These vegan apple pie cookies are are light, buttery and perfectly spiced. A chewy ‘melt in the mouth’ spiced cookie is topped with a delicious apple pie filling, served with a swirl of dairy-free whipped cream and gooey caramel drizzle. Easy to make, no-egg, no-dairy and vegan! Perfect cookie for fall / autumn.
Vegan Apple Pie Cookies
Why choose between pie and cookies ever again when you can combine them both and have the ultimate apple pie cookies. They perfectly capture the warm, spiced flavours of apple pie in a soft, chewy cookie. Made with vegan / plant-based ingredients, these cookies are perfect for fall / autumn or any time you crave a taste of fall, these vegan apple pie cookies are not only dairy-free and egg-free but also packed with the comforting flavours of spiced apples, making them a indulgence that everyone can enjoy.
Looking for more cozy / autumnal desserts? Check out my Vegan Pumpkin Pop Tarts, Easy Vegan Pumpkin Pie, Vegan Caramel Apple Pastries, Vegan Pumpkin Spice Doughnuts and Vegan Creme Brûlée Cookies.
Why you’ll love these cookies
You’ll love my vegan apple pie cookies because they’re soft, chewy and filled with warm, spiced apple flavour. Made with wholesome, vegan ingredients, they’re a simple treat that’s perfect for satisfying your autumnal cravings. Plus, they’re super easy to make and irresistibly delicious! Other reasons include:
- Filled with real, homemade apple pie filling.
- They look like mini apple pies, so cute!
- They’re easy to make, great for kids to get involved in making and decorating.
- Made using plant-based / vegan ingredients!
- Baked in under 15 minutes!
- Great for sharing.
- Great fun to make.
- Super comforting and warming flavours.
- Crisp on the outside, and chewy on the inside!
- Easy to store.
Tips and tricks for making the best apple pie cookies
- Use a cookie cutter to shape the cookies: As soon as they come out the oven, place a round cookie cutter (slightly larger than the cookie) over the top and give them alittle ‘scoot’ around the edges so the cookies become perfectly round and uniform.
- Use a set of kitchen scales when measuring out ingredients. I can’t stress this enough when it comes to vegan baking, or baking / cooking in general. Using gram measurements ensures an even / exact bake. I have linked to the kitchen scales I use here.
- Don’t over-bake the cookies. A perfect cookie to me is crisp on the outside, and soft, chewy on the inside. The baking time of the cookies makes must that. If you bake for longer, you risk a crisper cookie, which isnt a bad thing.. just not my personal preference.
- Make a well in the cookies for the apple pie to sit in. Use the back of a spoon or your fingertips to create a kind-of well in the middle of the cookie dough for the apple pie filling to sit in comfortably. This will ensure the filling stays in the center when baking.
Apple Pie Cookies FAQ
How to store the cookies?
- The baked cookies can be stored in an air-tight / sealed container in the fridge for up 2 – 3 days. They will get soggy in the fridge if stored any longer since the filling is high in moisture.
What is apple pie?
- Apple pie is a pastry filled with a diced or sliced spiced apple mixture. Apple pie is often served with whipped cream or ice-cream. These cookies feature the classic elements all in a fun cookie form.
How to create the dip in the cookies?
- The apple pie filling will need a little well to sit in. When you have the balls of cookie dough, place on the lined tray, press down with the palm of your hand and use the back of a spoon or your clean fingertips to create a well. Add in the apple pie filling and spread out.
Can this recipe be made gluten-free?
- Unfortunately when recipe testing, using a gluten-free flour blend the cookies spread out too much. If you’re looking for gluten-free recipes, click here.
Where to get vegan caramel sauce?
- You can use a store bought caramel sauce, such as Natures Charm Coconut Caramel Sauce or make my delicious homemade vegan caramel sauce.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Apple Pie Cookies
- Total Time: 20 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
THE BEST Vegan Apple Pie Cookies, a chewy spiced cookie is filled with apple spice filling, with whipped cream and a caramel drizzle!
Ingredients
Ingredients for the cookies
- 115g of dairy-free butter (cubed / softened)
- 80g of caster sugar (plus extra for rolling the cookie dough in)
- 60g of light brown sugar
- 30ml of dairy-free milk
- 210g of all purpose / plain flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 1 teaspoon of ground all spice
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
Ingredients for the apple pie filling
- 120g of chopped apples, preferably red apples (diced in small squares)
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground all spice
- 1/4 teaspoon of ground nutmeg
- 30g of caster sugar
- 2 teaspoons of cornflour / cornstarch
- Juice of 1 lemon
Ingredients for decoration
- 150ml of dairy-free whipping cream (I use The Coconut Collaborative Double Cream)
- Vegan caramel sauce (homemade or store bought for drizzling)
Instructions
Method (Cookies)
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter and sugars into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the milk. Whip again until combined.
- Sift in the flour, baking powder, bicarbonate of soda and spices. Mix until just combined.
- Scoop the cookie dough into balls (approximately 45g each) using spoons or an ice-cream scoop.
- Roll each cookie dough ball in sugar.
- Lightly flatten the cookie dough balls, and use the back of a spoon or clean fingertips to make a well in the middle of the cookies. The bigger the well, the larger amount of apple pie filling the cookies can hold. Set aside.
Method (apple pie filling)
- In a medium sized saucepan, add in the diced apple, spices sugar, cornflour and the lemon juice. Place on the hob over low / medium heat, stirring constantly until the mixture begins to thicken and the apples soften. This will take appropriately 5-8 minutes.
- Once cooked, turn off the heat and allow the filling to cool slightly, for around 5 minutes.
- Fill each well inside the cookies with the apple pie filling. Sprinkle over some more caster sugar (optional).
- Place the cookies on the baking tray, making sure they have space as they will spread slightly.
- Bake in the middle of the oven for 12-14 minutes, or until the cookies are lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle as they will have spread out in the oven.
- Allow the cookies to cool on the baking tray.
Method (Cream and drizzle)
- In a stand mixer with balloon whisk attachment, add in the whipping cream and whip on high speed until thick. Alternatively use an electric hand whisk.
- Transfer the cream into a piping bag fitted with a star tip nozzle.
- When the cookies are 100% cool, pipe a swirl of cream to the top of each cookie (see photos for reference).
- Optional – to give the cookies more sweetness and added flavour, add a drizzle of vegan caramel sauce for a caramel apple flavour.
- Serve and enjoy!
Notes
To store: Store the cookies in an air tight / sealed container in the fridge. Allow to come to room temperature before enjoying. Enjoy within 3 days of making.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
Went out to get the ingredients as soon as I saw them on instagram, ill let you know how it goes 😀
It took me less than 2 hours from this recipe being posted to test it out.
I was so happy to see how simple the ingredient list is as I didn’t have to wait for an ingredient shop to get started. I only needed one apple to make the filling and the whole process took less than half an hour.
I popped the cookies in the fridge while I made the filling so they wouldn’t spread too much in the oven and to make it easier to scoop the filling in and everything turned out perfectly.
Haven’t tried them with the cream and caramel drizzle but there was no time – they’re all already gone but the house still smells delicious!
amy recommendations on gluten free options?
Tried it gluten free. It doesnt look like it at all, as they spread very much.
Author
Hello, As stated under the ‘FAQ’ section, it states this recipe unfortunately cant be made gluten-free as they spread out too much when i was recipe testing xx