These Apple Pie Cookies are filled with homemade apple pie filling and wrapped in a buttery, flaky pie crust! They’re the perfect holiday cookie for sharing with friends and family on Thanksgiving or throughout the fall season. Give them a try the next time you go apple picking!

What is better than warm Apple Pie? Apple pie cookies! These cookies are essentially mini apple pies filled with the flavor of apple pie and will fit in the palm of your hand. If you love apple recipes during this time of year, these cookies are a must-try! 

Make sure to try these apple desserts next: Vegan Apple Cobbler, Apple Crisp, Apple Cider Coffee Cake, Apple Butter, and this delicious Vegan Apple Galette with Peanut Butter Caramel. 

Ingredients You’ll Need 

Make sure to scroll down to the bottom of this post for the complete recipe card for full measurements and instructions. 

For the “Pie Crust”

• Flour: The base of the crust is all-purpose flour. We have not tested these cookies using gluten-free flour and are not sure if it would work well. 
• Sugar: White granulated sugar adds a subtle sweetness and keeps the color of the crust light. 
• Spices: The pie crust is simply spiced with cinnamon, all-spice, and ginger. Alternatively, you can replace these spices with 3/4 teaspoon of an apple pie spice or pumpkin pie spice. 
• Butter: We used vegan butter to make these apple pie cookies vegan, however, this crust will also likely work with room-temperature coconut oil. 
• Ice water: Very cold water is necessary to keep the vegan butter pieces solid. If the butter melts in the crust dough, it won’t be light and flaky. 

For the Pie Filling

• Butter: Helps to caramelize and add flavor when sautéing the homemade apple pie filling. 
• Apples: Just like in our classic Vegan Apple Pie, the best apples to use are a blend of 2-3 chopped apples. Try Gala, Pink Lady, Honeycrisp, fuji, or Granny Smith apples! 
• Sugar: A mix of granulated white sugar and light brown sugar adds sweetness and helps to draw the moisture out of the apples. If you’re out of brown sugar, try making your own homemade brown sugar, or opt for coconut sugar.  
• Lemon juice: Brightens the sweet, rich filling and balances the flavor. We highly recommend using freshly squeezed lemon juice when possible. 
• Vanilla: A small splash of vanilla extract adds depth of flavor to the sweet apple pie filling and enhances the warm aromas in the spices. 
• Spices: A simple mix of cinnamon and nutmeg compliments the sweet apples and makes the best, delicious apple pie cookies. 

“Egg” Wash + Glaze

• Non-dairy milk + agave: Milk and agave are used to brush the top of the lattice crust to add color and subtle sweetness. It also helps the turbinado sugar stick to the crust. We used almond milk, but any unsweetened non-dairy milk can work in this pie recipe.  
• Sugar: Additional granulated sugar is optional, but adds the perfect sweet, crunchy top to the apple pie cookies. 

Equipment Needed

• Food processor
• Plastic wrap or reusable wrap
• Large skillet
• Mixing bowls
• Colander or fine mesh sieve
• Rolling pin
• Biscuit cutter or cup
• Pastry brush
• Baking trays (2) 
• Wire cooling rack
• Whisk

How to Make Apple Pie Cookies

Make the Crust

1. Pulse together the dry ingredients. In the bowl of a food processor, pulse together the flour, spices, sugar, and salt. 
2. Add the butter. Into the food processor, add in the vegan butter and pulse together until the mixture reaches a sand-like consistency. 
3. Add water. Add in the ice water, 1 tablespoon at a time, until the dough is moist enough to hold together and forms a ball. 
4. Refrigerate for 1 hour. Transfer the dough to a floured work surface and shape the dough into a disc. Wrap it in plastic wrap and place it in the refrigerator for at least 1 hour. 
5. Prepare by hand. This dough can also be made manually. In a large bowl, combine the all-purpose flour, sugar, and salt until uniform. Using either a pastry cutter or a fork, cut the vegan butter into the flour mixture until a sand-like consistency forms. It’s okay if the butter pieces are uneven. Add the ice water, one tablespoon at a time. Mix together with a wooden spoon or spatula. You most likely won’t need all the ice water; the dough should still be crumbly but should hold together when squeezed.

Prepare the Apple Pie Filling

1. Coat the apples in sugar and lemon. Add the fresh apples to a medium-sized mixing bowl along with the sugar and lemon juice. Mix together until evenly combined. 
2. Sauté the apples. In a large skillet, melt the butter over medium-high heat. Once the skillet is warm and the butter is melted, add in the apple mixture. Cook, stirring often, for about 2 minutes or until the sugar dissolves and begins to simmer. Cover, reduce the heat to medium-low, and cook until the apples soften and release their juices, about 7 minutes. 
3. Strain and thicken the apple pie filling. Transfer the apples to a colander or fine mesh sieve over a medium bowl to catch all of the juice. Mix the apples and shake the colander to remove as much of the liquid as possible. Return the juices to the skillet, and simmer over medium-low heat until thickened and lightly caramelized, about 4-6 minutes. 
4. Toss to combine. Transfer the drained apples back to the medium-sized mixing bowl, and toss the apples with the reduced juice, vanilla extract, and spices. Set aside to cool. 

