These Pecan Apple Pie Cookies are everything I love about fall baking—warm, cozy spices, a gooey apple pie filling, crunchy pecans, and a touch of caramel all wrapped up in a soft, chewy cookie. With no eggs or dairy, they’re completely vegan, yet just as indulgent and satisfying as the classic pie that inspired them. Perfect for autumn gatherings, cozy nights in, or simply when I want to fill the kitchen with the smell of spiced apples.

Why You’ll Love This Recipe

I love these cookies because they combine all the best parts of apple pie into a portable, handheld treat. The spiced cookie base is soft and buttery, the apple filling is gooey and caramel-like, and the crunchy pecans give them the perfect texture contrast. Topped with whipped vegan cream and caramel drizzle, they look stunning on a dessert table and taste even better. They’re also easy to make, beginner-friendly, and freezer-friendly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cookie Dough:

115 g vegan butter (softened)
80 g caster sugar (+ extra for rolling)
60 g light brown sugar
30 ml dairy-free milk
210 g all-purpose flour
¾ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
Pinch of salt

Apple Filling:

2 medium apples (peeled and finely diced)
1 tbsp vegan butter
2 tbsp brown sugar
½ tsp ground cinnamon
¼ tsp nutmeg
1 tsp cornstarch mixed with 2 tsp water (slurry)

Toppings:

½ cup chopped pecans
Vegan whipped cream
Vegan caramel sauce (store-bought or homemade)

Directions

Make the Apple Filling: In a small saucepan, I melt vegan butter, add diced apples, brown sugar, cinnamon, and nutmeg, and cook until softened (about 8–10 minutes). I stir in the cornstarch slurry and cook for another 1–2 minutes until thickened. I let it cool completely.
Prepare the Dough: In a mixing bowl, I cream together vegan butter, caster sugar, and brown sugar until fluffy. I stir in the dairy-free milk. In another bowl, I whisk flour, baking powder, baking soda, cinnamon, and salt. I combine the dry ingredients with the wet until a soft dough forms.
Shape and Fill Cookies: I scoop about 1½ tablespoons of dough, roll it into a ball, and coat it lightly in caster sugar. Using my thumb or the back of a spoon, I press a well into the center of each ball. I spoon in some cooled apple filling, then sprinkle chopped pecans on top.
Bake: I arrange the cookies on a lined baking sheet and bake at 350°F (175°C) for 10–12 minutes, until the edges are set but the centers are still soft. I let them cool on the tray for 5 minutes before transferring to a wire rack.
Decorate and Serve: Once cooled, I top the cookies with a dollop of vegan whipped cream and drizzle with caramel sauce.

Servings and timing

Servings: About 18 cookies
Prep time: 20 minutes
Cook time: 12 minutes
Cooling/decorating time: 15 minutes
Total time: ~50 minutes

Variations

Sometimes I swap pecans for walnuts or almonds for a different crunch. If I want a deeper flavor, I use dark brown sugar in the filling. I’ve also made these without the whipped cream and caramel for a simpler, more cookie-like snack—and they’re still amazing.

Storage/Reheating

I store the cookies (without cream or caramel) in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. The apple filling makes them soft, so I like to re-crisp them in a 300°F oven for 5 minutes. They also freeze well (before decorating)—I thaw them at room temperature and add toppings just before serving.

FAQs

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 48 hours, then shape and bake when ready.

Do I need to peel the apples?

I usually do for a smoother filling, but leaving the peel on adds texture and color.

Can I use gluten-free flour?

Yes, a 1:1 gluten-free all-purpose flour blend works well.

What’s the best dairy-free milk to use?

I like oat milk for its creaminess, but almond or soy milk works just as well.

Can I make them without the whipped cream topping?

Absolutely. The cookies are delicious on their own with just the apple filling and pecans.

Conclusion

Pecan Apple Pie Cookies are the ultimate fall treat—soft, spiced cookies with gooey apple centers, crunchy pecans, and a decadent caramel drizzle. I love how cozy and festive they feel, while still being vegan and egg-free. They’re perfect for sharing, gifting, or simply enjoying with a hot cup of tea on a chilly evening.

Pecan Apple Pie Cookies (Vegan, No Egg, No Dairy)

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Pecan Apple Pie Cookies are soft, chewy, and bursting with fall flavor. These vegan cookies feature a spiced dough, gooey apple pie filling, crunchy pecans, and a drizzle of caramel for the perfect festive treat. With no eggs or dairy, they’re easy to make, freezer-friendly, and just as indulgent as classic apple pie—ideal for cozy baking, autumn gatherings, or holiday dessert tables.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 50 minutes
Yield: 18 cookies
Category: Dessert / Cookies
Method: Baked
Cuisine: American / Fall-Inspired
Diet: Vegan

Ingredients

115 g vegan butter (softened)
80 g caster sugar (+ extra for rolling)
60 g light brown sugar
30 ml dairy-free milk
210 g all-purpose flour
¾ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
Pinch of salt
2 medium apples (peeled and finely diced)
1 tbsp vegan butter
2 tbsp brown sugar
½ tsp ground cinnamon
¼ tsp nutmeg
1 tsp cornstarch mixed with 2 tsp water (slurry)
½ cup chopped pecans
Vegan whipped cream
Vegan caramel sauce (store-bought or homemade)

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Instructions

Make the Apple Filling: In a saucepan, melt vegan butter. Add apples, brown sugar, cinnamon, and nutmeg. Cook 8–10 minutes until soft. Stir in cornstarch slurry and cook 1–2 minutes until thickened. Let cool completely.
Prepare the Dough: Cream vegan butter, caster sugar, and brown sugar until fluffy. Stir in dairy-free milk. In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. Mix dry into wet until a soft dough forms.
Shape & Fill Cookies: Scoop ~1½ tbsp dough per cookie. Roll into a ball, coat in sugar, then press a well into the center. Spoon in cooled apple filling and sprinkle with pecans.
Bake: Arrange on a lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes, until edges are set and centers soft. Cool 5 minutes, then transfer to a rack.
Decorate: Once cooled, top with vegan whipped cream and drizzle with caramel sauce.