Description

Delight in these Vegan Apple Pie Cookies, a perfect blend of warm apple pie filling nestled in soft, spiced cookie dough. These wholesome, dairy-free treats offer a gooey center filled with cinnamon-spiced apples wrapped in a buttery vegan cookie, perfect for fall snacks or festive gatherings.

Ingredients

Scale

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 (for dough)
1/4 cup brown sugar
1 flax egg (1 Tablespoon ground flaxseed mixed with 3 Tbsp water)
1 teaspoon vanilla bean paste or vanilla extract
1 1/2 cups all-purpose flour plus 1 Tablespoon
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon salt
2 Tablespoons sugar (for rolling before baking)

Instructions

Prepare the apple pie filling: Make a cornstarch slurry by combining cold water and cornstarch until a cloudy paste forms. Set aside. Peel and cube the apple finely. In a saucepan, combine apple, brown sugar, vegan butter, lemon juice, and pumpkin pie spice. Cook over medium heat until the mixture bubbles and butter melts.
Thicken the filling: Add the cornstarch slurry to the bubbling apple mixture. Continue cooking for 5-10 minutes until the filling thickens and becomes glossy. Remove from heat and let cool while preparing cookie dough.
Make the cookie dough: In a mixing bowl, cream the room temperature vegan butter, 1/2 cup sugar, and brown sugar with an electric mixer for about 2 minutes until fluffy.
Incorporate wet ingredients: Add the flax egg and vanilla bean paste to the creamed mixture; blend for 30 seconds until well combined.
Add dry ingredients: Layer the flour over the wet mixture, then sprinkle baking powder, pumpkin pie spice, and salt on top. Mix until a thick dough forms.
Chill the dough: Cover the dough bowl with plastic wrap and refrigerate for 30 minutes to 1 hour, or up to 24 hours to firm up the dough.
Preheat oven and prepare baking sheet: About 10 minutes before dough is ready, preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
Shape the cookies: Scoop 10 even portions of dough using a cookie scoop. Roll each into a ball, then coat each ball in the reserved 2 tablespoons sugar by rolling in a bowl.
Form indentations and fill: Place dough balls on the parchment-lined tray spaced at least 2 inches apart. Slightly press each ball down, then create a thumb-sized indentation in the center, spreading it wider with fingers. Spoon about 1 tablespoon of the cooled apple pie filling into each indentation.
Bake the cookies: Bake for 14-16 minutes until edges are crisp and centers are set but still gooey.
Cool the cookies: Remove cookies from oven and let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Serve and enjoy: Once cooled, these vegan apple pie cookies are ready to delight your taste buds!

Notes

The flax egg acts as an egg substitute providing binding for vegan baking.
Use honeycrisp or a firm apple variety to maintain texture in the filling.
The dough chills well and can be refrigerated for up to 24 hours before baking to enhance flavors.
Adjust pumpkin pie spice quantity according to preference for spiciness.
Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
If you prefer a sweeter filling, add extra brown sugar to the apple mixture.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 15 g
Sodium: 90 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 0 mg

Keywords: vegan apple pie cookies, vegan cookies, apple pie filling, vegan desserts, fall cookies, pumpkin pie spice, plant-based treats