There’s something about apple butter that just makes me want to bake. Like, can I just put apple butter in everything? This was my first time making it homemade, and I couldn’t help but imagine it sandwiched between two cinnamon spiced cookies. The best part? The homemade apple butter is so easy. It takes a little prep and a lot of hands-off time, but if you find joy in the experience of making things from scratch, then I can’t recommend this recipe enough. It’s sweetened with a little coconut sugar and perfectly spiced, and this recipe makes enough that you will have plenty of leftovers to keep or gift to others!
The cookies are simple and include both all-purpose and almond flours in the tradition of linzer cookies. I found that they’re best a little over-baked, because you want to get these cookies as firm as possible. You’ll only want to sprinkle powdered sugar on your tops (or window cookies), and when you go to spoon the apple butter on, be sure to wait until just before you plan to serve your cookies. Feel free to experiment with different cookie cutter shapes and sizes when planning your cookies. Happy Baking!
Vegan Apple Butter Linzer Cookies
1 flax egg (1 Tbsp flax meal + 3 Tbsp water)
1/2 cup coconut oil, solid
1/2 cup coconut sugar
1/2 cup honey
1 tsp vanilla extract
1 1/2 cups all-purpose flour
3/4 cup almond flour
1/2 tsp fine sea salt
3 tsp cinnamon
1/2 tsp allspice
1/4 powdered sugar to sprinkle (optional)
1/2 cup apple butter (recipe below!)
1.) Prepare flax egg by mixing flax and water in a small bowl; set aside. In a large bowl, mix together the coconut oil, coconut sugar, and honey with a large spoon. Add in the vanilla and flax egg and mix until just combined.
2.) In a medium bowl, whisk together the flours, salt, cinnamon, and allspice. Add dry ingredients to wet and stir with a large spoon until just combined. Scoop dough out onto a pice of plastic wrap, wrap neatly, and flatten to a disc shape. Refrigerate dough for at least 30 minutes or until it’s stiff enough to roll out.
3.) Preheat oven to 300℉. Place dough between two pieces of parchment paper and roll out to 1/8-1/4″ thick. Freeze rolled out dough for five minutes. Cut cookies using a 2-3″ cookie cutter and transfer to a parchment-lined baking sheet (if your dough isn’t cold enough to cut out, pop it back in the freezer for a few minutes). Once you’ve cut out your cookies, re-freeze them for 5 minutes before baking. Bake at 300℉ for 10-14 minutes, depending on the size of your cookies – bigger cookies will take longer to bake. You’d rather these cookies be a bit over-baked.
4.) Allow cookies to cool on the baking sheet before transferring to a cooling rack. Once totally cool, separate your cookie tops from the bottoms. Dust powdered sugar over the tops of the top/window cookies. Spoon apple butter onto the bottom cookies and place cookie tops on, pressing down slightly. The amount of apple butter you add is really up to you! Serve immediately and store leftovers in the refrigerator.
Apple Butter (makes ~4 cups)
1/4 cup coconut sugar
2 tsp cinnamon
1/4 tsp allspice
1.) Peel, core, and dice your apples and place them into a crockpot. Add the sugar and spices and cook on low for 10 hours.
2.) Pour cooked apples into a blender and blend until smooth. Store in the refrigerator.
The cookies and apple butter can be made ahead of time, but the cookies should only be assembled right before serving