These apple pie cookies are filled with super yummy apple pie filling that kids will love! They are lower in sugar, freeze well and are absolutely perfect for the lunchbox. They are basically a bite sized apple pie!
Why you're going to love this recipe
These apple pie cookies are a winner for the lunchbox, afternoon tea or a mid morning snack!
- lower in sugar than storebought options
- the recipe makes 24 meaning there are heaps to pop in the freezer
- classic flavours that kids love
- they defrost really well in the lunchbox
- pie crust outer
- delicious apple filling
- also great served with vanilla ice cream as a dessert
- taste like mini apple pies
What goes into the recipe
don’t forget to scroll to the recipe card for quantities and the full method
- wholemeal flour for extra goodness
- self raising flour (if you don't have any, you can add 1 teaspoon of baking powder to the 125grams of plain or all purpose flour)
- apple puree- if you want to make you own, follow this method (you can also use apple sauce)
- dates- I use medjool dates because they are softer and easier to cook down
How to make this recipe
- Preheat your oven to 180 degrees or 160 fan-forced.
- Combine the sugar and butter in the bowl of your food processor. Blitz until combined.
- Add the egg, blitz again.
- Add both flours, blitz until a thick dough forms scrape the edges with a rubber spatula.
- Roll into a ball and refrigerate in a container or wrap with plastic wrap for at least ½ hour.
- Chop the dates up into 3-4 pieces depending on their size.
- In a small saucepan over medium heat, add the dates and water. Bring to the boil then cook until sticky and thick.
- Combine with the apple puree and cinnamon and refrigerate the mixture. It will look like a thick caramel sauce.
- Divide into three cookie dough balls.
- Roll out each third into a large rectangle approx 20cm by 10cm. Slice through the middle to make two rectangles.
- Scoop one third of the fruit mix out and put a line of it down the left hand side of each rectangle.
- Roll each rectangle up then cut into 3-4 strips. (Image 12, 13)
- Place on a lined baking tray or cookie sheet- I used silicone reusable baking sheets. (image 14)
- Repeat with the other dough balls.
- Bake in the oven for 30 minutes or until golden. Cool on a wire rack.
Expert Tips and FAQ
Making this recipe is simple! But I've put together some tips for you.
The easiest way to do it is between two sheets of baking paper. That way it won't stick. If you're like me and love a challenge, flour your surface instead and roll out. If it's hot and humid, go with the baking paper!
Yes! That's why we use either storebought puree or follow the method here. Pink lady apples are the best apples for making the filling if you have them. Granny smith apples work well as well if you don't mind their tartness.
5-7 days in an airtight container.
Yes! And they defrost really well. I recommend freezing them flat on a baking sheet or mat on a tray and then moving to a container when solid. They will store for 3 months in an airtight container in a deep freeze. Apple pie cookies will defrost in the lunchbox before lunchtime.
Lunchboxes, morning tea, afternoon tea, are all our favourite times for apple pie cookies. They are also great with icecream for dessert!
Honestly? NO! Because otherwise Master 8 wouldn't eat them! If you need to mask the flavour, adding a dash of vanilla extract or nutmeg will help.
Yes, you will need to swap the flours for gluten free flour.
More easy apple recipes?
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Apple Pie Cookies Recipe
Ingredients
Cookie dough
- 130 g butter
- 30 g brown sugar
- 125 g plain flour
- 125 g wholemeal self-raising flour
- 1 egg
Filling
- 6 dates I used medjool dates- don't forget to pip them!
- ¾ cup water
- ½ cup apple puree
- ½ teaspoon cinnamon
Instructions
- Preheat your oven to 180 degrees or 160 fan forced.
- Combine the sugar and butter in your food processor. Blitz until combined.
- Add the egg, blitz again.
- Add both flours, blitz until a thick dough forms.
- Roll into a ball and refrigerate in a container for at least ½ hour.
- Chop the dates up into 3-4 pieces depending on their size.
- In a small saucepan over medium heat, add the dates and water. Bring to the boil then cook until sticky and thick.
- Combine with the apple puree and cinnamon and refrigerate.
- Divide the dough into three.
- Roll out each third into a large rectangle approx 20cm by 10cm. Slice through the middle to make two rectangles.
- Use one third of the fruit mix to put a line of it down the left hand side of each rectangle.
- Roll each rectangle up then cut into 3-4 pieces. Place on a lined baking tray.
- Repeat with the other dough balls.
- Bake in the oven for 30 minutes or until golden.
Karina says
These are so delicious! I found it a bit fiddly rolling them and mine didn't look very tidy, so my lazy option was to make a giant sandwich and cut it into squares before baking. Thanks for the great recipe ?
Kylie says
Glad you like them! Lazy options work for me too!
Lucinda says
Hi, I am just wondering if you have tried these with gluten free flour? We have a gluten allergy in our house but think these would go down a treat!
Kylie says
I haven't, but that's not to say they wouldn't work!They probably would. I would go a straight gluten free flour rather than something like coconut flour though.
[email protected] says
can you freeze these?
Kylie says
Yes, they are great frozen!
Angeleen Hogan says
My son is anaphylactic to eggs, is there anyway to make these without the egg or what could i substitute the egg for?
Kylie says
Hi Angeleen, I would: add 2tbs more butter and possibly add a tbsp of water. ? add more water if it's too dry!
Michelle says
I don't know what a bickie is 🙂 But it looks tasty!
Kylie says
Thanks Michelle, bickie is the shortened version of biscuit which is what we call cookies!