Snickerdoodle Apple Pie Bites
Be sure to read the Notes for Success section above the recipe!
Ingredients
Cookie Cups
- 1 cup Vegan Butter
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar
- ½ teaspoon salt
- ⅓ cup Aquafaba
- 2 teaspoons Vanilla Extract
- 3½ cups All-Purpose Flour
- 1¼ teaspoons Baking Soda
- ½ teaspoon Baking Powder
Cinnamon Sugar
- ⅔ cup Granulated Sugar
- 1 Tbs Cinnamon
Apple Filling
- 1½ cups Small Dived Apples
- ½ cup Apple Juice
- 2 Tbs Granulated Sugar
- ½ teaspoon Cinnamon
- 2 Tbs Cornstarch
- 1 Tbs Granulated Sugar
- ⅓ cup Apple Juice
Streusel Topping
- ½ cup All Purpose Flour
- ⅛ teaspoon Cinnamon
- 6 Tbs Light Brown Sugar
- 3 Tbs Cold Vegan butter
Sugar Glaze
- ½ cup Confectioners Sugar
- 2 teaspoons Plant Milk
Instructions
- Spray your mini muffin pan lightly with pan grease & preheat the oven to 350°F
- Prepare the Snickerdoodle Dough: Cream the vegan butter with both sugars & the salt in the bowl of your electric mixer with the paddle attachment for 3-5 minutes on medium/high speed or until light & fluffy. Scrape the bottom & sides of the bowl
- Add the aquafaba & vanilla slowly while mixing on low speed until incorporated, then whip on high speed for 10 seconds to emulsify
- Sift together the flour, baking powder & baking soda then add it all at once to the creamed mixture. Mix just until it comes together
- With a 2 ounce scoop scoop the dough one ball at a time directly into the bowl of cinnamon sugar, roll around to coat & place each one into the cavities of the mini muffin pan & bake in the preheated oven for 10-12 minutes or until golden brown
- Once they come out of the oven & they are still hot you will press the centers of each one with a teaspoon measure to make the indent for the filling
- Prepare the apple filling Peel and dice the apples into small peas sized chunks
- Combine the first measure of apple juice with the first measure of sugar & cinnamon in a large heavy bottom sauce pot & bring to a boil over high heat
- Meanwhile in a small bowl combine the second measure of apple juice with the cornstarch & the second measure of sugar, this is called a slurry
- Once the mixture in the pot comes to a boil whisk in the cornstarch slurry & bring back to a boil, as soon as it boils again add the apples & stir to combine then lower the heat to a simmer & cook for 10-15 minutes until the apples are tender- time depends on how large your app;e chunks are. Remove from heat & cool while the cookie cups are cooling
- Meanwhile prepare the streusel topping by combing the flour, brown sugar & cinnamon in a mixing bowl then add the cold diced vegan butter & mix by hand of with a pastry cutter or fork just until it resembles coarse meal.
- Sprinkle the streusel onto a parchment lined sheet pan breaking up any large chunks to the size of peas & bake in a preheated 350℉ oven for 20 minutes until golden browned & crunchy
- Fill the cookie cups with the apple pie filling then top with streusel & sugar glaze. The sugar glaze is just confectioners sugar & plant milk combined to a drippy glaze
Video
Notes
Be sure to read the Notes for Success section above the recipe!
Storage Snickerdoodle Apple Pie Bites can be kept at room temperature wrapped loosely for up to 2 days in cool climates. For longer storage refrigerate in an airtight container for up to 6 days or freeze wrapped well for up to 1 month The filled cookies will start to absorb the liquid from the filling after a day or two & become soggy eventually, so if you prefer the crisp cookies you should fill the cups with the apple only before serving
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