They’re loaded with apple pie filling over almond flour cookie dough for healthy mini apple pies that are vegan, grain-free, gluten-free, oil-free, egg-free, and refined sugar-free!
Roll the dough into a ball and wrap it in clingfilm to chill in the fridge for 30 minutes. This allows the dough to firm up and become easier to work with.
Divide the chilled cookie dough into 9 pieces and roll each piece into a ball. Then, evenly spread them across the prepared tray, with space in between.
Press an indent into each of the cookie dough balls and use your fingers to gently widen it until the cookie is entirely bowl-like, with a small lip around the edge.
Divide the apple pie filling between the cookies and then transfer them to the oven for 15-20 minutes. Once ready, remove them from the oven and allow them to cool on a wire rack.
With the addition of almond flour and pumpkin purée in the cookie dough and a jammy apple pie topping, these vegan apple pie cookies are a wonderful, bite-sized fall treat!