Vegan Apple Pie Cookies Recipe – Easy Fall Dessert Snack

Posted on August 28, 2025

vegan apple pie cookies - featured image

The first time I bit into one of these vegan apple pie cookies, it felt like autumn had arrived in my kitchen—no matter what the calendar said. Picture this: the smell of cinnamon and baked apples wafting through the house, warm cookie trays cooling on the counter, and the crunch of crisp leaves outside. Honestly, if you love classic apple pie but don’t want to fuss over a whole pastry, these cookies are your shortcut to all that cozy goodness.

I started making vegan apple pie cookies during a hectic fall when my kids begged for treats but I just couldn’t commit to a full pie (you know how it gets—school, work, activities piling up). After a few test batches—okay, more than a few—I landed on this easy vegan apple pie cookies recipe that balances gooey apple filling with a soft, golden cookie base. The best part? No eggs, dairy, or animal products needed, so everyone in the house can enjoy them.

If you’ve ever found yourself craving apple pie but wished for something handheld and snackable, this recipe is a game changer. It’s perfect for busy families, vegan eaters, and anyone who wants a little fall magic without the hassle. I’ve tested and tweaked this recipe so you can trust it’ll deliver—whether for after-school snacks, a festive brunch, or just when you need a pick-me-up. Vegan apple pie cookies are proof that plant-based baking can be just as nostalgic and comforting as the classics. Let’s get baking!

Why You’ll Love This Recipe

As someone who’s baked my way through dozens of cookie recipes, I can tell you—these vegan apple pie cookies stand out for good reason. Whether you’re new to vegan baking or a seasoned pro, here’s why this recipe will earn a permanent spot in your fall lineup:

Quick & Easy: Ready in under 45 minutes, perfect for busy afternoons or last-minute dessert cravings.
Simple Ingredients: All you need are pantry staples—flour, apples, cinnamon, and a few plant-based essentials.
Perfect for Fall Gatherings: These cookies shine at brunches, potlucks, and cozy nights in. They travel well and taste amazing warm or at room temp.
Crowd-Pleaser: Kids love the gooey apple filling. Adults appreciate the nostalgic apple pie flavor without the heaviness.
Unbelievably Delicious: The soft cookie base, tender apple bits, and hint of spice make each bite ridiculously good.

What makes these vegan apple pie cookies different? For starters, the apple filling gets a quick sauté to draw out the juices and caramelize the sugars (seriously, don’t skip this step—it makes all the difference). I use a blend of cinnamon, nutmeg, and just a touch of lemon for brightness. And the cookie dough? It’s tender, holds its shape, and has that classic “just like grandma’s kitchen” vibe.

This isn’t just another vegan cookie—it’s a little slice of comfort, packed into a treat you can eat with your hands. I love how these cookies can instantly turn a regular day into something special. Trust me, you’ll want to close your eyes after the first bite and savor it. They’re designed for sharing but, let’s face it, you might not want to.

Ingredients Needed

These vegan apple pie cookies come together with everyday ingredients—no fancy stuff, just simple flavors working their magic. Here’s what you’ll need:

For the Cookie Dough:
- All-purpose flour (2 cups / 250g) – forms the soft, sturdy base
- Baking powder (1 tsp / 4g) – gives lift
- Salt (1/4 tsp / 1g) – balances sweetness
- Coconut oil, solid (1/2 cup / 120g) – adds richness (use vegan butter if preferred)
- Coconut sugar or brown sugar (3/4 cup / 150g) – sweetens and deepens flavor
- Unsweetened applesauce (1/4 cup / 60g) – keeps dough moist and egg-free
- Vanilla extract (1 tsp / 5ml) – for warmth
- Plant-based milk (2-3 tbsp / 30-45ml) – just enough to bind
For the Apple Pie Filling:
- Apples, peeled and diced (2 medium / about 1 1/2 cups / 180g) – Granny Smith or Honeycrisp work best
- Maple syrup (2 tbsp / 30ml) – natural sweetness
- Lemon juice (1 tsp / 5ml) – keeps apples bright
- Ground cinnamon (1 tsp / 3g) – classic apple pie flavor
- Nutmeg (1/4 tsp / 1g) – optional, adds warmth
- Cornstarch (1 tsp / 3g) – thickens filling
For the Topping:
- Rolled oats (2 tbsp / 15g) – adds crunch
- Coconut sugar (1 tbsp / 12g) – for a sweet finish
- Extra cinnamon (1/4 tsp / 1g) – optional, if you love spice

A few notes: I like using coconut oil for that subtle flavor, but vegan butter works just as well (especially if you want a more traditional cookie taste). You can swap coconut sugar for brown sugar if you prefer. For apples, firmer varieties hold up best in baking—Granny Smith is my go-to, but Honeycrisp gives a lovely sweetness.

