Vegan Strawberry Pie Cookies
Vegan Strawberry Pie Cookies are a delicious combination of a classic cookie and a fruity pie, perfect for any occasion. These delightful cookies feature a buttery, crumbly texture that cradles a luscious strawberry filling, delivering both sweetness and freshness in every bite. They’re adorable little treats, with a charming appearance that makes them a hit at gatherings. Plus, they’re entirely plant-based, which means everyone can enjoy them without concern, from friends to family.
Table of Contents
I first discovered this recipe while looking for a way to satisfy my craving for both cookies and a strawberry pie. The idea of encasing the vibrant, saucy filling inside a golden-brown cookie was too enticing to resist. As I savored my first bite, the flavors blended seamlessly, creating a fruity explosion wrapped in buttery goodness. If you’re looking for an easy-to-make, crowd-pleasing vegan dessert, you’ll absolutely love these Vegan Strawberry Pie Cookies!
Why You’ll Love This Recipe
- Simple & Quick: Ready to enjoy in about 2 hours, including prep and chilling time!
- Irresistible Flavor: Sweet, juicy strawberries burst with flavor, complemented by the buttery cookie.
- Eye-Catching Appeal: Adorable cookies with a jam-filled center — perfect for parties or afternoon tea.
- Flexible Serving: Great as snacks, desserts, or even breakfast with a cup of coffee.
- Diet-Friendly Options: 100% vegan and easily adaptable for gluten-free diets with a simple swap.
Ingredients You’ll Need
- 3 tablespoons water: Used to create a cornstarch slurry, ensuring the filling thickens properly without clumps.
- ½ tablespoon cornstarch: Helps thicken the strawberry filling to a perfect, pie-like consistency.
- 1 cup chopped strawberries: Fresh strawberries deliver natural sweetness and vibrant color.
- 2 tablespoons cane sugar: Sweetens the strawberries and balances their tartness.
- 1 tablespoon fresh lemon juice: Adds brightness and enhances the strawberry flavor.
- ½ cup vegan butter: Provides the rich, buttery flavor typical of cookies; use room temperature for best results.
- ½ cup + 2 tablespoons cane sugar: The main sweetener that adds to the texture and crunch; remember to reserve 2 tablespoons for rolling.
- ¼ cup brown sugar: This adds depth and a slight caramel flavor.
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water): Acts as an egg replacement, binding the ingredients together.
- 1 teaspoon vanilla bean paste or vanilla extract: Adds warmth and enhances the overall taste with its lovely aroma.
- 1 ½ cups all-purpose flour: The backbone of the cookie dough; be careful not to overmeasure or compact the flour.
- 6 tablespoons ground graham crackers: Mimics the crust of a pie, adding a lovely crunch and flavor.
- ½ teaspoon baking powder: Provides rise and a light texture in the cookies.
- ½ teaspoon salt: Balances the sweetness and enhances all the flavors.
How to Make Vegan Strawberry Pie Cookies
- Make the Cornstarch Slurry: In a small bowl, mix 3 tablespoons of water with ½ tablespoon of cornstarch until it forms a cloudy paste. Set aside.
- Prepare the Strawberry Filling: Chop the strawberries into bite-sized pieces. In a saucepan, combine them 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 cornstarch slurry and bring to a simmer. Cook for another 2-3 minutes until the mixture is thick and glossy. Remove from heat, pour into a small bowl, and let it cool in the fridge.
- Make the Cookie Dough: In a mixing bowl, combine ½ cup vegan butter, ½ cup cane sugar, and ¼ cup brown sugar. Use an electric mixer to cream together until fluffy (about 2 minutes).
- Combine Ingredients: Add the flax egg and 1 teaspoon of vanilla bean paste to the creamed mixtures, mixing for another 30 seconds.
- Form the Dough: Gradually add in 1 ½ cups all-purpose flour, 6 tablespoons ground graham crackers, ½ teaspoon baking powder, and ½ teaspoon salt. Mix until a thick cookie dough forms.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour (or up to 24 hours for best results).
- Preheat the Oven & Prepare a Baking Sheet: About 10 minutes before removing the dough, preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- Scoop the Dough: Once chilled, use a 2-Tablespoon cookie scoop to portion out the dough into 10-11 balls. Roll them in your palms to form round balls, then roll each ball in the reserved 2 tablespoons of sugar.
- Shape the Cookies: Place the cookie dough balls onto the prepared baking sheet, press down lightly with your palm, and create a thumbprint in the center of each cookie.
- Fill with Strawberry Mixture: Spoon about 1 tablespoon of cooled strawberry pie filling into each indented cookie.
- Bake the Cookies: Ensure cookies are spaced at least 2 inches apart on the tray. Bake for 13-15 minutes, until the edges crisp up, and centers are set but still slightly gooey.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes. If desired, gently shape them into perfect rounds while warm.
- Transfer to Wire Rack: Move cookies onto a wire rack to cool completely before serving.
Storing & Reheating
For optimal freshness, store your Vegan Strawberry Pie Cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be refrigerated for a week or frozen for up to 3 months. For freezing, arrange cookies in a single layer in a freezer-safe container, separating layers with parchment paper. To reheat, pop them in the microwave for about 10-15 seconds until warm. The texture might slightly change upon reheating, but you can refresh them in the oven for a couple of minutes for a lovely crispy finish.
Chef’s Helpful Tips
- When measuring flour, spoon it into the cup and level it off with a knife to avoid packing it down, resulting in dense cookies.
- Ensure your vegan butter is at room temperature before creaming it for the right texture.
- If the strawberry filling is too runny after cooking, simply return it to heat and simmer a bit longer until it thickens more.
- Experiment with different fruits! Blueberries or raspberries could be fun additives to the filling.
Indulging in Vegan Strawberry Pie Cookies means treating yourself to something special without any guilt. These cookies are not just a delight for your taste buds but also a lovely project in the kitchen. Feel free to personalize them as you see fit, whether it’s tweaking the sweetness or adding a little citrus zest for extra flair. Enjoy baking and sharing these scrumptious bites!
Recipe FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work well in this recipe. Just thaw them and drain excess liquid before using them in the filling. This ensures that your cookies won’t turn out too watery.
How can I make the cookies gluten-free?
To make Vegan Strawberry Pie Cookies gluten-free, simply substitute the all-purpose flour with a gluten-free 1:1 baking blend. This swap works beautifully without compromising texture.
Can I prepare the filling ahead of time?
Yes! The strawberry filling can be made up to two days in advance. Store it in an airtight container in the fridge until you’re ready to make your cookies, and it will be just as delicious.
What can I substitute for the flax egg?
If you prefer not to use a flax egg, you can replace it with ¼ cup of unsweetened applesauce or 1 mashed banana. Both options will provide similar binding properties while adding a subtle sweetness.
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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 are a delightful treat, combining the sweetness of strawberries with a buttery cookie dough. Perfect for any dessert lover, they are easy to prepare and irresistible to taste.
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 combining the water and cornstarch in a bowl until a paste forms. Set aside.
- Chop the strawberries into small pieces and place them in a saucepan with the sugar and lemon juice.
- Stir the mixture and cook over low heat for 2-3 minutes until the sugar dissolves and the strawberries soften.
- Add the cornstarch slurry to the saucepan, stir, and bring to a simmer.
- Continue cooking until the mixture thickens and becomes glossy, around 2-3 minutes.
- Remove the filling from heat and transfer it to a bowl. Cool it in the fridge while making the cookie dough.
Notes
For a richer flavor, use vanilla bean paste instead of extract.
Make sure to chill the strawberry filling for best results.
Cookies can be rolled in sugar before baking for added sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
