegan butter is fine)
- Pinch salt
- ½ tsp vanilla (optional)
- ½ cup powdered sugar (use ¾ cup for extra thick)
Steps
- 1. On low heat, melt honey + brown sugar + butter + salt until smooth.
- 2. Let it gently bubble 30–45 seconds, stirring.
- 3. Off heat, stir in vanilla.
- 4. Whisk in powdered sugar until thick and caramel-looking.
- Too thin: more powdered sugar.
- Too thick: a few drops warm water.
Glaze: Cookies cool, icing warm (not hot). Drizzle or spoon into the apple wells.
About this recipe.
I was inspired by crumbl cookies. However, I don’t prefer eating the dairy or artificial ingredients included