Name: Vegan Apple Pie Cookies Recipe
Prep time: 35 min
Cook time: 12 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup vegan butter, softened; 1/2 cup organic cane sugar; 1/4 cup light brown sugar, packed; 1/4 cup unsweetened applesauce; 1 teaspoon vanilla extract; 2 medium apples, peeled and finely diced; 1 tablespoon vegan butter or neutral oil; 3 tablespoons brown sugar; 1 teaspoon ground cinnamon; 1/8 teaspoon ground cloves or allspice; 1 teaspoon lemon juice; 1 teaspoon cornstarch; 2 teaspoons water; 1 pinch salt; 2 tablespoons organic cane sugar; 1/2 teaspoon ground cinnamon

Vegan Apple Pie Cookies Recipe tastes like a tiny handheld slice of cozy fall, bakes in under an hour, and works perfectly for beginner bakers or seasoned cookie pros. The whole batch comes together in about 45–50 minutes, including chill time, so you can satisfy a craving without committing your entire afternoon. I tested these on my very picky neighbors, and they now “accidentally” walk by my house every time they smell cinnamon.

Why Vegan Apple Pie Cookies Recipe Is Worth It

These vegan apple pie cookies deliver all the warm cinnamon-apple flavor of classic apple pie without the fuss of rolling and crimping a full crust. The cookies stay soft in the center, slightly crisp on the edges, and the apple filling turns jammy and fragrant.

You mix the dough in one bowl and cook the filling in one pan, so cleanup stays pretty painless. The recipe uses simple pantry ingredients like flour, sugar, and cinnamon, plus dairy-free butter, so you probably own most of what you need already.

“These Vegan Apple Pie Cookies taste like your favorite holiday dessert shrunk into snack form, and I happily ate four in a row. ★★★★★”

Ingredients You Need

2 cups (250 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional but tasty)
½ cup (110 g) vegan butter, softened (I like Earth Balance or Miyoko’s for best texture)
½ cup (100 g) organic cane sugar
¼ cup (55 g) light brown sugar, packed
¼ cup (60 ml) unsweetened applesauce (acts as the egg and adds apple flavor)
1 teaspoon vanilla extract

For the apple pie filling

2 medium apples, peeled and finely diced (about 1½ cups; Honeycrisp, Gala, or Granny Smith work great)
1 tablespoon vegan butter or neutral oil
3 tablespoons brown sugar
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves or allspice (optional, for extra cozy flavor)
1 teaspoon lemon juice (brightens the filling)
1 teaspoon cornstarch mixed with 2 teaspoons water (thickens the filling)
Pinch of salt

For topping

2 tablespoons organic cane sugar
½ teaspoon ground cinnamon

Mix these and sprinkle over the cookies before baking for a crunchy cinnamon-sugar top.

Pantry shortcuts and substitutions

Use store-bought apple pie spice instead of separate cinnamon, nutmeg, and cloves.
Swap applesauce in the dough with pumpkin puree for a fall twist; add an extra tablespoon of sugar to balance.
Use gluten-free 1:1 baking flour if you need a wheat-free option; choose a blend with xanthan gum for best structure.
If you avoid refined sugar, use coconut sugar in both dough and filling; expect a slightly deeper caramel flavor and darker color.

Equipment list

Medium skillet or saucepan for the apple filling
Mixing bowls (one large, one medium)
Hand mixer or stand mixer (you can also use a sturdy whisk and some elbow grease)
Baking sheet lined with parchment paper or a silicone baking mat
Cookie scoop or tablespoon
Small spoon for making wells in the cookies
Cooling rack

Quick Tips & substitutions

Chill the dough for 20–30 minutes so the cookies hold their shape and cradle the filling.
Dice the apples very small, about pea-sized, so they soften quickly and stay inside the cookie.
Use tart apples like Granny Smith if you prefer less sweetness, or sweeter apples like Gala if kids eat most of the batch.
Stir the apple filling often so the sugar does not burn and the apples cook evenly.
If the filling looks runny, simmer it 1–2 extra minutes until it thickens and looks glossy.
Swap vegan butter with refined coconut oil in the dough; use it softened, not melted, and add 1 extra tablespoon applesauce if the dough feels dry.
Bake one test cookie first to check spread; if it spreads too much, chill the dough longer, and if it barely spreads, flatten the scoops slightly before baking.
Keep the cookies on the tray for 5 minutes after baking so they set around the filling and do not break when you move them.

