It may still be 90 degrees here in LA, but ‘m celebrating all things fall with these vegan Apple Pie Snickerdoodles!

These cookies should come with a warning sign. I literally ate half the batch the first time I made them. In my defense, I was eight months pregnant at the time.

These apple pie snickerdoodles are soft, chewy, and full of fall flavors! I made a batch for the labor and delivery nurses when I had my daughter. I wanted to give them reasons not to hate me in case I was a total pain in the ass at the hospital. 🙂

These vegan apple pie snickerdoodles gave me life in the last few weeks of my pregnancy. I had so much fun baking (and eating) them! One of my favorite things to do is browse the internet for non-vegan recipes to recreate with plant-based ingredients.

I adapted the recipe for vegan apple pie snickerdoodles are adapted from an AMAZING clean eating recipe I found by Amy’s Healthy Baking. The first time I made the apple pie snickerdoodles, I simply switched out the eggs for aquafaba. They were incredibly delicious but tasted a bit too healthy, which is probably how I ended up eating half the batch!

The second time I tested the recipe, I used all-purpose flour instead of white whole wheat flour. They were better, but still not perfect. I reduced the amount of cinnamon for the third batch and used melted vegan butter instead of coconut oil. Lo and behold, I found vegan apple pie snickerdoodle heaven!

These cookies are:

Soft 

Chewy

Naturally Sweetened

Full of cinnamon spiced apples

Perfect for Fall 

and Completely Irresistible!!

If you make these vegan apple pie snickerdoodles, be sure to rate them in the comments! I also love to see all of your creations! Don’t forget to tag #carrotsandflowers when you share photos on Instagram! 🙂

To save the recipe, pin the photo below! For more autumn inspired vegan dessert recipes, check out my apple galette with caramel sauce and pumpkin cream cheese french toast bake!