Apple Cinnamon Cookies With Frosting (Vegan)
If cozy autumn afternoons had a flavor, it would be these vegan cinnamon cookies — soft, spiced, and kissed with apple and caramel. They’re wholesome, simple, and taste like fall in every bite.
Servings: 16
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
Storage Tips
- 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.