These vegan cinnamon cookies are soft, sweet, and bursting with apple and caramel flavor. They'll make your fall days so much cozier - and yummier!
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If sunny, peaceful afternoons in fall were a sweet treat, they'd taste just like these vegan cinnamon cookies - filled with cozy apple, caramel, and cinnamon flavors.
They're so easy to make, need just a handful of wholesome ingredients, and fill your kitchen with that warm, spiced aroma that makes autumn feel extra special.
Why You'll Love These Cinnamon Cookies
In case you need more reasons to make them, here you go:
- Naturally vegan and gluten-free
- Soft, chewy, and full of cozy spice
- Sweetened only with fruit (bananas, apple sauce) and coconut sugar
- Easy to make: no mixer, no fancy ingredients
- Filled with walnut power
Oh My, That Caramel-Cinnamon Frosting!
We need to talk about the frosting.
Because: It takes these apple cinnamon cookies to the next level. It's made with just cinnamon and coconut sugar, and once you stir in a splash of hot water, it turns into Pure. Caramelly. Magic!
Did you know apples and caramel are a match made in heaven? If you haven't tried them together before, start here - these cookies are basically a wholesome, breakfast-friendly twist on classic caramel apples.
Coconut sugar naturally has a gentle caramel aroma that pairs perfectly with cinnamon. For the full apple-cinnamon-caramel experience, I recommend not swapping it for another sweetener.
🍽 Recipe
Apple Cinnamon Cookies With Frosting (Vegan)
Ingredients
Dough
- 2 very ripe bananas
- 150 g unsweetened apple sauce
- 150 g ground walnuts
- 3 teaspoons ground cinnamon
- 1 package baking powder (17 g / about 2 heaping teaspoons)
- 250 g old-fashioned rolled oats (the extra thick variety, no instant oats)
Frosting
- 100 g coconut sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons hot water
Instructions
- Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.
- Mash the bananas with a fork in a medium bowl, then mix in the apple sauce.
- Combine the dry ingredients (ground walnuts, cinnamon, baking powder, oats) in a large bowl.
- Add the banana-apple mixture and stir until well combined. The dough will be slightly sticky.
- Form about 16 cookies using slightly wet hands. Place them on the prepared baking sheet - they won't rise, so you can keep them fairly close.
- Bake for about 20 minutes, until golden brown around the edges.
- Let cool completely before frosting.
- Make the frosting while the cookies are cooling. In a small bowl, mix coconut sugar and cinnamon, then stir in hot water until smooth.
- Spread about a teaspoon of frosting over each cookie using the back of a spoon.
- Let set uncovered for at least an hour at room temperature so the frosting firms up.
Notes
- Store your cinnamon cookies uncovered at room temperature for up to 2 days.
- Avoid airtight containers, esp. ones made from plastic; the frosting may soften and become sticky.
I'm always curious. Tried these vegan apple cinnamon cookies? How did it go? I wanna hear all about it. How did you serve it?
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Wishing you planty of cookie baking & eating delights,
Ramona
♥
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