Make the Cookies

1. Roll out half the dough and cut into circles. Cut the chilled dough in half and place the second half back in the refrigerator until ready to use. Roll half of the dough out until about 1/4″ thick. Using a pastry cutter or a cup, cut circles in the dough. 
2. Brush with “egg” wash. In a small bowl, combine the almond milk and agave. Using a pastry brush, brush each round with the “egg” wash. 
3. Add pie filling. Spoon about 1 tablespoon of the apple pie filling onto the center of each cookie. 
4. Roll out the remaining dough. Remove the remaining dough from the refrigerator and roll it out to about 1/4″ thick. Slice into strips to use as lattice tops. 
5. Decorate the tops of the cookies. Arrange the strips of dough on top of the cookie rounds in a lattice top, then press them together around the cookie to seal. Remove any excess lattice around each cookie with the round cookie cutter. Using a fork, crimp the edges around the cookie to ensure it is fully sealed. Brush with “egg” wash again.
6. Bake. Sprinkle each apple pie cookie with sugar and bake for 20-25 minutes, or until the dough is lightly golden. 
7. Prepare the glaze. While the cookies bake, prepare the glaze. In a small bowl, whisk together the powdered sugar and water until a smooth icing forms. Set aside. 
8. Serve. Let the apple pie cookies cool completely on a wire rack, then drizzle the cookies with the glaze as desired, and enjoy! 

Recipe FAQs

More Delicious Fall Cookie Recipes You May Enjoy:

Dessert

Apple Cinnamon Oatmeal Cookies

Dessert

Pumpkin Snickerdoodles

Gluten Free

Vegan Pumpkin Chocolate Chip Cookies

Dessert

The Best Vegan Oatmeal Raisin Cookies

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Easy Apple Pie Cookies Recipe

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• Author: Sweet Simple Vegan
• Total Time: 1 hour 40 minutes

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Description

These Apple Pie Cookies are filled with a homemade apple pie filling and wrapped in a buttery, flaky pie crust! They’re the perfect holiday cookie for sharing with friends and family on Thanksgiving or throughout the fall season. Give them a try the next time you go apple picking!

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Ingredients

Dough

• 1 1/4 cup (150g) all-purpose flour
• 1 tablespoon (15g) granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon all-spice
• 1/4 teaspoon ginger
• 1/2 cup dairy-free butter, cold and cubed
• 2–4 tablespoons ice water

Filling

• 2–3 small apples, diced small (2 heaping cups diced)
• 1 tablespoon granulated sugar plus more for sprinkling on the cookies
• 1 tablespoon brown sugar, tightly packed
• 1/2 tablespoon fresh lemon juice
• 2 tablespoons (28g) dairy-free butter
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• Pinch of nutmeg

“Egg Wash”

• 2 tablespoons almond milk
• 1 teaspoon agave nectar

For the Glaze:

• ¾ cup powdered sugar
• 1 tablespoon water

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Instructions

Make the Crust

1. Pulse together the dry ingredients. In the bowl of a food processor, pulse together the flour, spices, sugar and salt. 
2. Add the butter. Into the food processor, add in the vegan butter and pulse together until the mixture reaches a sand-like consistency. 
3. Add water. Add in the ice water, 1 tablespoon at a time, until the dough is moist enough to hold together and forms a ball. 
4. Refrigerate for 1 hour. Transfer the dough to a floured work surface and shape the dough into a disc. Wrap it in plastic wrap and place it in the refrigerator for at least 1 hour.
5. Prepare by hand. This dough can also be made manually. In a large bowl, combine the all-purpose flour, sugar, and salt until uniform. Using either a pastry cutter or a fork, cut the vegan butter into the flour mixture until a sand-like consistency forms. It’s okay if the butter pieces are uneven. Add the ice water, one tablespoon at a time. Mix together with a wooden spoon or spatula. You most likely won’t need all the ice water; the dough should still be crumbly but should hold together when squeezed.

Prepare the Apple Pie Filling

1. Coat the apples in sugar and lemon. Add the fresh apples to a medium-sized mixing bowl along with the sugar and lemon juice. Mix together until evenly combined. 
2. Sauté the apples. In a large skillet, melt the butter over medium-high heat. Once the skillet is warm and the butter is melted, add in the apple mixture. Cook, stirring often, for about 2 minutes, or until the sugar dissolves and begins to simmer. Cover, reduce the heat to medium-low, and cook until the apples soften and release their juices, about 7 minutes. 
3. Strain and thicken the apple pie filling. Transfer the apples to a colander or fine mesh sieve over a medium bowl to catch all of the juice. Mix the apples and shake the colander to remove as much of the liquid as possible. Return the juices to the skillet, and simmer over medium-low heat until thickened and lightly caramelized, about 4 minutes. 
4. Toss to combine. Transfer the drained apples back to the medium-sized mixing bowl, and toss the apples with the reduced juice, vanilla extract, and spices. Set aside to cool. 

Make the Cookies

1. Roll out half the dough and cut into circles. Cut the chilled dough in half and place the second half back in the refrigerator until ready to use. Roll half of the dough out until about 1/4″ thick. Using a pastry cutter or a cup, cut circles in the dough. 
2. Brush with “egg” wash. In a small bowl, combine the almond milk and agave. Using a pastry brush, brush each round with the “egg” wash. 
3. Add pie filling. Spoon about 1 tablespoon of the apple pie filling onto the center of each cookie. 
4. Roll out the remaining dough. Remove the remaining dough from the refrigerator and roll it out to about 1/4″ thick. Slice into strips to use as lattice tops. 
5. Decorate the tops of the cookies. Arrange the strips of dough on top of the cookie rounds in a lattice top, then press them together around the cookie to seal. Remove any excess lattice around each cookie with the round cookie cutter. Using a fork, crimp the edges around the cookie to ensure it is fully sealed. Brush with “egg” wash again.
6. Bake. Sprinkle each apple pie cookie with sugar and bake for 20-25 minutes, or until the dough is lightly golden. 
7. Prepare the glaze. While the cookies bake, prepare the glaze. In a small bowl, whisk together the powdered sugar and water until a smooth icing forms. Set aside. 
8. Serve. Let the apple pie cookies cool completely on a wire rack, then drizzle the cookies with the glaze as desired, and enjoy!

