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
Scale
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.
