Dairy-Free Apple Hermits
62 people added this to their Recipe Box
This recipe makes 48 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 60 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 10 g |
| fibre | 1 g |
| chol | 4 mg |
| sodium | 29 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| folate | 3 |
No one will miss the butter in these chewy, lightly spiced cookies.
Ingredients
- 1/2 cup packed brown sugar
- 1/2 cup sweetened applesauce
- 1/4 cup vegetable oil
- 1 egg
- 1 egg white
- 1 tsp vanilla
- 1 apple
- 1 cup all-purpose flour
- 1 cup quick-cooking rolled oats
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 pinch ground allspice
- 1/2 cup dried apples, chopped
- 1/2 cup chopped pecans
- 1/4 cup dried currants
- Glaze:
- 2/3 cup icing sugar
- 1/4 tsp cinnamon
- 2-1/2 tsp apple juice or water
- 1 tsp vanilla
Preparation
In large bowl, whisk together brown sugar, applesauce, oil, egg, egg white and vanilla. Peel and grate apple; squeeze out liquid. Stir into applesauce mixture.
In separate bowl, whisk together flour, rolled oats, baking powder, cinnamon, baking soda, salt and allspice; stir into applesauce mixture to make dough. Stir in dried apples, pecans and currants.
Drop by 1 tbsp (15 mL) onto 2 parchment paper-lined rimless baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven for 15 to 17 minutes, rotating and switching pans halfway through, or until light golden on bottoms and edges. Transfer to racks; let cool completely.
Glaze: In small bowl, whisk icing sugar with cinnamon; whisk in apple juice and vanilla to make thick glaze. Spread by scant 1/4 tsp (1 mL) onto each cookie. Let stand until set, about 30 minutes. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.)
In separate bowl, whisk together flour, rolled oats, baking powder, cinnamon, baking soda, salt and allspice; stir into applesauce mixture to make dough. Stir in dried apples, pecans and currants.
Drop by 1 tbsp (15 mL) onto 2 parchment paper-lined rimless baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven for 15 to 17 minutes, rotating and switching pans halfway through, or until light golden on bottoms and edges. Transfer to racks; let cool completely.
Glaze: In small bowl, whisk icing sugar with cinnamon; whisk in apple juice and vanilla to make thick glaze. Spread by scant 1/4 tsp (1 mL) onto each cookie. Let stand until set, about 30 minutes. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.)
Source : Canadian Living Magazine: December 2007
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