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Apple Pie Cookies

Published: . Last Updated: December 13, 2018

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Apple Pie Cookies may just be the perfect treat. Grated fresh apple is blended with apple pie spices. Soft, sweet and chewy all in one little package.

Apple Pie Cookies are golden brown and stacked 4 cookies high on a chocolate brown napkin and a n ivory burlap square.

How can there be so many cookie recipes! That wasn’t a question but a statement of awe. It always blows my mind how there are new recipes popping up on the internet by cooks and bakers around the world.

Even cookies that are vegan with no eggs or dairy are endless. They look beautiful and taste even better.

I love that there are no bake cookies now too. They are so easy and perfect for summertime.

Truthfully, that type is pretty much like cookie dough but who doesn’t like cookie dough!

My husband is always trying to think up new recipes for me. He thinks there are only just so many.

I have told him that all those notebooks that I have been writing in are full of ideas, inspiration, and recipes.

 

Apple Pie Cookies up close with a sack of 4 ookies with baked chunks of apples poking out all over the tops.
 

My mind is so full of ideas I even have to let them go sometimes. I don’t think he believes me because he keeps being concerned.

I told him to just think of recipes like faces. How can there be so many different faces with just two eyes, a nose, and a mouth? It didn’t help.

So, here I am with a new recipe, Apple Pie Cookies,  and it is good! Thank goodness you can find great apples year round.

Oh, oh. Here come the ideas. I could do a cookie that mimics everyone’s favorite pies. How about pecan pie cookies or blueberry pie cookies? Maybe I’ll do that one next.

P.S. I have lots more.

 

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Apple Pie Cookies stack in a stack of 4 in front of a big plate of multiple stacks of 5 cookies high.

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Apple Pie Cookies may just be the perfect treat.
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5 from 4 votes

Apple Pie Cookies

Apple Pie Cookies may just be the perfect treat.
Course Dessert
Cuisine Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 91kcal
Author Ginny McMeans

Ingredients

For the cookies:

  • 1/2 cup shortening organic vegan
  • 1 cup coconut sugar
  • 1 egg substitute
  • 1 teaspoon vanilla extract
  • 1/2 cup apple (McIntosh or Granny Smithor Gala or your favorite), peeled and chopped very fine or grated
  • 1 cup all purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon sea salt
  • 2 teaspoons baking powder

Cinnamon/sugar mixture:

Instructions

Mix the cookies:

  • With a hand mixer cream the sugar and shortening together for about 2 minutes.
  • Stir in the prepared egg substitute, vanilla and prepared apple.
  • In a separate bowl sift together the flour, salt and baking powder.
  • Combine the dry mixture with the wet mixture and just blend.
  • Scoop into heaping tablespoons full and roll into balls.

Mix the cinnamon/sugar mixture:

  • Combine the sugar, cinnamon, nutmeg and ginger in a small bowl.
  • Roll each ball in the sugar/cinnamon mixture.
  • Place on the parchment covered baking sheet about 2" apart.
  • Slightly flatten.
  • Bake at 350 degrees 12 minutes.
  • Do not over bake. They will be a little soft when they are removed from the oven but they will harden.
  • Remove to a rack to cool.
  • The photo makes them look larger than they are in reality. They are about 2" in diameter.

Nutrition

Nutrition Facts
Apple Pie Cookies
Amount Per Serving (2 Cookies)
Calories 91 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Sodium 110mg 5%
Potassium 46mg 1%
Total Carbohydrates 12g 4%
Sugars 6g
Vitamin C 0.1%
Calcium 1.6%
Iron 1.7%
* Percent Daily Values are based on a 2000 calorie diet.

IF FREEZING:

There are two times you can freeze these cookies.

BEFORE BAKING:

Freeze the balls of raw dough. Then when you want to bake them defrost and bake as instructed above.

AFTER BAKING:

After they have cooled you may freeze them in any of the methods How to Freeze.

They defrost quickly so it really doesn’t take any planning. Just put them on a plate for an hour or so and enjoy.

 

More Cookies, Cookies, Cookies!
Marbled Peanut Butter Cookies
Marbled Peanut Butter Cookies woven with chocolate make these cookies a dream come true. Easy to make with swirls of melted chocolate. A cookie lover’s favorite.
 

