I veganised this BBC Good Food recipe and the cookies are one of the nicest things I've ever eaten. Perfect for autumn with a cup of tea.

Makes 24 cookies

Ingredients

175g dairy free butter (I used Naturli block)

140g light brown sugar

1 tablespoon ground flaxseed mixed with 2.5 tablespoon water

50g ground almonds

pinch of salt

few drops of vanilla extract

100g toffee in small pieces*

100g dried apple in small pieces

225g self raising flour

* you could use a vegan toffee like Jeavons or Kuhbonbon, or make your own – the recipe is below.

Method

Preheat the oven to fan 170C/conventional 190C/gas 5.

Mix the ground flaxseed and water and leave for 15 minutes until it thickens.

Using an electric whisk, beat together the butter and sugar until pale and creamy.

Stir in the flaxseed, salt, vanilla extract, ground almonds, toffee, dried apple and flour. Mix well together then roll into walnut-sized balls.

Place well apart on two non-stick or lined baking sheets and flatten slightly with your hand. Bake for 10-12 minutes until golden. Leave to firm up for 10 minutes, then transfer to a wire rack and leave to cool completely.

* Vegan toffee

Spread a piece of foil onto a work surface.

Heat 50g dairy free butter and 50g caster sugar with 10ml water over a medium heat. Stir constantly for about 5 minutes. The mixture will go frothy then start to darken. Once it slightly “slackens” and is caramel brown, spread it onto the foil. Take care – it is very hot. Once the toffee has cooled break it into small pieces. You could add the apple pieces to the hot toffee when it is ready to be poured out, then once the toffee apple mix is cooled, tear it into small chunks.

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