Vegan Apple Pie Cookies Recipe

So you want apple pie but don’t feel like wrestling with homemade dough, rolling pins, and the emotional commitment of actually baking a whole pie? Good news—vegan apple pie cookies are here to save your lazy, sugar-craving soul. They taste like autumn hugged your face… but in cookie form.

Why This Recipe is Awesome

First of all, these cookies are ridiculously easy. Like, “made-them-while-watching-Netflix-and-barely-measured-anything” easy.
Second, they’re vegan, meaning no animals were harmed and your stomach won’t immediately file a complaint.
Third? They taste like tiny handheld apple pies that somehow make you feel like you have your life together.
And finally—yes, it’s idiot-proof. Even I didn’t mess it up, and that’s saying something.

Ingredients You’ll Need

(Grab these and pretend you’re a baking wizard.)

• For the Cookie Dough:
  
  • 1 ½ cups all-purpose flour
  • ½ cup vegan butter (softened, not melted—don’t go rogue)
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tbsp non-dairy milk (any kind—almond, soy, oat, your emotional support milk)
• For the Apple Pie Filling:
  • 2 medium apples, peeled & finely diced
  • 1 tbsp vegan butter
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • Pinch of nutmeg
  • 1 tsp cornstarch + 1 tsp water (your “don’t let this turn into apple soup” insurance)

Step-by-Step Instructions

1. Make the apple pie filling

Heat a pan, melt the vegan butter, and toss in the apples. Add sugar, cinnamon, and nutmeg. Stir like you know what you’re doing. Cook until soft—about 5 minutes. Mix the cornstarch slurry and cook for 1 more minute until thick. Remove from heat so it doesn’t turn into mushy sadness.

2. Prep the cookie dough

Grab a bowl. Beat vegan butter and sugars until creamy. Add vanilla and non-dairy milk. Mix. Toss in flour, baking soda, and salt. Stir until a soft dough forms. Try not to eat it all raw—even though you can (vegan perks).

3. Shape the cookies

Scoop tablespoon-sized balls of dough onto a lined baking sheet. Flatten each one slightly and create a small indentation with your thumb. You’re basically making a cozy apple bed.

4. Add the filling

Spoon 1–2 teaspoons of the apple mixture into each cookie divot. Don’t overfill unless your goal is “apple explosion.”

5. Bake

Bake at 350°F (175°C) for 10–12 minutes. They should look lightly golden and smell like autumn told you it’s proud of you.
Let them cool for at least 10 minutes so they can firm up instead of collapsing emotionally and physically.

6. Eat

Self-explanatory. Preferably warm.

Common Mistakes to Avoid

• Skipping the cornstarch: Unless you enjoy watery apple filling… don’t.
• Not preheating the oven: Rookie move. The oven needs its warm-up just like you need coffee.
• Using huge apple chunks: This is a cookie, not a fruit salad.
• Overbaking: They firm up as they cool—don’t turn them into crunchy regret.
• Thinking the filling must be perfect: It won’t be. It’s fine. You’re fine.

Alternatives & Substitutions

• Gluten-free? Use a 1:1 GF flour blend. Boom. Instant magic.
• No brown sugar? White sugar + a teaspoon of molasses = DIY brown sugar flex.
• No apples? Use pears. It’s like apple pie’s sophisticated cousin.
• Add-ins? Mix chopped pecans or walnuts into the dough for extra crunch.
• Spice things up: Add cloves or allspice if you’re feeling ✨extra✨.

  IMO, cinnamon is non-negotiable—but live your truth.

FAQs

Can I prep the filling ahead of time?

Absolutely. Stick it in the fridge for up to 3 days. Just don’t eat it all beforehand… unless that was your plan.

Do these cookies freeze well?

Yes! Freeze the baked cookies and reheat in the oven for 5 minutes. They’ll taste freshly made—like you actually planned ahead.

Can I make them oil-free?

Technically yes, but they won’t be as soft and dreamy. Why hurt your taste buds like that?

What apples work best?

Honeycrisp, Fuji, or Granny Smith. Basically anything that doesn’t taste like sweetened cardboard.

Can I double the recipe?

Please do. Future-you will thank present-you.

Can I make these without sugar?

Sure… but they won’t taste like dessert. Just saying.

Why are my cookies spreading too much?

Your butter was probably too soft or warm. Chill the dough for 20 minutes next time. (The dough deserves a nap too.)

Final Thoughts

There you go—vegan apple pie cookies that are warm, cozy, comforting, and absolutely perfect for lazy bakers with high dessert standards.