Vegan Caramel Apple Stacks

September 24, 2012 by Leanne Vogel November 9, 2017

Vegan cookies packed with fresh apples, nut butter and ground cinnamon.

Ingredients

Dry

• 1 cup uncontaminated rolled oats
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1/4 teaspoon gluten-free baking powder

Wet

• 1/4 cup sunflower butter
• 1/2 cup unsweetened applesauce
• 1/4 cup xylitol
• 1/2 teaspoon gluten-free pure vanilla extract
• 1/2 cup diced apple – see note

Instructions

1. Preheat your oven to 350F and line a baking sheet with parchment paper or a silicon baking mat.
2. Combine dry ingredients in a small bowl.
3. Whip wet ingredients with a hand blender or mixer. Add dry ingredients and mix until combined.
4. Stir in chopped apples.
5. Divide dough into 12 equal portions, about 1.5 tablespoons per stack. Place completed stacks on prepared baking sheet.
6. Bake stacks for 12-15 minutes, or until golden. Remove from the oven and allow to cool completely.
7. To store, place in an air-tight container and keep in the fridge for up to 5 days. Or, wrap individual stacks in plastic wrap and store in a container in the freezer for up to 2 months.

Notes

Feel free to use any type of apple that you have on hand. I made the first batch with Granny Smith and the second with Gala. Granny Smith create an apple pie-like taste with a slight bitterness and Gala will make the stack a bit sweeter.
For added protein: replace 1/4 cup apple sauce with 1 egg
For added fiber: replace 1/4 cup apple sauce with 1 ground flax seed + 2 tablespoon warm water mixed and allowed to sit for a couple of minutes before adding to the recipe along with the wet ingredients.

Nutrition Information Per Serving