Print

Vegan Apple Pie Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 26 reviews

This Vegan Apple Pie Cookies recipe combines the comforting flavors of classic apple pie with soft, spiced cookie dough, creating the perfect portable dessert. Featuring a luscious apple pie filling made with fresh honeycrisp apples and cozy pumpkin pie spice, these cookies are vegan-friendly and ideal for sharing during any season. With a crisp sugared exterior and a gooey apple center, they offer a delightful balance of texture and taste in every bite.

Ingredients

Apple Pie Filling

  • 1/4 cup water
  • 1/2 Tablespoon cornstarch
  • 1 large honeycrisp apple (peeled and cut into small chunks)
  • 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 (room temperature)
  • 1/2 cup sugar
  • 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 sugar (for rolling the dough balls before baking)

Instructions

  1. Make the corn starch slurry: In a small bowl, mix the cold water and cornstarch together until a cloudy paste forms to prepare for the apple filling thickening process.
  2. Prepare the apple filling: Peel and finely cube the honeycrisp apple. Add the apple pieces, brown sugar, vegan butter, lemon juice, and pumpkin pie spice into a medium saucepan. Cook over medium heat until the butter melts and the mixture begins to bubble.
  3. Thicken the apple filling: Stir the cornstarch slurry into the bubbling apple mixture. Continue cooking for 5-10 minutes, stirring regularly, until the filling thickens and turns glossy. Remove from heat and set aside to cool completely before assembling the cookies.
  4. Cream the butter and sugars: In a mixing bowl, combine room temperature vegan butter, 1/2 cup sugar, and brown sugar. Using an electric mixer, cream the mixture together for about 2 minutes until light and fluffy.
  5. Add flax egg and vanilla: Add the prepared flax egg and vanilla bean paste (or vanilla extract) to the creamed butter and sugar. Mix for about 30 seconds until combined.
  6. Incorporate dry ingredients: Add the all-purpose flour, baking powder, pumpkin pie spice, and salt. Mix with the electric mixer until a thick cookie dough forms. Make sure to add flour first and then the other dry ingredients on top before mixing.
  7. Chill the dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour. The dough can be chilled up to 24 hours if preferred.
  8. Preheat oven and prepare baking sheet: About 10 minutes before baking, preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper to prevent sticking.
  9. Form and sugar coat cookies: Remove the chilled dough from the fridge. Use a cookie scoop to portion out 10 equally sized dough balls. Roll each ball between your palms to form a smooth round shape, then roll each ball in the reserved 2 tablespoons of sugar to coat them evenly.
  10. Shape and fill cookies: Place the sugared dough balls on the prepared baking sheet, spacing them at least 2 inches apart. Slightly press each ball down with your palm. Use your thumb to create an indent in the center of each cookie, spreading the dough fingers to enlarge the indent. Spoon about 1 tablespoon of the cooled apple pie filling into each indent.
  11. Bake the cookies: Bake in the preheated oven for 14-16 minutes, or until the edges are crisp and golden while the centers remain set but still slightly gooey.
  12. Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
  13. Serve and enjoy: Once cooled, enjoy these vegan apple pie cookies as a cozy snack or dessert!

Notes

  • The flax egg is essential for binding the cookie dough and is a perfect vegan substitute for a traditional egg.
  • Make sure the apple pie filling is fully cooled before adding it to the cookie dough to prevent the dough from melting prematurely.
  • Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • You can substitute honeycrisp apples for any sweet and tart apple variety, like Fuji or Gala, depending on availability.
  • Ensure the vegan butter is softened to room temperature for easy creaming with sugars.

Find it online: https://justsosavory.com/vegan-apple-pie-cookies-recipe/