In a large bowl, combine the flour, sugar, baking powder, and salt. Stir to evenly distribute.

Pour the oil into the flour mix. Stir to incorporate, mixing until clumps form.

Add in cold water, stir until a dough forms. Some crumbles may remain, but do not over mix.

Pull dough together. Form into a disc and wrap in plastic wrap. Leave to chill in the fridge for at least 30 minutes.

Peel and finely dice (the smaller the better) the apples.

Add apples to a small bowl and cover with sugar and cinnamon. Toss to coat.

Line baking sheets with parchment.

Roll dough out to ¼”/6mm thick between two layers of lightly floured parchment.

Cut out even 3”/7.5cm rounds (fluted edges optional). Try to cut as many rounds out from the first roll as possible. Dough scraps can be rerolled once, but it gets tough very quickly.

Place half the pieces on one of the prepared baking sheets. Scoop a heaping 1 tbsp/15ml of apple mixture into the center of each piece.

Brush the edges of the dough (around the filling) with a little bit of oat milk or water.

Place another cut piece of dough on top of the filling, lining up the edges. Press gently to remove any trapped air and make sure there are no leakages.

Brush the tops with oat milk and sprinkle with raw cane sugar. Use a sharp knife to cut a small vent in the top of each one.

Chill in the fridge for 15 minutes before baking.*

Bake for 24-27 minutes until golden brown on edges.

Remove from oven and allow to cool completely.

Baked cookies can be stored in an airtight container in the fridge for 3 days or in the freezer for up to 1 month. Serve at room temperature.