Well, the snowicane (as the weatherman so affectionately referred to it) has come and gone, and though my family in the Great North (Jersey that is) are beyond snowed in right now, I, on the other hand, am left with nothing more than a slushy parking lot and a lovely white coating over all of the ugly old snow. No complaints here. 🙂
Obviously, a snowy day makes me want to bake.
Who doesn’t want to bake on a snowy day?
Honestly?? (In my head, I sounded like Dr. Evil when I said that…just so you know 🙂 ).
The issue I ran into this evening, though, was that I have no butter.
What the heck am I supposed to BAKE with no butter?!?!?!?!
Think, Jen. Think think think think think.
Well, what DO I have??? Flour – sugar – vegetable oil – applesauce?
Hmmmmmmmmmmmmmm… add some cinnamon, nutmeg, ginger and cloves…
It kind of sounds like apple pie,right?
But it’s not apple pie, I want to make cookies. Apple Pie Cookies!
Absolutely delectable, perfectly moist, slightly sweet with just the right amount of spice cookies … that just so happen to be vegan, too!
Apple Pie Cookies
- 2 1/4 cup flour
(I used 1 cup whole wheat, 1 and 1/4 all purpose, but use what you have on hand)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 3/4 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 tablespoons sugar mixed with 1 teaspoon cinnamon
Preheat the oven to 350 degrees.
In a large mixing bowl, whisk together all of the dry ingredients until combined.
In a separate large bowl, whisk together the applesauce, oil, sugars and vanilla.
Add half of the dry ingredients to the wet ingredients, mixing well to incorporate. Add the second half and repeat. The dough will be pretty sticky.
Scoop dough by the teaspoon onto a greased cookie sheet. (Don’t attempt to roll them out, the dough will just stick to your hands. Instead, wet your fingers once your cookie sheet is lined and press down the cookie dough with your fingers, rewetting them when it starts to stick again.)
Sprinkle the top of each cookie with a little of the cinnamon sugar mixture.
Bake for 8-10 minutes until fragrant and the tops are golden brown.
Let cool for about 5 minutes. Transfer to a baking rack to cool completely. Or you can eat them while they’re still hot from the oven. They’re good either way – I promise! 🙂