Tahini Apple Pie Cookies
After his first bite, my 7-year-old exclaimed, “These cookies taste just like apple cider donuts!” That about sums them up, plus the tahini adds a subtle roasted nuttiness that complements the gooey, spiced apples. Dairy-free, egg-free & peanut-free, these are definitely a delicious, must-try fall cookie.
PREP TIME
35 minutes to 40 minutes
COOK TIME
14 minutes to 16 minutes
INGREDIENTS
12
Serves: 20
Ingredients
- 0.5 cup0.5 cup0.5 cup Plant Based Butter, Softened at room temperature
- 0.5 cup0.5 cup0.5 cup Cane Sugar, Organic
- 0.25 cup0.25 cup0.25 cup Light Brown Sugar, Organic
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 1 tsp1 tsp1 tsp Apple Cider Vinegar
- 0.25 cup0.25 cup0.25 cup Tahini, Creamy, unsalted tahini
- 1.5 cups1.5 cups1.5 cups All Purpose Flour
- 1 tsp1 tsp1 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 4 whole4 whole4 whole Gala Apple, https://foodsocial.io/recipe/apple-pie-apples/
- 0.333 cup0.333 cup0.333 cup Unsweetened Vanilla Almond Milk
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
- To a large bowl, add plant butter, sugars, vanilla, vinegar and tahini; beat on high speed with handmixer until combined.
- In a medium bowl, whisk to combine flour, baking soda, salt & cinnamon.
- Add dry mixture to bowl with wet mixture. Beat on high to combine (mixture will be crumbly).
- Beat in Apple Pie Apples (recipe linked above) on low speed, then add almond milk. Beat on medium-low speed to combine.
- Use #24 cookie scoop to scoop dough, at least 2-inches apart, onto prepared cookie sheets.
- Bake on middle rack of oven for 14-16 minutes or until cookies appear mostly done and edges are golden. Cool 5 minutes before transferring to wire rack to continue cooling. Makes 20 cookies.
Notes
My Apple Pie Apples recipe (link above and here https://foodsocial.io/recipe/apple-pie-apples/) need to be used in the cookies. From start to finish, they take 30 minutes (including peeling + slicing), however, they can be made a day or 2 in advance and stored in the fridge. If you make the Apple Pie Apples in advance, the cookie recipe itself is quite quick & easy. A #24 cookie scoop holds 2.67 Tbsp dough. Store leftover cookies in a single layer in an airtight container at room temperature for up to 3 days. Dairy-free. Egg-free. Plant-based. Peanut-free. Vegan.
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About This Recipe
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Baked Goods Cookies Dairy Free Desserts Egg Free Nightshade Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 123 |
| Fat: | 6 g |
| Carbohydrates: | 15 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 148 mg |
| Fiber: | 0 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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