These Vegan Apple Walnut Cookies are simply wonderful! The combination of apples and walnuts creates a delightful flavor profile. The sweetness of the apples pairs well with the earthy taste of walnuts. Throw in a little cinnamon and you have the perfect vegan cookie!
This vegan cookie recipe is great to make year round, but it especially nice during the Fall when apples are in season. There is not much better to walking into a home with the aromas of apples and cinnamon baking!
Why vegan cookies
More and more of us are turning to plant-based foods for environmental, ethical and health reasons. Vegan desserts are also becoming more popular among non-vegans. The desserts are naturally free from common allergens like dairy and eggs, making them a safe choice for individuals with food allergies. They are also suitable for those who follow a lactose-free diet.
Just a handful of ingredients to whip up these yummy vegan cookies!
- Brown sugar: this recipe uses light brown sugar but dark may also be used
- Vegan butter replacement: there are a multitude of brands available. For baking I prefer the Trader Joe's brand or Miyokos.
- Vegan egg replacement: again, several brands are available. My preference is Simply Eggless. You need three tablespoons of this brand to replace one egg for your baking. It is also nice to have on hand for omelets or quiches.
- All-purpose flour: I prefer an unbleached flour but any all-purpose flour may be used.
- Salt, baking soda and ground cinnamon
- Walnuts: chop the walnuts coarsely so they distribute evenly in the cookie dough.
- Apples: peel the apples and chop into small pieces (⅛" to ¼" inch cubes). A tart apple works well such as Granny Smith.
See recipe card for quantities.
Gluten-free: This vegan cookie recipe is easily adapted for my gluten-free family and friends. Simply replace the all-purpose flour with an equal amount of 1-to-1 gluten-free flour.
If you cannot find a vegan egg replacement, you may add ¼ cup of unsweetened applesauce in place of the 'vegan egg.'
You may use a hand-mixer or a stand-mixer to make this recipe. If using a stand-mixer, use the paddle attachment to create the dough. If using a hand-mixer, consider stirring in the dry ingredients, apples and walnuts by hand.
Store the vegan apple walnut cookies in an airtight container. The cookies stay fresh at room temperature for up to 5 days. Alternatively to freeze, wrap the cookies well in plastic or foil and freeze for up to 3 months.
Short on time? No problem! Feel free to make the cookie dough a few days in advance. Wrap the dough in plastic wrap and place in the fridge until ready to bake.
Nope! You may use unsalted butter and an egg in place of the vegan substitutes..
Vegan Apple Walnut Cookies Recipe
- 213 Grams Brown sugar (1 cup)
- 113 Grams Vegan butter, softened (½ cup)
- 3 Tablespoons Vegan egg replacement (Simply Eggless) (or ¼ cup unsweetened applesauce)
- 195 Grams All-purpose flour (1 ½ cup)
- 1 teaspoon Ground cinnamon
- ½ teaspoon Salt
- ½ teaspoon Baking soda
- 118 Grams Apples, finely chopped (1 cup)
- 120 Grams Walnuts, chopped and lightly toasted (1 cup)
- Preheat oven to 350℉
- Prepare two cookie sheet pans by lining with parchment paper or silicone mats.
- In a medium bowl combine flour, cinnamon, baking soda, and salt.
- Place brown sugar, vegan butter and egg replacement (add ¼ cup applesauce if not using an egg replacement). Mix until combined and fluffy.
- Stir in the bowl of dry ingredients.
- Stir in apple chunks and walnuts.
- Scoop two tablespoons of cookie dough and place on prepared cookie pans. Leave approximately 2" of space between each cookie.
- Bake for 12 minutes or until lightly browned.
- Remove from oven and allow to cool for 5 minutes. Transfer cookies to a cooling rack and allow to cool completely.
Step by step video
Just a few tips on food safety:
- Do not use the same utensils on cooked food, that previously touched raw meat
- Don't leave perishable food sitting out at room temperature for extended periods
- Never leave cooking food unattended