Apple Pie Cookies (vegan)

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These magical and utterly delicious apple pie cookies are the stuff dreams are made of. Think incredibly buttery, melty pie crust with a caramel apple filling. They are pillowly, light and oh so rich all at the same time. And they’re completely vegan.

Apple pie is one of those things that everyone loves and with good reason. It’s so tasty, easy and comforting and 100% snackable.
My Apple Pie Cookies recipe is my vegan take on the classic apple pie…because the only thing that could make regular apple pie better is eating them as cookies.

Quick pie crust cheat

If you want to make these amazing vegan apple pie cookies but you just don’t have the time (or the energy) you can always use a storebought ready made pie crust. Most pie crusts are vegan by nature (because it’s easier to make pie crust using vegetable oil than butter), but you need to double check on the package. Buying a pie crust can feel like cheating, but when it saves you a good hour and a lot of energy, I say go for it.
Homemade pie crust will always be my favorite, but I have definitely been known to add a sneaky pie crust to my shopping cart. It’s a quick, hassle-free trick and your apple pie cookies are still going to taste amazing.

Okay, so let’s get down to it. First of all, let’s just get one thing straight. I don’t peel my apples if it’s at all avoidable. Not for snacks, cakes or even this apple caramel sauce. If you want to peel your apples, you’re free to do so. It won’t change the recipe much, so if you prefer your apples peeled then go for it. But if you’re like me and don’t enjoy unneccesary work, then just leave the peel on the apples.
Now, I like to chop my apples finely, but you can let them be more chunky if you prefer. All ways work and I have made these cookies with bigger and smaller apple chunks – hint: they all turned out dangerously delicious.

What’s great about this Apple Pie Cookies Recipe:

  • um, everything…and I mean everything – It’s delicious, decadent and dangerously addictive
  • Easy to make
  • A crowdpleaser recipe
  • Sweet but not overly sweet
  • Excellent with coffee
  • Ideal for parties, picnics and everyday
  • Made with simple recipes
  • Meal prep friendly

Meal prep friendly

The great thing about this pie recipe, is how easy they are. You can make the pie crust 1-2 days in advance and leave it in the refrigerator until you’re ready to use.
You can also freeze these delicious apple pie cookies for later and reheat when you’re ready to serve. They won’t be quite as crispy as when they are fresh, but they are still amazing, light, fluffy and decadent.

How are these Vegan Apple Pie Cookies Made? Here’s all the deets:

Instructions

Preparing the crust (old fashioned way):

  • In a large bowl, mix together the all-purpose flour, cane sugar and salt until everything is combined.
  • Scoop out the hard/cold coconut oil using a spoon and knead it together with the flour mixture until it forms a grainy consistensy.
  • Next, add cold water one spoonful at a time and knead it quickly together with the flour/coconut mixture. When the mixture forms a firm dough, stop adding more water. Quickly knead the dough into a ball and wrap it in plastic wrap. Place the dough in the refrigerator to cool for at least 30 minutes.

Preparing the crust (quick hack way):

  • Pour the all-purpose flour, cane sugar and salt into a food processor and give it a quick blend to combine.
  • Next, use a spoon to scoop in the hard/cold coconut oil and blend until everything is combined and the flour mixture is grainy.
  • Add one tbsp cols water at a time and process until the dough forms a firm ball. Don’t add more water once the dough starts to firm. Once the dough is firm, remove from the food processor and press it into a flat ball. Wrap it in plastic wrap and place in the refrigerator to cool for at least 30 minutes.

Apple Pie Filling:

  • In a large bowl, toss together apple slices and lemon juice and set aside. Combine cornstarch sugar, brown sugar cinnamon, vanilla extract and water. Heat to a boil while stirring continuously. Let it simmer for 2-3 minutes until the sauce begins to thicken. Add the apples and stir everything together. Let the apples cook in the sauce at a low simmer for 5 minutes or until the apples are tender and softened. Remove from the heat and set aside to cool.