If you need gluten-free apple pie cookies, sub the all-purpose flour for a 1:1 gluten-free blend. For nut allergies, double-check your plant milk and coconut oil sources. And if you want a lower sugar option, reduce the coconut sugar and bump up the applesauce a bit. Honestly, these ingredients are forgiving—so feel free to adapt!

Equipment Needed

Baking sheet – lined with parchment for easy cleanup
Mixing bowls – at least two, one for dough, one for filling
Measuring cups and spoons – accuracy matters, especially for baking
Small skillet or saucepan – for sautéing apple filling
Silicone spatula – gentle on dough, easy for scraping
Cookie scoop or tablespoon – for uniform cookies (optional but helpful)
Cooling rack – keeps cookies crisp
Food processor – only if you want super-smooth dough (I usually stick to a bowl and spoon)

You don’t need fancy gadgets. If you’re working with old-school mixing bowls and a hand whisk, that’s perfect. I’ve baked these with just a spoon and some patience! For cleanup, parchment paper is a lifesaver—no stuck cookies, no scrubbing. If you don’t have a silicone spatula, a regular wooden spoon does the trick.

Budget tip: If you don’t own a cookie scoop, just use a heaping tablespoon. For cooling, even an overturned baking sheet can work. I’ve learned that good tools help, but the real magic is in the ingredients and a little bit of love.

Preparation Method

Preheat & Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and helps the cookies bake evenly.
Make the Apple Filling: In a small skillet over medium heat, combine diced apples, maple syrup, lemon juice, cinnamon, and nutmeg. Sauté for 4-6 minutes until apples soften and juices start to thicken. Sprinkle in cornstarch, stir, and cook for another minute until glossy and thick. Remove from heat and let cool—don’t rush this, or your filling will be runny.
Mix the Cookie Dough: In a large bowl, whisk together flour, baking powder, and salt. In another bowl, cream the coconut oil and coconut sugar until fluffy (about 2 minutes). Stir in applesauce and vanilla. Add dry ingredients to wet, mixing gently. Add plant-based milk one tablespoon at a time until dough holds together but isn’t sticky.
Shape the Cookies: Scoop dough into tablespoon-sized balls (about 30g each) and place on the prepared baking sheet, spaced about 2 inches (5 cm) apart. Flatten each ball slightly with your palm or the bottom of a glass.
Create the Indentations: Using your thumb or a spoon, press a small well into the center of each cookie (don’t go all the way through). If dough cracks, just press the edges back together—no big deal.
Fill & Top: Spoon a heaping teaspoon of cooled apple filling into each indentation. Sprinkle a pinch of oats and coconut sugar over the top (optional: dust with extra cinnamon).
Bake: Bake for 13-16 minutes, until the edges are just turning golden and the centers are set. The cookies should be soft, not crisp—don’t overbake or they’ll dry out.
Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack. They firm up as they cool. (Resist the urge to eat them right away—hot apple filling can burn!)

Troubleshooting: If the dough feels too dry, add more milk, one teaspoon at a time. If it’s too sticky, chill for 10 minutes. If cookies spread too much, try refrigerating the dough before baking. These little tweaks make a big difference.

Tip: The filling can be made ahead and stored in the fridge for up to 2 days. Sometimes I double the filling and use leftovers on oatmeal.

Cooking Tips & Techniques

Chill Your Dough: If your coconut oil is really soft, pop the dough in the fridge for 10-15 minutes. This helps the cookies hold their shape and prevents overspreading.
Sauté the Apples: Don’t skip sautéing the apples—raw apples won’t give you that caramelized, pie-like flavor. Cook just until soft and glossy.
Use the Right Apples: Firm, tart apples like Granny Smith hold up best. Softer apples can get mushy.
Don’t Overbake: These cookies should be just golden at the edges. Overbaking dries them out and the filling loses its gooey magic.
Multitasking: Prep the apple filling first, then mix the dough while the filling cools. A little kitchen rhythm makes it go faster.
Consistency: For uniform cookies, use a scoop or weigh the dough. But honestly, rustic shapes taste just as good.

