Classic Vegan Apple Pie Cookies

I’ve always thought apple pie and cookies were two of the best desserts around. So why not combine them? These vegan apple pie cookies give you all the warm cinnamon and apple flavors of pie, but in a cookie you can grab and go. No fork needed.

The best part is that they’re completely plant-based, so everyone at your table can enjoy them. I started making these when I wanted something that tasted like fall but didn’t require rolling out pie dough. Because let’s be honest, sometimes you just want that apple pie taste without all the work.

They’re crispy on the edges and soft in the middle, with little bits of apple throughout. Plus, your kitchen will smell like you’ve been baking pies all day. Trust me, these cookies disappear fast.

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What Kind of Apple Should I Use?

The recipe calls for honeycrisp apples, which are a great choice because they hold their shape well when cooked and have a nice balance of sweet and tart flavors. That said, you can definitely swap in other baking apples like granny smith, fuji, or gala if that’s what you have on hand. I’d avoid using softer apples like red delicious or mcintosh since they tend to get mushy when cooked and won’t give you those nice apple chunks in your cookies. Whatever apple you choose, make sure to cut it into small, uniform pieces so they cook evenly and fit nicely inside your cookies.

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Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some options if you’re missing an ingredient:

• Honeycrisp apple: Any firm, sweet-tart apple works great here. Try Granny Smith for more tang, or Fuji and Gala for extra sweetness. Just avoid softer apples like Red Delicious that might turn mushy.
• Flax egg: You can use a chia egg instead (1 tablespoon chia seeds mixed with 3 tablespoons water). Let it sit for 5 minutes until it gets gel-like, just like you would with flax.
• Vegan butter: Coconut oil works as a substitute, though it’ll give the cookies a slight coconut flavor. Use it in solid form and measure the same way you would butter.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix your own with cinnamon, nutmeg, ginger, and a pinch of cloves. Or just use cinnamon alone – it won’t be quite as complex but still tastes great.
• Vanilla bean paste: Regular vanilla extract works perfectly fine here. Use the same amount – they’re interchangeable in this recipe.
• Cornstarch: You can use arrowroot powder in the same amount for thickening the apple filling. It works just as well.

Watch Out for These Mistakes While Baking

The biggest mistake when making these cookies is not letting your flax egg sit for at least 5 minutes to thicken properly – if you skip this step, your dough won’t hold together and the cookies will spread too much in the oven.

Another common error is making your apple chunks too large, which can cause the filling to leak out during baking, so aim for pieces no bigger than a small pea and make sure to cook the filling until it’s thick and jammy.

Don’t forget to chill your cookie dough for at least 30 minutes before rolling, as warm dough is nearly impossible to work with and will stick to everything.

Finally, be careful not to overfill your cookies with the apple mixture – about a teaspoon is plenty, and make sure to seal the edges well by pressing with a fork to prevent any filling from escaping while they bake.

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What to Serve With Vegan Apple Pie Cookies?

These cookies are perfect with a hot cup of coffee or tea, especially during fall when you want something cozy and comforting. I love serving them alongside a scoop of vegan vanilla ice cream for an extra-special dessert that really plays up those apple pie flavors. They’re also great packed into lunchboxes or enjoyed as an afternoon snack with a glass of oat milk or almond milk. If you’re hosting friends, try arranging them on a platter with other fall treats like pumpkin muffins or cinnamon rolls for a seasonal dessert spread everyone will enjoy.

Storage Instructions

Store: Keep your apple pie cookies in an airtight container at room temperature for up to 4 days. I like to place a piece of parchment paper between layers so they don’t stick together. The apple filling stays nice and soft while the cookie keeps its texture.

Freeze: These cookies freeze really well for up to 3 months. Just let them cool completely, then stack them with parchment paper in between and pop them in a freezer-safe container. You can also freeze the unbaked cookie dough balls on a tray, then transfer to a bag once frozen solid.

