If you’re looking for a treat that perfectly captures the cozy flavors of fall in a bite-sized delight, this Vegan Apple Pie Cookies Recipe is just what you need. These cookies bring together tender, spiced apple filling wrapped in a buttery, lightly crisp vegan dough, creating a harmonious blend of texture and flavor that feels like a warm hug from your oven. Whether you’re dairy-free, vegan, or just a fan of classic apple pie flavors with a playful twist, these cookies will quickly become your go-to comfort snack.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to making these cookies stand out, each one playing a crucial role in bringing those comforting apple pie notes to life. From the crisp sweetness of the apple to the warm spices and tender cookie base, every element has its purpose.
- Honeycrisp apple: Provides a sweet and tart base with a firm texture that softens perfectly in the filling.
- Water: Helps create the luscious apple filling by blending with cornstarch to thicken.
- Cornstarch: Thickens the apple mixture so it stays perfectly contained in the cookie.
- Brown sugar: Adds a rich molasses depth to both the filling and dough for that authentic pie flavor.
- Vegan butter: Creates a rich, tender dough and buttery filling texture, maintaining the cookie’s vegan integrity.
- Lemon juice: Brightens the filling, balancing sweetness and helping the apple flavors pop.
- Pumpkin pie spice: Brings warmth and spice, elevating the apple pie vibe in both dough and filling.
- Sugar (both granulated and brown): Sweetens the dough and adds a delicate crunch when rolling before baking.
- Flax egg: A perfect vegan binder that ensures the dough holds together just right.
- Vanilla bean paste or extract: Enhances the flavor depth with sweet, floral notes.
- All-purpose flour: The backbone of the dough, providing structure and the perfect chew.
- Baking powder: Helps the cookies rise and keeps them light.
- Salt: Balances the sweetness and enhances overall flavors.
- Fresh parsley: A surprising, fresh finish that adds a subtle herbaceous note you didn’t expect.
How to Make Vegan Apple Pie Cookies Recipe
Step 1: Prepare the Apple Filling
Begin by chopping your honeycrisp apple and gathering all filling ingredients into a saucepan. Combine water, cornstarch, chopped apples, brown sugar, vegan butter, lemon juice, and pumpkin pie spice. Cook this mixture over medium heat, stirring often until the apples soften and the mixture thickens, about 5 to 7 minutes. This step creates that luscious apple pie essence that will make these cookies so special.
Step 2: Cream the Butter and Sugars
In a mixing bowl, use a hand mixer or stand mixer to cream together the vegan butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This process is key for creating a tender cookie dough that melts in your mouth.
Step 3: Add the Flax Egg and Vanilla
Next, add your flax egg (the perfect vegan substitute for binding) and vanilla bean paste to the creamed mixture. Blend everything well so that the dough develops a lovely aroma and uniform texture.
Step 4: Incorporate the Dry Ingredients
Now, it’s time to gradually add your dry ingredients: all-purpose flour, pumpkin pie spice, baking powder, and salt. Mix these gently into the wet ingredients, making sure to combine thoroughly without overworking the dough, keeping it tender and soft.
Step 5: Assemble and Bake the Cookies
Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper. Scoop the dough into small rounds on the sheet and create a small indentation in the center of each cookie. Spoon the prepared apple filling into the indentations, then top with another dollop of dough to cover the filling. Roll the tops lightly in the extra sugar for a delightful crunch. Bake the cookies for about 25 minutes or until they’re golden brown and inviting. Let them cool completely so the filling sets and the flavors meld beautifully.
How to Serve Vegan Apple Pie Cookies Recipe
Garnishes
These cookies are charming on their own, but you can elevate them by adding a light dusting of powdered sugar or a sprinkle of cinnamon on top. Fresh thyme or a small mint leaf can lend a fresh contrast to the warm spices. For a fun twist, drizzle a bit of vegan caramel sauce over the cooled cookies for a sticky, sweet finish.
Side Dishes
Pair these delightful bites with a hot cup of spiced chai, ginger tea, or your favorite coffee. They also go wonderfully with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream to create a cozy dessert platter perfect for gatherings or a quiet afternoon treat.
Creative Ways to Present
For entertaining, arrange these cookies on a rustic wooden board alongside sliced apples, nuts, and vegan cheeses to create an inviting fall-themed snack spread. Stack them in a pretty mason jar or wrap them individually in parchment paper tied with twine for thoughtful homemade gifts.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Apple Pie Cookies Recipe cookies keep beautifully in an airtight container at room temperature for up to 3 days. Make sure to keep them in a single layer or separated by parchment to prevent sticking and preserve their tender texture.
