These Vegan Apple Pie Cookies are the perfect combination of warm spices, sweet apples, and a soft, chewy cookie base. Each cookie is filled with a delicious apple pie filling, topped with whipped cream, and drizzled with vegan caramel for an indulgent treat. With the comforting flavors of cinnamon, nutmeg, and allspice, these cookies are the ultimate dessert for fall, bringing all the best elements of an apple pie into a delightful handheld form. Whether you’re enjoying them with a cup of tea or serving them at a holiday gathering, these cookies are sure to be a hit.
Why You’ll Love This Recipe: You’ll love these cookies for their warm, cozy flavors and their unique twist on a classic dessert. The apple pie filling is full of sweet, spiced apple goodness, while the cookie itself is chewy with hints of cinnamon and nutmeg. The added whipped cream and caramel drizzle make these cookies extra indulgent. Plus, they’re completely vegan, making them perfect for everyone to enjoy, whether they follow a plant-based diet or not.
Perfect Occasion: These Vegan Apple Pie Cookies are perfect for autumn gatherings, holiday celebrations, or just a cozy day at home. They’re great for Thanksgiving dessert tables, Halloween parties, or even as an after-dinner treat during the colder months. Their combination of apple pie filling, whipped cream, and caramel drizzle makes them stand out at any occasion. These cookies are also a fun and easy way to enjoy the flavors of apple pie without the time-consuming effort of making a full pie.
Decoration Tips: To elevate your apple pie cookies, pipe a swirl of dairy-free whipped cream on top of each one. Drizzle with vegan caramel sauce for extra sweetness, and top with a sprinkle of cinnamon for a festive touch. You can also garnish with a small apple slice or a few crushed nuts for added texture and decoration. If serving these cookies for a special occasion, consider arranging them on a decorative platter with autumn-themed elements like mini pumpkins, cinnamon sticks, or dried leaves.
Ingredients for the Cookies:
- 115g dairy-free butter (cubed/softened)
- 80g caster sugar (plus extra for rolling the dough)
- 60g light brown sugar
- 30ml dairy-free milk
- 210g all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Ingredients for the Apple Pie Filling:
- 120g red apples (diced into small squares)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 30g caster sugar
- 2 tsp cornflour (cornstarch)
- Juice of 1 lemon
Ingredients for Decoration:
- 150ml dairy-free whipping cream
- Vegan caramel sauce (homemade or store-bought for drizzling)
Instructions:
Method for the Cookies:
- Preheat the oven to 180°C (350°F) fan and line two baking trays with greaseproof paper.
- In a large mixing bowl or the bowl of a stand mixer, cream together the dairy-free butter, caster sugar, and light brown sugar until light and fluffy.
- Add the dairy-free milk and mix until fully combined.
- Sift in the flour, baking powder, bicarbonate of soda, allspice, cinnamon, and nutmeg. Mix until just combined.
- Scoop the dough into balls (approximately 45g each) and roll each ball in caster sugar.
- Lightly flatten each dough ball and create a well in the center using the back of a spoon or your fingertips, forming a space for the apple pie filling. Set aside.
Method for the Apple Pie Filling:
- In a medium saucepan, combine the diced apples, spices, sugar, cornflour, and lemon juice.
- Cook over low to medium heat, stirring constantly, until the apples soften and the mixture thickens, about 5-8 minutes.
- Remove from heat and let the filling cool slightly for about 5 minutes.
- Fill each well in the cookie dough with the apple pie filling. Optionally, sprinkle extra caster sugar on top for added sweetness.
- Place the cookies on the prepared baking trays, leaving space between them as they will spread during baking.
- Bake for 12-14 minutes, or until the cookies are lightly golden.
- Remove from the oven and use a round cookie cutter to reshape the cookies if needed. Allow them to cool completely on the baking trays.
Method for Cream and Drizzle:
- In a stand mixer with a balloon whisk attachment, whip the dairy-free cream on high speed until thick and stiff peaks form.
- Transfer the whipped cream to a piping bag fitted with a star tip nozzle.
- Once the cookies are completely cool, pipe a swirl of whipped cream onto each cookie.
- Drizzle vegan caramel sauce over the top for a finishing touch.
Serve and Enjoy!
