Vegan Apple Pie Cookies

Get all the comforting flavors of a classic apple pie packed into a soft, bakery-style cookie! These incredible vegan cookies are stuffed with a sweet apple curd center, topped with a buttery oat crumble, and finished with a tangy apple cider glaze. They are completely dairy-free and eggless, making them the perfect inclusive treat for your fall baking lineup.

Pumpkin Spice Oatmeal Cookies

The Culinary Science Behind Eggless, Stuffed Apple Cookies

• Block-Style Vegan Butter vs. Tub Spread: Using block-style vegan butter (such as Violife, Miyoko’s, or Country Crock Plant Butter sticks) is crucial for structural integrity. Block butter maintains an 80% fat content similar to dairy butter. Tub spreads contain added water, which creates steam in the oven and causes stuffed cookies to collapse or leak their filling.
• Egg Replacement via Yogurt & Pectin: In traditional baking, eggs provide moisture, emulsification, and leavening. Here, plain vegan yogurt (soy or Greek-style coconut) provides fat and natural lactic acid to react with baking soda, while fruit pectin in the apple curd binds the dough structure without animal proteins.
• Apple Cider Vinegar Reduction: Simmering apple cider vinegar (or cider) reduces its volume from 1/3 cup to 2 tablespoons, driving off water while concentrating malic acid and natural fruit sugars. When mixed with powdered sugar, it yields a bright, tart glaze that balances the rich sweetness of the cookie base.

Ingredients & Exact Measurements

Step-by-Step Recipe Instructions

1.Mix Wet Base & Chill Curd:‏Freeze filling curd for easy scooping.

In a large mixing bowl, whisk together the melted vegan butter and granulated sugar until well combined. Whisk in 3 1/2 tablespoons of vegan apple curd, plain vegan yogurt, and vanilla extract until smooth. Place your remaining apple curd in the freezer so it is extra cold and easy to handle when filling the cookies later.

2.Combine Dry Ingredients & Form Dough:‏Chill dough for 30 minutes.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and sea salt. Gently fold the dry ingredients into the wet mixture using a spatula just until no flour streaks remain. Cover the bowl and chill in the refrigerator for 30 minutes.

3.Prepare the Spiced Oat Crumble:‏Chill until ready to assemble.

While the dough chills, prepare the crumble topping. In a small bowl, rub the brown sugar, flour, rolled oats, ground cinnamon, and 2 tablespoons of melted vegan butter together using your fingers or a fork until coarse, buttery clumps form. Place the crumble in the fridge until needed.

4.Reduce Cider & Whisk Glaze:‏Reduce liquid to exactly 2 tablespoons.

In a small saucepan over medium heat, simmer the 1/3 cup of apple cider vinegar (or apple cider juice) for 15 to 20 minutes until it reduces to exactly 2 tablespoons of syrup. Pour the reduced liquid into a bowl and whisk with powdered sugar, plant-based milk, and 1 tsp vanilla extract until completely smooth. Set aside.

5.Stuff & Seal Cookies:‏Preheat oven to 355°F (180°C).

Preheat your oven to 355°F (180°C) and line two large baking sheets with parchment paper. Divide the chilled cookie dough into 8 large or 12 regular portions. Flatten each portion slightly into a disc and press a deep well into the center. Spoon exactly 1 teaspoon of chilled apple curd into the well, then carefully fold and pinch the dough completely closed around the filling so no curd is exposed.

6.Top & Bake:‏Press crumble firmly onto tops.

Arrange the stuffed dough balls onto prepared baking sheets about 2.5 inches apart. Press a generous handful of the chilled oat crumble onto the top of each dough ball. Bake for 12–14 minutes for large cookies (or 10–12 minutes for regular), until the edges are set and the oat crumble turns golden brown.

7.Cool & Drizzle Glaze:‏Allow glaze to set before serving.

Let the cookies rest on the warm baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cool, drizzle or pipe the prepared apple cider glaze generously over the tops and allow it to set before serving.

Pro Tips for Success

• Do Not Overfill the Centers: Stick strictly to 1 teaspoon of cold apple curd per cookie. Adding too much filling makes it difficult to pinch the dough closed, which causes the curd to boil out and burn on the parchment paper.
• The Cookie Scoot Technique: For perfectly round, bakery-style cookies, place a large round cutter or wide glass over each cookie immediately after taking them out of the oven. Swirl gently in a circular motion while the cookies are still hot and pliable to smooth out any uneven edges.
• Use Chilled Crumble: Keeping your oat crumble cold in the refrigerator before pressing it onto the warm dough balls prevents the butter in the crumble from melting too quickly in the oven, giving you distinct crisp clusters.

Frequently Asked Questions

What is the best vegan apple pie recipe?

The best vegan apple pie relies on a flaky crust made with block-style vegan butter or shortening combined with ice water and a touch of apple cider vinegar. For the filling, toss sliced tart apples (such as Honeycrisp or Granny Smith) with brown sugar, cinnamon, lemon juice, and tapioca starch or cornstarch. Pre-cook the apple filling on the stovetop for 5 minutes to release excess moisture before baking inside the crust—this prevents a soggy bottom crust!

What is the best vegan cookie recipe?