Thaw: For frozen baked cookies, just leave them out at room temperature for about 30 minutes and they’re ready to eat. If you froze the dough, you can bake them straight from frozen – just add an extra minute or two to the baking time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 10-13 g
• Fat: 75-85 g
• Carbohydrates: 245-265 g

Ingredients

For the apple filling:

• 1/4 cup water
• 1/2 tbsp cornstarch
• 1 large honeycrisp apple, peeled and diced
• 3 tbsp packed brown sugar
• 2 tbsp plant-based butter
• 1 tbsp lemon juice
• 1/2 tsp pumpkin pie spice

For the cookie dough:

• 1/2 cup vegan butter, room temperature
• 1/2 cup granulated sugar
• 2 tbsp granulated sugar (for rolling)
• 1/4 cup brown sugar
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• 1 tsp vanilla bean paste or extract
• 1 1/2 cups all-purpose flour
• 1 tbsp all-purpose flour
• 1 tsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/4 tsp salt

Step 1: Prepare the Cornstarch Slurry

• 1/4 cup water
• 1/2 tbsp cornstarch

In a small bowl, mix together the 1/4 cup water and 1/2 tablespoon cornstarch until a cloudy, smooth paste forms.

Set the slurry aside for later use.

This will help thicken your apple pie filling to the perfect texture.

Step 2: Cook the Apple Pie Filling

• 1 large honeycrisp apple, peeled and diced
• 3 tbsp packed brown sugar
• 2 tbsp plant-based butter
• 1 tbsp lemon juice
• 1/2 tsp pumpkin pie spice
• cornstarch slurry from Step 1

Peel and dice the honeycrisp apple into small cubes.

Place the diced apple in a medium saucepan along with 3 tablespoons packed brown sugar, 2 tablespoons plant-based butter, 1 tablespoon lemon juice, and 1/2 teaspoon pumpkin pie spice.

Cook the mixture over medium heat, stirring occasionally, until the butter melts and the mixture begins to bubble.

Pour in the cornstarch slurry from Step 1 and stir well.

Continue cooking for another 5 to 10 minutes, stirring frequently, until the filling is thickened, glossy, and the apples have softened.

Set the apple pie filling aside to cool completely before using it in the cookies.

Step 3: Make the Cookie Dough

• 1/2 cup vegan butter, room temperature
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• 1 tsp vanilla bean paste or extract
• 1 1/2 cups all-purpose flour
• 1 tsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/4 tsp salt

In a large mixing bowl, add the 1/2 cup vegan butter (at room temperature), 1/2 cup granulated sugar, and 1/4 cup brown sugar.

Using an electric mixer, cream the butter and sugars together until the mixture is fluffy, which should take about 2 minutes.

Add the flax egg (made from 1 tablespoon ground flaxseed and 3 tablespoons water, already mixed) and 1 teaspoon vanilla bean paste or extract to the bowl.

Mix for about 30 seconds until well incorporated.

Gradually add in 1 1/2 cups all-purpose flour, 1 teaspoon pumpkin pie spice, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

It’s best to add the flour first, followed by the other ingredients.

Mix everything together on low speed until a thick cookie dough forms.

For deeper flavor, I like to make sure my vegan butter is fully softened so it creams well with the sugars.

Step 4: Chill the Cookie Dough

Cover the mixing bowl with plastic wrap and place it in the refrigerator.

Let the dough chill for at least 30 minutes and up to 1 hour.

Chilling is important—it makes it easier to shape the dough and helps the cookies hold their shape when baking.

If you’d like, you can refrigerate the dough for up to 24 hours to develop deeper flavors.

Step 5: Shape and Fill the Cookies

• cookie dough from Step 3
• 2 tbsp granulated sugar (for rolling)
• apple pie filling from Step 2

Preheat the oven to 350°F (177°C) and line a baking tray with parchment paper.

Remove the chilled dough from the refrigerator.

Using a cookie scoop, portion the dough into 10 evenly sized balls.

Roll each dough ball between your palms to make it smooth, then roll each one in a small bowl containing 2 tablespoons of granulated sugar until coated.

Place the cookie dough balls onto the lined baking sheet, spacing them at least 2 inches apart.

Slightly press down on each ball with your palm to flatten.

Using your thumb, create a deep indent in the center of each cookie, then use your fingers to gently widen the indent.

Spoon about 1 tablespoon of the cooled apple pie filling (from Step 2) into the center of each cookie.

