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These apple pie cookies pack the flavors of classic apple pie into a ‘buttery’, flaky, perfectly spiced cookie-pie combo—an ideal fall dessert, now egg and dairy-free!
Why You’ll Love This Recipe
Get in the mood for fall with cozy flavor combinations like vegan pumpkin chocolate chip cookies, vegan sweet potato brownies, and these easy cinnamon apple pie cookies. Unlike other recipes, which make either pastry-based mini vegan apple pies or stuffed apple pie filled cookies, these fall somewhere in between, similar to Dutch apple pie cookies, for the best of both worlds!
With just 10 simple plant-based ingredients, including pre-made pie dough, you can whip up a batch of these apple cinnamon cookies in just 40 minutes for a soft and chewy cookie-pie combination perfect for fall bake sales, potlucks, or a cozy treat. Whether served warm with vegan ice cream or enjoyed on the go, they’re delicious!
You might also enjoy other cozy fall treats like easy apple monkey bread, sweet potato muffins, easy apple pie bars, and vegan pear cake.
The Ingredients and Substitutes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Recipe Variations
Just like apple pie, there are several tasty ways to add texture and flavor to this apple pie cookies recipe.
- Chopped nuts (like walnuts, pecans, or almonds – raw or toasted)
- Dried fruit (like raisins or dried cranberries to add chew to the apple spiced cookies)
- Vegan chocolate chips/chunks (white or dark add extra sweet indulgence)
- Coconut (flakes or shredded, unsweetened – add just a few tablespoons)
- Almond extract (add ¼ – ½ tsp for depth)
- Spices (swap cinnamon for apple pie spice, or add a little ginger and/or cardamom)
- A glaze (A simple powdered sugar + plant-based milk glaze adds sweetness)
- Salted caramel (drizzle vegan date caramel sauce over the baked apple cinnamon cookies)
How To Make Apple Pie Cookies
Step 1: Wash, optionally peel, core, and finely dice the apples. Also, prepare the pastry according to the packet instructions. Meanwhile, preheat the oven to 350F/180C. Then, roll out the pie crust and use a 2-inch cookie cutter (or similar-sized glass) to cut 12 circles from the crust, setting them an inch apart on the baking sheet.
Step 2: Then, prepare the apple pie cookie dough by creaming the vegan butter and sugar in a large bowl or stand mixer until light and fluffy (3-5 minutes).
If you want the pastry to brown more, brush it with plant-based milk. Alternatively, add the vegan cookies to the baking pan first and lattice pie dough strips over the cookies for a more ‘pie-like’ look OR finely chop the dough and fold it into the vegan cookie batter.
Step 3: Add the vanilla and applesauce and mix until fully combined. In a separate medium bowl, mix the flour, leavening agents, and cinnamon. Add the dry ingredients to the wet ones and mix until only just combined. Fold in the diced apple.
Step 4: Then scoop 2-tablespoon portions of the cookie dough over the pastry circles, gently flattening so they cover the entire pastry. Bake the apple pie cookies for 12-15 minutes, until golden brown and set. Remove the cookies from the oven, leaving them to cool on the sheet for 5 minutes before transferring them to a wire rack until fully cooled. Enjoy!
FAQs
Yes – make sure to use gluten-free pastry and gluten-free all-purpose flour, like King Arthur or Bob’s Red Mill.
Not necessarily, though some texture is there even after baking, so peel them if preferred.
Not necessarily, though these vegan cinnamon and apple cookies won’t be as pie-like (but still delicious!). You can incorporate the vegan pie dough in several ways, too, either as written, as a lattice over the cookie dough, or chopped and folded into it.
You can use any apples that work well for apple pie. I prefer to use tart granny smith apples, which hold their texture well and complement the sweetness well. Other apples that work well include Gala, Jonathon, and Fuji apples.
Pro Recipe Tips
- Measure flour properly: To avoid dense cookies. For the best results, fluff it in its bag, use a spoon to scoop it into a measuring cup before leveling it with the back of a knife.
- Don’t over-mix the dough: Otherwise, you risk overworking the gluten, which affects the texture of the apple and cinnamon cookies.
- Avoid soft apples: They lose their shape, becoming mush when baked, like McIntosh or Red Delicious.
Storage Information
Store: Store these easy vegan apple pie cookies in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 5 days.
Freeze: Flash freeze the cookies on a tray, not touching, until solid, then transfer to a Ziplock/Stasher bag for up to 3 months. Thaw in the fridge overnight.
Apple Pie Cookies
Ingredients
- 1 store-bought rollout pie crust
- ½ cup of vegan butter at room temperature
- ½ cup of brown sugar
- ⅓ cup of applesauce
- 1 teaspoon of vanilla extract
- 1 ⅔ cups all-purpose flour
- 1 teaspoon of baking powder
- ¼ teaspoon of baking soda
- 2 teaspoons of cinnamon
- 1 large Granny Smith apple cored and diced
Instructions
- Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper or a silicon mat. Set aside.
- Roll out the pie crust and using a round 2-inch cookie cutter, cut the pie crust into 12 circles. Place them on the prepared baking sheet 1 inch apart. Set aside.
- Using a stand mixer or a hand mixer, in a large bowl cream the vegan butter with the sugar. Mix until light and fluffy.
- Add the apple sauce and vanilla extract. Mix well until fully combined.
- In a medium bowl, combine the flour, baking powder, baking soda, and cinnamon. Mix until combined.
- Add the dry ingredients to the bowl with the wet ingredients and mix by hand and until just combined.
- Fold in the apples and mix well until fully combined.
- Scoop 2 tablespoons of batter right on top of each pie dough circle. Gently flatten with a spatula until the whole pie crust is covered by the batter.
- Bake for 12 to 15 minutes or until golden.
- Remove from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer to a cooling wire rack to fully cool.
Notes
- Measure flour properly: To avoid dense cookies. For the best results, fluff it in its bag, use a spoon to scoop it into a measuring cup before leveling it with the back of a knife.
- Don’t over-mix the dough: Otherwise, you risk overworking the gluten, which affects the texture of the apple and cinnamon cookies.
- Avoid soft apples: They lose their shape, becoming mush when baked, like McIntosh or Red Delicious.
Nutrition
Disclaimer: Although journeytowellnesspath.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. journeytowellnesspath.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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These apple pie cookies are the best!