Ingredients
¾ cup cane sugar
½ cup unsweetened applesauce
6 tbsp vegan butter, melted + 1 tbsp
1 tsp lemon juice
½ tsp pure vanilla extract
1 tsp salt
3 cups white all purpose flour
2 tsp baking powder
Directions
- Preheat your oven to 350 degrees F and prepare two cookie sheets with parchment paper or silicone mats.
- Stir the sugar, applesauce, 6 tablespoon melted butter, lemon juice, vanilla, and salt together.
- Mix the baking powder into the flour and slowly add to the wet ingredients. Stir with a wooden spoon at first and then switch to mixing the dough with your hand until all the flour is incorporated.
- Prepare a flat surface by laying down a silicone mat or lightly flouring the surface. To form a cookie into the traditional shape, scoop a ping pong size of dough and roll it into a long tubular shape on the flat surface (I roll them out to about 8 inches in length). Then bring the two ends together to form a closed circle and overlap one end on top of the other. See the photos in the blog post and watch the recipe video for help! Alternatively, you can make these cookies into any shape you’d like (figure 8’s are popular as well).
- Lay the formed cookies on the cookie sheets and bake at 350 degrees F for 15 – 20 minutes. If you want softer cookies check them at 13 minutes, brush with the extra 1 tablespoon melted vegan butter to help them brown on top and only leave them in for 15 minutes. For firmer cookies, check them at 15 minutes, brush with melted butter and leave them in for 18 – 20 minutes. *The cookies will be firm enough that you can lift them and check the bottoms to see how dark they are getting. It’s ok if the bottoms are dark… I always liked the slightly burnt ones best as a kid!
Enjoy!
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