Notes

• ​The apples can be peeled, but it isn’t entirely necessary. If you prefer a really smooth, gooey apple filling, it is a good idea to peel them before sautéing. If you don’t mind a bit of extra texture in the filling, no need to peel!
• If you prefer to use a store-bought pie crust for simplicity, feel free! You may need to purchase and roll out two store-bought crusts. 
• Storage Instructions: Leftover cookies can be stored in an airtight container at room temperature for up to 2 days. If you want your cookies to last longer, store them in the refrigerator for up to 5 days. 
• Freezing: We have not tested freezing these cookies, but it may work. If you give it a try, let us know in the comments how it works for you!

• Prep Time: 1 hour 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Oven

Keywords: fall, cookie, snack, pie, apple

The post Easy Apple Pie Cookies appeared first on Sweet Simple Vegan.

This Pumpkin Rice Pudding is the perfect sweet and creamy breakfast or holiday dessert to indulge in during pumpkin season. It’s filled with fresh pumpkin, warming spices, and the bold sweetness of molasses-rich brown sugar and is naturally dairy-free and gluten-free! Make this sweet treat for the whole family in less than an hour!

If you’ve made our Champorado or Ube Champorado (Tsampurado), you’ll know we love the comfort and creamy texture of a sweet rice pudding! Just like the Filipino-style rice puddings, this pumpkin spiced pudding is extra creamy, easy to make, and the perfect bowl of cozy comfort to top with all of your favorite nuts, fruits, and a big ol’ dollop of Coconut Whipped Cream!

Ingredients You’ll Need 

• Rice: In this creamy pumpkin spice rice pudding, we’ve opted to use Jasmine rice. It’s affordable and accessible to virtually everyone, and is an ingredient many of us have in our pantries at all times! If you prefer or have it on hand, arborio rice or sticky rice will also work well. 
• Non-dairy milk: Any non-dairy milk of your choice will work. For the creamiest pudding, we recommend full-fat coconut milk or homemade milk, such as Homemade Almond Milk. 
• Brown sugar: Both light brown sugar and dark brown sugar work in this recipe. If you prefer a bolder, caramel-like undertone, use dark brown sugar for its higher molasses content. If you’d like to keep this pumpkin rice pudding refined sugar-free, opt for coconut sugar.
• Pumpkin purée: Make sure to use pure pumpkin puree, not pumpkin pie filling. If your local grocery store is out of the canned variety, make your own Homemade Pumpkin Puree with sugar pie pumpkins!
• Vanilla: A splash of vanilla extract adds depth of flavor and enhances the warm aromas in the spices and the naturally sweet, nutty flavors in the pumpkin.
• Spices: We used a simple blend of ground cinnamon, ginger, and nutmeg. If prefer, you can replace these spices with 1 3/4 teaspoon of a pre-made pumpkin pie spice blend.

Equipment Needed

• Colander or fine-mesh sieve
• Medium saucepan (with a lid)
• Spatula

How to Make Pumpkin Rice Pudding

1. Wash the rice. Add the dry jasmine rice to a colander or fine mesh sieve and rinse until the water runs clear.
2. Simmer with milk and water. Transfer the pudding to a medium saucepan along with the non-dairy milk and water, mix to combine, and bring to a boil. Once boiling, reduce the heat, cover, and let simmer for 30 minutes, stirring frequently. 
3. Stir in pumpkin, sugar, and spices. After 30 minutes, add the brown sugar, pumpkin purée, cinnamon, ginger, nutmeg, and salt. Stir to combine, cover, and simmer for an additional 10 minutes or until the rice pudding reaches your desired consistency.
4. Stir in the vanilla. Remove the pumpkin rice pudding from the heat and stir in the vanilla extract. 
5. Serve! Serve immediately while warm, or chill in the fridge and enjoy cold. 

Serving Suggestions 

This creamy pumpkin rice pudding is delicious enough to serve on its own as a delicious fall dessert or sweet breakfast but is also delicious garnished with toppings like:

• Coconut Whipped Cream
• Chopped nuts like pecans, walnuts, or almonds
• Drizzle of Vegan Caramel, Date Caramel, or pure maple syrup
• A light dusting of cinnamon of pumpkin pie spice and a cinnamon stick for garnish!
• Sliced fruits like banana, apple, or pear
• Crushed cookies such as Ginger Molasses Cookies
• With a scoop of your favorite non-dairy ice cream

Recipe FAQs

Storage Instructions

Leftover rice pudding will keep for up to 3 days in an airtight container in the refrigerator in the freezer for up to 3 months. Leftover reheat best over low heat on the stovetop or in short cooking intervals in the microwave. If it appears less creamy after refrigeration, add an extra splash of milk before reheating to help moisten the rice and make the pudding creamy again. 

More Pumpkin Spice Recipes You May Enjoy:

Dessert

Fluffy Pumpkin Cinnamon Rolls (Vegan)

Dessert

Classic Vegan Pumpkin Pie

Dessert

Pumpkin Snickerdoodles

Dessert

Pumpkin Cheesecake Cookies (Vegan)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Pumpkin Rice Pudding Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sweet Simple Vegan
• Total Time: 50 minutes
• Yield: 6 servings
• Diet: Vegan

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Description

This Pumpkin Rice Pudding is the perfect sweet and creamy breakfast or holiday dessert to indulge in during pumpkin season. It’s filled with fresh pumpkin, warming spices, and the bold sweetness of molasses-rich brown sugar and is naturally dairy-free and gluten-free! Make this sweet treat for the whole family in less than an hour!

