Vegan Strawberry Pie Cookies
Vegan Strawberry Pie Cookies have a sweet, fruity filling nestled between two tender, buttery layers. The moment you take a bite, you’re greeted by the fabulous taste of ripe strawberries combined with the lightness of a cookie crust. These delightful treats are a whimsical twist on traditional strawberry pie, making them perfect for any occasion, whether it’s a summer picnic or an afternoon snack. Plus, they’re vegan, meaning everyone can enjoy them without remorse!
Table of Contents
When I first crafted these Vegan Strawberry Pie Cookies, I was looking for a fun way to celebrate strawberry season. Each cookie bursts with freshness and provides a satisfying balance between sweetness and tartness. They do not only satisfy your sweet tooth but also bring a sense of nostalgia, reminding you of cozy gatherings and sunny days spent under the shade of trees. I can’t wait for you to try your hand at these—they’re sure to become a beloved favorite in your collection!
Why You’ll Love This Recipe
- Simple & Quick: These cookies come together in no time, making them a perfect last-minute dessert.
- Irresistible Flavor: The combination of fresh strawberries and sweet cookie dough makes each bite a delightful experience.
- Eye-Catching Appeal: With their cute appearance and delicious filling, these cookies are sure to impress your guests.
- Flexible Serving: Enjoy them as a sweet snack, a party treat, or even for breakfast with your morning coffee.
- Diet-Friendly Options: They’re completely vegan, so everyone can indulge in these tasty bites!
Ingredients You’ll Need
- 3 tablespoons water: Used to create a cornstarch slurry that helps thicken the strawberry filling.
- ½ tablespoon cornstarch: This helps to stabilize the strawberry mixture, ensuring it holds its shape in the cookies.
- 1 cup chopped strawberries: Fresh, ripe strawberries provide the star ingredient, bringing a burst of flavor.
- 2 tablespoons cane sugar: Adds sweetness to the strawberry filling and helps it caramelize slightly when cooked.
- 1 tablespoon fresh lemon juice: Brightens the flavor profile of the filling, balancing the sweetness of the strawberries.
- ½ cup vegan butter: Creates a rich and tender cookie dough without dairy.
- ½ cup + 2 tablespoons cane sugar: The first portion sweetens the dough; the second portion is for rolling the cookies for a delightful crunch.
- ¼ cup brown sugar: Adds depth and richness to the dough with its caramel-like notes.
- 1 flax egg: Made with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, this serves as the binding agent in the dough.
- 1 teaspoon vanilla bean paste or vanilla extract: Infuses the cookies with a warm, inviting flavor.
- 1 ½ cups all-purpose flour: The main structure of your cookie base, creating that classic cookie texture.
- 6 tablespoons ground graham crackers: Helps create the flavor reminiscent of a pie crust, adding a lovely crunch.
- ½ teaspoon baking powder: Ensures the cookies rise slightly and stay soft within.
- ½ teaspoon salt: Enhances the overall flavors and balances the sweetness.
How to Make Vegan Strawberry Pie Cookies
- Prepare the Cornstarch Slurry: In a small bowl, mix 3 tablespoons water with ½ tablespoon cornstarch until smooth, then set aside.
- Cook the Strawberries: In a saucepan, combine 1 cup chopped strawberries, 2 tablespoons cane sugar, and 1 tablespoon fresh lemon juice. Cook over low heat for about 2–3 minutes until the sugar dissolves and the strawberries soften.
- Thicken the Filling: Add the cornstarch slurry to the pan, stirring continuously. Bring to a gentle simmer and cook until thickened and glossy, approximately 2–3 minutes. Remove from heat and transfer to a bowl. Let it cool in the fridge while making the cookie dough.
- Cream the Butters and Sugars: In a mixing bowl, place ½ cup vegan butter, ½ cup cane sugar, and ¼ cup brown sugar. Use an electric mixer to cream together until fluffy, around 2 minutes.
- Incorporate Wet Ingredients: Add the prepared flax egg and 1 teaspoon vanilla bean paste. Mix for another 30 seconds to blend well.
