Vegan Apple Pie Cookies Dairy Free

A Little Story About Apples

My grandson once tried to eat a whole apple pie by himself. I still laugh at that. His face was so serious and covered in crumbs. These cookies give me that same happy feeling.

They are like tiny pies you can hold in your hand. Perfect for sharing, or not sharing. I won’t tell. What is your favorite kind of apple to eat? I always want to know.

Let’s Make the Sweet Apple Center

First, we make the filling. You cook the little apple pieces with sugar and spice. Doesn’t that smell amazing? It makes the whole kitchen feel warm.

When you add the cornstarch mixed with water, it gets all thick and shiny. This part matters because it keeps the filling from getting too runny. Let it cool completely. A warm filling makes a messy cookie.

The Cozy Cookie Dough

Now for the dough. You beat the vegan butter and sugars together. It should look light and fluffy. This is my favorite step. It feels like you are making clouds.

Then you mix in the rest. The dough will be thick. Pop it in the fridge for a bit. This matters because cold dough is easier to handle. It makes the cookies just right.

Putting Our Little Pies Together

Time to assemble! Roll the dough into balls. Then roll them in sugar for a little sparkle. Press your thumb right in the middle to make a home for the filling.

Spoon that cool apple mixture into each well. Be generous. I always add an extra little bit. Do you like your cookies soft or a little crunchy? I am a soft cookie person myself.

A Fun Fact For You

Fun fact: The first apple pies were made without sugar. Can you imagine? They were not very sweet at all. I am so glad we have sugar now.

Bake your cookies until the edges are firm. The middle will stay soft. Let them cool on the pan. This is the hardest part. Waiting is tough.

Why We Cook Together

Making food is about more than eating. It is about the stories we share. It is about making someone smile with a tiny cookie.

That is why this matters. A simple treat can be a little bit of love. What is a food that always makes you think of home? Tell me about it sometime.

Ingredients:

Ingredient	Amount	Notes
Honeycrisp apple, diced	1
Brown sugar	3 tablespoons	For the filling
Vegan butter	2 tablespoons	For the filling
Lemon juice	1 tablespoon
Pumpkin pie spice	1/2 teaspoon	For the filling
Cornstarch	1/2 tablespoon
Water	1/4 cup	For the filling slurry
Vegan butter	1/2 cup	For the dough
Sugar	1/2 cup + 2 tablespoons	2 tablespoons reserved for rolling
Brown sugar	1/4 cup	For the dough
Flax egg	1	1 tbsp flax + 3 tbsp water
Vanilla extract	1 teaspoon
All-purpose flour	1 1/2 cups + 1 tablespoon
Pumpkin pie spice	1 teaspoon	For the dough
Baking powder	1/2 teaspoon
Salt	1/4 teaspoon

My Cozy Apple Pie Cookie Recipe

Hello, my dear! Let’s bake some happiness today. These little cookies taste just like apple pie. My grandson calls them “pocket pies.” I still laugh at that. They fill the whole kitchen with a warm, spicy smell. Doesn’t that sound wonderful?

We will make a yummy apple filling first. Then we mix up a soft, spiced cookie dough. The secret is to let the dough take a little nap in the fridge. (My hard-learned tip: if the dough is too warm, your thumbprint wells will disappear in the oven!). Are you ready? Let’s begin.

Ingredients

• 1 apple, peeled and finely chopped
• 2 tablespoons brown sugar
• 1 tablespoon vegan butter
• 1 teaspoon lemon juice
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1/2 cup vegan butter, softened
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar (for rolling)

Step 1: First, let’s make the apple pie filling. Peel and chop your apple into tiny pieces. Put them in a saucepan with the brown sugar, vegan butter, lemon juice, and spice. Cook it until it gets all bubbly. It will smell like a autumn day.

Step 2: Now, mix the cornstarch with water in a little cup. Stir this into your apple mixture. Keep cooking until it gets thick and shiny. Let this cool completely. I know, it’s hard to wait! But a warm filling will melt our dough.

Step 3: Time for the cookie dough! Beat the vegan butter and both sugars together. They should look light and fluffy. Then mix in your flax egg and vanilla. It reminds me of making mud pies as a kid, but much tastier.

