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Vegan Apple Pie Cookies Recipe

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4.1 from 2 reviews

These Vegan Apple Pie Cookies combine the warm, spiced flavors of classic apple pie with soft, sugar-coated cookie dough. Featuring a luscious apple pie filling nestled in the center of buttery, spiced vegan cookies, this recipe offers a delightful treat perfect for fall or any time you crave a cozy dessert. Made without eggs or dairy, these cookies are both vegan and irresistibly tasty.

Ingredients

Apple Pie Filling

  • 1/4 cup water
  • 1/2 Tablespoon cornstarch
  • 1 large honeycrisp apple, peeled and cut into small chunks
  • 3 Tablespoons brown sugar
  • 2 Tablespoons vegan butter
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon pumpkin pie spice

Cookie Dough

  • 1/2 cup vegan butter, room temperature
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 flax egg (1 Tablespoon ground flaxseed mixed with 3 Tablespoons water)
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 1/2 cups + 1 Tablespoon all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 Tablespoons sugar (for rolling the cookie dough balls before baking)

Instructions

  1. Make the apple pie filling: Mix the cold water and cornstarch until a cloudy slurry forms and set aside. Peel and finely chop the apple into small cubes, then add to a saucepan with brown sugar, vegan butter, lemon juice, and pumpkin pie spice. Cook over medium heat until the butter melts and the mixture bubbles.
  2. Thicken the filling: Stir in the cornstarch slurry and continue cooking for 5-10 minutes until the filling thickens and becomes glossy. Remove from heat and let it cool while preparing the cookie dough.
  3. Prepare the spiced cookie dough: In a mixing bowl, cream together room temperature vegan butter, 1/2 cup sugar, and brown sugar with an electric mixer until fluffy (about 2 minutes). Add the flax egg and vanilla bean paste, mixing for 30 seconds.
  4. Add dry ingredients: Add the all-purpose flour, baking powder, pumpkin pie spice, and salt to the bowl. Mix until a thick dough forms. Cover with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour (up to 24 hours is also possible).
  5. Preheat the oven and prepare baking tray: About 10 minutes before removing the dough from the fridge, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  6. Form and sugar-coat the cookies: Scoop 10 evenly sized cookie dough balls and roll each between your palms to form smooth balls. Roll each ball in the reserved 2 tablespoons of sugar to coat.
  7. Shape the cookies: Place the sugar-coated dough balls onto the prepared baking sheet, spacing them at least 2 inches apart. Gently press each ball down and make a thumb indent in the center. Use your fingers to enlarge the indent to hold the filling.
  8. Fill the cookies: Spoon about 1 tablespoon of the cooled apple pie filling into the center indent of each cookie dough ball.
  9. Bake: Bake the cookies for 14-16 minutes until edges are crisp and centers are set but still gooey.
  10. Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  11. Serve and enjoy: Once cooled, enjoy these delicious vegan apple pie cookies as a comforting treat.

Notes

  • Use a tart apple like Honeycrisp for the best balance of sweetness and acidity in the filling.
  • The flax egg can be made ahead and kept in the fridge for up to 24 hours.
  • Chilling the dough helps prevent spreading and improves texture.
  • Cookies will be soft and slightly gooey in the center when done; do not over-bake.
  • Store leftover cookies in an airtight container at room temperature for up to 3 days.
  • For a nutty aroma, try sprinkling a small amount of cinnamon sugar on top before baking.

Find it online: https://bitezly.com/vegan-apple-pie-cookies-recipe/