Recipe and images courtesy of Romy London (@romylondonuk on Instagram
Ever had one of those days where you can’t decide between cookies or apple crumble? Well, now you don’t have to choose! These Apple Crumble Cookies combine two classic comfort foods into one irresistible treat, that also just happens to be vegan!
Prep time: 25-30 minutes
Cooking time: 12-15 minutes
Ingredients (Makes 12 Cookies):
For the cookie dough:
- 250g plain flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 55g coconut oil, melted
- 150g brown sugar
- 60 ml applesauce
- 1 tsp vanilla extract
For the cookie filling:
- 1 large apple, finely diced (roughly 120g)
- 1 tbsp coconut oil
- Juice of ½ lemon
For the crumble topping:
- 60g plain flour
- 25g whole oats
- 50g brown sugar
- ½ tsp ground cinnamon
- 50-60g solid coconut oil
For the glaze:
- 120g powdered sugar
- 2 tsp plant milk
- 1-2 tsp lemon juice
Instructions
- Heat your oven to 350°F/175°C. Line a baking sheet with parchment paper.
- Mix your dry ingredients in a bowl - flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, stir together the melted coconut oil, brown sugar, applesauce, and vanilla until smooth.
- Pour the dry mix into the wet ingredients. Stir until just combined - don't overmix! Place the cookie dough in the fridge while you prepare the cookie filling.
- Add the diced apple and coconut oil to a saucepan. Drizzle over the lemon juice and sprinkle in the cinnamon, then stir to evenly coat. Cook for a few minutes, whilst stirring regularly, until the apple pieces are softened but not mushy. Then remove from the heat and allow for the mix to cool.
- To prepare the crumble topping, mix flour, oats, brown sugar & cinnamon in a bowl. Add the solid coconut oil and squish through your fingers until you’ve got nice crumbly bits.
- Scoop up 2-tablespoon portions of the cookie dough & roll into a ball. Squish each ball onto your parchment paper, leaving a few inches in between each cookie. Using the back of a spoon, create an indentation in the middle of each cookie and fill with the apple mix. Gently press in the apple mix to remove any air pockets.
- Sprinkle the crumble mix over the top of each cookie and press it in gently.
- Bake for 12-15 minutes or until the edges look slightly golden.
- Let the cookies chill on the baking sheet for roughly 5 minutes, before moving them to a cooling rack.
- For the final touch, mix the powdered sugar with plant milk and lemon juice until you reach your desired consistency. Start with 1 tsp of lemon juice and add more if needed. The glaze should be thick enough to hold its shape when drizzled but thin enough to pour smoothly.
Top Tips:
- Keep your coconut oil for the crumble topping in the fridge until you need it - cold oil makes the best crumbles!
- Make sure cookies are completely cool before adding the glaze, otherwise it will melt and become too thin.
- Keep these cookies in an airtight container at room temperature for up to 3 days. They'll stay fresh in the fridge for up to a week. You can even freeze them for up to 2 months - just thaw at room temperature when you're ready to eat.