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Ingredients

• 1 cup dry jasmine rice
• 4 cups non-dairy milk
• 2 cups water
• ½ cup brown sugar
• ¾ cup pumpkin purée
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

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Instructions

1. Wash the rice. Add the dry jasmine rice to a colander or fine mesh sieve and rinse until the water runs clear.
2. Simmer with milk and water. Transfer the pudding to a medium saucepan along with the non-dairy milk and water, mix to combine, and bring to a boil. Once boiling, reduce the heat, cover, and let simmer for 30 minutes, stirring frequently. 
3. Stir in pumpkin, sugar, and spices. After 30 minutes, add the brown sugar, pumpkin purée, cinnamon, ginger, nutmeg, and salt. Stir to combine, cover, and simmer for an additional 10 minutes or until the rice pudding reaches your desired consistency.
4. Stir in the vanilla. Remove the pumpkin rice pudding from the heat and stir in the vanilla extract. 
5. Serve! Serve immediately while warm, or chill in the fridge and enjoy cold. We like to serve ours with an extra splash of non-dairy milk or a dollop of coconut yogurt.

Notes

• Storage Instructions: Leftover rice pudding will keep for up to 3 days in an airtight container in the refrigerator in the freezer for up to 3 months. Leftovers reheat best over low heat on the stovetop or in short cooking intervals in the microwave. If it appears less creamy after refrigeration, add an extra splash of milk before reheating to help moisten the rice and make the pudding creamy again.
• If prefer, you can replace these spices with 1 3/4 teaspoon of a pre-made pumpkin pie spice blend.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Stove Top

Keywords: fall, pumpkin, cinnamon, breakfast, dessert

The post Pumpkin Rice Pudding appeared first on Sweet Simple Vegan.

These Cannoli Cookies are the perfect Italian Christmas cookie! Soft, chewy cookies filled with a creamy “ricotta” filling, then stuffed with buttery pistachios and chocolate chips. Plus, they’re naturally dairy and egg-free! 

Over the years, we’ve been veganizing all of the comfort Italian classics I grew up with. And after making our insanely delicious Vegan Cannoli, we thought it would be fun to put a tasty twist on the Sicilian Italian pastry. Introducing the delicious flavors in a creamy cannoli served up in cookie form.

If you love our Vegan Pizzelles, you’re absolutely going to love these Italian “ricotta” cookies this holiday season!

Ingredients You’ll Need 

• Sugar: White granulated sugar sweetens the cookies perfectly without affecting the color of the final baked cookies. For this reason, we wouldn’t recommend using alternate sugars such as brown sugar or coconut sugar. 
• Orange zest: Adds a refreshing pop of citrus to the creamy “ricotta” filling. For the best flavor, always zest your oranges right before adding them to the cookie batter!
• Butter: Our favorite vegan butter sticks to use are by Country Crock or Earth Balance. We used salted vegan butter, but if you opt for an unsalted variety, you may want to add a pinch more salt. 
• Cream cheese: Our favorite store-bought cream cheese of choice is Kite Hill’s almond-based cream cheese. It’s the perfect dairy-free cream cheese that acts very similarly to dairy cream cheese in baked goods. 
• Miso paste: Combining the cream cheese with miso paste helps make it the perfect combination of savory and sweet, and replicates the flavor of ricotta cheese. To keep these cookies lighter in color, we recommend using white miso paste. 
• Flour: Like our classic cannoli recipe, we have only tested our cannoli cookies using all-purpose flour. If you’d like to experiment with a gluten-free version, we’d recommend using a cup-for-cup gluten-free flour blend, but again, we can’t confirm it will work well. 
• Pistachios + chocolate chips: The traditional cannoli recipe is known for its toppings. To replicate this same flavor, we opted for our personal favorite combo – a mix of freshly chopped pistachios and mini chocolate chips. 

Optional Add-ins

• Use almond extract: ​Replace the vanilla extract with almond extract
• Add a chocolate drizzle: If you have extra chocolate chips, melt them using a double boiler or the microwave, transfer them to a piping bag or Ziploc bag with a corner snipped off, and drizzle the melted chocolate over the cooled cookies to taste. 
• Sprinkle with powdered sugar: Just like the classic pastry, dust the final baked cookies with powdered sugar to taste. 
• Use lemon zest: ​Replace the orange zest with lemon zest for a lemony flavor. 

Equipment Needed

• Mixing bowls 
• Parchment paper
• Electric hand mixer or stand mixer
• Rubber spatula
• Cookie-scoop
• Baking sheet
• Wire cooling rack

How to Make Cannoli Cookies

1. Combine the sugar and orange zest. In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is slightly orange. 
2. Cream the butter and sugar. In the same bowl, add the softened vegan butter, cream cheese, and miso. Using an electric mixer, cream butter and sugar together until smooth and well combined, about 2-3 minutes. 
3. Add the vanilla. Once smooth and creamy, pour in the vanilla extract and cream again until well incorporated. 
4. Add the dry ingredients. Next, add in the flour, baking powder, cinnamon, and salt and mix until just combined. 
5. Fold in the pistachios and chocolate chips. Add the pistachios and chocolate chips to the cannoli cookie dough. Using a rubber spatula, gently fold the nuts and chips in until well dispersed throughout. 
6. Chill for 1 hour. Let the dough chill for at least 1 hour or up to overnight. 
7. Scoop the cookie dough. Once the dough has sufficiently chilled, scoop the cookie dough into 2-tablespoon dough balls, then place them on prepared baking sheets 2 inches apart (use multiple if needed). 
8. Bake. Bake the cannoli cookies for 14-16 minutes, then let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely to room temperature. Serve and enjoy! 

Serving Suggestions 

Just like traditional cannoli, these cannoli cookies can be served for breakfast or dessert. It’s the perfect companion for a cup of coffee or tea, a drizzle of chocolate or Caramel Sauce, a scoop of vegan ice cream, or with fresh fruit and a dollop of Coconut Whipped Cream!

