Apple Pie Cookies
These apple pie cookies are gooey, warm, cozy and bursting with cinnamon apples! They feature a cinnamon cookie with sweet apple pie filling. Everything you love about a classic apple pie, but much quicker and easier. These cookies are great for fall, Thanksgiving and more!
Why You’ll Love This Recipe
- These apple pie cookies take only 30 minutes.
- They are warm and cozy.
- The apples become soft and gooey.
- The filling is flavorful, sweet and tastes like apple pie.
- These cookies are great in the autumn months.
- Way easier and quicker than apple pie.
- These cookies can be made gluten free with gluten free flour. In addition, they are nut free.
- For the actual pie, try this Gluten Free Apple Pie!
Ingredients & Substitutions
These are the main ingredients and substitutions for apple pie cookies. Scroll down to the recipe card for full ingredients list and instructions.
For the apple pie filling, use a fresh apple. Honey crisp are great for this recipe. Peel and dice finely.
A little lemon juice prevents the apples from turning brown. In addition, it adds a slight tang.
Add in some water to help thin out the filling. This creates a sweet sauce!
Light brown sugar sweetens the filling. Coconut sugar can be used, but will darken the sauce. Otherwise, substitute with granulated sugar. Sauce will be lighter in color.
Cornstarch helps thicken the sauce. If needed, use tapioca flour or arrowroot starch.
Cinnamon, nutmeg and cloves add spice to the filling.
For the cookies, use cold butter right from the fridge. For easier mixing, cut into small cubes. Beat the butter and sugars until no clumps of butter remain. Use unsalted butter. Otherwise, omit the pinch of sea salt.
Both sugar and light brown sugar sweeten the cookies.
Only one egg needed. If needed, substitute 1 egg with ¼ cup unsweetened applesauce. For more about egg free, try these Eggless Chocolate Chip Cookies.
Vanilla extract adds a classic cookie flavor.
Both regular flour and gluten free 1 to 1 flour work well. I do not recommend another flour.
Add in a little cornstarch or tapioca flour to give these cookies a little chewy texture.
Baking soda leavens the cookies.
Cinnamon, nutmeg and cloves add some fall flavor to these apple pie cookies.
Lastly, add in a pinch of sea salt if desired.
Taste & Texture
These apple pie cookies taste like a cookie with apple pie filling! They are sweet, warmly spiced, and tastes like apples and cinnamon.
These cookies are huge! The cookies have chewy edges and a gooey apple filling.
How to Make
First, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
Make apple pie filling. First add the diced apples to a small bowl. Squeeze lemon juice over the diced apples.
In a skillet, add diced apples coated in lemon juice and all other remaining apple filling ingredients.
Cook for 5 to 7 minutes on low medium heat, until bubbly and thickened. Stir frequently to prevent burning. Set aside.
Then, make cookie dough. Add cold butter cubes, sugar and light brown sugar to the bowl of a stand mixer. Mix on high for 2 to 3 minutes, until no clumps of butter remain.
Add in egg and vanilla. Mix to combine.
Next, add in flour, cornstarch, baking soda, sea salt, cinnamon, nutmeg and cloves. Stir until a thick dough is formed.
Use an ice cream scooper or large cookie scoop to scoop out balls of dough. Space several inches apart.
Use your thumb to make an indentation in the middle of each cookie. Then, spoon in some apple pie filling.
Bake for 10 to 11 minutes.
Finally, remove apple pie cookies from oven. Cool for 10 minutes before carefully removing to a cooling rack.
Expert Tips & Tricks
Carefully measure all ingredients for apple pie cookies.
Use an apple that is on the firmer side. Honey crisp is great! Granny Smith apples hold up well but will be more tart and sour. Dice the apple finely.
Keep an eye on the filling. It will burn if left unattended. Cook until it has thickened up.
For the cookies, use cold butter. Do not use room temperature or melted butter.
Mix the butter and sugars for 2 to 3 minutes. Mix until no clumps of butter remain.
Use either all purpose flour or gluten free 1 to 1 flour. I do not suggest another flour.
Use an ice cream scoop to scoop balls of dough. This ensures even sizing and round shapes.
Do not overload the indents with apple pie filling. Only add enough filling to almost fill the cavity.
Check apple pie cookies after 9 minutes of baking time. All ovens are different.
How to Serve & Store
Serve apple pie cookies once cool enough to handle. They are soft and fragile when hot.
Serve with a hot cup of coffee, warm glass of tea or apple cider.
Feel free to drizzle caramel sauce or peanut butter on top. Or, sprinkle mixed nuts.
These cookies are fun for Thanksgiving or Christmas too!
Store cookies in an airtight container for up to 3 days.
These are great refrigerated!
Cookies may be frozen if needed.
Frequently Asked Questions
Use gluten free flour for gluten free.
Yes! Caramel and apples go so well together.
Sure! Add chopped nuts on top if desired. Peanuts, pecans and walnuts are good options.
Use a firmer apple. Honey crisp are great!
You May Also Like
- Apple Crisp Bars
- Healthy Apple Crisp
- Caramel Apple Dip
- Gluten Free Apple Crisp
- Applesauce Chocolate Chip Cookies
If you make this apple pie cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Apple Pie Cookies
Apple Pie Filling
- ½ cup cold butter, cut into cubes
- ¼ cup granulated sugar
- ½ cup light brown sugar, tightly packed
- 1 egg
- 1 tsp vanilla extract
- 1 ¾ cup flour, all purpose or gluten free 1 to 1 flour
- 1 tsp cornstarch, or tapioca flour
- ½ tsp baking soda
- ½ tsp cinnamon
- pinch nutmeg
- pinch ground cloves
- pinch sea salt, optional
- First, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
- Make apple pie filling. First add diced apples to a bowl. Squeeze lemon juice over the diced apples.
- In a skillet, add diced apples coated in lemon juice and all other remaining apple filling ingredients.
- Cook for 5 to 7 minutes on low medium heat, until bubbly and thickened. Stir frequently to prevent burning. Remove from heat and set aside.
- Then, make cookie dough. Add cold butter cubes, sugar and light brown sugar to the bowl of a stand mixer. Mix on high for 2 to 3 minutes, until no clumps of butter remain.
- Add in egg and vanilla. Mix to combine.
- Next, add in flour, cornstarch, baking soda, sea salt, cinnamon, nutmeg and cloves. Stir until a thick dough is formed.
- Use an ice cream scooper or large cookie scoop to scoop out balls of dough. Space at least 3 inches apart on lined baking pan.
- Use your thumb to make an indentation in the middle of each cookie. Then, spoon in some apple pie filling.
- Bake for 10 to 11 minutes, until cookies have spread and have lightly golden edges.
- Finally, remove from oven. Cool for 10 minutes before carefully removing to a cooling rack.
- Any type of apple works. I recommend honey crisp for this recipe. Dice finely.
- Be sure to stir apple pie filling frequently. If left unattended, it will burn.
- Allow the apple pie filling to thicken up. It will thicken as it cooks.
- Use cold butter right from the fridge. Cut up into small cubes for easier mixing.
- Both regular all purpose flour and gluten free 1 to 1 flour work well. These photos use Bob’s Red Mill gluten free 1 to 1 baking flour.
- The cookie dough will be pretty thick and very slightly sticky. Therefore, use an ice cream scoop to help scoop the dough.
- Do not overwhelm the indents with apple pie filling. Just enough to almost fill it.
- Check cookies after 9 minutes of baking time.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies are delicious straight from the fridge.
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