Description

These vegan apple pie cookies combine gooey apple pie filling with a soft, golden cookie base for a cozy, handheld fall treat. Perfect for busy families, vegan eaters, and anyone craving classic apple pie flavor in a snackable form.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup solid coconut oil (or vegan butter)
3/4 cup coconut sugar or brown sugar
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2–3 tablespoons plant-based milk
2 medium apples, peeled and diced (about 1 1/2 cups)
2 tablespoons maple syrup
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg (optional)
1 teaspoon cornstarch
2 tablespoons rolled oats
1 tablespoon coconut sugar
1/4 teaspoon extra cinnamon (optional)

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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 thicken. Sprinkle in cornstarch, stir, and cook for another minute until glossy and thick. Remove from heat and let cool.
In a large bowl, whisk together flour, baking powder, and salt. In another bowl, cream 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.
Scoop dough into tablespoon-sized balls and place on prepared baking sheet, spaced about 2 inches apart. Flatten each ball slightly.
Using your thumb or a spoon, press a small well into the center of each cookie. Patch any cracks around the edges.
Spoon a heaping teaspoon of cooled apple filling into each indentation. Sprinkle oats and coconut sugar over the top, and dust with extra cinnamon if desired.
Bake for 13-16 minutes, until edges are golden and centers are set. Cookies should be soft, not crisp.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack to firm up.

Notes

Chill dough if coconut oil is soft to prevent overspreading. Sauté apples for best flavor and texture. Use firm apples like Granny Smith or Honeycrisp. Filling can be made ahead and stored for up to 2 days. For gluten-free, use a 1:1 GF flour blend. Cookies freeze well for up to 2 months.

Prep Time: 20 minutes
Cook Time: 16 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie (about 40g)
Calories: 110
Sugar: 9
Sodium: 40
Fat: 4
Saturated Fat: 3
Carbohydrates: 18
Fiber: 1
Protein: 1

Keywords: vegan cookies, apple pie cookies, fall dessert, plant-based baking, easy vegan snack, dairy-free cookies, egg-free cookies, autumn treats