These Apple Pie Cookies have a soft and chewy apple cinnamon cookie base and a homemade apple pie filling in the middle! With apple, cinnamon and brown sugar dancing on your tongue, these delicious fall cookies have all the flavors of the best apple pie, but take way less time to make! The optional graham cracker crumble topping truly make them taste like you're biting into an apple pie! If that wasn't enough, these autumn treats are gluten free, nut free, eggless and can easily be made vegan! They're a wonderful addition to your Thanksgiving table; perfect for any apple dessert lover!
I love recipes with apple pie filling and this recipe for Apple Pie Cookies is perfect when you're craving easy apple desserts but only have one apple left! For the easy apple pie filling, we dice up one apple and sauté it with brown sugar; your house will be smelling like an autumn day! For these apple and cinnamon cookies, we use applesauce in the cookie dough to add even more apple flavor! Love apple pie a la mode? Dollop a tablespoon of vanilla ice cream on top of the finished cookie and you'll have yourself the perfect mini apple pie! Don't forget the delicious Apple Pie Crumble!
For more simple apple dessert recipes, check out my Applesauce Crumb Cake, my Apple Tea Cake, my Baked Apple Cider Donuts and my Apple Pie Ice Cream.
Reasons to Love These Apple Pie Cookies
- Allergy Friendly- This apple cookies recipe is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- These cookies are so super soft, thick, moist and delicious.
- Covered in Cinnamon Sugar- The cinnamon sugar coating gives a nice woodsy sweetness! If you love cinnamon without the apple, check out my Cinnamon Tea Cake!
- Apple Pie Filling- Each cookie is topped with the cooked apple pie filling! It is so incredibly delicious and only requires one apple! Each cookie is like an individual mini apple pie!
- Mini Apple Pie Recipe- With the graham topping, these cookies taste like biting into an apple pie!!!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce and helps them stay together.
- Light Brown Sugar- I like to use this with the granulated sugar to add more moisture into the cookies.
- Granulated Sugar- We use this in the cookie dough and also in the cinnamon sugar topping.
- Butter/ Vegan Baking Stick- Only use room temperature for the dough. Don’t use melted or softened; we want to cream the butter together with the sugar.
- Applesauce- Adds moisture into these cookies! Applesauce acts as a wonderful egg replacer, so we don't need a cornstarch slurry to replace eggs!
- Cinnamon- Gives the apple cookies that cozy woodsy flavor that reminds us of fall!
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gluten free. Using a vanilla that isn't pure will give the cookies a chemical-like flavor.
- Apples- I love to use Honeycrip apples because they're juicy yet don't turn into mush while cooking. Don't peel them so they keep their color.
- Cornstarch- This helps thicken the apple pie filling otherwise it would be a runny liquidy mess.
- Gluten Free Graham Crackers- I love to use pre-made gluten free grahams to save time when making the crumble topping. I use these gf/vegan graham crackers.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Apple Pie Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brands of sugar you use are vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Buy vegan graham crackers for the crumble topping.
Make this Recipe with All Purpose Flour
- Use 1 cup plus 2 tablespoons of packed AP flour (168 grams plus 2 tablespoons)
- Make sure to use only ¼ cup applesauce.
- Still freeze the dough due to the lack of eggs.
How to Make Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls and drop in the cinnamon sugar.
- Bake the cookies at the same temperature but for 13 minutes. Should make 12 cookies.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Apple Pie Cookies
Here are the step by step instructions to make this applepie cookies recipe!
Step 1: Make the Apple Pie Filling
Mix together the cornstarch and water until it is thin and watery.
Add the apple filling ingredients into a pan set over medium low heat. Cook, stirring frequently, for about 5 minutes until the apples are tender. Set aside to cool.
Step 2: Whisk Together The Dry Ingredients
In a large bowl, whisk together the gluten free flour, baking powder, ground cinnamon and kosher salt. Set aside.
Step 3: Cream The Butter And Sugars
In the large bowl of an electric mixer or using a hand held mixer, beat the room temperature butter, granulated sugar and light brown sugar until smooth and creamy. About 2 minutes.
Step 4: Add in Applesauce and Vanilla
Beat in the applesauce and pure vanilla extract until combined. It will appear chunky; that's normal.
