Vegan Apple Pie Cookies Recipe tastes like a bite-size slice of cozy fall pie with chewy edges, soft centers, and gooey cinnamon apples in every bite. This recipe works well for busy bakers who want a dairy free, egg free dessert that comes together in about 45 minutes from start to finish. I tested these on my very skeptical family in Ohio, and not one person guessed they were vegan.
Why You Should Try This Vegan Apple Pie Cookies Recipe
These vegan apple pie cookies pack all the flavor of classic apple pie in a portable, lunchbox friendly format. The soft cookie base hugs a warm cinnamon apple filling, so you get pie and cookie in every bite without rolling a single pie crust.
The recipe uses simple pantry ingredients and one skillet, so cleanup stays easy. You can bake the cookies ahead, store them, and serve them all week as a snack, dessert, or breakfast treat with coffee.
“These Vegan Apple Pie Cookies taste like my grandma’s apple pie in cookie form, and I did not miss the butter or eggs at all. ★★★★★”
Ingredients You’ll Need
For the apple pie filling
- 2 medium apples, peeled, cored, and finely diced
- Use firm apples that hold shape: Honeycrisp, Pink Lady, or Granny Smith.
- 1 tablespoon vegan butter or refined coconut oil
- I like Miyoko’s or Earth Balance for consistent flavor.
- 2 tablespoons brown sugar, packed
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves (optional, strong flavor)
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch or arrowroot starch
- Pinch of fine sea salt
For the cookie dough
- 1/2 cup vegan butter, softened to room temperature
- Soft means it yields when you press but does not look greasy.
- 1/2 cup brown sugar, packed
- 1/4 cup cane sugar or coconut sugar
- 1/4 cup unsweetened applesauce
- This replaces eggs and adds extra apple flavor.
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- Use a gluten free 1:1 baking blend if you need gluten free cookies.
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
Optional toppings
- 2 tablespoons coarse sugar for sprinkling
- Extra cinnamon for dusting
- Simple glaze: 1/2 cup powdered sugar + 1 to 2 teaspoons plant milk
Pantry shortcuts and substitutions
- Use store bought canned apple pie filling if you feel short on time. Chop it smaller so it sits neatly in the cookie wells.
- Swap maple syrup with agave or extra brown sugar if needed.
- Use coconut oil instead of vegan butter in the dough, but chill the dough longer since coconut oil softens quickly.
- Use any neutral plant milk for the glaze: oat, soy, almond, or cashew all work.
Equipment list
- Medium skillet for the apple filling
- Mixing bowls, at least one large and one medium
- Hand mixer or stand mixer with paddle attachment
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop or tablespoon
- Measuring cups and spoons
- Small spoon for filling the cookies
- Cooling rack
Tips & Tricks
- Dice the apples small so they soften quickly and sit neatly in the cookie centers.
- Soften vegan butter on the counter for 20 to 30 minutes; cold butter will not cream well and melted butter will make the dough spread too much.
- Chill the cookie dough for at least 20 minutes so the cookies hold shape and cradle the filling.
- Use a cookie scoop for even sizes so all cookies bake at the same rate.
- Press gentle wells in the dough balls with your thumb or the back of a teaspoon to hold the apple pie filling.
- Keep the filling thick, not runny; add a pinch more starch if it looks watery in the skillet.
- Bake one test cookie to check spread and adjust by chilling longer or adding a tablespoon of flour if needed.
- Cool the cookies on the tray for a few minutes before moving them so they set and do not break.
How to Make Vegan Apple Pie Cookies Recipe
Step 1: Cook the apple pie filling
Heat vegan butter in a medium skillet over medium heat. Add the diced apples, brown sugar, maple syrup, cinnamon, nutmeg, cloves, lemon juice, and salt. Stir and cook until the apples soften and the juices bubble, about 5 to 7 minutes.
Sprinkle the cornstarch over the apples and stir well. Cook 1 to 2 more minutes until the mixture thickens and looks glossy. Turn off the heat and let the filling cool while you mix the cookie dough.
Step 2: Mix the wet ingredients
Add softened vegan butter, brown sugar, and cane sugar to a large mixing bowl. Beat with a hand mixer or stand mixer until the mixture looks light and fluffy, about 2 to 3 minutes. Scrape the bowl so no sugar hides at the bottom.
Add applesauce and vanilla extract. Beat again until the mixture looks smooth and creamy. The applesauce may loosen the mixture a bit, and that texture works well.
Step 3: Add the dry ingredients
In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon. Add the dry mixture to the wet mixture in two additions. Mix on low speed until the flour just disappears and the dough comes together.
Scrape the bowl and fold any dry pockets into the dough with a spatula. The dough should feel soft but not sticky like cake batter. If it feels too sticky, add 1 to 2 tablespoons of flour and fold again.