Cannoli cookies would also make the perfect addition to your holiday cookie trays or gift boxes for neighbors, friends, teachers, and more.

Storage Instructions

Similar to our Pumpkin Cheesecake Cookies these cookies made with cream cheese will keep best in the refrigerator. Let them cool to room temperature completely before covering and storing in an airtight container. Refrigerate for up to 4 days, or freeze for up to 2 months. 

Recipe FAQs

More Holiday Cookie Recipes You May Enjoy:

Dessert

The Best Vegan Sugar Cookies

Dessert

Vegan Gingerbread Cookies

Holiday

Pecan Cranberry Shortbread Cookies

Dessert

Vegan Thumbprint Cookies (8-Ingredients)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Cannoli Cookies Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sweet Simple Vegan
• Total Time: 1 hour 46 minutes
• Yield: 24 cookies
• Diet: Vegan

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Description

These Cannoli Cookies are the perfect Italian Christmas cookie! Soft, chewy cookies filled with a creamy “ricotta” filling, then stuffed with buttery pistachios and chocolate chips. Plus, they’re naturally dairy and egg-free!

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Ingredients

• 1 cup (200g) granulated sugar
• 2 teaspoons orange zest
• ½ cup vegan butter, softened
• 8 oz. vegan cream cheese, softened
• 1 teaspoon miso paste
• 1 teaspoon vanilla extract
• 2 cups (240g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ½ cup unsalted pistachios, roughly chopped
• ½ cup mini vegan chocolate chips

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Instructions

1. Combine the sugar and orange zest. In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is slightly orange.
2. Cream the butter and sugar. In the same bowl, add the softened vegan butter, cream cheese, and miso. Using an electric mixer, cream butter and sugar together until smooth and well combined, about 2-3 minutes.
3. Add the vanilla. Once smooth and creamy, pour in the vanilla extract and cream again until well incorporated.
4. Add the dry ingredients. Next, add in the flour, baking powder, cinnamon, and salt and mix until just combined.
5. Fold in the pistachios and chocolate chips. Add the pistachios and chocolate chips to the cannoli cookie dough. Using a rubber spatula, gently fold the nuts and chips in until well dispersed throughout.
6. Chill for 1 hour. Let the dough chill for at least 1 hour or up to overnight.
7. Scoop the cookie dough. Once the dough has sufficiently chilled, scoop the cookie dough into 2-tablespoon dough balls, then place them on prepared baking sheets 2 inches apart (use multiple if needed).
8. Bake. Bake the cannoli cookies for 14-16 minutes, then let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely to room temperature. Serve and enjoy!

Notes

• How to freeze: Scoop the cookie dough into 2-tablespoon-sized balls, flash freeze them on a baking sheet until solid, then transfer to a freezer-safe container and freeze for up to 2 months.
• Storage: These cookies will keep best in the refrigerator. Let them cool to room temperature completely before covering and storing in an airtight container. Refrigerate for up to 4 days, or freeze for up to 2 months. 

• Prep Time: 1 hour 30 minutes
• Cook Time: 16 minutes
• Category: Dessert
• Method: Oven

Keywords: cookie, snack, pistachio, chocolate, miso

The post Cannoli Cookies appeared first on Sweet Simple Vegan.

These Vegan Snickerdoodles taste exactly like traditional snickerdoodles. They’re thick, pillowy, and perfectly chewy in the center – everything a classic snickerdoodle should be! All you need is 10 simple ingredients. 

What Exactly is a Snickerdoodle?

A snickerdoodle is a popular cookie known for its soft, chewy, pillowy texture and slightly tangy flavor from the cream of tartar. It’s often rolled in a cinnamon sugar coating before baking, giving it a distinctive crispy exterior. 

The exact origin of the Snickerdoodle cookie is disputed, but there are a few popular theories. Some believe that the snickerdoodle has Dutch or German origins, with the name “snickerdoodle” being from the German word, “schneckennudeln,” which refers to a sweet, cinnamon-flavored pastry. Others associate the snickerdoodle with New England, where it’s considered a classic cookie that’s perfect for the holiday season. 

Regardless of its beginnings, the cookie has become an iconic cookie in the United States and is the perfect cookie to indulge in during the holiday season. It’s one of our absolute favorite cookies, and while we’ve shared a Vegan Eggnog Snickerdoodles recipe and a Pumpkin Snickerdoodles recipe, we were missing a recipe for a classic Snickerdoodle cookie. But trust us, these soft and pillowy vegan snickerdoodles were well worth the wait! 

Ingredients You’ll Need 

• Flaxseed meal: Ground flaxseed is the vegan egg substitute in these cookies and helps bind the cookie dough together. If ground flaxseeds aren’t an option, opt for ground chia seeds.   
• Non-dairy milk: Use any unsweetened plant milk of choice – oat milk, almond milk, soy milk, and coconut milk are all great choices.  
• Vegan butter: When making our vegan dessert recipes, we recommend vegan butter sticks from brands like Earth Balance or Country Crock. They are more consistent in texture and higher in fat compared to spreads and will yield the most consistent baked goods.  
• Sugar: Granulated sugar is used to sweeten the cookie dough and coat the cookie dough balls before baking. We use Wholesome because it is naturally vegan and certified organic (conventional sugars can be processed with bone char).   
• Flour: We developed this recipe using all-purpose flour. We have not tested a gluten-free version, but our Easy Pumpkin Snickerdoodles are naturally gluten-free and made with Bob’s Red Mill Gluten-Free 1:1 Baking Flour. If you’d like to test these traditional snickerdoodles with the same gluten-free flour, leave us a comment down below to share your results!   
• Cinnamon: A signature spice in every good snickerdoodle recipe!  
• Cream of tartar: When combined with baking soda, cream of tartar acts as a leavening agent. This helps the cookies rise as well as gives the cookies their distinct, tangy flavor. If you choose to make these cookies without cream of tartar, these cookies will taste more like Vegan Sugar Cookies. 
• Baking soda: Necessary to react with the cream of tartar and helps the chewy cookies rise and brown until perfectly golden. 

