These Apple Pie Cookies are soft and chewy and topped with gooey apple pie filling that is baked right into the cookies! They are surprisingly simple to make and are packed with warm Autumn spices. And you will never believe that they are completely vegan!
I have been really upping my apple recipe game in preparation for Fall. For the past few years, my Autumn recipes have leaned slightly towards pumpkin, but no more! I've added classics like Vegan Apple Crumble and Vegan Apple Pie, and also more inventive treats like Apple Pie Cupcakes!
And today, I have another delicious and fun apple recipe to share: Apple Pie Cookies! These cookies are soft, chewy and packed with spices and are topped with delicious gooey apple pie filling and baked to perfection. They are surprisingly simple to make and are perfect for Fall!
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Why You'll Love This Recipe
- This recipe tastes like an apple pie, but with none of the fuss!
- It utilizes simple, easy-to-find ingredients.
- These Apple Pie Cookies are dairy-free and vegan, so anyone can enjoy them.
- They are super chewy and packed with warm spices.
- And most importantly, they are absolutely delicious!
Ingredient Notes
Granny Smith Apples: The apple filling is so simple to make and is really similar to my Caramelized Apples recipe. I prefer Granny Smith apples here, but Honeycrisp works, too!
Pumpkin Pie Spice: I used pumpkin pie spice mix to keep this recipe a little easier! I always have a jar in my pantry.
Non-Dairy Butter: I prefer Country Crock Plant Butter Sticks. But any non-dairy butter that comes in stick or block form works! Do not use a non-dairy butter that comes in a tub. It will be too soft.
Brown Sugar: Brown sugar adds softness and a warm background flavor to these Vegan Apple Pie Cookies. Are you all out? See my blog post on how to make homemade brown sugar.
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.
How to Make the Apple Pie Filling
Step 1. Peel, core, and chop 2 small Granny Smith apples into about ¼ inch chunks.
Step 2. Add the chopped apples, maple syrup, pumpkin pie spice, and salt to a 10" skillet. Cook over medium heat, stirring occasionally until the apples are tender, about 5 minutes.
Then, add the cornstarch slurry and stir until the mixture has thickened, about 15 seconds.
Remove from heat and add the vegan butter. Transfer the apple pie filling to a heat-safe container and place the Apple Pie Cookie filling refrigerator for at least 1 hour.
How to Make the Cookies
Step 1. In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream vegan butter and brown sugar until light and fluffy.
Step 2. Then, add non-dairy milk and vanilla and mix on low until combined.
Step 3. Add the flour, pumpkin pie spice, baking powder, salt and baking soda.
Mix on low to form the cookie dough.
Step 4. Use a 3-tablespoon cookie scoop to portion the cookie dough onto a parchment-lined baking sheet.
You should get 12-14 dough balls. Cover with plastic wrap and place in the refrigerator to chill for 30 minutes.
Step 5. Place 6 dough balls onto another parchment-lined baking sheet, leaving the remaining dough balls in the refrigerator.
Use the back of a tablespoon to make a well in the center of the dough.
Then, use your fingers to make the space slightly larger while keeping the edges of the dough high.
Step 6. Spoon a heaping tablespoon of apple pie filling into the cookie dough cavity. It is okay if the filling heaps higher than the edge of the cookie dough.
Bake the cookies in a 350°F oven for 16-19 minutes, turning the tray halfway through baking.
Repeat with the remaining cookie dough.
Recipe FAQs
Store the cookies in an airtight container at room temperature for up to 4 days.
I prefer Granny Smith apples for all baking, including cookies because they are tart and crisp. But Honeycrisp apples are in second place!
Yes! You should always peel apples before baking them because the skin stays tough even through baking.
Expert Recipe Tips
It is important to chop the apples really small for this recipe! That way, you can fit more filling onto each cookie.
If the edges of the cookie dough split when you are making the well, just press it back together with your fingers.
Looking for More Fall Baking Recipes?
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📖 Recipe
Apple Pie Cookies
Equipment
- 1 10 inch Skillet
- 1 Large Mixing Bowl
- 1 Hand Mixer or Stand Mixer with paddle attachment
- 1 3 tablespoon Cookie Scoop
- 2 Baking Sheets
- Parchment Paper
Ingredients
For the Apple Pie Filling
- 2 Small Granny Smith Apples, peeled, cored and chopped into ¼" cubes See note!
- ⅓ Cup Maple Syrup
- 1 ¼ teaspoon Pumpkin Pie Spice
- 1 Pinch Kosher Salt
- ¼ Cup Water
- 2 teaspoon Cornstarch
- 1 tablespoon Non-Dairy Butter
For the Spice Cookie
- 8 tablespoon Non-Dairy Butter, room temperature
- ¾ Cup Light Brown Sugar, tightly packed
- 3 tablespoon Non-Dairy Milk
- 1 teaspoon Vanilla Extract
- 1 ¾ Cups All-Purpose Flour
- 2 teaspoon Pumpkin Pie Spice
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
Instructions
First, Make the Apple Pie Filling
- In a small bowl, combine water and cornstarch. Mix well and set aside.2 teaspoon Cornstarch, ¼ Cup Water
- In a 10-inch skillet, combine chopped apple, maple syrup, pumpkin pie spice, and salt. Cook over medium heat until the apples begin to soften, about 5 minutes. Then, add the cornstarch slurry, stirring constantly. The mixture should only take about 15 seconds to thicken.2 Small Granny Smith Apples, peeled, cored and chopped into ¼" cubes, ⅓ Cup Maple Syrup, 1 ¼ teaspoon Pumpkin Pie Spice, 1 Pinch Kosher Salt
- Then, remove from heat and add the non-dairy butter. Stir until the butter has melted, then transfer the apple pie filling to a heat-safe container and place in the refrigerator for at least 1 hour.1 tablespoon Non-Dairy Butter
Next, Mix the Cookie Dough
- In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream non-dairy butter and sugar until light and fluffy. Add non-dairy milk and vanilla and mix on low to combine.8 tablespoon Non-Dairy Butter, room temperature, ¾ Cup Light Brown Sugar, tightly packed, 3 tablespoon Non-Dairy Milk, 1 teaspoon Vanilla Extract
- Add flour, pumpkin pie spice, baking powder, baking soda and salt and mix on low until combined.1 ¾ Cups All-Purpose Flour, 2 teaspoon Pumpkin Pie Spice, 1 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Kosher Salt
- Line a baking sheet with parchment and use a 3-tablespoon cookie scoop to scoop the cookie dough onto the sheet. You should get 12-14 cookie dough balls. Wrap the tray with plastic wrap and place in the refrigerator to chill for 30 minutes.
Top and Bake the Cookies
- Preheat oven to 350*F. Line another baking sheet with parchment.
- Place 6 of the dough balls onto a baking sheet, leaving the remaining ones in the refrigerator. Use a tablespoon to press a cavity into the center of each dough ball. Then, use your thumbs to make each indentation slighlt larger while keeping the sides of the cookies high.
- Scoop a heaping tablespoon of apple pie filling into the indentation. It is okay if it heaps over the top of the edges of the cookies! .
- Then, bake in a 350°F oven for 16-19 minutes, turning the tray halfway through baking. The cookies should be light brown around the edges. Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
- Repeat with the remainnig cookie dough balls.
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