Step 4: Chill the dough and preheat the oven
Cover the bowl of dough and place it in the fridge for at least 20 to 30 minutes. This step helps the cookies hold shape and keeps the centers chewy. While the dough chills, preheat the oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats. This setup keeps the cookies from sticking and makes cleanup quick. Make sure the apple filling cools to room temperature so it does not melt the dough.
Step 5: Shape the cookies
Scoop about 1 1/2 tablespoons of dough for each cookie and roll into balls. Place the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie. Use your thumb or the back of a teaspoon to press a shallow well into the center of each ball.
Spoon about 1 teaspoon of cooled apple pie filling into each well. Do not overfill or the apples may slide off the sides during baking. Sprinkle the tops with coarse sugar and a pinch of cinnamon if you like a little crunch.
Step 6: Bake the cookies
Place one baking sheet in the center of the oven. Bake the cookies for 10 to 12 minutes until the edges look set and lightly golden and the centers still look slightly soft. Rotate the pan halfway through baking if your oven heats unevenly.
Remove the tray from the oven and let the cookies cool on the sheet for 5 minutes. Move the cookies to a cooling rack to cool completely. Repeat with the second tray.
Step 7: Add optional glaze
If you want a bakery style finish, whisk powdered sugar with 1 teaspoon of plant milk in a small bowl. Add more milk a few drops at a time until you get a thick but drizzle friendly consistency. Drizzle the glaze over cooled cookies with a spoon or small piping bag.
Let the glaze set for about 15 minutes until it firms up. Serve the cookies once the glaze no longer feels sticky. Kids love to help with this part, so hand them a spoon and embrace the drizzle chaos.
What to Serve with Vegan Apple Pie Cookies Recipe
Serve these vegan apple pie cookies warm or at room temperature with a big mug of hot coffee, chai, or cocoa. They pair nicely with a scoop of dairy free vanilla ice cream or coconut whipped cream for a more indulgent dessert. You can also pack them in lunchboxes with sliced fruit and a handful of nuts for a balanced treat.
During cooler months, plate them with a pot of hot apple cider or herbal tea for a cozy afternoon snack. In warmer weather, serve them slightly chilled with iced oat milk lattes or a simple fruit salad. They also fit nicely on a holiday cookie platter next to chocolate chip cookies and gingerbread.
Storage Options
- Store leftover vegan apple pie cookies in an airtight container at room temperature for up to 2 days.
- Keep them in the fridge for up to 5 days if your kitchen runs warm or you like a firmer texture.
- Freeze baked cookies in a single layer on a tray, then move them to a freezer bag or container for up to 2 months.
- Reheat from room temperature in a 300°F (150°C) oven for 5 to 7 minutes, or from frozen for 8 to 10 minutes, until warm and soft again.
Vegan Apple Pie Cookies Recipe
Ingredients
Instructions
- Heat the vegan butter in a medium skillet over medium heat. Add the diced apples, brown sugar, maple syrup, cinnamon, nutmeg, cloves (if using), lemon juice, and a pinch of salt.
- Stir and cook for 5 to 7 minutes, until the apples soften and the juices are bubbling.
- Sprinkle the cornstarch over the apples and stir well. Cook for 1 to 2 more minutes, until the mixture thickens and looks glossy. Remove from the heat and let the filling cool to room temperature.
- In a large mixing bowl, beat the softened vegan butter, brown sugar, and cane sugar with a hand mixer or stand mixer until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.
- Add the applesauce and vanilla extract and beat again until smooth and creamy. The mixture will look slightly looser, which is fine.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients in two additions, mixing on low just until the flour disappears and the dough comes together. If the dough feels very sticky, fold in 1 to 2 tablespoons more flour.
- Cover the bowl of dough and chill in the refrigerator for 20 to 30 minutes. Meanwhile, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Scoop about 1 1/2 tablespoons of dough for each cookie and roll into balls. Place on the prepared baking sheets, leaving about 2 inches between cookies.
- Use your thumb or the back of a teaspoon to press a shallow well into the center of each dough ball.
- Spoon about 1 teaspoon of cooled apple filling into each well, being careful not to overfill. Sprinkle the tops with coarse sugar and a pinch of cinnamon if desired.
- Bake one sheet at a time in the center of the oven for 10 to 12 minutes, until the edges look set and lightly golden and the centers still appear slightly soft. Rotate the pan halfway if needed.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely. Repeat with the second tray.
- For an optional glaze, whisk the powdered sugar with 1 teaspoon of plant milk, adding more drops of milk as needed until thick but pourable. Drizzle over cooled cookies and let set for about 15 minutes before serving.
Notes
Approximate per 1 cookie (24 cookies total, without glaze): 130 calories; fat 6 g; saturated fat 2 g; carbohydrates 19 g; fiber 1 g; sugars 11 g; protein 1 g; sodium 115 mg. Values are estimates and will vary based on brands, toppings, and portion size.
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