To begin the preparation of Eggless Apple Pie Cookies, first get the filling ready.

For this, in a non- stick pan melt the butter and throw in the remaining ingredients of the filling.

Cover with a lid and cook over low heat until the apples get sticky, brown and caramelized. [Stir occasionally]

Open cook for another minute stirring continuously.

Turn off the heat and set aside to cool down.

Now for the cookie dough, melt the butter in a non-stick pan and mix in the sugar and vanilla extract.

Remove from the heat and mix in the flours with a wooden ladle.

Add a little cream to bring the dough together.

Wrap the warm dough in a cling wrap and allow to rest for about half an hour.

For the shaping and baking of the cookies, preheat the oven at 180 degrees for 10 minutes. Line a cookie tray with parchment paper.

Roll out half the portion of the cookie dough between two sheets of parchment and use a cookie cutter to cut out the base of our apple pie cookies.

Spoon some filling onto the center leaving a gap around the edges.

Use the remaining dough to make patterns on top [I simply made long snaky cylinders and stuck them one over the other but I am sure you could get really creative with this]

Repeat the same with the remaining dough.

Place the shaped apple pie cookies in the prepared baking tray and bake at 160 degrees for 12-14 minutes or until the lower edges start to brown.

Leave the cookies in the oven for another 2-3 minutes before transferring them to a wire rack for cooling.

Allow to cool completely before devouring them.

Serve these Apple Pie Cookies with tea during breezy winter evenings.