If you’re a fan of apple crumble, you’ll love these! The cookie version.
I wanted to combine the best things about an apple crumble into a cookie, just to change things up a bit. That lovely crunchy crumble and the sweet tartness of the apple sauce.
These cookies are crisp on the outside and very apple-y inside, with that lovely warming cinnamon and plenty of oats. They’re even gluten-free, but you can make them with wholemeal flour and normal oats. I’d just like to invite as many people as possible to the good food party!
These cookies are sweet! But balanced with the tartness of a green apple, I’ve used russet style apples from our neighbours garden, donated, not scrumped (see all our scrumping talk on our last post). I think an apple with good acidity and a bit of bite is what we’re looking for here.
Please don’t worry about us, we’re still eating plenty of Apple Crumbles this autumn. Jane loves ’em too much! But these cookies were a big hit with everyone who’s tried one, even our neighbour Meirion, a man who dearly loves a good crumble, is a fan of the cookie variety. That’s when I knew this was a winner, they got the nod from our Meirion.
We’re just fixing our fire at the minute, autumn is giving us those signals, nice and crisp at mornings and at night. The occasional dramatic storm. I do love sunshine, but I admit that a roaring fire on a cold night is very tempting. Just need to get a big pipe and stick it onto the back of the fire. Some of you know all about my DIY skills, so I’ll probably get the fire man in. I’m better off with the pots and pans!
Another bonus of autumn is all the produce, I’m just blown away at the minute. I just got the list through from our local organic farm and it knocked my socks off. As a cook, I almost don’t know where to begin with it all. I feel very lucky to have such problems!! We’ve got a couple of events coming up this month, check them out here, so we’ll be taking our amazing Snowdonia produce for a ride down to London and over to Anglesey.
I’m back cooking at Trigonos this week and I love to create new recipes like this. There are many gluten-free visitors who need catering for, the Trigonos cooks come up with all kinds of gluten, sugar, oil, nightshade, salt etcetc free dishes. I’ve always found it a great challenge, but having dishes which are gluten-free and vegan is a sound start to planning a menu. These cookies can be enjoyed by loads of people! Maybe you’re gluten-free, but I bet you know someone who is. The mystery of gluten-free baking is disappearing as more and more people experiment with new ways of making cookies, cakes, scones and tray bakes.
Chopping your apples up nice and small is one of the keys to success with these cookies. Of course, take all the pips and core out, but I leave the skin on. These apples had nice, thin skins and I reckon there’s some nice flavour there when baked. You can see the apples turn a lovely golden brown in the oven, something like apple crisps. They’re good these cookies!
These kind of cookies are going to make this autumn very sweet! Hope you get to try one soon.
You can use flax seeds instead of chia seeds. Pop the seeds into a blender and blitz until a fine powder is formed. Then mix that with water until a gelatinous mix forms. It only takes 5 minutes or so to get nice and thick, ready to bind our cookies together. Ground flax and chia are ideal egg replacers in vegan baking.
You can also use light brown sugar in these cookies, although I prefer the texture using the golden caster sugar.
I used a Dove Farm white gluten-free flour mix here. It works really nicely. Gluten-free oats are available in most supermarkets.
I use cold pressed rapeseed oil here, but you can use most, neutral flavoured oils. I prefer cold pressed oils.
Apple Crumble Cookies – Gluten-free, Vegan
The Bits – For 10-11 small cookies
125g oats (or gluten-free oats)
100g whole wheat (or gluten-free flour mix)
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
⅛ teas salt
100ml cold pressed rapeseed oil
3 teas ground chia seeds (mixed with 7 teas cold water)
1 teas vanilla extract
125g golden caster sugar
175g or 2 small green apples (cored and finely diced)
Preheat a fan oven to 180oC.
In a large mixing bowl, mix together the dry ingredients. In another mixing bowl, mix together the sugar and the wet ingredients.
Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t over do the stirring. Fold in the apples.
Line a baking tray with baking parchment, form roughly two heaped tablespoons worth of cookie dough and apple in your hands, roll into balls. Press the pieces of apple into the cookie ball as you go. The apple keeps the cookies nice and moist. Press this ball down gently onto the baking tray, forming a rotund disc shape. Continue until the mix is used up.
Bake for 17 – 20 mins on a middle shelf, until the apples are golden brown and the cookies form a nice crust. Leave to cool for 20 minutes on the tray before enjoying. Remember that the cookies will firm up as they cool, don’t worry if they are a little soft to the touch.
We had ours warm, dipped into vegan creme fraiche. Yes! It was very good.
These cookies will keep nicely in sealed container for a few days, they do get slightly softer.
An apple a day keeps the doctor away. Why? Because my Nana told me that, what more proof do we need?!
Apples are a good source of fibre and vitamin C, plus potassium, which is good for the heart.
This recipe was voted for over on our Vegan Cooking Facebook group, you can join here.
I like to see what you think about recipes before I post them.
Plus there’s loads of vegan cooking chat and pictures over there. Pop over, sign up and show us what you’re cooking?