Apple Crumble Cookies

Ever found yourself torn between a comforting apple crumble and a classic cookie? Well, now you don’t have to choose. These Apple Crumble Cookies bring together the best of both worlds: soft, spiced cookie dough, a tender cosy apple pie filling, and a buttery crumble topping that’s finished with a bright lemon glaze.

They’re fully vegan, but taste just like the chewy brown sugar cookie case of traditional apple crisp cookies or apple pie cookies - that kind of sweet treats apple lovers reach for any time of year.

Each bite gives you that warm, homey feel of apple crumble, but in a fun handheld cookie form. And because the dough comes together quickly into a smooth dough (no fuss, no fancy steps), you'll have them baked and cooling on a wire rack in under an hour.

🌱 Ingredients & Notes

Here is everything you need for this recipe:

• All purpose flour (UK: plain flour) - forms the base of the cookie dough and crumble.
• Baking powder & baking soda - helps the cookies rise slightly and stay soft.
• Pinch of salt - essential to balance the sweetness.
• Ground cinnamon & nutmeg - add warmth and spiced apple vibes, alongside a cosy autumn energy.
• Coconut oil - melted for the dough, solid for the crumble topping. You can replace it with vegan cold butter or unsalted butter + soft butter for the dough.
• Brown sugar - sweetness and a touch of molasses flavour.
• Applesauce - keeps the dough moist and adds a delicious apple flavor.
• Vanilla extract - enhances the overall taste.
• Large Apple - for best results use fresh apples. You can use both cooking apples or regular apples, whichever you prefer. Finely dice them for the filling.
• Lemon juice - keeps the apple filling bright and prevents browning; also used in the glaze.
• Whole oats - for added texture in the crumble topping.
• Powdered sugar - for the drizzle glaze.
• Plant milk - just enough to loosen glaze for drizzling.

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

Step 2: Cook the apple filling on the stovetop until softened, then let it cool.

Step 3: Make the crumble topping by rubbing cold coconut oil into flour, oats, sugar, and cinnamon.

Step 4: Shape the cookie dough into balls, press an indentation in each, and spoon in the apple filling.

Step 5: Add the crumble topping and bake until the edges turn golden.

Step 6: Cool slightly, then drizzle with lemon glaze before serving.

📌 If you love Pinterest you can pin any of the images to your boards!

🍽️ Serving

These cookies shine completely on their own, but they’re also lovely paired with a hot drink or added to a dessert board when you’re hosting.

You can stack them on a plate for sharing, or leave them on the countertop for easy grab-and-go moments when you just want something cosy and sweet.

❄️ Storage

Keep the cookies in an airtight container at room temperature for up to three days.

If you prefer a slightly firmer texture, pop them in the fridge where they’ll happily keep for about a week.

They also freeze really well - just store them in a freezer-safe container for up to two months, then let them thaw at room temperature before serving.

💡 Expert Tips & Tricks

For the best crumble, keep your coconut oil cold until you need it.

Make sure the cookies are fully cool before adding the glaze, otherwise it will run too thin.

Slightly underbaking gives a soft, chewy centre, but bake a little longer if you prefer firmer cookies.

Did you make this recipe? If so, will you do me a huge favor and leave a review and star rating & let me know how you liked this recipe? THANK YOU! ❤️

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Apple Crumble Cookies

Romy

Soft vegan apple crumble cookies filled with spiced apple and topped with a buttery crumble and lemon glaze.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 12 minutes mins

Total Time 37 minutes mins

Course Dessert, Snack

Cuisine American, vegan

Servings 12 servings

Equipment

• 1 Baking tray lined with parchment paper lined with parchment paper
• 3 mixing bowls for cookie dough, crumble and glaze
• 1 Saucepan (for apple filling) for apple filling
• 1 Spoon or cookie scoop (to portion dough) to portion dough
• 1 cooling rack

Ingredients

  

For the Cookie Dough

• 2 cups plain flour (250g)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ cup coconut oil (55g) melted
• ¾ cup brown sugar (150g) packed
• ¼ cup applesauce (60 ml)
• 1 teaspoon vanilla extract

For the Apple Filling

• 1 large apple finely diced (~120g / 1 cup)
• 1 tablespoon coconut oil
• Juice of ½ lemon
• ½ teaspoon ground cinnamon

For the Crumble Topping

• ½ cup all-purpose flour (60g) plain flour
• ¼ cup whole oats (25g)
• ¼ cup brown sugar (50g) packed
• ½ teaspoon ground cinnamon
• ¼ cup coconut oil (50-60g) solid

For the Glaze

• 1 cup powdered sugar (120g)
• 2 teaspoons plant milk
• 1-2 teaspoons lemon juice

Instructions

 

• Preheat oven to 175°C/350°F. Line a baking sheet with parchment.
• Mix dry ingredients for cookie dough. In another bowl, stir together melted coconut oil, brown sugar, applesauce, and vanilla. Combine wet and dry, then chill briefly.
• Cook apple filling with coconut oil, lemon juice, and cinnamon until softened. Cool.
• Make crumble by rubbing cold coconut oil into flour, oats, sugar, and cinnamon.
• Portion cookie dough into balls, create indentations, fill with apple, then top with crumble.
• Bake for 12–15 minutes or until edges are slightly golden. Cool on tray for 5 mins, then move to rack.
• Mix glaze ingredients to desired consistency and drizzle over cooled cookies.

Notes

Keep coconut oil cold for the crumble.

Cool cookies fully before glazing

Store as directed above.

Keyword apple crumble cookies, apple dessert, crumble cookies, vegan cookies