Making the Apple Pie Cookies:

  • Preheat the oven to 350F.
  • Line a baking sheet with baking parchment and spray with a non stick spray.
  • Lightly dust a clean working surface with flour and remove the plastic wrap from the pie dough. Cut the dough into 2 halves and set 1 part aside. Dust the dough and the rolling pin with flour and roll out the chilled pie dough on the flour dusted surface until it’s 1/8-inch thick (Turn the dough as you’re rolling to prevent it from sticking and add more flour as needed)
  • Spread the apple/caramel sauce all over the pie dough. Next, roll out the second pie dough in the same way as the first. When the dough is rolled out to 1/8-inch thickness, cut it into ½ inch strips. Lay the dough strips in a lattice pattern on top of the first pie and filling. Next, use a cookie cutter to cut gently cut out the cookies and carefully place each cookie on the baking sheet.
  • Sprinkle the top of the cookies with a little cinnamon and sugar and bake in the oven for 20-30 minutes or until the cookies are golden brown. Can be served both hot and cold and with a topping of ice cream.

Apple Pie Cookies (vegan)

These magical and utterly delicious apple pie cookies are the stuff dreams are made of. Think incredibly buttery, melty pie crust with a caramel apple filling. They are pillowly, light and oh so rich all at the same time. And they’re completely vegan.
Course Cake, Dessert
Cuisine American
Keyword vegan
Prep Time 40 minutes
Cook Time 30 minutes
Resting time 30 minutes
Author Simone – Munchyesta.com

Ingredients

Apple Pie Filling

  • 1 pound Apples Diced
  • Juice from ½ Lemon
  • 3 tbsp Cane Sugar or regular sugar
  • 3 tbsp Brown Sugar
  • 3 tbsp Corn Starch
  • 1 tsp Cinnamon
  • 1 tsp Vanilla Extract
  • 3/4 cup Water

Vegan Pie Crust

  • cups All-purpose Flour
  • 2 tbsp Cane Sugar
  • 1 tsp Salt
  • ½ tsp Cinnamon
  • 1 cup Solid Coconut Oil Chilled
  • 6-8 tbsp Cold Water

Instructions

Preparing the crust (old fashioned way):

  • In a large bowl, mix together the all-purpose flour, cane sugar and salt until everything is combined.
  • Scoop out the hard/cold coconut oil using a spoon and knead it together with the flour mixture until it forms a grainy consistensy.
  • Next, add cold water one spoonful at a time and knead it quickly together with the flour/coconut mixture. When the mixture forms a firm dough, stop adding more water. Quickly knead the dough into a ball and wrap it in plastic wrap. Place the dough in the refrigerator to cool for at least 30 minutes.

Preparing the crust (quick hack way):

  • Pour the all-purpose flour, cane sugar and salt into a food processor and give it a quick blend to combine.
  • Next, use a spoon to scoop in the hard/cold coconut oil and blend until everything is combined and the flour mixture is grainy.
  • Add one tbsp cols water at a time and process until the dough forms a firm ball. Don’t add more water once the dough starts to firm. Once the dough is firm, remove from the food processor and press it into a flat ball. Wrap it in plastic wrap and place in the refrigerator to cool for at least 30 minutes.

Apple Pie Filling:

  • In a large bowl, toss together apple slices and lemon juice and set aside. Combine cornstarch sugar, brown sugar cinnamon, vanilla extract and water. Heat to a boil while stirring continuously. Let it simmer for 2-3 minutes until the sauce begins to thicken. Add the apples and stir everything together. Let the apples cook in the sauce at a low simmer for 5 minutes or until the apples are tender and softened. Remove from the heat and set aside to cool.

Making the Apple Pie Cookies:

  • Preheat the oven to 350F.
  • Line a baking sheet with baking parchment and spray with a non stick spray.
  • Lightly dust a clean working surface with flour and remove the plastic wrap from the pie dough. Cut the dough into 2 halves and set 1 part aside. Dust the dough and the rolling pin with flour and roll out the chilled pie dough on the flour dusted surface until it’s 1/8-inch thick (Turn the dough as you’re rolling to prevent it from sticking and add more flour as needed)
  • Spread the apple/caramel sauce all over the pie dough. Next, roll out the second pie dough in the same way as the first. When the dough is rolled out to 1/8-inch thickness, cut it into ½ inch strips. Lay the dough strips in a lattice pattern on top of the first pie and filling. Next, use a cookie cutter to cut gently cut out the cookies and carefully place each cookie on the baking sheet.
  • Sprinkle the top of the cookies with a little cinnamon and sugar and bake in the oven for 20-30 minutes or until the cookies are golden brown. Can be served both hot and cold and with a topping of ice cream.

Notes

You can also use a store bought pie crust if you need to save a little time.

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