Step 5: Add in the Dry Ingredients and Freeze
Slowly beat in the gluten free flour mixture and mix until just combined. Scrape down the sides of the bowl with the spatula and combine again. Freeze for 30 minutes.
Step 6: Make the Graham Cracker Crumble (optional)
Place grahams into a ziptop bag and use a rolling pin to crush them into tiny pieces.
Melt the butter and combine all the topping ingredients together in a heat safe bowl. Pour the mixture on a parchment lined baking sheet and bake for 5 min at 325 degrees Fahrenheit until golden. Set aside to cool.
For more detailed instructions for the graham cracker crumble, check out the full recipe.
Step 7: Scoop The Dough, Make the Cinnamon Sugar and Coat Dough Balls
Using a large cookie scoop (I use a 2 ounce cookie scoop), scoop the cookie dough out into 6 scoops.
In a small bowl, whisk together the cinnamon and sugar. Drop the dough balls one at a time into the cinnamon sugar and coat completely.
Step 8: Bake the Cookies and Cool
Bake the cookies at 325 degrees Fahrenheit for 15 minutes until golden on the bottoms.
Using the back of a tablespoon, gently press into the center of each cookie to form a dent.
Then immediately reshape the cookies and let completely cool on the baking sheet for 5 minutes.
Step 9: Transfer to a Cooling Rack and Add the Apple Pie Filing
Transfer cookies to a cooling rack and let them cool completely. If you place the apples onto a hot cookie, a liquid layer will form in-between the cookie and the apple pie filling.
Once cool, fill the dent with a tablespoon of the apple pie filling.
Step 10: Add the Graham Cracker Crumble Topping (if Desired)
Sprinkle the crunchy graham cracker crumbs on top of the apple pie filling, dust with some extra confectioners' sugar and enjoy!
Expert Baking Tips
For the Easy Apple Pie Filling Recipe
- Use the Cornstarch Slurry- Do not add the cornstarch dry into the apples in the pan. The mixture will form clumps. You need to make the cornstarch slurry (mixing the water and the cornstarch together).
- Make First- It is best to make this before the cookies. This way it is nice and thick when ready to use.
For the Cinnamon and Apple Cookies
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups or the gram amount: (168 grams plus 2 tablespoons).
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
- Freezing the Dough- If you don’t freeze the cookie dough for at least 30 minutes, the dough will be too sticky to roll into balls.
- Wash the Cookie Scoop- If you notice the dough getting stuck in the cookie scoop, wash and dry your scoop halfway through making the dough balls.
- Making the Dent- If the cookies are slightly puffed up, use the spatula to gently push them down. Then gently use the back of a tablespoon to make a dent in the cookies. If you press too hard, the cookie will break apart.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape. Work quickly because they harden pretty fast.
Recipe FAQs
Yes! You can make it the night before. Keep the dough in a bowl, cover the top with plastic wrap and store in the fridge.
If doing this, there is no need to chill again prior to baking.
For freezing, wrap the dough in plastic and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
Yes! Just make to store the cookies in a single layer in an airtight container in the fridge. Do not stack. If desired, bring to room temperature prior to eating.
No you don't. I just like how juicy they are yet they don't disintegrate while cooking.
And no, don't peel the apples so they retain that gorgeous color!
And as you can see in my pics, some apples look more yellow and some appear more red due to the coloring of the honey crisp.
Yes! You can make it the day before and store it in the fridge. Let come to room temperature prior to using.
Storing: Store the cookies in a single layer in an airtight container in the fridge for up to 3 days. Do not stack. Do not leave the cookies at room temperature. The will get way too wet and fall apart.
They're still soft when in the fridge but you can let them come to room temperature before eating if desired. I prefer to eat them cold; tastes like a slice of apple pie!
Freezing: Wrap dough in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Defrost in the fridge the night before using.
