Vegan Caramel Apple Cookies

Directions

1. Rinse, core, and dice the apples into small bite-sized cubes. Measure out 180g, then set aside 60g of the diced apples for later use in the cookie dough.
2. In a small saucepan, combine the remaining 120g of apples with 40g caster sugar, 1½ tsp ground cinnamon, 1 tbsp cornflour, and 1 tbsp lemon juice. Cook over low-medium heat, stirring constantly with a heatproof spatula for about 5 minutes, until the apples soften and the mixture thickens to a jelly-like consistency.
3. Transfer the cooked apple mixture to a bowl and let it cool completely at room temperature before using.
4. Preheat the oven to 180°C fan and line two baking trays with greaseproof paper.
5. In a mixing bowl or stand mixer fitted with the paddle attachment, cream together 115g dairy-free butter and 140g caster sugar until light and fluffy.
6. Add 1 tsp vanilla extract and 30ml dairy-free milk, and mix again until well combined.
7. Sift in 210g plain flour, 1 tsp ground cinnamon, ¾ tsp baking powder, and ¼ tsp bicarbonate of soda. Mix until just incorporated.
8. Fold in the reserved 60g of chopped apples.
9. Scoop the cookie dough into 6 equal balls using a spoon or ice-cream scoop.
10. Transfer some Natures Charm Coconut Caramel Sauce into a piping bag and pipe a small amount into the center of each dough ball.
11. Before baking, sprinkle a cinnamon-sugar mixture (2 tbsp caster sugar + 1 tsp ground cinnamon) over the top of each cookie.
12. Place the cookie balls on the prepared baking trays, spacing them apart (do not flatten them), as they will spread during baking.
13. Bake in the center of the oven for 12-15 minutes, until very lightly golden.
14. Immediately after removing the trays from the oven, use a round cookie cutter to scoot the cookies into neat circles while they are still warm.
15. Let the cookies cool completely on the baking trays. Meanwhile, prepare the frosting.
16. In a bowl, whip together 30g dairy-free butter, 20g dairy-free cream cheese, and 3 tbsp Natures Charm Oat Whipping Cream until smooth and creamy, using a stand mixer with a balloon whisk or a hand-held electric whisk.
17. Add 250g icing sugar and the seeds from 1 vanilla bean pod, then whip until creamy. If the mixture becomes too thin or splits, add more chunks of dairy-free butter to stabilize it.
18. Transfer the frosting to a piping bag fitted with a large round tip.
19. Once the cookies are fully cool, pipe a half swirl of cream cheese frosting on top of each cookie, then fill the center of the swirl with Natures Charm Caramel. Divide the cooked apple pie filling over the cookies and finish with a dusting of icing sugar. Place in the fridge to chill and set.
20. Once set, serve and enjoy.