Apple Pie Cookies

Why You’ll Love This Recipe

I like how these cookies combine the cozy flavors of apple pie with the ease of a handheld cookie. The pumpkin purée makes the dough soft and moist, while the almond flour keeps it nutrient-dense. I also enjoy that they’re free from eggs, oil, and refined sugar, making them a treat I feel good about baking and sharing. Each bite feels like fall in cookie form.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cookie Dough
1.5 cups (160 g) almond flour
5 Tbsp (40 g) tapioca flour (see notes)
6 Tbsp (60 g) coconut sugar (see notes)
1 tsp baking powder
⅓ cup (80 g) pumpkin puree
1 tsp vanilla extract

Apple Filling
1 apple diced
3 Tbsp (30 g) coconut sugar
¼ cup (60 ml) dairy-free milk
1 ½ tsp lemon juice
½ tsp cinnamon
⅜ tsp cornstarch
1 pinch of salt

Directions

1. I add the almond flour, tapioca flour, coconut sugar, and baking powder to a bowl and stir them together.

2. I mix in the pumpkin purée and vanilla extract with my hands until a dough forms. If it feels too sticky, I add a little more almond flour.

3. I roll the dough into a ball, wrap it in clingfilm, and chill it in the fridge for at least 30 minutes.

4. Meanwhile, I prepare the apple filling by finely dicing the apple and adding it to a saucepan with coconut sugar, dairy-free milk, lemon juice, cinnamon, cornstarch, and a pinch of salt. I bring it to a boil, stirring often, then reduce the heat and simmer for about 3 minutes.

5. I preheat my oven to 360°F (180°C) and line a baking sheet with parchment paper.

6. I divide the chilled dough into 9 pieces, rolling each into a ball, and place them evenly on the baking tray.

7. I press an indent into each dough ball using the back of a teaspoon, shaping it into a little bowl with a lip around the edge.

8. I spoon the apple filling evenly into each cookie base.

9. I bake for 15–20 minutes until lightly golden, then let them cool on a wire rack before enjoying.

Servings and Timing

This recipe makes 9 cookies. The prep time is about 25 minutes, baking takes 15–20 minutes, so I can have them ready in about 40 minutes, plus chilling time.

Variations

I sometimes swap tapioca flour with arrowroot or cornstarch if that’s what I have on hand. For the sugar, I can use organic brown sugar, date sugar, or another granulated sweetener. If I want a different fruit filling, I replace the apples with pears, peaches, or berries. A drizzle of dairy-free caramel or a sprinkle of chopped nuts also makes them extra special.

Storage/Reheating

I store leftover cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I place them in a warm oven for a few minutes to bring back their fresh-baked texture. They also freeze well for up to 2 months; I thaw them at room temperature before serving.

FAQs

Can I make these cookies ahead of time?

Yes, I prepare them in advance and store them in the fridge or freezer until I’m ready to serve.

Can I skip the pumpkin puree?

I prefer the pumpkin for texture and flavor, but I can try applesauce as a substitute.

Do I have to chill the dough?

Yes, chilling helps the dough firm up, making it easier to shape and bake properly.

Can I use another type of flour?

These cookies are best with almond flour, but I can experiment with cashew flour or sunflower seed flour for a nut-free version.

Can I make them without coconut sugar?

Yes, I can use brown sugar, cane sugar, or another granulated sweetener.

How do I keep the cookies from getting soggy?

I make sure the filling isn’t too wet and allow the cookies to cool completely on a wire rack.

Can I double the recipe?

Yes, I simply scale up the ingredients, but I may need to bake in batches.

Can I make the apple filling thicker?

Yes, I add a bit more cornstarch while cooking the filling to thicken it further.

Can I use a different fruit?

Yes, pears, plums, or peaches also work beautifully as a filling.

Can I add toppings?

Yes, I sometimes sprinkle chopped nuts, coconut flakes, or drizzle a little dairy-free caramel on top.

Conclusion

These apple pie cookies are one of my favorite healthy fall desserts. I love how the soft almond flour cookie base pairs with the warm spiced apple filling for a treat that feels indulgent yet wholesome. Perfect for sharing or enjoying with a cup of tea, they bring all the comfort of apple pie in a simple, portable cookie form.