The apple curd is what makes them different from a standard apple cookie. Some goes directly into the dough, while more is tucked inside each cookie to create a creamy apple center without adding pieces of fruit that can release extra moisture during baking.
If you're craving the classic version instead, try my vegan apple pie.
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Why this recipe works
- Apple flavor inside and out. Apple curd flavors both the cookie dough and the center rather than relying on apple pieces alone.
- Three contrasting textures. The soft cookie, creamy filling, and crisp oat crumble make these feel more like a bakery-style dessert than a basic cookie.
- Chilling makes them easier to fill. Both the dough and apple curd are chilled before assembly, which makes it much easier to seal the filling inside.
Key ingredients
Here's everything you need to make this recipe. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Apple curd: Use my homemade apple curd for both the dough and filling. It should be thick and cold when you stuff the cookies; a warm, loose filling is much harder to seal inside the dough.
Vegan block butter: Use a firm block-style butter rather than a soft tub spread. Melt it as directed, then let it cool before mixing the dough.
Vegan yogurt: A small amount adds moisture and tenderness without making the dough excessively wet. Greek-style vegan yogurt, skyr, or thick unsweetened yogurt work best.
Rolled oats: These give the crumble its chewy-crisp texture. Use rolled or old-fashioned oats rather than instant oats.
Apple cider vinegar: Reducing it concentrates the tanginess in the glaze. Apple juice can also be used as listed in the tested recipe.
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How to make it
Here's a visual overview of this recipe. Please refer to the detailed card at the end of this page for full written instructions.
When first mixed, the cookie dough should be soft and fairly sticky, not firm like a traditional roll-out cookie dough. Give it the full chilling time before deciding whether the consistency is right. Once cold, it should be firm enough to scoop, flatten, and make an indentation without immediately slumping.
Keep the apple curd cold while you prepare everything else. A firmer filling stays where you put it and makes the cookies much easier to seal. Don't be tempted to add extra (about a teaspoon in the center is enough).
When shaping, make the indentation deep enough to hold the curd but don't push all the way through the dough. Bring the dough carefully up and around the filling, then pinch and smooth it completely closed. Any exposed curd or thin gaps create an easy escape route as the cookies spread.
The crumble should look like loose crumbs with some larger clusters rather than a smooth paste. Keep it chilled until the cookies are ready to bake, then press it gently onto the tops.
Give the cookies plenty of room on the baking sheets because these are intentionally large and spread as they bake. They're ready when the edges look set, the crumble is lightly golden, and the centers still look soft. Don't wait until the entire cookie feels firm - they continue setting on the hot baking sheet after they leave the oven.
Let them cool completely before adding the glaze. If they're still warm, the icing will melt instead of holding its drizzle on top.
Christina's Recipe Tips
Chill the filling as well as the dough. Cold apple curd is much easier to trap inside the cookies without it squeezing through the seam.
Don't overfill them. More filling increases the chance of leakage and doesn't necessarily give you a better cookie.
Check the seal before adding the crumble. Make sure you can't see any apple curd peeking through the dough before the cookie goes onto the baking sheet.
Leave enough room between cookies. These are bakery-style cookies and spread considerably, so use two baking sheets rather than crowding them.
Round them while they're hot. If they spread unevenly, use a large round cookie cutter or glass to gently scoot them back into shape as soon as they come from the oven.
For another soft fall cookie, try my vegan pumpkin chocolate chip cookies.
Frequently asked questions
Because they contain apple curd, I prefer to store them covered in the refrigerator, where they'll keep for up to a week.
You can also freeze them in an airtight container for up to 1 month. Separate the cookies with parchment paper to prevent the glaze from sticking, then thaw them in the refrigerator before serving.
More Vegan Apple Desserts
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📖 Recipe
Vegan Apple Pie Cookies
Ingredients
Cookie Dough
- half batch vegan apple curd *see note 1
- 200 g (1 cup) granulated sugar
- 115 g (4 oz) vegan butter (block-style) melted and cooled to room temp
- 20 g (1 tablespoon) vegan Greek-style yogurt or skyr or regular unsweetened soy or coconut yogurt
- 1 teaspoon vanilla extract
- 220 g (1 ¾ cups) all-purpose flour plain flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
Crumble Topping
- 25 g (2 tablespoons) light brown sugar
- 15 g (2 tablespoons) all-purpose flour plain flour
- 20 g (3 tablespoons) rolled oats
- ½ teaspoon cinnamon
- 2 tablespoons vegan butter (block-style) melted and cooled to room temp
Icing
- 80 ml (⅓ cup) apple cider vinegar or apple juice
- 1 tablespoons plant-based milk
- 1 teaspoon vanilla extract
- 150 g (1 ¼ cups) powdered sugar icing sugar
Instructions
- Make the cookie dough: Add the melted butter and sugar to a large mixing bowl and whisk until combined. Whisk in 50g (3½ tablespoons) apple curd, followed by the yogurt and vanilla. Place the remaining apple curd in the freezer until needed for filling the cookies.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Fold the dry ingredients into the wet ingredients until no streaks of flour remain. The dough will be soft and sticky at this stage. Cover and refrigerate for 30 minutes, until firm enough to scoop and shape.
- Meanwhile, preheat the oven to 355°F (180°C) and line 2 large baking sheets with parchment paper.
- Make the crumble: Add the brown sugar, flour, oats, cinnamon, and melted butter to a medium bowl. Rub the mixture together until you have loose crumbs with a few larger clusters. Refrigerate until needed.
- Make the icing: Add the apple cider vinegar to a saucepan and simmer for 15-20 minutes, until reduced to 2 tablespoons (30ml). Transfer to a mixing bowl and whisk in the non-dairy milk, vanilla, and powdered sugar until smooth. Cover and set aside.
- Shape and fill: Divide the chilled cookie dough into 8 portions using a 2.4-inch (6cm) cookie or ice cream scoop. For smaller cookies, divide the dough into 12 portions instead.Place the dough portions on the prepared baking sheets, leaving at least 2½ inches between each one to allow for spreading. Slightly flatten each portion, then make a deep indentation in the center without pressing through the bottom.Add 1 teaspoon of cold apple curd to the center of each cookie. Avoid adding more than this, as overfilling can cause the curd to leak during baking. Bring the dough up and around the filling, then pinch and smooth it completely closed so no curd is visible.Press some of the crumble topping onto each cookie.
- Bake: Bake for 12-14 minutes for the larger cookies or 10-12 minutes for smaller cookies. They are ready when the edges are set and the crumble is lightly golden, while the centers still look soft.If needed, use a large round cookie cutter or glass to gently scoot the cookies into a round shape while they are still hot. Allow them to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Ice the cookies: Transfer the icing to a piping bag and snip off the tip. Pipe a lattice pattern over each cookie, or simply drizzle the icing over the top with a spoon. Allow the icing to set for 10-20 minutes before serving.
- Storage: Store the cooled cookies in an airtight container in the fridge for up to 1 week. Alternatively, freeze them for up to 1 month, separating the layers with parchment paper.
Notes
- Apple Curd: You'll only need around ½ batch of curd or slightly less, but you can use the rest for other recipes or topping breakfast, or it can also be frozen for future use.
- Resist the urge to over-stuff the cookies. Make sure to seal the filling in completely to prevent any messy mishaps.
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