Reader Interactions

Comments

  1. You’re always taking a chance when substituting ingredients in baking. Baking is so precise. I’m sorry it didn’t work out for you. Sometimes you can substitute butter for shortening and sometimes you can’t. Evidently, you can’t in this recipe. It’s like a 50/50 chance. Also, if you melt dairy-free butter in a pan you’ll see all of the ‘water’ that comes out of it. It’s just different. If the egg was larger than the measurement for the egg substitute that would have made a difference too.

  2. I don’t know what I did wrong … the dough was soft and wet and sticky, impossible to form into balls, even after adding more flour.

    I used vegan butter instead of shortening and used a real egg (I am just dairy free, not vegan).

  4. Just make them. You won’t regret it. They are fantastic!! I used GFAP flour and they still came out great

  7. It would be about the same but would taste a little sweeter with the sugar and may puff up a little more with the egg. Remember, I haven’t used those ingredients so I can’t be sure of the outcome.

  8. If I wanted to make these non-vegan, would the shortening, coconut sugar, and egg substitute all be a 1:1 for butter, sugar, and egg?

  9. In India getting cookies made with eggs is a challenge. I personally prefer egg cookies because I grew up that way and love those cookies, however in time I started to bake without eggs just to be able to provide a good option to other folks around me. I love the way you made yours, they look scrumptious!

  12. OMG I needed to see this before the weekend!! What a perfect combo of sweet and healthy comfort! Can’t wait to make them!

  14. I always use one tablespoon chia flour/meal or flax meal to three tablespoons water. I prefer the chia flour/meal to the seed because it’s smooth and gels almost immediately.

  15. I’ve done the egg sustitute before, but I’ve seen different ratios of chia or flax to water. What do you use for this recipe?

  16. Hi Anthony, this is a vegan site so we always use egg substitutes such as flax seed meal, chis egg or some sort of egg substitute like those. But … yes, you can use an egg just fine.

  17. What egg substitute are uou talking about with this recipe. Can I use a regular egg? Thanks.

  18. I think all of those substitutes would work Liz. They seem to be made up of the same textures and baking qualities. If you use granulated sugar I would cut it down by about 1/4 cup.

  19. I am definitely not a baker but like to make cookies a couple of times a year, so I try to keep my ingredient list pretty streamline. Are there parts of this recipe I could substitute? Specifically, could I use a vegan butter instead of shortening, skip the wheat flour with more all purpose flour, and use whatever type of sugar I have? I didn’t know if any of these ingredients really “made” the recipe what it is.

  21. Do these freeze? I have an abundance of apples. My kids went a little crazy at the orchard this year. I know that if we try to eat them all, we will get sick of apples. To avoid that I’m hoping to bake and freeze as many different ones as I can.

  30. 5 star comment!!! That is so fantastic Lauren! Thanks for letting me know and giving me such a glowing review. It sounds like your family really appreciates you and so do I. 🙂

  31. Love them! Big hit with the family! I made a double batch (because you have yet to fail me with a delicious recipe) and the whole family is excited there is more in the freezer. Thank you!

  32. Thanks Sheena! It might be worth a try. Shortening does change baking a bit. I’d love to her if it helps with the tricky gluten free recipes. i haven’t done much with the flours yet.

  33. Ginny, They look so good! I love any kind of apple baking 🙂 I’ve used spectrum shortening before but mostly use Earth Balance in baking, but after reading your reply above I might need to use the shortening for some of my more tricky gluten free recipes and see if I get better results.

  34. I can’t believe I forgot to put in the freeing information. Yes, Lauren that is exactly right! Thanks for the heads up. You could also freeze them after they are baked but cookies don’t always last long enough. 🙂

  35. Just making sure: you would freeze the dough, right? And you would do it in balls of dough, then thaw them out and cook them as directed?

  39. I LOVE the idea of a apple pie cookies. Cookies are my favorite but I don’t make them enough. Probably because I’m scared I will just eat all the dough…haha.

  41. These look so good! My hubby LOVES apple pie, but cookies are just so much easier. I might even try to make these for Father’s Day tomorrow! I have never used vegan shortening…would Earth Balance work instead?

  42. We have an apple tree in our yard and my girls keep asking me if we can make apple pie when the apples are ripe – we’ll have to make some apple pie cookies too!

  43. I was just telling my husband the same thing! There are so many recipes! And cookbooks!! In other words, I will never run out of inspiration! Apple pie is one of my favorites, these cookies look delish!

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