1/2cupmaple sugarsubstitute any type of sugar you use
Vegan Date Caramel Frosting:
Makes about 2 cups
1cupsoaked medjool datesI soak mine overnight
1/2cupcashew butter
1/2cupcoconut oil
2tspvanilla extract
1-2TbspMaple syrupOptional
Instructions
Instructions for cookies:
Finely chop apples or shred (I used my food processor to shred mine) and squeeze lemon juice all over to prevent browning, and set aside
Mix the wet ingredients
Add in the dry ingredients and mix
Squeeze out excess liquid from apples using a mesh bag, towel, or cheese cloth. Fold in apples, raisins, and mix
Using a Tbsp ice cream scoop, scoop out batter, form into cookies, and add too a lined baking sheet
Bake 350°F for 11-13 minutes (I baked mine for 12 minutes)
Once done, let rest on baking sheet for 5-10 minutes and transfer to a wired rack
Add about 1/2-1 Tbsp of date caramel to each cookie and enjoy
Keep stored in airtight container in refrigerator or room temperature
Instructions for date caramel:
Add to food processor or high powered blender
Process for 25-30 seconds, scraping down the sides throughout
Store any extras in an airtight container in refrigerator
If you want thinner consistency add 1 Tbsp at a time of filtered water or reserved date water until you reach your desired consistency (I don’t do this step for mine)