This easy recipe for very old-fashioned-sounding cookies comes from the lone vegan cookbook on the shelves at the otherwise exhaustively stocked kitchen store, Gygi, in Salt Lake City. A typical trip there goes something like this: go to pick up only a package of parchment paper sheets and – - leave, pushing a shopping cart with aforementioned parchment (in two sizes) several small pieces of china that were “on sale,” plastic lids for half-sheet baking pans, an elf-sized spatula perfect for prying recalcitrant brownies out of pans, colorful paper muffin cups and yet another set of measuring spoons. Will it be long before I enter Gygi and a la Norm at Cheers I am greeted with a hearty shout of “Annie!!”?
Oh right, the cookbook. It’s called The 100 Best Vegan Baking Recipes, by Kris Holechek. A very nice collection of recipes; we’ll be spending a lot of time together. Per my usual method, I used predominantly whole wheat flour, halved the sugar, halved the fat and added nuts.
One last very important thing: thank you again to all of you who have reached out to offer support, condolences, love and wisdom over the past weeks. Your heartfelt words have warmed and comforted me.
Apple Butter Cookies
Makes ~ 2 dozen
1 1/2 cups whole wheat pastry flour
1/2 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. powdered stevia
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. salt
1/2 cup vegan butter, softened
1/2 very ripe banana, mashed
1/4 cup maple sugar
3/4 cup apple butter (I used R.W. Knudsen’s organic which has no added sugar)
1 tsp. vanilla extract
1/2 cup chopped and toasted nuts
In a small bowl, combine the flours, baking powder, baking soda, stevia, cinnamon, ginger and salt. Set aside.
In a large bowl, cream together the butter and maple sugar. Add in the banana, apple butter and vanilla, using a whisk to create a smooth mixture (it will look a little curdled). Add the dry ingredients to the wet ingredients in two batches and mix until well-combined – then stir in the chopped nuts.
Either put the batter into the refrigerator for a few hours to firm up (at which point you can roll the dough into balls and flatten to make nice, round cookies) or – preheat the oven to 350F, line 2 baking sheets with parchment and simply drop the dough by the tablespoonful onto the cookie sheets. Bake for 12-14 minutes or until firm and lightly browned on the bottoms.
Delish! Annnnnnd…. Nutrish!
Beautiful! I like the bitten cookie.
What’s the picture at the top?
That, my friend, is apple butter! No butter in it – just apples tho’.
There’s a reason I’ve never been in that store, I may come out completely bankrupt. It’s something I dream of doing when I have a budget….
I’m loving those apple butter cookies, I need to hit Erika up for a homemade jar. She’s got skills.
Don’t I know it! She’s what got me going on the apple butter cookies in the first place!
Oh, I had forgotten all the little goodies she crammed into that basket! The girl totally underestimates herself, she’s got some serious skillz!
I want to eat these cookies, like, now.
Maybe it’s the English teacher in me, but you are such a fabulous writer! I love reading your work. Who uses the word recalcitrant to describe the stubborn brownies?! Fantastic.
I agree with you, bar. It’s rare to find someone who can cook, write, and photograph well. It’s a refreshing pleasure to read your posts, Annie!
I’m blushing, but loving the compliments, too
. Thank you!
You’re welcome! And hey–I always cut the sugar in half, too. Sometimes I’ve managed to cut it out almost completely, and the dishes are still great. In fact, I think that the fruity desserts are improved when less sugar is added.
Haha! Thanks, sweetheart. My mom is a real stickler for grammar, etc., and I love to read. Guess I picked up a thing or two along the way.
Those look yummy! I wish I could bake
Yumlicious
I love the photo with the cookie that is missing a bite. a big bite 
I agree with Bar – you are such an incredible writer, photographer and creative soul, it is a treat visiting your blog, so glad you are back!!!
I HAD to test it
! And thoroughly! Thanks, Anne. So many incredible creative souls around me – I am truly blessed!
Applesauce! Where can I get that?! Is it the same as Apple puree?
XO!
Gee whiz…I would guess that apple puree is the same as applesauce. But apple butter is different from applesauce – mainly in the length of cooking time (and perhaps by the addition of spices), I believe. Here’s a link to a recipe to give you an idea of what I’m talking about: http://www.simplyrecipes.com/recipes/apple_butter/ My guess is you could use apple puree and still get a very good, moist cookie.
I love apple butter (and especially R.W. Knudsens)- I don’t know why I never thought to make cookies with it! Great idea!
Apple butter is Pennsyltucky ketchup! These cookies are a delight, as is your return to posting amazing vegan recipes!
These look sooo delicious..and safe. By safe I mean I would eat 15 of them and not feel that guilty!! Breakfast = 10 apple butter cookies!
Apple butter? Definitely a plus! These cookies look fantastic my friend!
Cheers
Choc Chip Uru
These cookies look so good, but I guess I won’t find apple butter here in Portugal.. Maybe I will try to make it at home…
By the way, those photos look beautiful
Thank you, my dear! I’m sure you will come up with a creative and delicious solution.
Apple Butter Cookies?!? Of course! These look fabulous but then again, I’d expect nothing less from you, you talented little thing, you. ; )
Hehe, thanks for the luv!
I love apple butter. No doubt I’d love these too!
These look and sound so gentle and nurturing Anne – well done! I can almost taste them now.
Lovely!
GORGEOUS, as always, Annie! I’ve also nominated you for the One Lovely Blog award! Hugs!!
*Looks at ingredients list* Cinnamon, apple butter, and maple sugar? I’m sold
Thanks for the inspiration!
Yay! Happy to inspire!
Yum….apple butter is the best. It is hard for me to find a non corn-syrup kind, so I appreciate the tip.
Aww Np Ann, we’re glad you’re back in the kitchen whipping up wonderful food like this one! As I said before, I’ll be a regular customer once you open up a bakery hehe
I love kitchen equipment stores! I always seem to leave with muffin liners as well- they are just so fun and happy! I could spend my entire paycheck and then some in those stores without even blinking an eye…
I love apple butter, so I can only imagine cookies made from it are delicious
Annie you make baking seem so easy that even I can do it! Seriously though, I will give these a try; I could definitely see eating these for breakfast.
They’d make a wonderful breakfast – great idea
!
I love the sound of that store! I never make apple butter but I bet it would be worth cooking down a jar of our applesauce until it’s nice and thick for this recipe…. I’m always looking for good non-chocolate treats (I always have plenty of chocolate ones in mind!) and these look great.
Gygi’s is seriously dangerous! Best to leave the credit card at home.
I must try making some apple butter!
MMMMMMMM,…these cookies look ever so delectable & lovely too!
xxx
I have made your nectarine pancakes & that added syrup gave it an extra bonus! So good , so tasty!
Yippee! Thanks for letting me know, Sophie!
[...] those Apple Butter Cookies I made a while back? Well, I had a half a jar of apple butter hanging about the ‘fridge, [...]