I’ve messed these up by adding too much milk (hello, pancake-flat cookies) and by undercooking the filling (watery centers). Lesson learned: go slow with liquids, and always let the filling cool before assembling. If you want extra crunch, sprinkle chopped walnuts on top before baking.

Another tip: If you love extra spice, don’t be shy with the cinnamon. It’s hard to overdo it here—these cookies soak up flavor and always taste like fall.

Variations & Adaptations

Gluten-Free Option: Swap all-purpose flour for a 1:1 gluten-free baking blend. I’ve tried this with Bob’s Red Mill and it works beautifully—just watch the bake time, as GF cookies can dry out faster.
Nut-Free: Use vegan butter instead of coconut oil if there’s a coconut allergy. Double-check that your oats aren’t processed with nuts.
Flavor Boost: Add chopped pecans or walnuts to the dough for extra crunch. A sprinkle of sea salt on top after baking makes the flavors pop.
Seasonal Twist: Mix in diced pears or cranberries with the apples for a festive winter version.
Lower Sugar: Reduce coconut sugar by 1/4 cup (30g) and add more applesauce. The cookies will be softer but still sweet.

Personal favorite: I sometimes add a tiny pinch of ground ginger to the filling for warmth. If you want a chewier cookie, press the dough balls thinner before filling. For a breakfast treat, skip the topping and drizzle with vegan yogurt after baking.

If you’re experimenting, start with small batches—vegan baking is forgiving, but little tweaks can go a long way!

Serving & Storage Suggestions

Serve these vegan apple pie cookies slightly warm or at room temperature—they’re gooey and comforting either way. For presentation, arrange on a rustic wooden board with sprigs of rosemary or cinnamon sticks (Pinterest loves this look). Pair with a mug of chai, hot apple cider, or a scoop of vegan vanilla ice cream for dessert.

To store, keep cookies in an airtight container at room temp for up to 3 days. For longer storage, refrigerate for up to a week—they’ll stay moist, though the topping may soften. Freeze for up to 2 months; just thaw overnight and reheat gently in the oven at 300°F (150°C) for 5-7 minutes.

Flavors deepen after a day—so if you can resist, let them rest overnight. Reheat in the microwave for 10 seconds if you want that fresh-from-the-oven vibe. These cookies are perfect for lunchboxes, coffee breaks, or as a sweet addition to a brunch spread.

Nutritional Information & Benefits

Each vegan apple pie cookie (about 40g) contains approximately:

Calories: 110
Carbs: 18g
Fat: 4g
Protein: 1g
Fiber: 1g

Key benefits? Apples add vitamin C and fiber, oats give lasting energy, and coconut oil offers healthy fats. The cookies are dairy-free, egg-free, and can be made gluten-free. Watch out for coconut or nut allergies depending on your oil choice. I love that these cookies fit into a plant-based, lower-guilt treat routine—my kids get their sweet fix and I feel good about the ingredients.

Conclusion

If you’re searching for a snack that’s equal parts cozy, easy, and downright delicious, these vegan apple pie cookies are a must-try. They deliver everything you love about apple pie—in a portable, snackable form—with no animal products or tricky methods.

Whether you bake them with your kids, serve them at a fall gathering, or just treat yourself (no sharing required), this recipe is flexible and forgiving. Feel free to swap in your favorite apples, adjust the spices, or go gluten-free. I love how these cookies bring everyone together, one bite at a time.

Try them out, leave your thoughts below, and share your own twists—there’s always room for creative cookie magic! Happy baking, and may your kitchen always smell like fall.

Frequently Asked Questions

How do I keep the apple filling from leaking out?

Make sure to create a deep enough well in each cookie and let the filling cool before assembly. If the dough cracks, just patch it up around the filling.

Can I use store-bought applesauce instead of homemade?

Yes! Just pick unsweetened applesauce to keep the sweetness balanced. It works perfectly in the dough.

Can I freeze vegan apple pie cookies?

Absolutely. Freeze in a single layer, then store in a bag or container. Thaw overnight and reheat to refresh the texture.

What apples work best for this recipe?

Firm, tart apples like Granny Smith or Honeycrisp hold up well and add great flavor. Softer apples may get mushy.

Do I need to peel the apples?

Peeling is recommended for the best texture—but if you love a bit of rustic flair, leave the skins on. Just chop finely!

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