For the full ingredients list and recipe instructions, scroll down to the full recipe card at the bottom of the post. 

Equipment Needed

• Small and large mixing bowls
• Electric hand mixer or stand mixing bowl
• Rubber spatula
• Baking sheet
• Parchment paper or silicone baking mat
• 2-tablespoon cookie scoop
• Wire rack

How to Make Vegan Snickerdoodles

1. Make the flax egg. In a small mixing bowl, combine the non-dairy milk and flaxseed meal. Mix until combined and set aside to thicken for 15 minutes. 
2. Cream the butter and sugar. In a large bowl with an electric mixer or the bowl of a stand mixer, combine the softened vegan butter and granulated sugar. Cream together until light and fluffy, about 3 minutes. 
3. Add the remaining ingredients. Add the remaining wet ingredients, and beat until uniform. Then add the dry ingredients and beat again until just combined – the cookie dough may be crumbly but this is okay! 
4. Chill the dough for at least 30 minutes. Cover the dough with plastic wrap, reusable wrap, or a lid, and refrigerate the dough for at least 30 minutes or overnight.
5. Prepare to bake. When the cookie dough is ready to bake, preheat the oven to 350F and line a baking sheet with parchment paper or a silicone baking mat. Then, in a small, separate bowl, combine the sugar and cinnamon and set aside. 
6. Scoop the cookie dough. Using a 2-tablespoon cookie scoop, scoop the Snickerdoodle cookie dough into 2-tablespoon dough balls. Roll each cookie dough ball into the sugar-cinnamon sugar mixture and place the cookie dough balls on the baking sheet with 2 inches in between. 
7. Bake. Bake the cookies for 10-12 minutes or until the bottoms are golden brown. 
8. Cool, then serve. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy!

Storage and Freezing Instructions

Chewy vegan snickerdoodle cookies will keep for up to 4 days when stored at room temperature, 7 days when stored in the refrigerator, and up to 3 months when frozen.

How to Freeze Cookie Dough

Cookie dough balls can be frozen after being scooped into individual cookie dough balls (with or without the cinnamon sugar coating). Spread the cookie dough balls on a baking sheet and flash freeze until frozen, 1-2 hours. Once frozen, transfer the cookie dough balls to a freezer-safe container such as a silicone Stasher bag or an airtight container and freeze for up to 3 months. Then, bake directly from frozen until puffy and golden brown. 

How to Freeze Baked Cookies

Place the cooked cookies back on the baking sheet, leaving enough space between each cookie so they are not touching. Place the baking sheet in the freezer and flash freeze until frozen, 1-2 hours. Then, transfer them to a freezer-safe container or bag and freeze for up to 3 months. 

More Vegan Cookie Recipes You May Enjoy:

Dessert

Classic Vegan Chocolate Chip Cookies

Dessert

The Best Vegan Sugar Cookies

Gluten Free

Vegan & Gluten-Free Ginger Molasses Cookies

Dessert

The Best Vegan Oatmeal Raisin Cookies

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Classic Vegan Snickerdoodles Recipe

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• Author: Sweet Simple Vegan
• Total Time: 57 minutes
• Yield: About 28 cookies
• Diet: Vegan

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Description

These Vegan Snickerdoodles taste exactly like traditional snickerdoodles. They’re thick, pillowy, and perfectly chewy in the center – everything a good snickerdoodle should be! All you need is 10 simple ingredients.

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Ingredients

Cookie dough:

• 1 tablespoon flaxseed meal
• 3 tablespoons non-dairy milk
• ½ cup vegan butter, softened
• ¾ cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• 1¾ cup (210g) flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

For rolling:

• ¼ cup granulated sugar
• 1 tablespoon cinnamon

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Instructions

1. Make the flax egg. In a small mixing bowl, combine the non-dairy milk and flaxseed meal. Mix until combined and set aside to thicken for 15 minutes.
2. Cream the butter and sugar. In a large bowl with an electric mixer or the bowl of a stand mixer, combine the softened vegan butter and granulated sugar. Cream together until light and fluffy, about 3 minutes.
3. Add the remaining ingredients. Add the remaining wet ingredients and beat until uniform. Then add the dry ingredients and beat again until just combined – the cookie dough may be crumbly, but this is okay!
4. Chill the dough for at least 30 minutes. Cover the dough with plastic wrap, reusable wrap, or a lid, and refrigerate the dough for at least 30 minutes or overnight.
5. Prepare to bake. When the cookie dough is ready to bake, preheat the oven to 350F and line a baking sheet with parchment paper or a silicone baking mat. Then, in a small, separate bowl, combine the sugar and cinnamon and set aside.
6. Scoop the cookie dough. Using a 2-tablespoon cookie scoop, scoop the snickerdoodle cookie dough into 2-tablespoon dough balls. Roll each cookie dough ball into the sugar-cinnamon sugar mixture and place the cookie dough balls on the baking sheet with 2 inches in between.
7. Bake. Bake the cookies for 10-12 minutes or until the bottoms are golden brown.
8. Cool, then serve. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy!

