Apple Pie Cookies

The comforts of traditional apple pie with bite-sized convenience and added health benefits


Got apples?

Are you wondering how to use your freshly picked apples? Or are you just in the mood for an easy, cozy recipe that’ll get you into the fall spirit? A welcome balance of sweet and tart, these melt in your mouth cookies will make even the most summer-loving folks feel excitement towards fall!

The ambrosial spices and crisp apple pieces coated in cinnamon give the comforts of traditional apple pie, only with a bite-sized convenience and added health benefits: more fiber, antioxidants, and vitamins A, C, and K from the apple skin while oat flour brings complex carbohydrates, soluble fiber, and magnesium and other minerals to the table.

All of that comes together with the maple syrup, vanilla, and brown sugar to create a warm and flavorful autumnal cookie that’s a little chewy and a lot soft. And it’s gluten-free, dairy-free, and friendly for lacto-ovo vegetarians!

Apple Pie Cookies


  • 75 g red apple, with the peel
  • ½ tsp. stevia
  • 2 tsp. stevia brown sugar* + extra for topping
  • 2 TBSP vegan butter or oil, melted: coconut, walnut, almond
  • C maple syrup (Lakanto, monk fruit)
  • 1 ½ tsp. vanilla
  • 1 egg
  • 1 C quick oats
  • ¾ C (100 g) oat flour*
  • 1 ½ tsp. baking powder
  • Pinch of apple pie spice
  • 1 ½ tsp. cinnamon
  • ¼ tsp. sea salt


  • Preheat the oven to 325°F
  • Dice the apple to your liking – very fine, medium, or chunky*
  • Combine the stevia, brown sugar, and a pinch of cinnamon in a small bowl or container, toss the diced apple in the mixture until it’s fully coated, then set aside
  • In 2 separate bowls, combine the wet ingredients in one and the remaining dry ingredients in the other
  • Mix the wet and dry ingredients together, then fold in the diced apple
  • With a cookie scooper, spoon, or large measuring spoon, scoop ~tablespoon sized mounds of dough about 2” apart onto a greased cookie sheet
  • Sprinkle the extra stevia brown sugar on top of the cookies
  • Bake for 10 minutes or until the edges turn golden brown, let the cookies cool completely, then store in an airtight container


  • *Stevia brown sugar: can also use regular brown sugar or date sugar
  • *Oat flour: whole wheat or all-purpose flour will work in place of oat, though I recommend adding an extra ½ tsp. of cinnamon for taste
  • *2. For a crispier, crunchier cookie, dice the apples up on the chunkier side
Tried this recipe?Let us know how it was!

These yummy little cookies are best enjoyed warm (in my opinion), so popping them in the microwave for a few before feasting is always an option. I hope these apple pie inspired cookies become the ~apple of your eye~ LOL sorry, I couldn’t help myself. But if you’re looking for s’more homemade seasonal recipes, take your pick: Mega Pumpkin Pie Muffins, Spiced Pumpkin Drop Biscuits, and Fall Filled Muffins.

If interested, the macronutrients are below. They are kept separate at the very end of each recipe blog so that this can remain a safe, positive space for all as not everyone wishes to see the nutritional information.

Macros per cookie (based on 15 cookies): 10 C | 3 F | 2 P

If you make more or less than 15 cookies and still want to know what the macros per cookie are, just divide the macros of the entire batch (below) by the # of cookies you make.

Whole batch: 154.2 C | 45.2 F | 28.2 P

Please note that the above macros were calculated using Lakanto Maple Flavored Syrup which is sweetened with monk fruit, so it’s lower in sugar therefore carbohydrates than regular maple syrup. While the two are interchangeable in the recipe, the overall carbohydrate content does increase by ~50g with regular maple syrup; that equates to an additional ~3g of carbs per cookie. 

The macros for recipes are also available on MyFitnessPal. Simply search the name of the recipe followed by “ – SUNutrition” (so for this recipe, search “Apple Pie Cookies – SUNutrition”).

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