Vegan Strawberry Pie Cookies
Vegan Strawberry Pie Cookies are a delightful fusion of flavors, providing a sweet cross between classic cookies and a luscious strawberry pie. With every bite, you’ll experience a buttery cookie base that envelops a gooey strawberry filling, reminding you of carefree summer picnics. These cookies are not just a treat; they’re a friendly hug for your taste buds, making them a must-try for any occasion.
Table of Contents
I first stumbled upon the idea for these Vegan Strawberry Pie Cookies during a search for a quick and filling dessert that would be a hit with my friends. What struck me was how surprisingly simple they are to whip up, requiring everyday pantry staples. If you’re looking for a dessert that’s not just easy but also gives bakery vibes with a personal twist, you’re going to love this recipe. So, roll up your sleeves and get ready to savor the sweetest sensations!
Why You’ll Love This Recipe
- Simple & Quick: Ready in under 2 hours with hands-on time of just 30 minutes!
- Irresistible Flavor: A perfectly balanced sweetness from fresh strawberries and sugar with a buttery cookie base.
- Eye-Catching Appeal: These cookies are as cute as they are delicious, making them a winner for parties or gatherings.
- Flexible Serving: Perfect for a snack, dessert, or even breakfast with your morning coffee.
- Diet-Friendly Options: Completely vegan and can be made gluten-free with a flour substitute.
Ingredients You’ll Need
- 3 tablespoons water: Helps create the cornstarch slurry for the filling.
- ½ tablespoon cornstarch: Thickens the strawberry filling, ensuring it holds its shape.
- 1 cup chopped strawberries: Fresh or frozen, strawberries add vibrant flavor and natural sweetness.
- 2 tablespoons cane sugar: Enhances the sweetness of the strawberries in the filling.
- 1 tablespoon fresh lemon juice: Adds brightness and balances the sweetness of the strawberries.
- ½ cup vegan butter: Creates a rich and creamy base for the cookie dough.
- ½ cup + 2 tablespoons cane sugar (½ cup for dough, 2 tablespoons for rolling): Sweetens the dough and provides a sugary finish.
- ¼ cup brown sugar: Adds moisture and depth of flavor to the cookies.
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water): Acts as an egg substitute and binds the ingredients together.
- 1 teaspoon vanilla bean paste or vanilla extract: Gives the cookies a warm, inviting flavor.
- 1 ½ cups all-purpose flour: Forms the bulk of the dough, giving structure to the cookies.
- 6 tablespoons ground graham crackers: Adds a touch of texture and flavor reminiscent of pie crust.
- ½ teaspoon baking powder: Provides lift and fluffiness for the cookies.
- ½ teaspoon salt: Balances sweetness and enhances overall flavor.
How to Make Vegan Strawberry Pie Cookies
- Prepare the Cornstarch Slurry: Mix 3 tablespoons of water and ½ tablespoon of cornstarch in a small bowl until a cloudy paste forms. Set this aside for later.
- Cook the Strawberries: In a saucepan, combine 1 cup of chopped strawberries with 2 tablespoons of cane sugar and 1 tablespoon of fresh lemon juice. Cook over low heat for 2-3 minutes until the sugar dissolves and the strawberries soften.
- Thicken the Filling: Stir in the prepared cornstarch slurry into the saucepan. Bring this mixture to a simmer and continue cooking for another 2-3 minutes until it thickens and becomes glossy. Remove from heat and transfer to a bowl to cool in the fridge.
- Make the Cookie Dough: In a mixing bowl, cream together ½ cup of vegan butter, ½ cup of white sugar, and ¼ cup of brown sugar using an electric mixer, mixing for about 2 minutes until fluffy.
- Add Flax Egg and Vanilla: Mix in the prepared flax egg and 1 teaspoon of vanilla bean paste for about 30 seconds.
- Combine Dry Ingredients: Gradually add 1 ½ cups of all-purpose flour, 6 tablespoons of ground graham crackers, ½ teaspoon of baking powder, and ½ teaspoon of salt to the butter mixture. Mix until a thick cookie dough forms.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to 1 hour. For convenience, you can chill it for up to 24 hours.
