Cookie of the day · Sunday, November 1, 2026
Vegan Apple Pie Stuffed Snickerdoodles
Soft, crackly cinnamon-sugar snickerdoodles with a spoonful of warm, jammy apple pie filling sealed inside each one. They taste like a slice of apple pie in cookie form, and the whole batch fits into one fall afternoon.
- Total time
- 2 hrs
- Makes
- 18 stuffed cookies (about 50 g / 3 tbsp dough + 2 tsp filling each)
- Oven
- 350°F
- Ingredients
- 21
Includes 30 min filling chill and 30 min dough chill, which run at the same time, plus 2 bake rounds.
About these cookies
These are classic snickerdoodles, soft and chewy with a little tang from cream of tartar and a crackly cinnamon-sugar coating. Each one hides two teaspoons of jammy apple filling spiced with cinnamon and nutmeg. The filling cooks on the stovetop in about 10 minutes and chills while the dough rests, so you can bake all 18 in one afternoon. Each bite tastes like a warm apple pie with the crust on the outside.
Steps
- Tap a step to check it off.
Tips for success
- The filling must be completely cold before you stuff the cookies. Spread it thin on a plate so it chills in 30 minutes, and keep any extra in the fridge until you need it.
- Dice the apples small, about 1/4 inch. Big chunks can poke through the dough and make it hard to seal the cookies.
- Pinch every seam closed before you roll the balls in cinnamon-sugar. Sugar in the seams stops the dough from sticking to itself, and the filling can leak out in the oven.
- Take the cookies out while the centers still look a little underbaked. They keep cooking on the hot sheet for those 10 minutes and set up soft.
- If the dough gets sticky while you're shaping, put it back in the fridge for 10 minutes. Firm dough wraps around the filling much more easily.
Swaps
- No vegan butter sticks: use 3/4 cup plus 2 tbsp solid (not melted) refined coconut oil for the dough and add an extra 1/4 tsp salt. The cookies will have crisper edges and spread a little more, so chill the shaped balls for 10 minutes before baking.
- No ground flaxseed: replace the flax egg (flax plus 3 tbsp water) with 3 tbsp aquafaba (chickpea cooking liquid). The cookies will be a bit lighter and puffier, with no flax specks.
- No cream of tartar: leave out both the cream of tartar and the baking soda and use 2 tsp baking powder instead. The cookies will lose some of their tang and turn out a little more cakey.
- Swap the apples for 2 firm, ripe pears, cooked the same way. The filling will be softer and sweeter, so cook it an extra minute after adding the cornstarch to make sure it's thick.
Storing
Keep the cookies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days because of the fruit filling. To freeze, wrap baked cookies well and freeze for up to 2 months. Thaw them at room temperature and warm them at 300°F (150°C) for 5 minutes to soften them back up.
This recipe was developed with AI and checked for vegan ingredients and sensible baking times, but it hasn’t been test-baked in our kitchen yet. How our recipes are made.