How to Make Vegan Apple Pie Cookies Recipe

Step 1: Cook the apple pie filling

Heat 1 tablespoon vegan butter or oil in a medium skillet over medium heat. Add the diced apples, brown sugar, cinnamon, optional cloves or allspice, lemon juice, and a pinch of salt. Stir often and cook until the apples soften and release juices, about 5–7 minutes.

Stir the cornstarch slurry (cornstarch mixed with water) into the pan. Cook another 1–2 minutes until the mixture thickens and looks glossy and jammy. Turn off the heat and let the filling cool to room temperature while you mix the dough.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Break up any flour lumps so the dough stays even and smooth. Set this bowl aside.

Step 3: Cream the vegan butter and sugars

In a large bowl, beat the softened vegan butter with cane sugar and brown sugar until the mixture looks light and fluffy, about 2–3 minutes. Use a hand mixer or stand mixer on medium speed. Scrape down the sides of the bowl once so everything mixes evenly.

Add the applesauce and vanilla extract to the butter mixture. Beat again until the mixture looks smooth and slightly creamy. The applesauce may make it look a bit curdled at first, but it comes together as you mix.

Step 4: Combine wet and dry

Add the dry ingredients to the wet mixture in two additions. Mix on low speed until the flour just disappears and the dough looks thick and soft. Do not overmix, or the cookies may turn tough instead of tender.

Cover the bowl and chill the dough in the fridge for 20–30 minutes. This step helps the cookies hold their shape and keeps the centers soft and chewy.

Step 5: Prep the baking sheet and topping

Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

In a small bowl, mix the topping sugar and cinnamon. This mixture adds crunch and a bakery-style finish to the Vegan Apple Pie Cookies Recipe.

Step 6: Shape the cookies

Use a cookie scoop or tablespoon to portion the dough into 1½ tablespoon balls. Place them on the baking sheet, leaving about 2 inches between each cookie.

Use your thumb or the back of a small spoon to press a shallow well in the center of each dough ball, like a thumbprint cookie. Do not press all the way through; you want a little dough base to hold the filling.

Step 7: Fill and sprinkle

Spoon about 1 teaspoon of cooled apple filling into each well. Pack it gently so it sits snugly in the center without overflowing.

Sprinkle the cinnamon-sugar topping over the cookies, focusing on the dough edges for extra crunch. If you have extra filling, save it for oatmeal, yogurt, or toast.

Step 8: Bake

Bake the cookies at 350°F (175°C) for 11–13 minutes, until the edges look set and lightly golden and the centers still look slightly soft. The filling should bubble gently around the edges.

Keep the cookies on the baking sheet for 5 minutes so they firm up. Move them to a cooling rack and let them cool until just warm before you dig in, so the filling does not burn your tongue.

Recipe Variations

Gluten-free: Use a 1:1 gluten-free baking flour blend with xanthan gum; chill the dough slightly longer since gluten-free dough can feel softer.
Extra apple flavor: Add ¼ cup finely chopped dried apples to the dough along with the dry ingredients.
Nutty version: Mix ⅓ cup chopped pecans or walnuts into the dough or sprinkle them over the filling before baking.
Low sugar: Reduce the sugar in the dough by 2 tablespoons and use a tart apple; the cookies still taste sweet but not candy-level sweet.
Caramel twist: Drizzle warm vegan caramel sauce over the cooled cookies for a caramel apple pie vibe.
Spice lovers: Add a pinch of black pepper or extra cloves to the filling for a bolder spice kick.

Ways to Serve Vegan Apple Pie Cookies Recipe

Serve slightly warm with a scoop of dairy-free vanilla ice cream.
Pack a few cookies in lunch boxes as a fun dessert.
Crumble a cookie over coconut yogurt with extra cinnamon for a quick breakfast parfait.
Pair with hot coffee, chai, or herbal tea for a cozy afternoon snack.
Stack a few on a plate and gift them to neighbors or friends as a fall treat.

Storage Success

Let the Vegan Apple Pie Cookies Recipe cool completely before you store them, so condensation does not make them soggy. Keep them in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, store them in the fridge and bring them to room temp before serving for the best texture. Freeze baked cookies in a single layer, then move them to a freezer bag and keep them up to 2 months, and thaw at room temperature or warm briefly in a low oven to refresh.