Break out your flannel shirts, it’s officially apple picking season. Whether you’re setting up a dessert buffet for a party or just cooking cozy at home, these vegan apple filled cookies will satiate your sweet tooth (and fall flavor cravings).
These apple cookies are also considered “hand held pies”. I won’t spend a long time arguing the difference between a cookie and a pie, because they’re all really good and tasty in my book. If you have extra apples on hand, these little pie cookies are the perfect cozy fall dessert. I’ll even let it slide if you heat one of these up for breakfast on the go.
Why you’ll love these vegan apple pie filled cookies
- They’re perfect for fall parties or even Thanksgiving dessert. And, they transport very easily if you’re bringing them to a gathering.
- They’re easy to make. While making dough may seem intimidating, it’s a very simple process that makes for an enjoyable activity in the kitchen.
- They taste (and smell) amazing. What’s better than filling your home with the aroma of freshly baked apples?
- They’re versatile. These cookie pies are filled with a basic apple pie filling. But, you can mix in pears if you would like or even adjust the ratio of sugar and spices. Consider adding a pinch of nutmeg or utilizing brown sugar instead of white.
- They’re adorable. I know that flavor always comes before the aesthetics of food. But, these little treats look so attractive in a dessert spread for the holidays.
How to make these apple filled cookies
Step 1: Start by preparing the crust. In a large bowl, combine flour, sugar, baking powder and salt. Stir to distribute evenly. Then, pour the oil into the flour mix. Stir to incorporate and mix until you see clumps form.
Step 2: Add in cold water and stir until a dough forms. Be sure not to overmix. It’s okay if some crumbles remain.
Step 3: Pull the dough all together and form into a large disc. Wrap in plastic wrap and allow it to chill in the fridge for at least 30 minutes. Do not skip this step!
Step 4: While the dough chills, peel and dice your apples. Add them to a small bowl and mix in sugar and cinnamon, tossing to coat.
Step 5: Line a baking sheet with parchment paper and roll your dough out to about 1/4″ thickness between two layers of floured parchment.
Step 6: Cut out small circles, about 3″ in diameter. Try to fit as many as you can in the first roll, as the dough will become tough. You can re-roll the dough once or twice.
Step 7: Place half of the circle pieces onto a prepared baking sheet and scoop about 1 Tbsp. of your apple mixture into the center of each. Brush the edges of the dough with oat milk or water. Then, place another piece of dough on top and seal them in. Press gently to remove any air.
Step 8: Brush the tops with oat milk and sprinkle with sugar. Cut a small vent in each cookie.
Step 9: Let the cookies chill in the fridge for at least 15 minutes before baking. You can also store them in the freezer for up to a month and bake them from frozen. Bake for 25 minutes at 375°F until the edges are golden brown. Allow them to cool completely and serve at room temperature.
Recipe tips and FAQs
- Do not skip chilling your dough – This is an important step to ensure a good dough is formed. Do not skip chilling your dough before rolling it out.
- Use plenty of flour – When rolling your dough, use plenty of flour to ensure it does not stick.
- Avoid over-mixing or rolling too much – The dough will become tough if you roll it too much. Try to get as many circles as you can out of a single piece.
- Do not overstuff – While it may be tempting, try not to overstuff the cookies.
Can these be made ahead of time? Yes! You can prepare these cookie pies and store them in the fridge for up to a month. Simply remove them from the freezer and bake them from frozen.
How long do these store once baked? You can store these in the fridge for 3 days or in the freezer for 1 month.
If you make these apple filled cookies, let me know in the comments how you liked them. I’m also curious, would you consider them more of a pie or a cookie? I’ll take either!
Vegan Apple Filled Cookies (Mini Apple Pies)
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- ¼ tsp salt
- ½ tsp baking powder
- ½ cup vegetable oil
- 4 tbsp very cold water
- 2 medium apples peeled and finely diced
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Topping
- 2 tbsp oat milk
- 2 tbsp raw cane sugar
Instructions
Make the crust
- In a large bowl, combine the flour, sugar, baking powder, and salt. Stir to distribute. Then, pour the oil into the flour mix. Stir to incorporate, mixing until clumps form.
- Add in cold water, stir until a dough forms. Some crumbles may remain, but do not over mix the dough.
- Pull dough together. Form into a disc and wrap in plastic wrap. Leave to chill in the fridge for at least 30 minutes.
Prepare the filling
- Peel and finely dice (the smaller the better) the apples. Add apples to a small bowl and cover with sugar and cinnamon. Toss to coat.
Assemble the cookie pies
- Line baking sheets with parchment. Roll dough out to ¼” thick between two layers of lightly floured parchment.
- Cut out even 3” rounds (fluted edges are optional). Try to cut as many rounds out from the first roll as possible. Dough scraps can be rerolled once, but it gets tough very quickly.
- Place half the pieces on one of the prepared baking sheets. Scoop a heaping 1 tbsp of apple mixture into the center of each piece. Brush the edges of the dough (around the filling) with a little bit of oat milk or water. Place another cut piece of dough on top of the filling, lining up the edges. Press gently to remove any trapped air and make sure there are no leakages.
- Brush the tops with oat milk and sprinkle with raw cane sugar. Use a sharp knife to cut a small vent in the top of each one.
- Chill in the fridge for 15 minutes before baking. Preheat oven to 375°F about 10 minutes before ready to bake.
- Bake for 24-27 minutes until golden brown on edges.
- Remove from oven and allow to cool completely.
- Baked cookies can be stored in an airtight container in the fridge for 3 days or in the freezer for up to 1 month. Serve at room temperature.
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