Description
These Vegan Apple Pie Cookies combine the warmth of apple pie filling with spiced vegan cookie dough for a delicious plant-based treat. Made with simple ingredients, these cookies feature a soft, gooey center filled with homemade apple pie filling and a crisp, spiced outer cookie, perfect for fall or anytime you crave a comforting dessert without dairy or eggs.
Ingredients
Apple Pie Filling
- ¼ cup water
- ½ Tablespoon cornstarch
- 1 large honeycrisp apple, peeled and cut into small chunks
- 3 Tablespoons brown sugar
- 2 Tablespoons vegan butter
- 1 Tablespoon lemon juice
- ½ teaspoon pumpkin pie spice
Spice Cookies
- ½ cup vegan butter
- ½ cup + 2 Tablespoons sugar (½ cup for dough, 2 Tablespoons for rolling before baking)
- ¼ cup brown sugar
- 1 flax egg (1 Tablespoon ground flaxseed mixed with 3 Tablespoons water)
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 ½ cups + 1 Tablespoon all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Make the apple pie filling: Mix cold water and cornstarch to create a slurry and set aside. Peel and finely chop the apple into small cubes. In a saucepan, combine apple, brown sugar, vegan butter, lemon juice, and pumpkin pie spice. Cook over medium heat until the butter melts and mixture starts bubbling. Add the cornstarch slurry and continue cooking for 5-10 minutes until thickened and glossy. Set aside to cool.
- Make the spiced cookie dough: In a mixing bowl, cream together room temperature vegan butter, ½ cup white sugar, and brown sugar using an electric mixer until fluffy (about 2 minutes). Add the flax egg and vanilla bean paste, mixing for 30 seconds. Add the all-purpose flour first, then baking powder, pumpkin pie spice, and salt on top. Mix until a thick cookie dough forms. Cover with plastic wrap and chill in the fridge for 30 minutes to 1 hour (up to 24 hours).
- Preheat the oven and prepare baking tray: About 10 minutes before baking, preheat oven to 350°F (177°C) and line a baking tray with parchment paper.
- Shape and fill the cookies: Remove the dough from the fridge. Using a cookie scoop, portion out 10 evenly sized cookie dough balls. Roll each ball in the additional 2 tablespoons of sugar. Place on the baking sheet, slightly press down each dough ball with your palm. Use your thumb to create an indent in the center and spread the dough edges to enlarge the indent. Spoon about 1 tablespoon of cooled apple pie filling into each cookie indentation. Ensure cookies are at least 2 inches apart to allow spreading.
- Bake the cookies: Bake in the preheated oven for 14-16 minutes until edges are crisp and centers are set but still gooey. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy and store: Once cooled, enjoy these delicious vegan apple pie cookies! Store cookies in a closed container in the fridge for up to 48 hours or freeze for up to 1 month, preferably layered between parchment paper to prevent sticking.
Notes
- For fluffier cookies, create smaller indents to prevent excessive spreading.
- If making smaller cookies (about 15), reduce baking time to 12-14 minutes.
- Store cookies in a closed container in the fridge for up to 48 hours or freeze for up to 1 month.
- Layer cookies with parchment paper when storing to prevent sticking, as these cookies are sticky.
