These chewy Vegan Apple Pie Cookies combine all the cozy flavors of a classic apple pie with the soft and spiced texture of a homemade cookie. Made with a gooey, homemade apple pie filling and an eggless cinnamon-spiced dough, these decadent Fall cookies are perfect for apple season and beyond!
Why You’ll Love These Apple Pie Cookies
- 🍎 Made with fresh apples & warming spices
- 🌱 100% vegan, eggless, and dairy-free
- 🍁 The perfect Fall cookie for cozy baking
- ❄️ Freezer-friendly and make-ahead approved
If you’re a fan of my Apple Pie Bars or Apple Streusel Muffins, then you’re going to LOVE this cookie version!
🍏 Ingredients You’ll Need
Apple Pie Filling
- Honeycrisp Apple – peeled and diced small
- Brown Sugar – adds depth and molasses notes
- Vegan Butter – for richness
- Pumpkin Pie Spice – cinnamon, nutmeg, ginger & cloves
- Lemon Juice – adds brightness
- Cornstarch + Water – to thicken the filling
Spiced Cookie Dough
- Vegan Butter – room temperature
- Sugar + Brown Sugar – for sweetness and chew
- Flax Egg – replaces eggs naturally
- Vanilla – use extract or vanilla bean paste
- All-Purpose Flour – or a 1:1 GF blend
- Pumpkin Pie Spice, Baking Powder, Salt – to flavor and lift the dough
See the recipe card below for full amounts and instructions.
🥣 How to Make Vegan Apple Pie Cookies
1. Make the Apple Pie Filling
- Peel and dice the apple into small chunks.
- In a saucepan, combine apple, brown sugar, butter, lemon juice, and pumpkin spice.
- Cook over medium heat until bubbling.
- Stir in the cornstarch slurry and cook until thick and glossy.
- Set aside to cool.
2. Make the Spiced Cookie Dough
- Cream vegan butter, sugar, and brown sugar until fluffy.
- Mix in the flax egg and vanilla.
- Add flour, baking powder, pumpkin pie spice, and salt.
- Stir into a thick dough.
- Cover and chill for at least 30 minutes (this step is key!).
3. Assemble and Bake
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Roll dough into 10 balls and coat in sugar.
- Place on the tray and press an indent in each cookie with your thumb.
- Spoon 1 tablespoon of cooled apple filling into each center.
- Bake for 14–16 minutes until edges are set and centers are gooey.
❄️ Storing Tips
- Store in a sealed container in the fridge for up to 48 hours.
- Freeze for up to 1 month—place parchment between layers to prevent sticking.
🔁 Substitutions & FAQs
Can I make them gluten-free?
Yes! Use a gluten-free 1:1 flour like Bob’s Red Mill. Avoid almond or coconut flour—they won’t work here.
Can I make them refined sugar-free?
You can try coconut sugar or maple sugar, but the cookies may spread less and taste less sweet.
Why are my cookies sticky?
They’re meant to be soft and gooey! For storage, always layer them with parchment paper.
✨
⭐ Recipe
Vegan Apple Pie Cookies
Author: Megan Horowitch
Yields: 10 cookies | Prep: 15 min | Bake: 35 min | Chill: 30 min
Apple Pie Filling:
- ¼ cup water
- ½ Tbsp cornstarch
- 1 Honeycrisp apple, diced
- 3 Tbsp brown sugar
- 2 Tbsp vegan butter
- 1 Tbsp lemon juice
- ½ tsp pumpkin pie spice
Cookie Dough:
- ½ cup vegan butter
- ½ cup + 2 Tbsp sugar (2 Tbsp for rolling)
- ¼ cup brown sugar
- 1 flax egg (1 Tbsp flax + 3 Tbsp water)
- 1 tsp vanilla extract
- 1½ cups + 1 Tbsp all-purpose flour
- 1 tsp pumpkin pie spice
- ½ tsp baking powder
- ¼ tsp salt
Instructions:
- Make filling: Cook apple, sugar, butter, and spices in a saucepan. Add slurry, cook until thick.
- Make dough: Cream butter and sugars, add flax egg and vanilla. Mix in dry ingredients. Chill.
- Assemble: Roll dough into balls, coat in sugar, indent, and fill with apple mixture.
- Bake: 14–16 minutes at 350°F. Cool on tray before transferring.