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.
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. Ones like these No Bake Chocolate Peanut Butter Cookies. Sometimes you just don’t even want to turn on the oven.
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. But, hey, bring it on. Of course, the first word out of his mouth is Vanilla.
Something like this Starbuck’s copycat in the shape of vanilla dunkers. Vanilla Almond Biscotti to be more exact. The Italians got that cookie right.
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. An American inspired cookie this time around – Apple Pie Cookies, and they are good! Thank goodness you can find great apples year-round.
Ingredients for Apple Pie Cookies with Fresh Apples
- Coconut sugar – is the perfect sweetener for these4 cookies and it’s unrefined too.
- Organic vegan shortening – blends so well with the sugar that it actually whips up.
- Egg substitute – of your choice but I used flaxseed meal mixed with water.
- Vanilla extract – seem to be a favorite for baked goods and there is godd reason for it. Ah, that vanilla taste.
- Apple – is what apple pie cookies are all about. McIntosh, Granny Smith & Gala are great but use your favorite, peeled and chopped very fine or grated.
- Granny Smith apples are in different stages of being pared in the photo above and are waiting to be chopped or grated.
- All-purpose flour – adds a lightness to the cookie dough.
- Whole wheat flour – just makes everything a bit healthier. I use whole wheat whenever I can.
- Salt – is a seasoning necessity. Even just this little bit.
- Baking powder – is the leavening agent.
- Cinnamon/sugar mixture:
- Sugar – is the added sweet coating.
- Cinnamon, Nutmeg and Ginger – make all the flavors add up to an apple pie.
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.
Can You Freeze Vegan Apple Pie Cookies
Why, yes you can! Before and after baking.
- 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 take one whenever you like.
More Fruit Cookies You Might Like to Try
- If you like banana bread you’re going to love these Chocolate Chip Banana Bread Cookies.
- Orange Cranberry Cookies are super popular.
- There’s a simple homemade jam filling up these irrestible Raisin Filled Cookies.
Want to try these Apple Pie Cookies?
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What Do You Think?
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Apple Pie Cookies
Ingredients
For the cookies:
- 1/2 cup shortening, vegan and organic
- 1 cup coconut sugar
- 1 egg substitute
- 1 teaspoon vanilla extract
- 1/2 cup apple - McIntosh, Granny Smith & Gala are great but use 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:
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Cover a baking sheet with parchment paper.
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.
Notes
- 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 take one whenever you like.
Nutrition
Ginny McMeans
Ha! That’s great Mirabelle and thank you. Since you didn’t follow the directions I’m glad you added enough flour and thought up enough things so that they turned out. I love these apple pie cookies too.
Mirabelle
I made these with margarine instead of shortening , I used cooking apples from my neighbours tree and for the egg substitute I roughly crushed 1 and a half tablespoons of flax seeds and mixed them rapidly with 2 tablespoons of boiling water until they became gloopy. I didn’t follow the measurements exactly but I added more flour until it was like a thick but very sticky cake batter mix , I wetted my hands as I rolled the balls – this stops the mix sticking everywhere! They are so yummy – straight out the oven 🙂
Ginny McMeans
That is wonderful Mariah!
Mariah
These were so good! So soft and chewy!
Ginny McMeans
That is so nice Nancy! Applesauce would work for these. 3 tablespoons should do it. Or you can use flaxseed meal – 1 tablespoon mixed with 3 tablespoons water.
Nancy E
What can I use as an egg subsitute? Would the vinegar and baking soda trick work? I have used it in caked before but never in cookies. Thank you. The recipe looks great, I would like to make then for my vegan grandson.
Ginny McMeans
Yes, brown sugar would make them much sweeter than coconut sugar Victoria. I think the red delicious apples and applesauce would have been fine for the sweetness but not the brown sugar. Things absolutely do change when the ingredients get swapped.
Victoria
Hi Ginny. Great recipe. Baked them yesterday and I had to put some real effort into not munching through the whole batch in one afternoon. I wanted to share a thought. I was using brown sugar (3/4 of a cup, from where I took the 2 tbsps for the mixture) and I also happend to have a surplus of Red Delicious apples. My egg replacer was applesauce. As you can imagine they were rather sweet in the end. I know they are suppossed to, but do keep that in mind if you replace ingredients or if you use very sweet apples, because it might be worth it lowering the amount of sugar. Sorry, that was rather long! Cheers.
Ginny McMeans
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.
Brianne
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).
Ginny McMeans
Thank you Renada!!!
Reynada
Just make them. You won’t regret it. They are fantastic!! I used GFAP flour and they still came out great
Ginny McMeans
That won’t work in this case Nada as it needs to be whipped with the sugar and liquid oil wouldn’t do that.
Nada
Shall i use coconuts oil instead of shortening?
Ginny McMeans
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.
Corey
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?
Helene D'Souza
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!