- Preheat the Oven: As your dough chills, preheat your oven to 350°F and line a baking tray with parchment paper.
- Scoop the Dough: After chilling, use a 2-tablespoon cookie scoop to portion 10-11 dough balls. Roll each ball in your palms and then coat them in the reserved 2 tablespoons of sugar.
- Shape the Cookies: Place the dough balls onto the prepared baking sheet, press slightly flat with your palm, and make an indent in each cookie using your thumb.
- Fill with Strawberry Mixture: Spoon approximately 1 tablespoon of the cooled strawberry filling into the center of each cookie.
- Bake: Ensure cookies are spaced 2 inches apart and bake in the preheated oven for 13-15 minutes, letting the edges crisp up while keeping the centers soft and gooey.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes. If desired, use a spoon to gently reshape the cookies into rounds while they’re still warm. Then transfer to a wire rack to cool completely.
Storing & Reheating
Once your Vegan Strawberry Pie Cookies have cooled, store them in an airtight container at room temperature for up to 3 days. If you need to keep them longer, they can be refrigerated for about a week or frozen for up to 3 months. Just make sure to place parchment paper between layers to prevent sticking. To enjoy chilled cookies, simply pop them in the microwave for 10-15 seconds to refresh their warm, gooey center.
Chef’s Helpful Tips
- If your dough seems too stiff after chilling, allow it to sit at room temperature for a few minutes to soften before scooping.
- Ensure your vegan butter is at room temperature for easier creaming with sugars.
- To achieve even baking, make sure your cookie dough balls are all about the same size.
- Keep an eye on your cookies while they bake; ovens can vary, and you want the edges to be golden but the centers to remain soft.
- Experiment with different fruit fillings, like blueberries or cherries, for a fun twist.
The combination of a buttery cookie encasing a warm, sweet strawberry filling creates a truly delightful experience. Don’t hesitate to experiment with flavors and have fun in the kitchen. Vegan Strawberry Pie Cookies are certain to bring smiles all around, making gatherings even more enjoyable.
Recipe FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! If using frozen strawberries, you might want to adjust the cooking time slightly. Just ensure they are thawed and drained well to avoid excess liquid in the filling.
How do I know when the cookies are done baking?
Your cookies are done when the edges are golden brown and the centers look set but are still slightly soft. They will firm up as they cool.
Can I make the dough ahead of time?
Yes! You can make the cookie dough and refrigerate it for up to 24 hours before baking. Just make sure to cover it well with plastic wrap so it doesn’t dry out.
What can I substitute for vegan butter?
If you don’t have vegan butter, you can use coconut oil or a vegan margarine as a substitute. Just ensure that any alternative is also soft and can be creamed with sugars.
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📖 Recipe Card
Vegan Strawberry Pie Cookies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 cookies 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: Vegan
Description
These Vegan Strawberry Pie Cookies bring together the sweetness of strawberries and a delightful cookie base, making them an easy homemade treat for any occasion. Perfect for dessert lovers looking for a flavorful, simple recipe!
Ingredients
- 3 tablespoons water
- ½ tablespoon cornstarch
- 1 cup chopped strawberries
- 2 tablespoons cane sugar
- 1 tablespoon fresh lemon juice
- ½ cup vegan butter
- ½ cup cane sugar
- 2 tablespoons cane sugar
- ¼ cup brown sugar
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 ½ cups all-purpose flour
- 6 tablespoons ground graham crackers
- ½ teaspoons baking powder
- ½ teaspoon salt
Instructions
- Mix together cold water and cornstarch in a bowl to create a slurry and set aside.
- Chop strawberries into small pieces, then place them in a saucepan with sugar and lemon juice.
- Cook over low heat for 2-3 minutes until sugar dissolves and strawberries soften.
- Add cornstarch slurry to the pan, stir, and bring to a simmer.
- Cook until the mixture thickens and becomes glossy (about 2-3 minutes).
- Remove from heat and pour into a bowl. Let cool in the fridge while making cookie dough.
Notes
For a sweeter cookie, adjust the cane sugar to taste.
Make sure the flax egg is prepared before starting to ensure it thickens properly in the dough.
These cookies pair well with a scoop of vegan ice cream.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
