- Jesmond Cake Company
Vegan toffee apple cookies
Updated: Nov 23, 2020
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
175g dairy free margarine (I used Naturli block)
140g light brown sugar
egg replacer equivalent to two egg yolks (I used 6g Orgran with 15ml 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.
Preheat the oven to fan 170C/conventional 190C/gas 5. Using an electric whisk, beat together the margarine and sugar until pale and creamy.
Stir in the egg replacer, 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 margarine 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.