Introduction
Imagine the warm, spiced flavor of a classic apple pie transformed into a soft, chewy cookie you can enjoy in just a few bites. These vegan apple pie cookies deliver that beloved dessert experience with minimal fuss and wholesome ingredients. You’ll love how the tender apple pieces meld with the cinnamon-spiced dough for a treat that’s both nostalgic and delightfully simple.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 9 cookies
Ingredients
- 1 flax egg (1 tbsp ground flax + 2 ½ tbsp water)
- ½ cup Artisana Organics almond butter (can sub another nut or seed butter except for tahini)
- ¼ cup maple syrup (can sub honey)
- ¼ cup coconut sugar (can sub brown sugar)
- ½ tsp vanilla
- ½ cup + 2 tbsp oat flour
- 1 ½ tsp cinnamon
- ¼ cup almond flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 small apple – diced into small cubes
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, prepare the flax egg by whisking together 1 tbsp ground flax and 2 ½ tbsp water. Set aside for 5 minutes to thicken.
- In a medium mixing bowl, combine the almond butter, maple syrup, coconut sugar, and vanilla. Stir until smooth and well mixed.
- Add the prepared flax egg to the wet mixture and stir to incorporate.
- To the same bowl, add the oat flour, cinnamon, almond flour, baking powder, and baking soda. Mix until a thick dough forms.
- Fold the diced apple cubes into the dough until evenly distributed.
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each mound slightly with your palm or the back of a spoon.
- Bake for 12-15 minutes, or until the edges are lightly golden and the tops look set.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Variations
- Crumble Topping: Before baking, gently press a few extra tiny apple pieces and a sprinkle of coconut sugar onto the top of each cookie for a caramelized finish.
- Thumbprint Style: Make an indentation in the center of each dough ball before baking and fill it with a dollop of apple butter after baking.
- Cookie Bar: Press the entire batch of dough into a small, lined loaf pan or 8×8 baking dish and bake for 20-25 minutes, then slice into bars.
- Ice Cream Sandwiches: Once completely cooled, sandwich a small scoop of vegan vanilla ice cream between two cookies and freeze.
Tips for Success
- Measure your oat flour correctly by spooning it into the measuring cup and leveling it off; packing it down can result in dry cookies.
- Dice the apple into very small, uniform pieces (about ¼-inch) to ensure they cook through and distribute evenly in each bite.
- The cookies will be very soft when first out of the oven. Allowing them to cool on the baking sheet is crucial for them to firm up.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For a warm, fresh-from-the-oven experience, reheat a cookie in the microwave for 10-15 seconds or in a toaster oven at 300°F for 3-4 minutes.
FAQ
Can I use store-bought oat flour?
Yes, store-bought oat flour works perfectly. You can also make your own by blending rolled oats into a fine powder.
My dough seems too wet/sticky. What should I do?
Let the dough sit for 5 minutes; the oat and almond flours will absorb moisture. If it’s still too sticky, add an extra 1 tablespoon of oat flour.
Can I make these cookies nut-free?
Yes, use a seed butter like sunflower seed butter and replace the almond flour with an additional ¼ cup of oat flour.
Why are my cookies flat?
This usually happens if the baking soda or baking powder is old and has lost its potency. Check the expiration dates to ensure they are fresh.
Can I use a different apple variety?
Yes, any apple will work, but firmer varieties like Granny Smith or Honeycrisp hold their shape well and provide a nice texture contrast.
Is the flax egg necessary?
It acts as a crucial binder in this vegan recipe. For a non-vegan version, you could use 1 regular large egg, but the results may vary slightly.