These chewy vegan apple pie cookies are bursting with fall flavor! Packed with warming spices and filled with a homemade apple pie filling, they’re the ultimate cozy treat. Perfectly eggless and dairy-free, these cookies are a must-try for apple lovers this season.
Why You’ll Love These Cookies
Apple season is one of the coziest times of year. Freshly picked apples are perfect for baking, and this cookie recipe brings all the comforting flavors of apple pie into a soft, chewy cookie. Inspired by my Apple Pie Bars and Apple Streusel Muffins, this recipe turns everyone’s favorite pie into a handheld fall treat!
Ingredients You’ll Need
For the Apple Pie Filling:
- Honeycrisp apples (or Pink Lady, Cortland, Braeburn)
- Lemon juice
- Brown sugar
- Vegan butter
- Pumpkin pie spice (or cinnamon + nutmeg mix)
- Cornstarch
For the Spiced Cookie Dough:
- Vegan butter
- Sugar
- Flax egg (1 tbsp flaxseed + 3 tbsp water)
- Vanilla extract
- All-purpose flour (or gluten-free flour for GF version)
- Baking powder
- Pumpkin pie spice
- Ground cinnamon
Step 1: Make the Apple Pie Filling
- Peel and finely dice the apples to get the perfect filling texture.
- In a saucepan, combine apples, lemon juice, brown sugar, vegan butter, and pumpkin pie spice. Cook until the butter melts and the mixture starts bubbling.
- Stir in the cornstarch slurry and cook until thickened and glossy. Remove from heat and allow to cool.
Step 2: Make the Spiced Cookie Dough
- Cream together vegan butter and sugar until fluffy.
- Mix in the flax egg and vanilla extract.
- Add dry ingredients and mix to form a thick dough.
- Chill the dough in the fridge for 30–60 minutes to make it easier to work with.
Step 3: Assemble the Cookies
- Roll the chilled dough into 10 balls, then roll each ball in sugar.
- Place the cookies on a parchment-lined baking sheet. Press your thumb into the center to create a well for the filling.
- Spoon 1 tablespoon of the cooled apple pie filling into each cookie.
- Bake until set, then let cool slightly. The cookies will firm up as they cool.
Tips & FAQs
Can I make these gluten-free?
Yes! Substitute all-purpose flour with a gluten-free all-purpose blend like Bob’s Red Mill GF Flour. Avoid coconut or almond flour—they won’t work well.
Can I make them refined sugar-free?
You can try, but the cookies may spread less and be less sweet. Brown sugar helps keep the texture soft and moist.
How do I store leftovers?
Store in a closed container in the fridge for up to 48 hours or freeze for up to 1 month. Place parchment paper between layers to prevent sticking.
Final Thoughts
These Vegan Apple Pie Cookies are soft, chewy, and packed with fall flavor. The spiced cookie base paired with gooey apple pie filling makes them a decadent vegan treat that’s perfect for dessert or cozy snacking. Don’t forget to check out my Vegan Pecan Pie Cookies next!
Vegan Apple Pie Cookies
6
servings15
minutes35
minutesVegan Apple Pie Cookies
Soft, chewy, and filled with a homemade apple pie filling, these decadent vegan cookies are perfect for fall! Eggless, dairy-free, and packed with warm spices, they’re the ultimate cozy treat.
Ingredients
Apple Pie Filling
¼ cup water
½ tablespoon cornstarch
1 large Honeycrisp apple, peeled and finely chopped
3 tablespoons brown sugar
2 tablespoons vegan butter
1 tablespoon lemon juice
½ teaspoon pumpkin pie spice
Spiced Cookies
½ cup vegan butter, room temperature
½ cup sugar (for dough) + 2 tablespoons sugar (for rolling)
¼ cup brown sugar
1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
1 teaspoon vanilla bean paste or vanilla extract
1 ½ cups + 1 tablespoon all-purpose flour
1 teaspoon pumpkin pie spice
½ teaspoon baking powder
¼ teaspoon salt
Directions
- Make he Apple Pie Filling
- Mix water and cornstarch in a small bowl to make a slurry; set aside.
- In a saucepan, combine chopped apple, brown sugar, vegan butter, lemon juice, and pumpkin pie spice. Cook over medium heat until the butter melts and the mixture begins to bubble.
- Stir in the cornstarch slurry and continue cooking 5–10 minutes until thickened and glossy. Remove from heat and let cool.
- Make the Spiced Cookie Dough
- In a mixing bowl, cream together vegan butter, ½ cup sugar, and brown sugar until fluffy (about 2 minutes).
- Mix in the flax egg and vanilla for 30 seconds.
- Add flour, pumpkin pie spice, baking powder, and salt; mix until a thick dough forms.
- Cover the dough and refrigerate for 30 minutes to 1 hour (or up to 24 hours).
- Assemble & Bake the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 10 even portions of dough and roll into balls. Coat each ball in the remaining 2 tablespoons of sugar.
- Place dough balls on the baking sheet, slightly pressing down. Use your thumb to make an indent in the center for the filling.
- Spoon ~1 tablespoon of cooled apple pie filling into each cookie. Ensure cookies are at least 2 inches apart.
- Bake 14–16 minutes until edges are crisp and centers are set but still gooey. Cool on the tray for 5 minutes, then transfer to a wire rack.
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