- Combine Dry Ingredients: Gradually add 1 ½ cups all-purpose flour, 6 tablespoons ground graham crackers, ½ teaspoon baking powder, and ½ teaspoon salt to the sugar mixture. Mix until a thick dough forms.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour. If preparing ahead of time, refrigerate for up to 24 hours.
- Preheat and Prepare Baking Tray: About 10 minutes before baking, preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.
- Shape the Cookies: Scoop out 10-11 cookie portions using a 2-tablespoon cookie scoop. Roll each portion into a ball then roll in the reserved 2 tablespoons of sugar for a sparkly finish.
- Form Indentations: Place the dough balls on the prepared baking tray, spacing them 2 inches apart. Press your palm on each to flatten slightly, then make a thumb indentation in the center to hold the filling.
- Fill with Strawberry Filling: Spoon approximately 1 tablespoon of the cooled strawberry filling into each indentation.
- Bake the Cookies: Place the tray in the oven and bake for 13-15 minutes until the edges are slightly golden and the centers remain soft but set.
- Cool the Cookies: Once done, remove from the oven and let them cool on the baking sheet for about 5 minutes. Use a spoon to gently reshape the cookies if needed.
- Transfer to Wire Rack: Move the cookies to a wire rack to cool completely. Enjoy your homemade cookies warm or at room temperature!
Storing & Reheating
To store your Vegan Strawberry Pie Cookies, keep them at room temperature in an airtight container for up to 3 days. For longer freshness, refrigerate them for about a week. If you’d like to store them even longer, freeze the cookies in a single layer on a baking tray, then transfer to a freezer-safe container for up to 3 months. To reheat, pop them in a 350°F (175°C) oven for about 5 minutes, restoring their soft texture and delicious flavor.
Chef’s Helpful Tips
- Be careful not to overmix the dough—it should just come together to maintain a tender cookie texture.
- If the strawberries are too sweet, adjust the sugar in the filling according to your taste.
- Experiment with different fruit fillings like blueberries or raspberries for a fresh twist.
- Too much moisture in the filling can make cookies soggy; ensure it’s thickened properly.
The beauty of these Vegan Strawberry Pie Cookies lies in their cheerful appearance and the rich, fruity taste they offer. Each bite is a reminder of summer days gone by, yet they are perfect for any time of the year. So don’t hesitate to get creative with variations, filling experiments, or even adding a sprinkle of nuts for a delightful crunch. Enjoy sharing these smiles with family and friends—happy baking!
Recipe FAQs
Can I use frozen strawberries for the filling?
Absolutely! If using frozen strawberries, make sure to thaw and drain any excess liquid before cooking them down for the filling. This will prevent the cookies from becoming too wet.
How can I make these cookies gluten-free?
To make gluten-free Vegan Strawberry Pie Cookies, substitute all-purpose flour with a 1:1 gluten-free flour blend. Additionally, be sure that your graham crackers are gluten-free or use a gluten-free alternative.
How do I know when the cookies are done baking?
Look for cookies that have slightly golden edges while the center remains soft but set. When they start to firm up and have a nice golden hue, they’re ready to come out of the oven.
Can I make the filling ahead of time?
Yes, you can prepare the strawberry filling a day in advance. Just store it in an airtight container in the fridge until you’re ready to assemble your cookies. This way, you’ll save some time on baking day!
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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 offer a delightful blend of flavors with fresh strawberries, a vegan buttery dough, and a simple prep. Perfect for anyone looking for a tasty dessert to impress friends and family!
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 + 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
- Prepare the cornstarch slurry by mixing cold water and cornstarch until a cloudy paste forms. Set aside.
- Chop strawberries into bite-sized pieces and add them to a saucepan with cane sugar and lemon juice.
- Stir and cook on low heat for 2-3 minutes until the sugar dissolves and strawberries soften.
- Add in the cornstarch slurry, stir, and bring to a simmer.
- Continue cooking until the mixture thickens and becomes glossy, about 2-3 minutes.
- Remove from heat and transfer the strawberry filling to a small bowl to cool in the refrigerator while preparing the cookie dough.
Notes
You can use any type of berry for variation in flavor.
Adjust the sweetness according to your preference by adding more or less sugar.
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