Step 4: Now, gently add your flour, pumpkin pie spice, baking powder, and salt. Mix just until it becomes a thick dough. Cover the bowl and put it in the fridge. Let it chill for at least 30 minutes. This is a good time to wash the dishes!

Step 5: Heat your oven to 350°F. Roll the cold dough into ten balls. Roll each ball in that reserved sugar. This gives them a pretty, sparkly coat. Place them on your baking sheet. Press your thumb deep into the center of each one.

Step 6: Fill each little well with a spoonful of the cooled apple filling. Now, into the oven they go! Bake for 14-16 minutes. The edges will be firm, but the centers stay soft. Let them cool on the sheet. What’s your favorite cozy smell from the oven? Share below!

Cook Time: 16 minutes
Total Time: 1 hour 15 minutes
Yield: 10 cookies
Category: Dessert, Snack

Fun Twists to Try Sometime

Once you know the recipe, you can play with it. I love adding little surprises. It makes baking feel like an adventure. Here are a few ideas I’ve tried over the years. My neighbor gave me the cranberry one. It’s so good for the holidays.

Pear & Ginger: Use a ripe pear instead of apple. Add a tiny pinch of grated fresh ginger. It gives a lovely little zing.

Berry Bliss: Swap the apple for mashed raspberries or blueberries. You might need a bit more cornstarch. The color is just gorgeous.

Cranberry Orange: Use canned cranberry sauce and a teaspoon of orange zest. This one is so festive and bright. Which one would you try first? Comment below!

Serving Your Cookie Creations

These cookies are perfect all on their own. But sometimes, it’s fun to make them extra special. I like to serve them warm from the oven. They feel like a big, cozy hug. A little scoop of vegan vanilla ice cream on the side is pure magic.

For a pretty plate, dust them with a little powdered sugar. You could also add a tiny dollop of coconut whipped cream. Now, for a drink. A cold glass of oat milk is my favorite. Or a warm cup of chai tea with cinnamon. Which would you choose tonight?

Keeping Your Apple Pie Cookies Fresh

Let’s talk about keeping these little treats yummy. Once they are completely cool, store them in a sealed container. They will stay soft on your counter for about three days. You can also freeze the baked cookies for a later day.

I love making a double batch of the dough. I form the balls and press the wells. Then I freeze them on a tray before bagging them. This way, I have cookie dough ready anytime. I once forgot to label the bag. My grandson thought they were meatballs!

This matters because a little planning makes life sweeter. A warm cookie on a busy day is a small joy. You can just pop a frozen cookie dough ball in the oven. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Cookie Troubles

Sometimes baking can be tricky. But do not worry. I have some simple fixes for you. If your filling is too runny, you did not cook it long enough. Just let it bubble a bit more next time. It should look thick and shiny.

If your dough is too sticky, it needs more chill time. I remember when my dough was like paste. I was in a hurry and skipped the fridge. Chilling the dough makes it easier to handle. It helps the cookies keep their shape in the oven.

If the cookies spread too much, your butter was too soft. This matters because good cookies should hold their little wells. Getting it right builds your confidence in the kitchen. Fun fact: A secret to great cookies is cool dough and a warm oven. Which of these problems have you run into before?

Your Apple Pie Cookie Questions Answered

Q: Can I make these gluten-free? A: Yes! Use your favorite gluten-free flour blend. The results are just as tasty.

Q: Can I make the filling ahead? A: You sure can. Make it up to two days early. Keep it covered in the fridge.

Q: What if I do not have pumpkin pie spice? A: Use cinnamon instead. It will still give you that warm, cozy flavor.

Q: Can I double this recipe? A: Absolutely. Just use a bigger bowl. It is perfect for a party or a bake sale.

Q: Any extra tips? A: Do not overfill the cookies. A level tablespoon of filling is plenty. Which tip will you try first?

A Little Note From My Kitchen to Yours

I hope you love baking these cookies as much as I do. The smell of apples and spice is pure happiness. It reminds me of my own grandma’s kitchen. Sharing food is a way to share love.

I would be so thrilled to see your creations. It makes my day to see your photos. Have you tried this recipe? Tag us on Pinterest! You can find me at Olivia’s Cozy Kitchen. Happy cooking!

—Olivia Hartwell.