Apple Pie Cheesecake Cookies

Apple Pie Cheesecake in Cookie Form

These apple pie cheesecake cookies turned out way better than I thought they would. The cookie base is a spiced soft and chewy cookie. The frosting adds a delicious sweetness to the cookies. The apples are perfected spiced and soft. The caramel is optional but adds the perfect finish to these cookies.

I love all the flavors of apple cheesecake but sometimes don’t feel like making a whole cheesecake. That’s why these cookies are perfect. The dough takes about 10 minutes to make, and the apples take about 5 minutes to throw into a saucepan.

These cookies are the perfect fall treat that everyone will love. No one can ever tell these are completely vegan!

Vegan butter: any vegan butter will work. You can also substitute liquid oil if you prefer. If you aren’t vegan, traditional butter should also work.

Coconut sugar: you can substitute for brown sugar.

White sugar: any granulated white sugar will work. Example: monk fruit or stevia.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk should also work.

Ginger: all the spices in this recipe are optional and the measurements can be changed based on your preferences.

Cloves: all the spices in this recipe are optional and the measurements can be changed based on your preferences.

Cinnamon: all the spices in this recipe are optional and the measurements can be changed based on your preferences.

All-purpose flour: I haven’t tested any other flours in this recipe. You can try using a 1:1 gluten free flour in place of all-purpose flour.

Almond flour: I haven’t tried any almond flour substitutions.

Apple: any type of apple will work.

Maple syrup: you can substitute for any liquid sweetener of choice.

Frosting: I used a store-bought vanilla frosting. Any frosting will work in this recipe.

Caramel: I created a homemade caramel to go on top of the cookies. This is optional. Any caramel will work if you choose to use.

Ingredients:

• Vegan butter

• Coconut sugar

• White sugar

• Nondairy milk

• Ginger

• Cloves

• Cinnamon

• Baking powder

• All-purpose flour

• Almond flour

• Apple

• Maple syrup

• Frosting

• Caramel

Recipe:

Makes 8-10 cookies

Cookie dough:

• 1/3 cup softened butter

• ¼ cup coconut sugar

• ¼ cup white sugar

• 3 tablespoons nondairy milk

• ½ teaspoon ginger

• ¼ teaspoon cloves

• 1 teaspoon cinnamon

• 1 teaspoon baking powder

• ¾ cup all-purpose flour

• ½ cup almond flour

Apple mixture:

• 1 medium apple (chopped finely. About 1 cup)

• ¼ cup maple syrup

• 1 teaspoon cinnamon

Homemade caramel:

• 1 can coconut cream

• ¾ cup coconut sugar

Directions:

1.    Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or spray with cooking spray.

2.    In a large mixing bowl add in the softened butter, coconut sugar, white sugar, and nondairy milk. Stir to combine.

3.    Add in the spices, baking powder, all-purpose flour, and almond flour. Stir until a dough forms.

4.    Use a cookie scoop to scoop the dough. Roll into balls with your hands. Press down slightly. Repeat until all dough is used.

5.    Bake for 10-12 minutes.

6.    While the cookies are baking, peel the apple. This is optional but I would recommend. Once the apple is peeled, chop finely into even pieces.

7.    Place in a saucepan on medium heat along with the maple syrup and cinnamon. Stir frequently. After about 10 minutes lower the heat and continue to stir. Allow the apples to cook until they are soft in texture. Remove from heat and set aside.

8.    If you are making the homemade caramel, add the coconut cream and sugar to a saucepan. Stir frequently on high heat for about 10 minutes or until it starts to bubble, and a foam forms. Once this happens, reduce to a simmer for about 20 minutes. Take off the heat and transfer to a container. Allow to sit in the refrigerator to thicken. The longer it sits the thicker it will get.

9.    Once the cookies are done baking and completely cooled, top with frosting of choice. I used a store-bought frosting. Then add about ½ tablespoon of the apple mixture to the center of the cookie. Finally, drizzle with caramel.

 Be sure to store the cookies in the refrigerator or freezer. The cookies should last up to 5 days in the refrigerator. You can also store these in the freezer. It should last for up to a month.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!