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+ servings
two cookies topped with a gooey apple pie filling propped against each other.

Vegan Apple Pie Cookies

These decadent & chewy apple pie cookies combine an eggless spiced cookie dough base with a homemade apple pie filling for the best vegan apple cookies!
4.77 from 34 votes
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Course: Dessert, Vegan Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Chill time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 10 large cookies


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 Tbsp for rolling before baking)
  • ¼ cup brown sugar
  • 1 flax egg 1 Tablespoon (8 grams) ground flaxseed mixed with 3 Tbsp 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


Make the apple pie filling

  • First, make the cornstarch slurry by mixing together the cold water and cornstarch until a cloudy paste forms. Set aside.
  • Peel and finely chop your apple into small cubes. Then, add the apple to a saucepan with the brown sugar, vegan butter, lemon juice, and pumpkin pie spice. Mix together and cook over medium heat until the butter melts and the mixture starts bubbling.
  • Once bubbling, add in the cornstarch slurry and mix together. The apple pie filling will start off thin and cloudy. Continue cooking for another 5-10 minutes until it thickens and becomes glossy. Then, set aside to cool while you make the cookie dough.

Make the spiced cookie dough

  • To make the dough, add the room temperature vegan butter, ½ cup of white sugar, and brown sugar to a mixing bowl. Then, use an electric mixer to cream the butter and sugar together until fluffy (about 2 minutes).
  • Next, add the flax egg and vanilla bean paste to the bowl and mix together for about 30 seconds.
  • Add in the all-purpose flour, baking powder, pumpkin pie spice, and salt. Make sure to add the flour first and then add the other ingredients on top. Mix everything together until a thick cookie dough forms.
  • Cover the bowl of dough with plastic wrap and add the bowl to the fridge to chill for 30 minutes- 1 hour. The dough can also be refrigerated for up to 24 hours.

Assembling & baking the cookies

  • About 10 minutes before removing the dough from the fridge preheat the oven to 350F and line a baking tray with parchment paper.
  • Remove the dough from the fridge and use a cookie scoop to scoop out 10 evenly sized cookies. Roll each cookie dough ball between your palms to form a round ball. Then, roll each ball in a bowl with the 2 Tbsp of sugar that was set aside so that each dough ball is coated in sugar.
  • Place the spiced cookie dough balls onto the baking sheet. Then, slightly press each dough ball down with your palm. 
  • Use your thumb to make an indent in the center of each cookie and then use your fingers to spread the dough out and make the indent larger. Then, spoon about 1 Tablespoon of the cooled apple pie filling into the center of each cookie.
  • Once filled, make sure the cookies are at least 2 inches apart on the baking tray as they will spread while baking. Then, add to the tray to the oven and bake the cookies for 14-16 minutes until the edges are crisp and the centers are set but still gooey.
  • Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, move the cookies to a wire rack to continue cooling.
  • Once cooled, enjoy these apple pie cookies!


  • If you want fluffier cookies, don't make as large of an indent in the cookies. The bigger the indent the more they will spread.
  • If making smaller cookies (about 15) reduce the baking time to 12-14 minutes.
  • Cookies can be stored in a closed container in the fridge for 48 hours or in the freezer for up to 1 month.
  • I highly recommend storing the cookies between layers of parchment paper as they are relatively sticky and will stick together when stored on top of each other.


Serving: 1large cookie | Calories: 278kcal | Carbohydrates: 42g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 171mg | Potassium: 70mg | Fiber: 1g | Sugar: 26g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!