I find that using a small spoon makes this step less messy and keeps the filling neat.

Step 6: Bake and Cool the Cookies

Bake the filled cookies in the preheated oven for 14 to 16 minutes, or until the edges are crisp and lightly golden, while the centers remain set but gooey.

Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes to set further.

Then, transfer them to a wire rack to cool completely before serving.

Letting them cool on the baking sheet first helps prevent them from breaking apart when you lift them.

Classic Vegan Apple Pie Cookies

Delicious Classic Vegan Apple Pie Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 4

Calories 1800 kcal

Ingredients

  

For the apple filling:

• 1/4 cup water
• 1/2 tbsp cornstarch
• 1 large honeycrisp apple, peeled and diced
• 3 tbsp packed brown sugar
• 2 tbsp plant-based butter
• 1 tbsp lemon juice
• 1/2 tsp pumpkin pie spice

For the cookie dough:

• 1/2 cup vegan butter, room temperature
• 1/2 cup granulated sugar
• 2 tbsp granulated sugar (for rolling)
• 1/4 cup brown sugar
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• 1 tsp vanilla bean paste or extract
• 1 1/2 cups all-purpose flour
• 1 tbsp all-purpose flour
• 1 tsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

 

• In a small bowl, mix together the 1/4 cup water and 1/2 tablespoon cornstarch until a cloudy, smooth paste forms. Set the slurry aside for later use. This will help thicken your apple pie filling to the perfect texture.
• Peel and dice the honeycrisp apple into small cubes. Place the diced apple in a medium saucepan along with 3 tablespoons packed brown sugar, 2 tablespoons plant-based butter, 1 tablespoon lemon juice, and 1/2 teaspoon pumpkin pie spice. Cook the mixture over medium heat, stirring occasionally, until the butter melts and the mixture begins to bubble. Pour in the cornstarch slurry from Step 1 and stir well. Continue cooking for another 5 to 10 minutes, stirring frequently, until the filling is thickened, glossy, and the apples have softened. Set the apple pie filling aside to cool completely before using it in the cookies.
• In a large mixing bowl, add the 1/2 cup vegan butter (at room temperature), 1/2 cup granulated sugar, and 1/4 cup brown sugar. Using an electric mixer, cream the butter and sugars together until the mixture is fluffy, which should take about 2 minutes. Add the flax egg (made from 1 tablespoon ground flaxseed and 3 tablespoons water, already mixed) and 1 teaspoon vanilla bean paste or extract to the bowl. Mix for about 30 seconds until well incorporated. Gradually add in 1 1/2 cups all-purpose flour, 1 teaspoon pumpkin pie spice, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. It's best to add the flour first, followed by the other ingredients. Mix everything together on low speed until a thick cookie dough forms. For deeper flavor, I like to make sure my vegan butter is fully softened so it creams well with the sugars.
• Cover the mixing bowl with plastic wrap and place it in the refrigerator. Let the dough chill for at least 30 minutes and up to 1 hour. Chilling is important—it makes it easier to shape the dough and helps the cookies hold their shape when baking. If you'd like, you can refrigerate the dough for up to 24 hours to develop deeper flavors.
• Preheat the oven to 350°F (177°C) and line a baking tray with parchment paper. Remove the chilled dough from the refrigerator. Using a cookie scoop, portion the dough into 10 evenly sized balls. Roll each dough ball between your palms to make it smooth, then roll each one in a small bowl containing 2 tablespoons of granulated sugar until coated. Place the cookie dough balls onto the lined baking sheet, spacing them at least 2 inches apart. Slightly press down on each ball with your palm to flatten. Using your thumb, create a deep indent in the center of each cookie, then use your fingers to gently widen the indent. Spoon about 1 tablespoon of the cooled apple pie filling (from Step 2) into the center of each cookie. I find that using a small spoon makes this step less messy and keeps the filling neat.
• Bake the filled cookies in the preheated oven for 14 to 16 minutes, or until the edges are crisp and lightly golden, while the centers remain set but gooey. Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes to set further. Then, transfer them to a wire rack to cool completely before serving. Letting them cool on the baking sheet first helps prevent them from breaking apart when you lift them.