Notes

• Storage and Freezing: These cookies will keep for up to 4 days when stored at room temperature, 7 days when stored in the refrigerator, and up to 3 months when frozen.
• How to Freeze Dough: Cookie dough balls can be frozen after being scooped into individual cookie dough balls (with or without the cinnamon sugar coating). Spread the cookie dough balls on a baking sheet and flash freeze until frozen, 1-2 hours. Once frozen, transfer the cookie dough balls to a freezer-safe container such as a silicone Stasher bag or an airtight container and freeze for up to 3 months. Then, bake directly from frozen until puffy and golden brown. 
• How to Freeze Baked Cookies: Place the cooked cookies back on the baking sheet, leaving enough space between each cookie so they are not touching. Place the baking sheet in the freezer and flash freeze until frozen, 1-2 hours. Then, transfer them to a freezer-safe container or bag and freeze for up to 3 months.

• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Oven

Keywords: snack, dessert, cookie, holiday, cinnamon

The post Classic Vegan Snickerdoodles appeared first on Sweet Simple Vegan.

These Vegan Pumpkin Cheesecake Cookies are the definition of the perfect fall dessert! Soft pumpkin spice cookies stuffed with a creamy cheesecake filling to make the best decadent treat. All you need is 12 simple ingredients! 

Cheesecake stuffed cookies have been trending over the last couple of years, and we wanted to put our vegan spin on it. With a few simple swaps and a bit of recipe testing, we’ve nailed a vegan version of the popular cookie idea that no one would guess is vegan. These delicious pumpkin cookies are equally decadent and creamy as the original – you might want to make a double batch because they will disappear fast! 

If you’re a pumpkin lover, make sure to check out these popular pumpkin recipes: Vegan Pumpkin French Toast, Vegan Pumpkin Bread, Vegan Pumpkin Pie Pudding, or Fluffy Pumpkin Cinnamon Rolls. 

Ingredients You’ll Need 

• Vegan butter: When baking, we recommend using vegan butter sticks over buttery spreads. They are typically higher in fat and lower in water, which helps prevent the cookies from overspreading. We typically use Country Crock Plant Butter or Earth Balance Butter and highly recommend both brands. 
• Sugar: A combination of granulated sugar and brown sugar. Granulated sugar helps create crispy edges whereas brown sugar adds additional moisture and helps the cookies remain soft and chewy. Brown sugar also adds a molasses, caramel-like flavor that enhances the pumpkin flavor. 
• Pumpkin purée: Pure pumpkin purée is best. You won’t want to use pumpkin pie filling as this canned product contains added sugars and is meant to be used as the pumpkin filling in a pie crust.
• Flour: We have only tested these cookies using classic all-purpose flour. If you’d like to test a gluten-free version on your own, we would recommend using a gluten-free flour blend such as Bob’s Red Mll 1:1 Gluten-Free Baking Flour. Note that we are unsure if this would work well, but it is likely your best bet. 
• Spices: You’ll need a simple blend of ground cinnamon, ginger, and nutmeg. These warming, aromatic spices enhance the pumpkin spice flavors and make these cookies the perfect fall treat! If you prefer to use a pre-mixed pumpkin pie spice blend, replace these spices with 1 tablespoon of a spice blend. 
• Leavening agents: These fluffy pumpkin cookies use both baking soda and baking powder to help the cookies brown and be as light and fluffy as possible. 
• Vegan cream cheese: We recommend the brands Tofutti’s and Kite Hill Cream Cheese. Tofutti’s is a great option if you’d like to make these cookies nut-free.  

Scroll down to the bottom of the post for the full recipe instructions and ingredient measurements. 

Equipment Needed

• Mixing bowls 
• Parchment paper
• Electric hand mixer or stand mixer
• Rubber spatula
• Cookie-scoop
• Baking sheet
• Wire cooling rack

How to Make Pumpkin Cheesecake Cookies

Dry the Pumpkin purée

Pumpkins are naturally water-heavy winter squashes and contain a good amount of excess water content. 

In order to make these chewy pumpkin cookies the right texture, you’ll need to dry the pumpkin purée before measuring and using it in the cookie batter.

To dry your pumpkin purée, scoop the pumpkin purée onto a paper towel (or a few paper towels!). Wrap the towel around the pumpkin purée and ring it out over the sink to remove the excess moisture. Continue the process until you have 1/2 cup of thick pumpkin puree. 

Prepare the cream cheese filling

In a medium bowl, add the vegan cream cheese and granulated sugar. Mix until completely smooth, then dollop 2 teaspoon-sized scoops of the mixture onto a parchment paper-lined baking sheet or plate. This mixture should make 20 scoops of cream cheese. Place the baking sheet or plate into the freezer and freeze until completely solid, about 1 hour. 

Make the Cookie Dough

1. Cream the butter and sugar. In a large mixing bowl, add the vegan butter, granulated sugar, and brown sugar. With an electric mixer or stand mixer, cream together until light and fluffy, about 3 minutes. 
2. Add the pumpkin purée and vanilla. In the same bowl, add the pumpkin purée and vanilla extract and beat together for another minute, or until well combined. 
3. Add the dry ingredients. Next, add the flour, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt. Mix together with a spatula until just combined. 
4. Chill the cookie dough for at least 1 hour. Cover and place the pumpkin cookie dough into the refrigerator and chill for at least 1-2 hours, or overnight. 
5. Fill the cookies. Once the dough is sufficiently chilled, scoop the cookie dough into 20 even-sized balls. Take a ball of dough and place it in the palm of your hand. Flatten it out, then place a frozen cheesecake ball in the center. Mold the cookie dough around it and roll the ball in your hand a few times to make sure the cream cheese is entirely encased. Place the cookie dough ball on the baking sheet and continue until you’ve formed 6 cookie dough balls. 
6. Bake. Bake the pumpkin cheesecake cookies (just 6 cookies at a time) for 13-15 minutes, or until golden on the edges. Transfer the baked cookies to a wire cooling rack to cool completely. Repeat the process with the remaining batter until all of the cookies are baked. 
7. Serve. Allow the cookies to cool slightly, then enjoy slightly warm or room temperature. Enjoy! 

