Bushwalker Cookies with Apple (Dairy-free)

Bushwalker Cookies with Apple

When I originally began this blog it was my intention to take regular recipes and see how I could ramp them up with flavours of apple.  I have done a fair bit of adding apple to recipes but have failed to add them to my blog before the bottomless-pit-teenagers manage to remove all trace of such baking experiments.
Bushwalker Cookies with Apple
The Bushwalker Cookies recipe is the perfect recipe to create an apple-tastic version.   A variation included in the Cookie Magic book was to add honey and extra rolled oats.  I have used tart apple syrup instead of honey, and replaced the water with organic apple juice.  It is only 1 Tablespoon so I’m not sure it makes that much of a different but the layering up of the apple flavours has created a delicious cookie.  The cookies are fruity, oaty, crunchy and still dairy-free.
Bushwalker Cookies with Apple

Bushwalker Cookies with Apple (Dairy-free)


  • 95 g neutral-flavoured oil (such as rice bran oil)
  • 30 g non-dairy milk
  • 200 g raw sugar
  • 1 (53-62 g) egg
  • ½ tsp vanilla extract
  • 15 ml (1 T) apple juice
  • 15 ml (1 T) tart apple syrup
  • ½ tsp baking soda
  • 150 g (1 cup) dried apple chucks, diced
  • 150 g (1 cup) standard flour
  • 1 tsp baking powder
  • 135 g (1 ½ cups) rolled oats
  • 30 g (1 cup) Weetbix crumbs (approximately 2 Weetbix biscuits)
  • 45 g (½ cup) desiccated coconut


  • Preheat oven 140ºC and grease & line baking trays.
  • Blend the oil, milk and sugar together then beat in egg, extract, apple juice, tart apple syrup and baking soda.
  • Stir in the remaining ingredients.
  • Scrap teaspoonful blobs of mixture onto the baking tray, leaving room for the cookies to spread.
  • Bake until crisp on the edges and golden (about 18-20 minutes).
  • Makes 20-25.
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