For the caramel topping, melt the vegetable butter in a small saucepan.

Add the honey and a pinch of salt and whisk well.

Add the peanut butter and keep whisking until the mixture thickens.

Remove from the heat and pour in the walnut drink little by little, until smooth and glossy, then set aside.

For the apple mixture, put the peeled and cubed apples in a saucepan with the cinnamon, nutmeg, salt, apple cider vinegar and water.

Cook over medium-low heat until the apples are tender and the liquid has reduced into a compote, then let it cool.

For the cookies, beat the butter together with the brown sugar until creamy.

Add the egg and about 150 g of the apple mixture and mix well.

In another bowl, sift together the flour, salt, baking soda and cinnamon.

Gradually incorporate the butter and sugar mixture into the dry ingredients until a smooth dough forms.

Preheat the oven to 180°C.

Shape the dough into small balls and place them on a baking tray lined with paper.

Bake for 12-15 minutes and let cool on a wire rack.

Cover each cookie with the caramel topping and sprinkle with a little cinnamon as a finishing touch.