October is National Vegetarian Awareness Month, so over the next few weeks we’re sharing some meat-free recipes we think you’ll enjoy. An extra dose of veggies always does a body good!
Courtesy of Kelly Leishear from Bella’s Cookies in Milton
Ingredients for the cookies:
Ingredients for cider glaze:
Ingredients for apple pie spice:
(This can be purchased, but Leishear prefers to make her own as a cheaper alternative.)
Preheat the oven to 350 degrees F.
Sift together the dry ingredients (flour, baking power, baking soda, salt and apple pie spice). Set aside.
In a large bowl, mix together the apple butter, apple cider, vanilla, oil (or applesauce) and sugar.
Add dry ingredients to the wet ingredients, mixing until combined. (An electric mixer can be used, though Leishear typically opts to stir by hand.)
Use a cookie scoop (or your preferred method) to scoop dough—about four tablespoons per cookie—onto a baking sheet. (Leishear recommends using parchment paper as the cookie batter is a bit sticky, but a greased cookie sheet will also work.)
Bake for about 12–13 minutes if large, or about 9–10 minutes if small.
Once the cookies have cooled, dip them into the apple cider glaze and place them onto a rack to set.
Makes 10 to 12 large cookies, or two dozen small cookies.
(Tip: Leishear recommends baking one “test cookie,” which will help determine if more flour is needed, how long to bake the remaining cookies, etc.)
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