The secret to the best vegan cookie recipe is using a combination of brown sugar for chewiness, block-style plant butter for fat emulsification, and a protein-rich egg substitute like vegan yogurt, applesauce, or flax eggs. Mixing wet and dry ingredients just until combined keeps gluten development low, producing soft, chewy cookies that match any dairy-filled bakery treat.

What are the ingredients in Apple Pie Cookies?

Standard Apple Pie Cookies typically include:

• Cookie Base: Flour, butter (or vegan butter), sugar, cinnamon, nutmeg, baking powder, and vanilla extract.
• Apple Filling: Apple curd, finely diced spiced apples, or apple pie filling.
• Topping & Glaze: Oat crumble (oats, flour, brown sugar, butter) and a powdered sugar glaze (made with cider, milk, or vanilla).

What are the ingredients in vegan cookie pie?

A vegan cookie pie features a thick, deep-dish chocolate chip or spiced cookie base baked in a pie dish or skillet. Key ingredients include:

• Fat: Melted vegan block butter or coconut oil.
• Sugars: Light brown sugar and granulated sugar.
• Binders: Plant milk, applesauce, flax eggs, or vegan Greek yogurt.
• Dry Base: All-purpose flour, oat flour, baking soda, and salt.
• Mix-Ins: Dairy-free chocolate chips, nuts, or caramel swirls.

Storage and Freezing Instructions

• Room Temperature Storage: Store glazed cookies in a single layer in an airtight container at room temperature for up to 3 days.
• Refrigeration: Store in an airtight container in the fridge for up to 7 days. Reheat in a 300°F (150°C) toaster oven for 3 minutes to crisp up the oat crumble.
• Freezing Stuffed Dough: Assemble and stuff the dough balls with apple curd (without baking or adding glaze). Freeze solid on a baking tray for 1 hour, then transfer to a freezer bag for up to 2 months. Bake directly from frozen at 350°F (175°C) for 14–16 minutes

Vegan Apple Pie Cookies

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• Author: Inas Recipes
• Total Time: 1 hour 5 minutes
• Yield: 12 cookies 1x
• Diet: Vegan

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Description

These bakery-style vegan apple cookies are stuffed with cold apple curd, topped with a crisp spiced oat crumble, and finished with a sweet apple cider glaze.

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Ingredients

Scale 1x2x3x

• 1 cup granulated sugar
• 1/2 cup (1 stick) vegan butter, melted and cooled
• 3 1/2 tbsp vegan apple curd, plus extra for filling
• 1 tbsp plain vegan yogurt
• 1 tsp pure vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 2 tbsp light brown sugar
• 2 tbsp all-purpose flour
• 3 tbsp rolled oats
• 1/2 tsp ground cinnamon
• 2 tbsp vegan butter, melted
• 1/3 cup apple cider vinegar or apple cider juice, reduced to 2 tbsp
• 1 1/4 cups powdered sugar
• 1 tbsp plant-based milk
• 1 tsp pure vanilla extract

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Instructions

1. In a large mixing bowl, whisk together the melted vegan butter and granulated sugar until well combined. Whisk in 3 1/2 tablespoons of vegan apple curd, plain vegan yogurt, and vanilla extract until smooth. Place the remaining apple curd in the freezer so it is extra cold and easy to handle when filling the cookies later.
2. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and sea salt. Gently fold the dry ingredients into the wet mixture using a spatula just until no flour streaks remain. Cover the bowl and chill in the refrigerator for 30 minutes.
3. While the dough chills, prepare the crumble topping. In a small bowl, rub the brown sugar, flour, rolled oats, ground cinnamon, and melted vegan butter together using your fingers or a fork until coarse, buttery clumps form. Place the crumble in the refrigerator until needed.
4. In a small saucepan over medium heat, simmer the 1/3 cup of apple cider vinegar or apple cider juice for 15–20 minutes until it reduces to exactly 2 tablespoons of syrup. Pour the reduced liquid into a bowl and whisk with powdered sugar, plant-based milk, and vanilla extract until completely smooth. Set aside.
5. Preheat your oven to 355°F (180°C) and line two large baking sheets with parchment paper. Divide the chilled cookie dough into 8 large or 12 regular portions. Flatten each portion slightly into a disc and press a deep well into the center. Spoon exactly 1 teaspoon of chilled apple curd into the well, then carefully fold and pinch the dough completely closed around the filling so no curd is exposed.
6. Arrange the stuffed dough balls onto prepared baking sheets about 2.5 inches apart. Press a generous handful of the chilled oat crumble onto the top of each dough ball. Bake for 12–14 minutes for large cookies or 10–12 minutes for regular cookies, until the edges are set and the oat crumble turns golden brown.
7. Let the cookies rest on the warm baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cool, drizzle or pipe the prepared apple cider glaze generously over the tops and allow it to set before serving.

Notes

Stick strictly to 1 teaspoon of cold apple curd per cookie so the filling stays sealed during baking. Keep the oat crumble chilled before adding it to the dough balls for distinct crisp clusters. For perfectly round bakery-style cookies, use a large round cutter or wide glass to gently scoot each cookie into shape while still hot.

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 330
• Sugar: 29g
• Sodium: 190mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg