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Whole Wheat Ginger Apple Snaps

These delightful cookies combine the comforting flavors of ginger and apple with wholesome whole wheat flour for a nutritious treat that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 130 grams 130 grams vegan butter Vegan butter is preferred for a dairy-free option.
  • 100 grams 100 grams brown sugar
  • 1 tablespoon 1 tablespoon maple syrup
  • 2 tablespoons 2 tablespoons aquafaba Brine of canned chickpeas.
  • 1.5 tablespoons 1 ½ tablespoons freshly grated ginger Use fresh for better flavor.
  • 1 teaspoon 1 teaspoon ground ginger
  • 1 teaspoon 1 teaspoon ground cinnamon
  • 1 teaspoon 1 teaspoon pumpkin spice
Dry Ingredients
  • 250 grams 250 grams whole wheat flour
  • 1 pinch Pinch of salt
  • 0.5 teaspoon ½ teaspoon cornstarch
  • 0.25 teaspoon ¼ teaspoon baking soda
  • 50 grams 50 grams cane sugar
Additional Ingredients
  • 1 Fuji apple 1 Fuji apple* (sliced) Use fresh slices for best results.
  • 1 tablespoon 1 tablespoon cinnamon For sprinkling on top.
  • Coarse sugar or cake sparkles Coarse sugar or cake sparkles for sprinkling after baking Optional for decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. In a bowl, cream together the vegan butter, brown sugar, and maple syrup until light and fluffy.
  4. Mix in the aquafaba, grated ginger, ground ginger, ground cinnamon, and pumpkin spice.
  5. In a separate bowl, sift together the whole wheat flour, salt, cornstarch, and baking soda.
  6. Gradually add the dry ingredients into the wet mixture, stirring until just combined.
  7. Gently fold in the sliced Fuji apple.
  8. Use a cookie scoop or spoon to portion out the dough onto the prepared baking sheet.
  9. Sprinkle the tops with a mix of cinnamon and cane sugar.
  10. Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
  11. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to one week. For variations, try adding nuts or dried fruit.