Topping Ideas 

These pumpkin cheesecake cookies are delicious on they’re own, but can be made even more decadent with the right topping! Here are a few of our favorite ideas: 

• Roll the cookies in pumpkin spice sugar. If you’ve made our Strawberry Sugar Cookies or Ube Sugar Cookies and love that crunchy sugar outside, coat the outside of your pumpkin cookies in a simple pumpkin spice sugar (mix 1/4 cup granulated sugar with 1 tablespoon pumpkin pie spice). 
• Drizzle with homemade maple glaze. To make, combine all of the glaze ingredients in a medium-sized bowl and whisk together until smooth. Then, once the cookies are cool, drizzle the glaze over top, as desired. 
• Roll the cookies in crushed graham cracker crumbs. If your favorite part of a NY Style Cheesecake is the graham cracker crust, you can lightly roll your pumpkin cheesecake cookies in crushed vegan graham crackers before baking.

Recipe FAQs

Storage Instructions

Since these cookies are filled with cream cheese, it is best to store leftover pumpkin cheesecake cookies in the refrigerator. Before storing them, let the cookies cool completely, then cover and seal them in an airtight container. 

When stored properly these cookies will keep for up to 5 days. 

More Easy Pumpkin Desserts You May Enjoy:

Dessert

Pumpkin Cream Horns

Dessert

Classic Vegan Pumpkin Pie

Dessert

Pumpkin Snickerdoodles

Gluten Free

Vegan Pumpkin Pie Fudge (Gluten & Oil-free)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Pumpkin Cheesecake Cookies (Vegan)

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No reviews

• Author: Sweet Simple Vegan
• Total Time: 1 hour 45 minutes
• Yield: 20 cookies

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Description

These Vegan Pumpkin Cheesecake Cookies are the definition of the perfect fall dessert! Soft pumpkin spice cookies stuffed with a creamy cheesecake filling to make the best decadent treat. All you need is 12 simple ingredients!

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Ingredients

Cheesecake filling:

• 8 ounces vegan cream cheese
• 3 tablespoons granulated sugar

Pumpkin cookies:

• 1 cup (2 sticks) vegan butter, softened
• ¾ cup (150g) granulated sugar
• ¾ cup (165g) brown sugar
• ½ cup pumpkin purée, dried (see notes)
• 2 teaspoons vanilla extract
• 3 cups (360g) all-purpose flour
• 2 teaspoons cinnamon
• ½ teaspoon ginger
• ½ teaspoon nutmeg
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Maple glaze (optional):

• 1 cup (120g) powdered sugar
• 2 tablespoons non-dairy milk
• 1 tablespoon maple syrup
• ¼ teaspoon cinnamon
• Pinch of salt

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Instructions

1. Dry the pumpkin purée. The ½ cup of pumpkin purée should be measured after it is dried. To dry it, scoop it onto a towel or a few paper towels. Wrap the towel around it and ring it out over the sink to eliminate the excess moisture. Continue until you get ½ cup–you might have to do this in a few batches. The remaining purée should be much thicker and pliable.
2. Prepare the cream cheese filling. Add the vegan cream cheese and granulated sugar to a medium bowl. Mix until completely smooth. Dollop 2-teaspoon size scoops of the mixture onto a parchment paper-lined baking sheet or plate. You should get 20 scoops. Place these in the freezer for at least 1 hour or until completely solid. This can be done in advance.
3. Cream the butter and sugar. In a large mixing bowl, add the vegan butter, granulated sugar, and brown sugar. With an electric mixer or stand mixer, cream together until light and fluffy, about 3 minutes.
4. Add the pumpkin purée and vanilla. In the same bowl, add the pumpkin purée and vanilla extract and beat together for another minute, or until well combined.
5. Add the dry ingredients. Next, add the flour, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt. Mix together with a spatula until just combined.
6. Chill the cookie dough for at least 1 hour. Cover and place the pumpkin cookie dough into the refrigerator and chill for at least 1-2 hours, or overnight.
7. Fill the cookies. Preheat the oven to 350°F. Once the dough is sufficiently chilled, scoop the cookie dough into 20 even-sized balls. Take a ball of dough and place it in the palm of your hand. Flatten it out, then place a frozen cheesecake ball in the center. Mold the cookie dough around it and roll the ball in your hand a few times to make sure the cream cheese is entirely encased. Place the cookie dough ball on the baking sheet and continue until you’ve formed 6 cookie dough balls. Only assemble and bake 6 at a time, and chill/freeze the remaining dough and cream cheese in between batches.
8. Bake. Bake the pumpkin cheesecake cookies for 13-15 minutes, or until golden on the edges. Transfer the baked cookies to a wire cooling rack to cool completely. Repeat the process with the remaining batter until all of the cookies are baked.
9. Prepare the maple glaze. Combine all the glaze ingredients in a medium bowl and whisk together until smooth.
10. Serve. Allow the cookies to cool slightly, drizzle the glaze on top, then enjoy slightly warm or room temperature. Enjoy! 

Notes

• Store any leftover cookies in the fridge. Before storing them, let the cookies cool completely, then cover and seal them in an airtight container. When stored properly these cookies will keep for up to 5 days. 
• Both the cheesecake balls and the cookie dough can be made 1-2 days in advance and refrigerated/frozen until ready to bake.

• Prep Time: 1 hour 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Oven

Keywords: pumpkin, fall, autumn, cinnamon, nutmeg, maple

The post Pumpkin Cheesecake Cookies (Vegan) appeared first on Sweet Simple Vegan.