Freezing
If you want to save them longer, freeze the cookies in a sealed container or freezer bag for up to 2 months. To enjoy later, simply thaw them at room temperature or warm them slightly in a low oven to revive that fresh-baked charm.
Reheating
To enjoy these cookies warm (and who wouldn’t want that?), pop them in a 300°F oven for about 5 minutes, just enough to soften the dough and gently warm up the apple filling inside without drying them out.
FAQs
Can I use a different type of apple?
Absolutely! Honeycrisp apples are great because they balance sweetness and tartness and hold up well when cooked, but Granny Smith or Fuji apples also work wonderfully. Just adjust sugar amounts slightly if the apples are sweeter or tarter.
Do I have to use flax eggs?
Flax eggs act as a vegan binder, but you can substitute with other plant-based binders like chia eggs or commercial vegan egg replacers if you prefer. The texture may vary slightly but will still be delicious.
Is pumpkin pie spice necessary?
This spice blend adds warmth and depth that beautifully complements the apple filling and dough. If you don’t have any, a mix of cinnamon, nutmeg, and a pinch of cloves can be a great alternative.
Can these cookies be made gluten-free?
Yes, substituting the all-purpose flour with a gluten-free blend designed for baking can work well. Just make sure your blend includes xanthan gum or similar binders to hold the dough together.
What’s the role of parsley in the recipe?
Fresh parsley adds an unexpected herbal freshness that contrasts nicely with the sweet, spicy notes of the cookies. It’s subtle enough not to overpower but gives a nice touch of complexity to the flavor profile.
Final Thoughts
There’s something truly magical about biting into a cookie that tastes like a warm, tender slice of apple pie. This Vegan Apple Pie Cookies Recipe captures all that comfort and nostalgia while staying entirely plant-based and super approachable. I can’t wait for you to try it and share these delightful cookies with your loved ones—they’re sure to bring a smile to every face.
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Vegan Apple Pie Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Delight in these Vegan Apple Pie Cookies that combine soft, spiced apple filling with a tender, buttery vegan dough. Perfectly baked to golden perfection, these cookies offer a nostalgic twist on classic apple pie in a convenient handheld treat. Ideal for cozy fall days or anytime you crave a comforting vegan dessert.
Ingredients
Apple Filling
- 1 large honeycrisp apple, peeled, cored, and chopped
- 1/4 cup water
- 1/2 Tablespoon cornstarch
- 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
- 1/2 cup sugar (plus 2 Tablespoons extra for rolling)
- 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 fresh parsley, finely chopped (optional garnish)
Instructions
- Prepare the Apple Filling: In a saucepan, combine the water, cornstarch, chopped honeycrisp apple, brown sugar, vegan butter, lemon juice, and pumpkin pie spice. Cook over medium heat, stirring occasionally, until the apples soften and the mixture thickens, about 5 to 7 minutes. Remove from heat and set aside to cool.
- Cream the Sugars and Butter: In a mixing bowl, beat together the vegan butter, sugar, and brown sugar until the mixture becomes light and fluffy. This process usually takes about 2 to 3 minutes.
- Add Flax Egg and Vanilla: Mix the flax egg and vanilla bean paste or extract into the creamed mixture, ensuring they are fully incorporated for the dough to bind properly.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour, pumpkin pie spice, baking powder, and salt to the wet mixture. Stir gently until a dough forms, being careful not to overmix.
- Preheat Oven and Prepare Dough: Preheat your oven to 350°F (175°C). Using a cookie scoop or spoon, drop portions of dough onto a lined baking sheet. Press each mound gently to create a small indentation in the center for the filling.
- Assemble Cookies: Spoon a generous amount of the prepared apple filling into each indentation. Cover the filling with another small piece of dough, sealing the edges carefully to encase the filling.
- Roll and Bake: Roll the assembled cookies lightly in the reserved 2 tablespoons of sugar to add a slight crunch on top. Bake in the preheated oven for about 25 minutes or until the cookies turn golden brown and cooked through.
- Cool and Garnish: Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack. Optionally, sprinkle the tops with finely chopped fresh parsley for a subtle twist and visual contrast.
Notes
- Ensure the flax egg is fully hydrated by mixing ground flaxseed with water and letting it sit for at least 5 minutes before using.
- The honeycrisp apple is preferred for its balance of sweetness and tartness; however, any firm apple variety can be used.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend, adjusting liquids as needed.
- The fresh parsley garnish is optional but adds an unexpected fresh touch.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
