Apple Pie Cookies

Cinnamon Cookie Base Filled with Apples

Apple pie is a fall staple for me, however, not everyone wants to spend all that time making pie. These cookies are the next best options. They are so delicious and don’t require much skill to make. These will impress anyone you make them for.

You can also switch up the fruit on the inside to whatever fruit you want. You would follow the same steps, just using a different fruit!

Flax eggs: these are a great vegan egg substitute. They are made with flaxseed meal and water. You could use any vegan egg replacement.

Almond butter: I prefer almond butter in this recipe; however, any nut or seed butter will work. Be sure it is on the runnier side rather than the chunky side. Ideally, you want the only ingredient to be almonds or whatever nut/seed you’re using.

Sugar: I used coconut sugar to keep the recipe refined sugar free. However, any granulated sugar will work, for example, monk fruit or white sugar.

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

Almond flour: I haven’t tested any other flours in this recipe. I used almond flour to keep the recipe grain and gluten free.

Pumpkin pie spice: if you don’t have this, you could use cinnamon instead or a mixture of cloves, nutmeg, or ginger.

Apples: any type of apples will work. I leave the skin on; however, you could peel them.

Powdered sugar: any powdered sugar will work such as monk fruit based powdered sugar.

Ingredients:

• Flax eggs

• Almond butter

• Sugar

• Nondairy milk

• Almond flour

• Baking powder

• Pumpkin pie spice

• Apples

• Powdered sugar

Recipe:

Makes 6 large cookies

Cookie

• 2 flax eggs

• 1/3 cup almond butter

• 1/3 cup sugar

• ¼ cup nondairy milk

• 1 cup almond flour

• 1 teaspoon baking powder

• 1-2 teaspoon pumpkin pie spice

Filling

• 2/3 cup chopped apple

• 1-2 teaspoons pumpkin pie spice

Directions:

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

2.    In a bowl create the flax eggs. The ratio for one flax egg is 1 tablespoon of flaxseed meal to 3 tablespoons of water. This recipe requires two flax eggs, so double this. Once you have these ingredients in a bowl, whisk with a fork and set aside for 5-10 minutes to allow the mixture to gelatinize.

3.    In a separate bowl, add in almond butter, sugar, and nondairy milk. Stir to combine. Once the 5-10 minutes is up for the flax eggs, add them in as well. Stir well to combine everything.

4.    Add in the almond flour, baking powder, and pumpkin pie spice. Stir until a dough is formed. Use a cookie scoop and scoop the dough onto the cookie sheet. Press flat with your hands. Bake for 7-9 minutes.

5.    As the cookies are baking, chop your apple. Add to a medium heat pan with pumpkin pie spice. Optional: add 1-3 tablespoons of maple syrup. Once the apples become softened, take them off the heat and add to a bowl.

6.    Once the cookies are done, immediately take a teaspoon measuring spoon and press down softly in the middle of each cookie. Add a teaspoon of the apple mixture to each cookie. Place in the refrigerator for 30 minutes – 1 hour.

7.    After the cookies have set in the refrigerator, top with the glaze. The glaze is a mixture of powdered sugar and nondairy milk.

Store the cookies in an airtight container in the refrigerator. They should last up to one week. They can be stored in the freezer to last longer. Feel free to reach out with any questions!

If you enjoy this recipe, it would help me a lot if you scrolled down and pressed the “like” button or left a comment!