Name: Vegan Apple Pie Cookies
Prep time: 25 min
Cook time: PT-489044H38M55S
Total time: 1 h 15 min
Cuisine: American
Ingredients: For the crust: 1 ½ cups all-purpose flour; 1 tsp baking powder; ¼ tsp salt; ½ cup solid coconut oil or vegan butter (cold); 2 tbsp unsweetened applesauce; 2 tbsp maple syrup or organic cane sugar; 1–2 tbsp cold water; For the apple filling: 2 medium apples (Granny Smith or Honeycrisp), peeled and diced; 2 tbsp brown sugar or coconut sugar; 1 tsp ground cinnamon; ⅛ tsp nutmeg; 1 tsp lemon juice; 1 tsp cornstarch or arrowroot powder; Optional glaze: ½ cup powdered sugar; 1–2 tsp plant-based milk

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Vegan Apple Pie Cookies are my favorite way to enjoy all the cozy, nostalgic flavors of a classic apple pie—without the fuss of making a whole one. These little handheld treats have a buttery (but dairy-free) crust, a warmly spiced apple filling, and just the right balance of sweet and tart. I love baking them during the fall or whenever I’m craving something comforting and homemade.

Why You’ll Love This Recipe

I love how these cookies taste just like mini apple pies. They’re flaky, sweet, and perfectly spiced, with tender chunks of apple in every bite. They also happen to be vegan, which means no dairy or eggs—just simple, wholesome ingredients. I find them great for parties, potlucks, or as a cozy afternoon snack with a cup of tea or coffee.

Ingredients

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

All-purpose flour
Coconut oil or vegan butter (cold and solid)
Maple syrup or organic cane sugar
Unsweetened applesauce
Cold water
Baking powder
Salt
Apples (I prefer Granny Smith or Honeycrisp)
Brown sugar or coconut sugar
Ground cinnamon
Nutmeg
Lemon juice
Cornstarch (or arrowroot powder)

Directions

I start by making the dough. I mix flour, baking powder, and salt, then cut in cold coconut oil or vegan butter until the mixture resembles coarse crumbs.
I stir in applesauce, maple syrup, and a bit of cold water to bring the dough together, then wrap it and chill it in the fridge for at least 30 minutes.
While the dough chills, I peel and finely dice the apples. I cook them in a saucepan with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch until tender and thickened, then let it cool.
I roll out the dough on a floured surface and use a round cutter to make cookie bases. I place a small spoonful of apple filling in the center of half the circles.
I top them with another circle of dough, press the edges with a fork to seal, and poke a small hole or “X” on top for steam to escape.
I bake them at 350°F (175°C) for 15–18 minutes, until golden and crisp around the edges.
Once cooled slightly, I sometimes drizzle them with a simple glaze made from powdered sugar and plant milk.

Servings and timing

This recipe makes about 10–12 cookies, depending on the size of the cutter I use. Prep time takes about 25 minutes, plus 30 minutes of chilling, and bake time is around 15–18 minutes. So I usually have them ready in about 1 hour and 15 minutes total.

Variations

When I want something a little different, I add chopped walnuts or pecans to the apple filling for extra texture. I’ve also used pears instead of apples, or added a splash of vanilla or almond extract to the filling for extra flavor. For a festive twist, I sometimes sprinkle a bit of cinnamon sugar on top before baking.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for up to a week. To reheat, I pop them in the oven or toaster oven at 300°F for 5–7 minutes to bring back that fresh-baked feel. They also freeze well—I just thaw and reheat as needed.

FAQs

Are these cookies completely egg-free and dairy-free?

Yes, I make them with coconut oil or vegan butter and applesauce as a binder, so there are no animal products at all.

Can I use store-bought pie dough to save time?

Yes, if I’m in a rush, I use a vegan-friendly pre-made pie crust to skip the dough-making step. It still turns out delicious.

What kind of apples work best?

I like Granny Smith for tartness or Honeycrisp for a balance of sweet and crisp. Any firm, baking apple works well here.

Can I make these gluten-free?

Yes, I use a gluten-free all-purpose flour blend in place of regular flour and it works just fine, though the dough may be a little more delicate.

Do they need to be refrigerated after baking?

Not immediately. I keep them at room temp for a few days, but if I’m storing them longer or it’s warm out, I move them to the fridge to keep them fresh.

Conclusion

Vegan Apple Pie Cookies are everything I love about apple pie wrapped into a cute, easy-to-eat package. They’re cozy, flavorful, and perfect for sharing—or keeping all to myself. Whether I’m baking for the holidays or just because, they always fill my kitchen with that warm, cinnamon-spiced goodness I can’t resist.

Vegan Apple Pie Cookies