More Fall Recipes You'll Love
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📖 Recipe
Apple Pie Cookies
Ingredients
For the Apple Pie Filling
- ¾ teaspoon cornstarch
- 1 ½ tablespoons water
- 1 medium apple , diced into tiny pieces
- 1 tablespoon butter or vegan baking stick
- 2 tablespoons light brown sugar , packed
- ¾ teaspoon ground cinnamon
For the Apple Cookies
- 1 cup plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter or vegan baking stick, room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar , packed
- ¼ cup plus 2 tablespoons applesauce
- 1 teaspoon pure vanilla extract
For the Graham Cracker Crumble (optional)
- 4 sheets (65g) gluten free graham crackers , smashed into small pieces
- ½ tablespoon confectioners' sugar
- ½ tablespoon light brown sugar , packed
- ⅛ teaspoon ground cinnamon
- 2 tablespoons butter or vegan baking stick, melted
- ½ teaspoon pure vanilla extract
- 1 pinch kosher salt
For the Cinnamon Sugar
- 2 tablespoons granulated sugar
- ⅛ teaspoon ground cinnamon
Instructions
For the Apple Pie Filling
- In a small bowl using a spoon, mix together the ¾ teaspoon of cornstarch and the 1.5 tablespoons water until thin and watery. It will be thick and tacky at first.
- Add the 1 diced apple, the 1 tablespoon butter, 2 tablespoons light brown sugar, ¾ teaspoon ground cinnamon and the cornstarch water into a small pan set over medium low heat. Cook stirring frequently for about 5 minutes until the apples are tender and the sauce is thickened and stringy. Transfer the apples filling to a heat safe bowl and set aside to cool.
For the Apple Cookies
- In a large bowl, whisk together the 1 cup plus 2 tablespoons gluten free flour, 1 teaspoon baking powder, ½ teaspoon ground cinnamon and ¼ teaspoon kosher salt. Set aside.
- In the large bowl of an electric mixer or using a hand held mixer, beat the ¼ cup room temperature butter or vegan baking stick and the ½ cup of granulated sugar and ¼ cup light brown sugar until smooth and creamy. About 2 minutes.
- Add in the ¼ cup plus 2 tablespoons applesauce and the 1 teaspoon pure vanilla extract and beat until combined. It may appear slightly chunky. That's normal.
- With the mixer on low speed, slowly add in the gluten free flour mixture. Mix until just combined. Scrape down the sides of the bowl with the spatula and combine again.
- The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min. When the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.
- While the dough is chilling, make the graham cracker crumble if desired.Place 4 sheets of grahams (65 g) in a ziptop bag and use a rolling pin to smash them into small pieces. You should end up with ½ cup of graham cracker crumbs. Melt the 2 tablespoons of butter. Using a small spatula, in a heat safe bowl, mix the crushed grahams, the melted butter, the ½ tablespoon confectioners' sugar, the ½ tablespoon light brown sugar, the ⅛ teaspoon ground cinnamon, the ½ teaspoon pure vanilla extract and the 1 pinch off kosher salt together until crumbs form. Pour the crumbs on a parchment lined baking sheet and bake for 5 minutes at 325 degrees Fahrenheit. Once done, set aside to cool. The crumble will be very soft right out of the oven. It will thicken as it cools.For more detailed instructions, check out the recipe for graham cracker crumble.
- Take the bowl of dough out of the freezer. Using a large cookie scoop (I use a 2 ounce scoop), scoop the dough out into 6 scoops. If it is sticking to your hands, get your hands slightly wet.
- In a small bowl, whisk together the 2 tablespoons granulated sugar with the ⅛ teaspoon ground cinnamon.Drop the dough balls one at a time into the cinnamon sugar mixture and coat completely.
- Place dough balls about 3-4 inches apart on another parchment lined baking sheet.Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 15 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
- Immediately using the back of a tablespoon, gently press into the center of each cookie to form a dent. Be careful not to burn yourself. Then reshape the cookies and let completely cool on the baking sheet for 5 min before transferring to a cooling rack.
- Transfer cookies to a cooling rack and let them cool completely. If you place the apples onto a hot cookie, a liquid layer will form in-between the cookie and the apple pie filling.Once cool, fill the dent with a tablespoon of the apple pie filling.
- Sprinkle the graham cracker crumbs on top of the apple pie filling, dust with confectioners' sugar and enjoy!
nancy dipaola
these cookies were so delicious , they se cookies are amazing! they tasted like apple pie . i think anyone who makes them will love them!
John
These were so delicious! The recipe is so easy to follow!