Pecan Apple Pie Cookies (Vegan, No Egg, No Dairy)

These Pecan Apple Pie Cookies are everything I love about fall desserts—cozy, spiced, and filled with nostalgic flavors—but made completely vegan. With a soft, chewy cookie base, a gooey apple pie filling, a swirl of whipped vegan cream, and a drizzle of caramel, each bite feels like a mini holiday celebration. And the best part? No eggs, no dairy, and no compromise on flavor.

Why You’ll Love This Recipe

This is one of those recipes I make when I want a comforting, indulgent treat that’s also friendly for plant-based eaters. Here’s what makes it so special:

• Soft, chewy texture with golden, slightly crisp edges
• Rich apple pie flavor in every bite
• Completely egg-free and dairy-free
• No fancy tools or ingredients needed
• Great for fall gatherings, holidays, or just cozy baking days
• Easily customizable with nuts, spices, or extra caramel

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cookie Dough

• 115g vegan butter, softened
• 80g caster sugar (plus extra for rolling)
• 60g light brown sugar
• 30ml dairy-free milk (almond, oat, or soy)
• 210g all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda

Apple Filling (suggested)

• 1 small apple, peeled and finely diced
• 1 tablespoon vegan butter
• 1 tablespoon brown sugar
• ½ teaspoon cinnamon

Optional Toppings

• Whipped vegan cream
• Vegan caramel drizzle
• Chopped pecans

Directions

1. Make the Apple Filling (if using):
   I sauté the diced apples with vegan butter, brown sugar, and cinnamon in a small skillet over medium heat for 5–7 minutes until soft and syrupy. Then I let it cool.
2. Prepare the Cookie Dough:
   In a large mixing bowl, I cream together the softened vegan butter, caster sugar, and brown sugar until light and fluffy.
   I stir in the dairy-free milk until smooth.
   I sift in the flour, baking powder, and baking soda, then mix until a soft dough forms.
3. Chill the Dough:
   I cover and refrigerate the dough for about 30 minutes. This helps the cookies hold their shape and improves texture.
4. Preheat and Shape:
   I preheat the oven to 350°F (175°C). I scoop out dough balls (about 1.5 tablespoons each), roll them in caster sugar, and gently press a thumbprint in the center of each.
   I spoon a bit of the cooled apple filling into each indentation.
5. Bake:
   I place the cookies on a parchment-lined baking sheet and bake for 10–12 minutes, or until the edges are lightly golden.
   I let them cool on the pan for 5 minutes before transferring to a wire rack.
6. Add Toppings:
   Once cooled, I top each cookie with a dollop of vegan whipped cream, a sprinkle of chopped pecans, and a drizzle of vegan caramel sauce.

Servings and timing

This recipe makes about 12–14 cookies. It takes 20 minutes to prep, 30 minutes to chill, and 10–12 minutes to bake. Total time: just over 1 hour, with plenty of reward at the end.

Variations

I sometimes mix finely chopped pecans right into the dough for extra crunch. If I want extra spice, I add a pinch of nutmeg or allspice. And when I’m short on time, I skip the filling and just roll the cookies in cinnamon sugar for a snickerdoodle-style variation.

Storage/reheating

I store the cookies in an airtight container at room temperature (without the cream or caramel) for up to 3 days. Once topped, they’re best enjoyed immediately. For leftovers with toppings, I keep them in the fridge and bring to room temp before eating.

FAQs

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free baking flour blend and the texture holds up nicely.

Can I freeze the cookie dough?

Absolutely. I scoop the dough into balls and freeze them raw. When ready to bake, I let them thaw slightly and bake as directed.

Do I need to use both types of sugar?

I prefer the blend—caster sugar keeps the texture light while brown sugar adds moisture and flavor. But I’ve used all brown sugar in a pinch and it still works.

What’s the best vegan butter to use?

I go for a stick-style vegan butter (not spreadable from a tub) for best baking results. Brands like Earth Balance or Miyoko’s work well.

Can I skip the apple filling and just do caramel?

Yes! I’ve made these as caramel thumbprint cookies without the apple and they’re still delicious—especially with a sprinkle of flaky sea salt.

Conclusion

These Pecan Apple Pie Cookies are the kind of fall treat I love sharing with friends—or just keeping on hand for cozy moments with a hot drink. The combination of spiced apple, tender vegan cookie dough, and creamy caramel topping is irresistible. And the fact that they’re egg- and dairy-free makes them an easy win for any crowd.

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