Step 1

Start by preparing the apple pie jam. Place the peeled, cored and finely chopped apples into a large saucepan and just about cover them with water. Cook on a medium heat until the apples are soft and discard the excess water.

Step 2

Add the vegan butter and sugar, then drizzle in the lemon juice and bring to a boil whilst stirring regularly. Cook for 8-10 minutes, making sure the bottom doesn’t burn. Sprinkle in the pectin powder and stir vigorously to combine. Cook for 1 more minute, then remove from the heat and stir in the cinnamon and nutmeg.

Step 3

Transfer the apple pie jam to a sterile canning jar and store it in the fridge for up to 2 weeks.

Step 4

To prepare the thumbprint cookies, sift all dry ingredients into a large bowl. In a separate bowl, cream together the vegan butter, coconut sugar and vanilla extract, then slowly add the dry ingredients until you get a cookie dough. Place the cookie dough into the fridge for at least 30 minutes.

Step 5

In the meantime, preheat your oven to 375°F (190°C) and line 2 baking trays with parchment paper.

Step 6

Use a teaspoon to portion the cookie dough and grease your hands to roll the cookies into little balls. Press down the middle with your thumb to create the thumbprint shape and fill the holes with the apple pie jam.

Step 7

Transfer the cookies to the preheated oven and bake them for 7-9 minutes, then let them cool down for at least 30 minutes before removing them from the oven.